Easy Beef Stroganoff

Beef stroganoff is perhaps one of the easiest and tastiest dishes you can make. The only slightly pricey part of it is the meat, but if you shop smartly you can still feed four people for around a buck-fifty a plate.

I had to do some substitutions from my usual stroggie recipe as I was out of tomato paste and fairly low on cream. But don't worry, I persevered and figured out some quick and easy subs. I'll tell you what they were in a minute.

This is my basic, standard stroggie recipe. Sometimes I "go above and beyond" it, other times I leave it as is. Last night was the "leave as is" as Wifey-Poo wasn't up for anything too spicy.


Easy Beef Stroganoff


What you need:

500 grams (a bit over a pound) of lean ground beef
1 onion
500 grams mushrooms --the more, the better!
1/2 cup tomato paste
3 tbsp dijon mustard
2 tbsp paprika
sea salt
1 1/2 to 2 cups cream
1/4 cup sour cream


Substitutions:
I've used kangaroo, caribou, moose, or venison instead of beef --tasty!

I was out of tomato paste so I took 2 cups tomato puree and cooked it down till it was the consistency of tomato paste ---Ta-DA!

I also didn't have enough cream so I mixed full cream milk powder with an equal amount of water to make a nice, creamy milk slurry. Worked perfect.



What you do:

Brown the ground meat in a large skillet till it's half cooked. If you aren't using really lean meat then drain off some of the juices now. Add the onions and shrooms to the meat, sprinkle a bit of sea salt, and cook till the meat is done. By then the onions and shrooms will be done.

Add the tomato paste, dijon mustard, and the paprika. Give it a thorough stirring for a minute with the heat on low. Add the cream with the heat still on low. Stir it well to combine everything and let it simmer till the cream just starts to bubble. Turn the heat off and stir in the sour cream.

See? Wasn't that easy?

I served mine over pasta last night, specifically #56 fusilli. That means medium spirals. Very tasty, very easy, and it'll impress your friends.

Leek & Beef Soup

Otherwise known as Mock Oxtail Soup. Oh heck! Let's just shorten it to Moxtail Soup!

This recipe is kind of a cross betwixt a traditional UK oxtail soup, a Scottish Cock-A-Leekie soup, and a Sri Lankan mulligatawny soup.

Given all that, it is SSSSOOOOOOOOOOOO GOOD!

And you don't knead an oxtail either. But you do need a leek. And some ground (minced) meat. I used beef this time but I've also made it with ground kangaroo, ground moose, ground lamb, and ground caribou.

It's very easy, few ingredients, but it does take some time for the flavours to develop. There are also many additions to this, I'll mention a few at the end of the post, no worries.

What you need:
500 grams beef mince (ground beef)
1 fresh leek
water (H2O)
1 can of roma tomatoes (diced, whole, whatever; as long as the ingredients are: Tomatoes, water, salt)
2 or 3 glasses of red wine --I usually use shiraz for this
1 to 4 tbsp vindaloo paste (not vindaloo sauce, but the REAL stuff)
sea salt
ground white pepper

What you do:
Slice the leek into 1 cm disks. Put the disks into a colander and rinse them well. If you've never used a leek before then you may like to know that dirt can hide in the darnedest nooks and crannies of the leek --so rinse the disks well.

Lightly cook the meat in the pot you intend to make the soup. As soon as the meat is JUST barely cooked through then remove the meat from the pot so as to leave all the wonderful juices behind. Set the meat aside.

Add the leek disks to the meat juices along with 1 litre of water. Simmer till the liquid is reduced by half. Add a half litre of water (or so) plus 2 or 3 glasses of red wine. Simmer for a few mins to bring it back up to temp.

Toss in the can of tomatoes --oh, make sure you OPEN the can first and only add the CONTENTS of the can. This is a good time to add the cooked meat too. A sprinkle of sea salt and a few grinds of fresh black pepper should be added now.

Give it a taste. Rather bland, eh? Now add the vindaloo paste a tbsp (or tsp if you are a wuss) at a time. Stir well after each addition and give a taste test. Once you've got the spiciness up to where you want it then (obviously) stop adding the vindaloo paste.

Turn the heat off. Cover and let stand for the afternoon. Crank the heat up before serving so it's close to piping hot. A good hunk of crusty, homemade, buttered, bread goes great with this.

What else can be done with this soup? Well, pretty much any red, ground meat can be used, game or not. Yes, that includes emu and ostrich. Use the ground (minced) meat as you would the minced (ground) beef.

