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Cooking time: 30 minutes for menu Cooking schedule: see below for instructions
One of my favorite pasta / beef dishes; vastly different than the version I made in college with ground beef and... I won't even say it. And my version of another childhood staple: peas and carrots.
Beef Stroganoff over Pasta Preparation and cooking time: 30 minutes10oz (300gr) flank steak or other beef appropriate for stir frying or quick cooking
1 medium onion
4oz (125gr) mushrooms
4 tsp olive oil
1 tbs paprika
1/3 cup flour
1/2 cup (4oz, 120ml) beef broth
2 tbs tomato paste
1 tbs Worcestershire sauce
1 tsp dried basil
1 1/2 tbs cornstarch (maizena) dissolved in
2 tbs beef stock
1/2 cup (4oz, 125gr) Greek yogurt, plain yogurt or sour cream
1 1/4 cups pasta, bite-size
Cook pasta according to package directions. Drain.
Peel and cut the onion, vertically, into 6ths. Brush any dirt off the mushrooms (see techniques) and slice, trimming off the tough stem ends. Slice the beef on an angle across the grain, then cut the slices into large bite-size pieces. Put flour and paprika into a medium food bag - large enough to easily hold the beef. Mix the flour and paprika, then add the beef. Shake to coat well.
Heat 2 tsp oil in large nonstick skillet and sauté onions and mushrooms until onions are tender. Remove to a plate. Heat remaining 2 tsp oil in same skillet. Add beef and sauté until starting to brown, 3 - 4 minutes. Add beef stock, onions, mushrooms, basil, tomato paste and Worcestershire sauce to skillet, stir to combine, cover, reduce heat and simmer 5 - 10 minutes. Dissolve cornstarch in remaining 2 tbs of beef stock and stir into pan. Continue stirring until quite thick. Remove from heat, add yogurt, mix thoroughly.
Put the pasta in large pasta bowl, spoon the Stroganoff over and serve.
1 - 2 carrots
4oz (125gr) snow peas,
mangetout, sugar snap peas
1 shallot
1 tbs olive oil
2 tbs chicken stock
2 tsp maple syrup substitute honey or brown sugar
Cut carrots into matchsticks. Slice shallot. Trim snow peas, cutting off the stem end. Slice diagonally into wide strips if large. Heat oil in a nonstick skillet over medium-high heat. Add carrot and shallot; stir-fry about 5 minutes. Add snow peas and stir-fry another 3 minutes. Add maple syrup and chicken stock, reduce heat to low, cover and simmer 3 minutes. Uncover and cook off any liquid. Carrots should be just tender. Serve.
Cooking schedule: 35 minutes |
Remove onions, mushrooms |
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