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How To make Beef Stroganoff Bermuda
2 c Beef Stock
1 lb Round Steak;Thinly Sliced
2 T Butter
3 T Olive Oil
1 Onion;Sliced Yellow
1/2 Red Pepper;Sliced
1/2 Yellow Pepper;Sliced
1/2 c Dill Pickles;Chopped
1/4 c Brandy
2 c Whipping Cream
5 t Sweet Paprika
12 oz Fettuccine
1 t Lemon Juice
6 dr Tabasco
Sour Cream And Parsley
Boil Stock until reduced to 1/4 original amount (2 cups to 1/2 cup) and set aside. Season beef with salt and pepper. Melt butter and saute beef, set aside. Heat oil, add onion, bell peppers and pickles and saute for approximately three minutes, remove from heat, add brandy and ignite. When flames subside, return to heat and add stock, cream and paprika. Simmer until reduced to desired consistency. Cook fettuccine and drain. Add beef, lemon juice and Tabasco to cream sauce, season with salt and pepper. Spoon over fettuccine and garnish with sour cream and chopped parsley. Per Serving: 576.8 Cal; 27.3 g Protein; 6.5 g Carb; 600.7 mg Sodium; 2.2 g Fiber; 36.2 g Fat; 17.1 g SatFat; 167.8 mg Chol; 310.1 Fat Cal (53.8%);
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How To make Beef Stroganoff Bermuda's Videos
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INGREDIENTS:
BEEF (1 kl)
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Onion (1pc medium size)
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0:00 - Greek Stew in Orzo
7:14 - Seared Sea Bass with Caribbean Fruit Chutney
16:01 - Milchramstrudel
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Wasabi Crab Mac & Cheese with Meyhem Lauren - How To
Meyhem Lauren flexes his culinary talents by making wasabi crab mac and cheese in Munchies Test Kitchen. This recipe, inspired by a sushi craving, begins by whisking together wasabi paste, butter, flour, and milk in a pot.
Meyhem then brings a large pot of water to boil and cooks the pasta shells. Next, he returns to the sauce base and whisks in Asiago and sharp white cheddar cheese. After draining the shells, Meyhem assembles the dish by layering the pasta and lump crab meat into a casserole dish and seasons it with Old Bay. Then, he evenly pours the cheese sauce over the pasta and crab and places the dish in the oven for 25 minutes. Meyhem adds another layer of cheese, both panko and regular bread crumbs, and returns the dish to the oven for a final 10 minutes. When finished, Meyhem admires his cheesy seafood creation, which he believes could end (or start) a war.
Check out the recipe here:
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Smothered Chicken Deluxe - Glen And Friends Cooking
Smothered Chicken Deluxe
Ingredients:
15 mL (1 Tbsp) oil
6-8 chicken thighs, skin on, bone-in
1 egg yolk
Salt and pepper to taste
Herbs de Provence, to taste
3-4 small potatoes cut up
8-10 pearl onions
Handful chopped mushrooms
30 mL (2 Tbsp) flour
30 mL (2 Tbsp) butter
375 mL (1 ½ cups ) chicken broth
125 mL (½ cup) white wine
10 mL ( 2tsp) dry mustard
1-2 sliced carrots
5 sprigs fresh thyme
1 egg
60 ml (¼ cup) cream
squeeze of lemon
Herbs de Provençe Mix:
2 mL (¼ tsp) fennel
5 mL (½ tsp) rosemary
5 mL (½ tsp) thyme
5 mL (½ tsp) marjoram
5 mL (½ tsp) tarragon
5 mL (½ tsp) basil
5 mL (½ tsp) chervil
5 mL (½ tsp) summer savoury
Method:
Heat oil in a heavy pan with a lid.
Spread egg yolk all over the chicken thighs.
Season chicken on all sides with salt, pepper and Herbs de Provence.
Mash together the flour and butter in a small bowl - this is called Beurre Manié.
Sear chicken, on both sides until golden brown.
Transfer to a plate and set aside.
Sauté potatoes, onions, and mushrooms in same pan until caramelized and golden brown.
Transfer mixture to a bowl and set aside.
Pour the wine into the pan and reduce, then stir in broth and mustard.
Whisk in the Beurre Manié, to slightly thicken the sauce.
Place carrots, potato mixture in sauce, and layer chicken on top.
Lay in the fresh thyme, and cover - cooking for about 35-40 minutes or until chicken is cooked through.
When cooked you may wish to transfer chicken thighs to the oven to crisp the skin.
Whisk egg into cream, and add a squeeze of lemon.
Whisk this into the sauce in the pan to thicken.
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