Celery and/or cabbage make nice flavour additions. For the cabbage, shred it as thinly as possible and add it at the same time as the leek. I'd add the celery (very thinly sliced) a little bit through the simmering though. Carrots are a nice addition too. The softness of the carrots depends upon when you add them to the simmering leeks, your call.

For a slightly different flavour you can sear the leek (and whatever veggies you are using) in the pot first with some butter or olive oil along with a sprinkle of sea salt. Deglaze with the meat juices and a bit of red wine and then continue on with the recipe.

Anyways, loads of variations and loads of flavours can be yours just from this one simple soup.

Enjoy!

Today I am making...

Jellied Ox Tongue!

I'll be taking pictures throughout the process for you, no worries. And then I'll put up the "how to" post in 2 days as it has to set in the fridge overnight to jelliefy.

This should be seriously tasty and I'll have a serious amount of it. And I have plans for all of it too! See, I won't be pickling or heavily seasoning the ox tongue so that when I need some beef for a stir fry or whatever, I can just slice off a hunk of the jellied tongue.

Ingenious, eh?

Dinner tonight will be homemade deep pan pizza with shredded pork and whatnot for toppings. But you probably don't want to hear about that...

Anyways, stay tuned in a couple of days for the process of jellying ox tongue! 

*Update*

It appears I have a corned ox tongue to begin with. That's fine, it's just an old fashioned way of curing meat with salt. It also means the "sweetbreads" will probably have been removed, along with the little bones at the base of the tongue.

Sloooooooow Gravy

Now I can whip up a quick gravy for mashed spuds or whatnot in about 30 seconds. It's so simple I'm not even going to go into the making thereof.

This gravy IS NOT like that.

This gravy is the main course for my extra special biscuits n gravy dinner that everyone down here loves. There are 2 keys to making this dinner... An awesomely good biscuit recipe (which I have) and the makings (and 8 hours) to make the gravy.

Yes, this gravy takes 8 hours. Most of that is "resting" time and some simmering time so it's not like you are going to slave over the stovetop all 8 hours. I usually do about 5 mins on my way through for each step.

You don't get an ingredient list since this changes depending on just what sort of meats and pan juices I have lying around. In fact, I think I'll just tell you what I did.

Here's what I did:

Half a can of mushrooms plus one glass of port wine went into the food processor and it was processed. That was put into a large saucepan along with 1/2 a minced onion, 2 cloves of crushed garlic and a sprinkle of sea salt. I simmered it till no liquid was left. Saucepan was de-glazed with 2 glasses of chardonnay and then simmered till almost no liquid was left. 3 glasses of shiraz were then added and it was simmered till the liquid was reduced by half.

It was then left to sit for 3 hours. I do believe I had a swim in the pool and then a nap during those 3 hours.

3 thick slices of a small, cooked, beef topside roast were diced along with the other half of the onion. It was all added to a wok along with 2 more crushed garlic cloves, sprinkle of sea salt and ground black pepper. That was dry seared in the hot wok for a minute or two, then deglazed with 1 glass of shiraz and 1 glass of chardonnay, and then simmered till the liquid was reduced by half.

That then sat for an hour.

Everything was combined into the large saucepan and roasting pan juices from a corned silverside and a beef topside roast were added --about two cups total. Plus 2 cups of water.

Whisked and heated, then checked for seasonings --nothing more was needed! Brought up to a boil and thickened with cornstarch/cornflour (in Aus it's called cornflour, in the US it's called cornstarch --same thing and it comes from WHEAT, not CORN) and then massive amounts of it were ladled over fresh, hot, flaky biscuits.

Very tasty, clean bowls all around!

This Food Blog Is NOT Abandoned!!!!

And I mean it, seriously!

It's just that I've been rather busy lately. Not only with keeping up around the house and grounds outside, but doing a lot of kitchen work.

Not only have been making cheeses but I've been experimenting with some new processes. I'll, uh, have to wait a few more weeks to find out how it well it works. But you WILL be the first to know!

Tofu making is a weekly --sometimes twice-weekly-- event now. Quick, cheap, and easy.

Bread and beer making too, of course. I've also been experimenting with chia seeds in various breads and curries. So far so good and I'll let you know all about that soon.

Jarring homegrown sundried tomatoes in olive oil happens daily --at least until the tomato plants call it a season. Harvested 1134 tomatoes so far this summer.

Jams from brambleberries and wild rose-hips is going well.

