Beef Stroganoff

Stolen from the Russians?

Beef Stroganoff

2 lbs beef, chopped
seasoned flour: 1/4 c. flour, salt, pepper
1-2 medium onions, chopped

Toss the beef in the seasoned flour, and brown in oil.  Add the onions, saute'.

Add the liquid:
1 t. Worcestershire sauce
2 T. ketchup
1 1/2 c. water
Liquid from a 4 oz can of mushrooms

Stir, and simmer for 1 1/2 - 2 hours.

Just before serving, ad 1/2 c - 3/4 c sour cream and the mushrooms.  Serve over hot noodles (generally egg noodles).

Agrodolce Meatballs

Agrodolce Meatballs

(from Sassy Radish)

3/4 pound ground sirloin
3/4 pound ground pork
2 large eggs
1/4 c. plain dry bread crumbs
1/4 c. dried currants or raisins
1/4 c. pine nuts
1 T. drained capers
1/4 c. finely chopped fresh mint
1 T. kosher salt, plus additional
1/2 t. freshly ground black pepper, plus additional
All-purpose flour, for dusting
1/2 c. extra-virgin olive oil
2 c. chicken stock
1/4 c. balsamic vinegar
1 T. sugar
Crusty bread, for serving

In a large bowl, combine the ground beef and pork, eggs, bread crumbs, currants, pine nuts, capers, and mint.  Season with salt and pepper and knead, gently, to combine.  Roll the mixture into meatballs the size of golf balls and dust with flour.

In a large skillet, heat the olive oil until simmering.  Add the meatballs in a single layer and cook over moderate heat, turning once or twice until browned and nearly cooked through, 7 to 8 minutes.  Tilt the skillet and spoon off as much fat as possible.

Add the broth, vinegar, and sugar and season lightly with salt and pepper.  Cover partially and cook over moderately low heat, stirring, until the sauce is reduced to 1/2 cup and the meatballs are fully cooked, 8 to 12 minutes.  Serve with crusty bread.

Makes 16 to 18 meatballs (Serves 4).

Grasshopper Bars

Grasshopper Bars

Brownie Layer:
3/4 c. unsalted butter
10 1/2 oz. bittersweet chocolate, finely chopped
1 1/2 c. light brown sugar
3 large eggs
1 1/4 t. vanilla
3/4 c. flour
1/4 c. + 2 T. cocoa powder
3/4 t. salt

Preheat the oven to 375 F.

Melt the butter, chocolate and sugar in a saucepan.  Stir until smooth, then remove from heat.  Whisk in the eggs and vanilla.  Whisk in the flour, cocoa powder, and salt.  Bake for about 20 minutes, then cool completely.

Mint Ganache:
1/2 c. heavy cream
10 oz. white chocolate chopped
2 T. green crème de menthe (or green food coloring)
1 t. peppermint extract

Simmer the cream, then remove from heat.  Pour immediately over the chocolate, mint, and green coloring, whisking until smooth.  Chill for about 1 hour, before spreading over the brownie.

Chocolate Ganache:
1 c. heavy cream
10 oz. bittersweet chocolate

Simmer the cream, remove from heat.  Pour immediately over the chocolate, whisking until smooth.  Chill for about 30 minutes, then spread over the mint-covered brownie.

Keep the brownies chilled until served.

Tabouli Salad

Tabbuli

3/4 c. burghul (bulgur wheat, cooked)
2 large bunches of parsley (approximately 1 qt, when chopped), finely chopped
1 cup finely chopped fresh mint or 1/4 to 1/3 c. dried mint
1/2 bunch green onions, finely chopped
1 or 2 large tomatoes, finely chopped
1 small dried onion, finely chopped
1/8 t. cinnamon
2-3 t. salt
pepper to taste
1/2 c. to 2/3 c. fresh lemon juice
1/2 c. olive oil

Rinse burghul (crushed wheat), drain, then squeeze excess water.  Place in large mixing bowl.  First finely chop the parsley, then the green onions and the tomatoes.  Place vegetables in layers with the burghul in the order given, leaving dried onions on one-half of the layer and diced tomatoes on the other.

Add seasonings to the dried onions nad mix thoroughly.  Add lemon juice and toss with spoon and fork.  Just before serving, add the oil and toss thoroughly.

Note: Tabbuli may be prepared 1-2 hours ahead of time, leaving out the tomatoes and oil.  Just cover with plastic wrap and refrigerate.  Add tomatoes and oil just before serving.