Sunday, July 26, 2009

One skillet beef stroganoff

This is one of my all time favourite recipes. It's relatively simple (it still takes a bit of time), it only uses ONE skillet, and it impresses every time. I made it a couple weeks ago for two of our guy friends and they were amply impressed. You can't do this in a non-stick skillet. You need a metal one mostly for the fond that forms, but also because it'll be hot for a long time and that non-stick coating isn't really heat proof (NOT good eats).


Skillet Beef Stroganoff

Shopping List:
• sirloin tip steak (1.5 lb/0.68 kg)
• vegetable oil
• kosher salt
• pepper
• onion
• mushrooms (10 oz/283.4 g)
• AP flour
• chicken broth (1 can)
• beef broth (1 can)
• brandy
• egg noodles
• sour cream
• lemon juice

Remove any fat and/or gristle from one 1.5 lb/0.68 kg steak. Cut the steak into 1 by ¼ inch pieces and pound each piece to ½ inch thickness. (Alternatively, pound the steak first and then cut into 2 by ½ inch pieces, whichever is easiest.)

Dice one medium onion and slice 10 oz/283.4g mushrooms (approx. 2 cups).

Pat beef pieces dry with paper towel and season with kosher salt and pepper.

Heat 1 tbsp vegetable oil in large skillet on medium-high until oil just begins to smoke. Sauté beef in single layer for 2-3 minutes per side until brown (does not have to be cooked through). Remove beef from heat and store in a bowl. Repeat with an additional tbsp vegetable oil until all beef is browned.

Heat 2 tbsp vegetable oil in the pan. Add onions and mushrooms and ½ tsp kosher salt. Cook for approximately 8 minutes, until onions are translucent and mushrooms are soft. If the bottom on the pan begins to get too dark, add the juices from the bowl in order to release the fond.

Add 2 tbsp AP flour. Toss to coat and cook for 30 seconds.

Pour 1 can chicken broth and 1 can beef broth into the pan with enough water to equal 3 cups of total liquid. Add 1/3 cup brandy. Return the browned beef back into the pan. Cover, reduce the heat to low and cook for 30-35 minutes until the beef is tender.

Stir in 1/3 lb egg noodles (approx. 3 cups). Recover the pan and cook until the egg noodles are done (approximately 10-12 minutes).

Remove pan from heat. Add 2/3 cup sour cream and 2 tsp lemon juice. Season with salt and pepper.

Thursday, July 23, 2009

It's BBQ time!

So we all know that the weather hasn't exactly been cooperating but that doesn't mean Gabriel and I haven't been making full use of our wonderful new BBQ which my parents bought us for a house warming gift (THANK YOU!). There have obviously been the tons of burgers that have passed over the grill but our favourite so far has to be the BBQ pork tenderloin that we've made twice so far: once for Father's Day, and once for our friends, Dave & Andrea. It's been adapted by an America's Test Kitchen's/Cook's Country recipe for Classic BBQ chicken which is no longer found online (I have it, if you want it). According to ATK's taste tests, the best BBQ sauce is Bullseye's Original. In Canada, I have only seen Bold Original, which is what we used and we LOVE it. I don't know why more people don't eat pork tenderloin. It's such a lean meat and I find that it's always on sale for $2/lb. Can't beat that!

BBQ Pork Tenderloin

Shopping List:
• pork tenderloin
• table salt
• ground black pepper
• cayenne pepper
• Bullseye Bold Original BBQ sauce

Begin by removing the silver skin and any excess fat from the tenderloin. Let it rest on the counter until it has come up to room temperature.

Pat the tenderloin dry with paper towels and sprinkle on the spice rub made with:
1 tsp table salt
1 tsp fresh ground black pepper
1 tsp cayenne pepper (may adjust according to tastes)

Rub the spices evenly all over the meat.

Heat all of the burners on the BBQ on high with the lid closed for 15 minutes.

Turn all burners off except for one. Position the pork over the cool side of the BBQ and cover for approximately 20-30 minutes, depending on the size of the tenderloin.

Move the meat adjacent to the “on” burner and brush all the exposed surface area with BBQ sauce.

Rotate the tenderloin every 5 minutes as if it had four sides (20 minutes total), recoating with sauce every turn.

Move the meat directly over the heat and continue to coat and rotate until the tenderloin reaches an internal temperature of 145°F.

Wrap the mean in aluminum foil and let it rest for 10 minutes.

Oh, and, by the by, I'm still having problems solving my Apple Pie dome dilemma. If anyone has any suggestions, they would be greatly appreciated.