I've also been doing quite a bit of research. Health and nutrition mainly. I want to keep this blog as a "recipe only" type thingy so I've decided to launch a health blog. I'll keep you posted, no worries.

Aaaaaaaaannnnnnddddddd, here's todays recipe! This is more of a tip though.

Have you ever cooked a beef roast and had it come out dry or tough? Or perhaps you didn't have enough pan juices to make gravy? Bland tasting maybe?

I can help, really.

Place your beef roast in your roasting pan with the fat side UP. This way not only will the fat drip down through the roast to keep in tender, but you can also take the lid off the roasting pan for the last 20 or 30 mins to crispy-ize the fat if so desired.

Next, pour a half bottle of a strong red wine over the roast. Shiraz, merlot, cab-sauv, any of those will work nicely. Then grind a lot of black pepper over the top of the roast and rub the pepper in with your fingers. Lightly sprinkle with sea salt, put the lid on it, and then put it in the LOWEST oven temp you can get away with for 2 to 4 hours. The time depends upon the size and how well done you like your roast.

When you take it out of the oven for serving, pour all the pan juices into a saucepan for gravy making. The only thing you'll have to do for the gravy is boil the juices in the saucepan and add cornflour (called cornstarch in the US) --dissolved in cold water, of course-- while whisking. How much you add completely depends on how thick YOU like your gravy.

Gravy making should only take 2 minutes, max.

Thin (or thick, your choice) slice pieces off that roast and serve it up with the gravy! Loads of mashed spuds (potatoes), grilled corn on the cobb, and steamed veggies make great accompaniments to this. Serve with a glass of red wine and a glass of ale.

Creamy Red Wine Sauce

The other day we picked up some t-bone steaks from our local butcher for an awesomely great price. The consensus for cooking them was lightly salted, seared on the grill, then finished in the oven (actually "ovened" on the grill since it has enough burners and a lid that I can use it as an oven). Their's took 23 mins, whereas mine took 7 (1 min 30 sec a side on a hot grill to sear, then 4 mins in a hot oven --I like mine rare).

Both the rare and well done steaks were very tender and juicy, everybody was happy. They were especially happy with a sauce I decided to make in the wok for a topping for the steaks. You can make this very quickly and easily while the steaks are cooking, no worries. There's numerous substitutions you can use, I'll tell you about that at the end of the post.

Dingo Dave's Creamy Red Wine Sauce

What you need:
1/4 of an onion, finely minced
1 mushroom, minced
pinch of salt
dash black pepper
1 tbsp olive oil
1 tbsp butter

2 cloves crushed garlic

1 glass dry red wine (plus 1 glass for the cook)

2 tbsp dijon mustard
1/2 tsp dried tarragon

3 tbsp sour cream


What you do:

Add the first six ingredients (like how I grouped them for you?) to a hot wok. Stir and cook for about 2 mins. Add the garlic and cook for another minute whilst stirring frequently.

At this point there shouldn't be much of any liquid left in the wok. Now add the red wine to deglaze the wok. Keep the heat on till the liquid is reduced by half. Turn to your lowest heat and add the mustard and tarragon. Stir it through till everything is combined and then turn the heat off.

Now add the sour cream, stir everything thoroughly.

If you've timed it right, your steaks should be coming off the grill and onto plates right about now. Spoon the sauce over the top and ENJOY!


Substitutions:

I was wanting to use thick, double cream but I was out. Hence the sour cream. Next time I'll use the cream.

Use 2 tbsp butter with no olive oil in the initial step. And vice-versa, of course.

Jarred, prepared garlic can be used instead of fresh cloves, no worries.

Add a pinch of mint at the same time you add the tarragon.

Slice up a couple of fresh shrooms and sautee them for 2 mins in butter, salt, and tarragon. Drain the shrooms and then add them at the same time you add the cream. Use a couple of slices of crusty baguette to soak up the drained, flavourful butter.

Beef Soup

Sometimes even the simplest recipes can be the best. This is one of those times. You may not realise this, but I tend to cook without recipes. Now, I do have a very good idea of where I'm going with a dish, what food/herb/spices goes well with whatever, what technique works with what type of meat or veggie or fruit, etc. Around 75% of the time, it's turns out great and everyone enjoys it. Perhaps 20% it's a so-so, but plates and bowls are still empty. The remaining 5% is split between, "let's not have that again", and "HOLY SHIT! This is the best darned thing I've ever tasted! Whatever you did write it down so you don't forget cus we all want to have this every meal for the next century!!!"

