Tag: European
Beef Stroganoff
Beef Stroganoff
Beef stroganoff is one of the most popular dishes in Russian cuisine. This savory dish was created by a French chef in St. Petersburg in the late 1700s; originating from a peasant beef stew, then becoming a dish of Russian aristocracy. Stroganoff always consists of thinly sliced beef(sirloin or tenderloin) cooked with onions and mushrooms in a sour cream/beef stock gravy. It is typically served with mashed potatoes, but can also be served over egg noodles or shoestring fries, with fresh dill, more sour cream, and gherkins.
Ingredients
- 24 oz top sirloin, tri-tip, or beef tenderloin thinly sliced
- 1 tbsp ground allspice
- 1 tsp sea salt
- 2 tbsp butter
- 2 tbsp vegetable oil
- 1 large white onion thinly sliced
- 8 oz cremini mushrooms sliced
- 1/2 tsp black pepper
- 1 tsp paprika
- 1/2 cup sour cream
- 1/3 cup heavy cream
- 1/2 cup beef stock
- 1 tbsp whole grain mustard
For Serving
- mashed potatoes, egg noodles, or shoestring fries
- fresh dill
- sour cream
- gherkins
Instructions
- Marinate the beef with allspice and salt in the refrigerator for 2 hours.
- Melt 1 tbsp of butter in a large sauté pan over medium heat. Add in the onions.
- Cook down the onions until translucent; about 10 minutes. Remove from the pan.
- Add in the rest of the butter and a tbsp of cooking oil. Add the mushrooms, paprika, and pepper.
- Cook down the mushrooms for 10 minutes. Remove from the pan.
- Add in another tbsp of cooking oil. Turn up the heat to high and add in the beef.
- Cook the beef for 2 minutes. Remove from the pan.
- Turn the heat to low. Pour in the sour cream and heavy cream. Slowly whisk in the beef stock.
- Add in the cooked onions and mushrooms, followed by the whole grain mustard.
- Add the beef back into the pan and simmer for 10 minutes.
- Serve the beef stroganoff over mashed potatoes, egg noodles, or shoestring fries with freshly chopped dill, sour cream, and gherkins.
Sausage and Peppers
Sausage and Peppers
Sausage and peppers was brought to New York by Southern Italians, where it was first served in 1927 during the Feast of San Gennaro. While great on its own, this comfort food can be served with pasta and sauce, polenta, or on a hoagie bun with mozzarella cheese. This recipe can also be prepared in an oven.
Ingredients
- 4 Italian pork sausages
- 2 tbsp olive oil
- 1 large red bell pepper sliced
- 1 large green bell pepper sliced
- 1 medium yellow onion sliced
- 3 garlic cloves minced
- 2 tbsp red wine vinegar
- 1/4 cup fresh basil chopped
- 2 tsp dried oregano
- 1 tsp crushed red pepper
- salt and pepper to taste
- hoagie buns optional
- shredded mozzarella cheese optional
- parmesan cheese optional
Instructions
- Simmer the Italian sausages in 1” deep water in a large sauté pan over medium heat for 10 minutes; flipping halfway through. Remove from the pan.
- Heat up the olive oil in the same pan over medium heat. Sauté the peppers and onions for 5 minutes.
- Add in the Italian sausages. Brown for 5 minutes on the first side.
- Flip the sausages. Brown for 5 minutes. Add in the garlic. Cook for a minute. Stir in the red wine vinegar, basil, oregano, and crushed red pepper. Cook for another minute.
Rizogalo (Greek Rice Pudding)
Rizogalo (Greek Rice Pudding)
Rizogalo is Greek rice pudding flavored with the zest of lemon and orange. This pudding can be served hot or cold; for breakfast or as a dessert. If you want lemon and orange zest in the pudding, grate them instead of adding slices of the rind that would later be removed.
Ingredients
- 2 1/4 cups whole milk
- 2 cups heavy cream
- 1/2 cup aborio or basmati rice
- 1 cinnamon stick
- 2” slice lemon rind
- 2” slice orange rind
- 1/4 cup water
- 1 tbsp cornstarch
- 3 tbsp sugar
- 1 tsp vanilla extract
Instructions
- Whisk together the milk, cream, rice, cinnamon stick, lemon and orange rind in a pot over low heat for 3 minutes to keep the rice from sticking to the bottom. Whisk every 5 minutes after that for 30 minutes.
- Mix the water and cornstarch together to make a slurry. Whisk into the rice pudding. Turn off the heat.
- Remove the cinnamon stick, lemon, and orange peel. Stir in the sugar and vanilla extract.
