Beef Stroganoff

I remember my mom making beef stroganoff as a child and I did NOT like it! I’m pretty sure this was one of the meals that I was force fed as a child and ever since then I have battled internally with myself over cream sauces. Yeah, I’m a weird person, just add it to my hatred of eggs and regular milk 😉
Well, I found this recipe and it looked really good! I checked out the ingredients list and it wasn’t packed full of cream soups or anything that I don’t normally like to cook with, so I decided to give it another shot… Well I’m pleased to report that I no longer hate beef stroganoff! We all really enjoyed this meal and I just served it with some carrots on the side. Even my 2 1/2 year old ate it up, and that’s saying something! 😉

– 3/4 of a bag of wide egg noodles (11 oz. or so)
– 4 tbsp. (1/4 cup) butter, divided
– 1 pound thinly sliced steak, I just used round steak cuts
– salt and pepper to taste
– 1 yellow onion, sliced thinly
– 4 cloves garlic, minced
– 1 pound white mushrooms, sliced
– 1/2 cup beef broth (separate) can also use dry white wine
– 1 1/2 cups beef broth
– 1 tbsp. Worcestershire sauce
– 3 tbsp. Flour
– 1/4 cup sour cream (can also use plain Greek yogurt)

Begin by bringing a pot of water to boil over low.
While your water is coming to a boil, begin by melting 2 tbsp. of butter in a large pan with tall sides. Add the steak pieces in a single layer and season with a few generous pinches of salt and pepper. Let the steak cook for about three minutes and then flip it over and let it cook for another three minutes, or until it has a nice sear on it. Remove the steak from the pan and set aside.

In the same pan, heat the other 2 tbsp. of butter and add in the onions and sauté for a few minutes until they are a bit soft. Next, add in the garlic and mushrooms and let them cook for about 5-6 minutes, or until the mushrooms are cooked down. Add in the 1/2 cup of beef broth (or wine) and deglaze the pan by scraping the browned bits off the bottom from when the steak cooked. Let the mixture cook for a few more minutes.

At this time, add your noodles into your pan of water, it should be boiling by now. Egg noodles cook very fast so they really won’t need much time.

In a separate bowl, whisk together the beef broth Worcestershire sauce, and flour until incorporated. Pour the mixture into the pan and give it a stir. Let the mixture simmer for about 5 minutes, or until it starts to thicken up a bit. Then, stir in the sour cream (or yogurt) until combined. Add the steak back in and season with additional salt and pepper if needed.
Drain the egg noodles and serve the beef mixture over them. Serve with vegetables on the side.




















Caramel Chocolate Chip Cookies

I make a cookie bar that has similar ingredients to this recipe so I was intrigued by this recipe. After making them, I think I do prefer the bars since the caramel stays soft and the caramel in these cookies got a bit hard. These were still awesome though and I will definitely make them again 🙂 Also, this was my first time using cornstarch in a cookie batter and I’m officially a fan! The cookies just had a different element to them and they were so pretty and rustic looking 🙂

– 2 cups all-purpose flour
– 2 tsp. cornstarch
– 1 tsp. baking soda
– 1/2 tsp. salt
– 3/4 cup unsalted butter, room temperature
– 1 cup brown sugar
– 1/4 cup granulated sugar
– 1 egg
– 2 tsp. vanilla extract
– 1 1/2 cups semi sweet chocolate chips
– 3/4 cup caramel bits

Preheat oven to 350F. Grease two baking sheets or line them with silpat baking mats, set aside.
In a medium bowl, whisk the flour, cornstarch, baking soda, and salt together, set aside.
In the bowl of your stand mixer, cream together the butter and granulated and brown sugars together until creamy. Add the egg, and vanilla and beat until combined. Then gradually add in the dry mixture a little at a time.
Remove the bowl from the mixer and stir in the chocolate chips and the caramel bits. Using a cookie scoop or a large kitchen spoon, scoop cookie dough balls onto the prepared baking sheets.
Bake for about 10 minutes, or until the edges are golden brown. Let the cookies rest on the baking sheets for about 2-3 minutes, you want the caramel and chocolate chips to firm up a bit so your cookies don’t fall apart. Once they are a bit firmer, remove them carefully to cooling racks and let them cool the rest of the way.
Serve warm with a big glass of milk!