This soup dish fell into the final category. *pat, pat, patting myself on back*

It involved a bit of leftover too. I'm very good with leftovers. If I was on Iron Chef and Chairman Kaga announced the theme ingredient of Leftovers, then I'd blow them all away! I'd even take them all on at once! Ha! It's gotten to the point where I actually plan for leftovers and have sorta figured out what I'll do with them for lunch the next day. Like this morning, for example. Had some leftover mashed spuds and some leftover sugared carrots. Hmmmmmm, add some bread crumbs, an egg, some seasonings, mix it all together and form into patties. Fry in leftover bacon fat. TaDa: great potato cakes!

Meat is also hard for me cus I've got to make it so my MIL can eat it (and like it too). Hmmmm, 80 yrs old, suffering from Crohn's Disease for the last 60 years (had 5 operations in her twenties and don't have much guts left), not many molars left, and her medications makes her taste buds have wild moods swings. For instance; she's loved lamb her whole life, then about a year ago she said she can't stand the taste of it no matter what is done. Sigh... Beef is even harder cus she loves the taste, but it has to be cooked very carefully for her so that's it's very tender. Needless to say, grilled steaks are out for her (but not for me!). Fish is no problem for her, but shellfish has to be cooked certain ways for her. Even chicken has to be cooked carefully for her... But at least I've gotten them to like spices! Keep in mind, these people used to have seizures if more than one small grind of pepper was put into 2 gallons of soup.

Now, since this post is titled Beef Soup, can you guess which type of land-based protein critter is to be used????? Yup, it's BEEF. All of our really tender good beef is very very very very expensive, so we buy cheap cuts and then I get creative.

To get the beef tender enough for her and for the onions to really "cook in" I knew I'd need to start this soup about lunchtime. Fortunately, it's like maybe 5 mins of work every couple of hours.

Here's what you need:

4 small, tough, cheap, possibly inedible, beef rump steaks
1 leftover baked potato
1 medium onion (rough chopped)
2 fresh carrots (diced)
lots of water
3 bay leaves
2 tbsp dried basil
2 tbsp dried oregano
lots of salt
1 to 2 tsp ground black pepper
bacon fat
2 potatoes (peeled and diced)
1/4 cup unbleached flour
one really big pot with a lid
a wok
wooden spoon for stirring
some sort of heat producing device, I recommend the side burner of your gas grill
fresh baked cobb for dunkers
bowls
spoons
serviettes (napkins to you US'ns)
table
chairs

Well, those last ten you can probably figure out on your own, I guess.

What you do:

Cube the beef. Try to trim off as much of the grisle and fat as you can. The cubes should be the size of small dice. Heat half (about 2 tbsp) the bacon fat in your big soup pot, and add the cubed beef in just BEFORE the bacon fat starts to smoke. Fry it up for a minute or two, turning frequently so all sides of the cubes are well browned. Yes, you'll have some stuff start to stick to your soup pot but don't worry.

Now add a couple of cups of water. Stir well while using your wooden spoon to scrap all the really good tasting bits off the bottom of the pot. Once that is done, fill the pot to 3/4 full and turn the heat down waaaaaaay low. Add the rough chopped onions, the bay leaves, basil, oregano, pepper, some salt (you can always add more later). 

Put the lid on it and go away for an hour. This may be a good time to take a nap :)

After an hour, top up the water level to 3/4 and give the broth a taste. Add more salt if needed and whatever other seasoning you think may help. Add the diced carrot it.

Put the lid on it and go away for another hour. Hmmmm, time for another nap perhaps?

Oh yeah: if you didn't make a fresh cobb pull-apart loaf of bread this morning, then you really should have started that BEFORE you took your FIRST nap.

After the next hour, skin the leftover roast spud and chop it up finely. Add to the soup, and top the water back up to 3/4 of the pot. Taste the broth, and adjust the seasonings. Dig out the 3 bay leaves and chuck em. Turn the heat off and let it sit for an hour COVERED.

After that third hour (and another nap???), heat the rest of the bacon fat (about 2 tbsp) in a wok and add the diced potato. Fry and toss for around two mins. Then sprinkle with the flour, stir it around, and add to the soup. Put the soup pot back on low heat for 30 mins.

Serve that sucker up in some LARGE bowls cus I can tell you everyone will want lots and lots. Fresh bread for dunkers!

This is really good, I'm not joking.