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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
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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Love & Best Dishes: Chocolate Peanut Butter Halloween Candy Pie Recipe
Chocolate Peanut Butter Halloween Candy Pie Recipe - Paula and her grandson are making a great Halloween dessert recipe with leftover Halloween candy!
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Kulinarne wyprawy Jamiego - Wenecja - Jamie Oliver o swojej książce
Kulinarne wyprawy Jamiego - Wenecja - Jamie Oliver o swojej książce
How to make a cocktail for Valentine's Day
My buddy Megan is great at making cocktails, and she came up with a drink just for Valentine's Day! So I'm bringing her on my channel to share the recipe with you guys...because it's delicious! Happy Valentine's Day :)
You can check out more of Megan here:
Twitter: @meggyology
Insta : @meggyology
YouTube: @meggyology (
Ingredients:
½ part St. Germain elderflower liqueur
½ part pomegranate liquor
2 parts vodka or gin
3/4 part fresh lemon juice
1 part muddled strawberry (3 cut strawberries)
Brut Rosé Sparkling Wine or club
Instructions:
Cut strawberries into pieces
Muddle the strawberry pieces in bottom of rocks glass (save one slice for garnish)
Add all ingredients aside from the Rosé Sparkling Wine into the shaker + ice and shake vigorously until well chilled.
Strain into cocktail glasses filled with ice and top with a splash of Brut Rosé Sparkling Wine or club soda if you want it to be less alcoholic or less sweet.
Garnish with a strawberry!
You can adjust the St.Germain and the pomegranate liqueur based on preference. If you like it a little more tart then amp up the lemon or vice versa.
Thanksgiving-Inspired Tarte au Sucre (Sugar Tart) Dessert
Just having landed back in NYC from culinary school in France, I was invited to a Friendsgiving gathering! So I'm teaming up with @Skype to make it happen! I reached out to my culinary school buddy Felicia so we could brainstorm what I should make! She's still in France, but luckily with Skype, we can still talk! We decided on a version of tarte au sucre (sugar tart), with our additions of sweet potato, an orange/cognac liquer, and hazelnuts to make it just right for Thanksgiving! I'm super happy with how it turned out!! The perfect thing to bring to a special gathering after being away! #sponsored
Here's the recipe:
Sweet yeast dough:
250 g flour
10 g fresh (compressed) yeast or 1 teaspoon dry yeast
25 g sugar
5 g salt
2 eggs
40 ml warm water
80 g butter
Filling:
40 g sugar
1 egg
50 ml milk
50 g softened butter
1 sweet potato
Topping:
4 Tbsp sugar
2 Tbsp water
2 tsp orange liqueur/Cognac mixture, such as Grand Marnier
1/2 cup toasted hazelnuts, chopped
First, work on the dough: Dissolve the yeast in the warm water. In a bowl, mix the flour, sugar, slat and butter together in a technique called sablage (I explain this in the video!). Make a well in the center and add eggs and the yeast in its water. Mix together (not too much!) and put it in the fridge to rest while you work on the filling.
For the filling, cream together the sugar and butter, then mix in the milk and eggs. Roast your chunks of sweet potato (450 degree oven for 30 minutes).
Now back to your dough. Roll it out to about 5mm, in the shape of a circle, and then put it over your baking dish, trim it, and use your fingers to pinch around the sides. Add the filling and roasted sweet potatoes, and let it sit for 20 minutes.
Then bake it in a 350 degree (Fahrenheit) of 180 degree (Celsius) oven for 30-35 minutes.
Take out of the oven and work on your topping. Start by caramelizing the sugar on the stovetop by mixing together the sugar and water and continually stirring until much of the water dissolves and it takes on a nice caramel color. Once most of the water has dissolved, add the Grand Marnier and stir. Mix in the toasted hazelnut bits and immediately drizzle this over the top of your sugar tart. (The caramel will harden and it will -- along with the hazelnuts -- give a nice crunchy texture!)
Enjoy!
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How To Make Fruit Mincemeat - Make your own Mince Pie filling for Christmas!
What is mincemeat? We’re here to break down the confusion behind this boozy fruit concoction and share a recipe to make your own homemade mincemeat. Get the full recipe: