Wednesday, January 19, 2022

 Vegan Favorites on Tim's Special Recipes


Among the many recipes on this blog are a number that, by their nature are entirely plant-based, vegan in common terminology. 

Here is an index of these recipes, which can be found by scrolling, or by going to the posting date in the "archives" on the blog. This is easiest done in computer rather than I-phone mode,

I will update this list as I post additional vegan recipes.


Apricot or Nectarine Chutney                                              12/2/2018

Brussels Sprouts sauteed with Balsamic Vinegar               11/5/2019

Chimmichurri Sauce                                                             6/3/2021

"Drunken" Black Beans                                                      8/26/2019

French Lentil Salad                                                             8/29/2021

Fresh Salsa                                                                         8/26/2019

Gazpacho Andaluz                                                              6/24/2021

Greek Pasta Salad (non-feta version)                                  6/7/2021

Hummus bi Tahini                                                                8/7/2019

Lima Beans Greek Fava Style with Dill                            2/18/2020 

Neapolitan Spicy Cauliflower                                            7/29/2020

Kale braised with Apple                                                     3/29/2020

Lekerli Christmas Coolies                                                  12/6/2020

Lentil Vegetable Soup                                                        8/23/2020

Ratatouille (Provencal vegetable medley)                         8/21/2019

Rice Pilaf with dried fruit and peas                                    8/24/2019

Roasted Cauliflower with Tahini-Lemon sauce                 8/14/2019

Sesame-Marinated Broccoli, Korean style                        11/1/2019

Spiced Applesauce, condiment                                          12/2/2019

Sweet and Sour Red Cabbage with Apple                       12/27/2021

Turkish White Bean Salad                                                 8/31/2019

               








Monday, January 17, 2022

 

Beef Stroganoff

 

Created in the early 19th century and named for Count Pavel Alexandrovich Stroganov, the last male scion of a rich and aristocratic Russian family for whom the creator, a French chef, worked, this dish became an international haute cuisine classic. The Franco-Russian treat combines the seared steak and Dijon mustard of French cuisine with the sour cream of Russia. And although the name of the Stroganov family’s chef is now lost, naming the creation for his patron was probably a wise career move. 

Made by my grandson August Pearson
The alternate spelling “Stroganoff” (the original name is spelled in the Cyrillic, not Roman, alphabet) is used internationally for the dish. Some recipes use mushrooms and ketchup, others do not. But beef, onions, Dijon mustard and sour cream are essential. The other essential is that the strips of beef are fried quickly, part at a time, so they brown lightly, rather than stew. I use beef “flatiron” steak, but fancier cuts of tender lean beef can be used, up to and including tenderloin. 

The traditional accompaniment for the dish is “French” fried strips of potato. But rice and noodle dishes also go well. The recipe serves six. 


1-1/2 pounds “flatiron” (blade of chuck) steak

Butter and sunflower or other vegetable oil (not olive)

1 large onion, very thinly sliced lengthwise

1 tablespoon flour

2 cups beef broth

2 tablespoons red wine

1/2 pound small mushrooms, end of tips removed, mushrooms halved lengthwise

2 tablespoons tomato ketchup or 1 tablespoon tomato paste

1 teaspoon Dijon mustard

1 bay leaf

1 1/4 teaspoons salt, plus more to taste

1/4 teaspoon black pepper

1/2 cup sour cream

2 tablespoons snipped fresh dill for topping (optional) 

Trim tough parts off surface of beef. Cut away any fat. Slice steak across the grain into 1/4-inch slices. Cut any pieces longer than 3 inches into halves. Set aside. 

In large frying pan (one you can serve in) fry sliced onions in 1 tablespoon butter plus 1 tablespoon oil until quite limp. Sprinkle with flour and stir well and gently fry 2 minutes. Add broth and wine, and stir well. Let mixture come to a boil. Add mushrooms, ketchup or paste, mustard, bay leaf, salt and pepper. Let simmer gently, covered, 10 minutes. Turn off heat. 

Heat a griddle or another large frying pan. Add some butter and oil and fry part of the beef, such that it all rests without overlap on the pan and fries. Stir to turn the pieces frequently, until they are gently browned in parts and the pink color has just left. Transfer beef to the sauce mixture, using slotted spoon.

Add more butter plus oil to frying pan as needed, continue to fry part of the beef at a time until finished.

Reheat the pan that contains the sauce, mushrooms, and beef, and simmer 3 to 4 minutes. Stir in sour cream and remove from heat as soon as the mixture bubbles. Taste and add salt, if necessary. 

Sprinkle beef mixture with snipped dill, if used,. Serve with noodles, rice or French fries.