Beef Stroganoff

Beef Stroganoff

Chef Hubby tried this for dinner last Sunday.. it was yummy!

BEEF STROGANOFF

Preparation time: 15mins
Cooking time: 20mins
Serves 4.

Ingredients

600g rib eye fillet or rump
1/4 cup (30g) seasoned plain flour
375g fettuccine
60g butter
1 small onion, finely chopped
300g button mushroom, thickly sliced
1 tbsp tomato paste
1/4 cup (60ml) red wine
300ml cream

1. Pound the slices of beed between two sheets of plastic wrap with a mallet or rolling pin until half their thickness. Cut each slice into strips about 1cm wide. Place in a plastic bag with the seasoned flour and shake to coat.
2. Bring a large saucepan of water to the boil and cook the fettuccine according to the packet instructions until al dente.
3. Meanwhile, melt 40g of the butter in a frying pan over medium heat and cook the onion for 2 minutes. Add the beef in batches and cook for 5 minutes, or until evenly browned. Remove from the pan and keep warm. Heat the remaining butter in the pan and add the mushrooms, stirring, for 2-3 minutes, or until soft and lightly browned. Add the tomato paste and the red wine, stirring continously for 2 minutes, or until the sauce has reduced. Add the beef, stir in the cream, then reduce the heat to medium-low and simmer gently for a futher minute, or until the sauce has thickened. Serve with the fettuccine.

From Quick and Easy Tasty Meals in Minutes.

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MidAutumn's Cookies.

MidAutumn's Cookies.

Mooncake Biscuits/ Koong Chai Pneang.

This is my first attempt making the biscuits. It's really easy actually, but takes a lot of time.
Makes about 15.

Ingredients:

200g golden syrup
1/4 tsp bicarbonate of soda
3/4 tbsp alkaline water
50g corn oil

300g plain flour, sifted
Thick soy sauce (for colour)

1. Combine golden syrup, alkaline water and sifted bicarbonate of soda in a basin. Add oil and mix with a wooden spoon and allow to rest for 4-5 hours.

2. Add thick soy sauce and stir well. Fold in sifted flour gradually and mix evenly to form a smooth, soft dough. Do not knead. Let dough rest for another 6-7 hours.

3. Divide dough into small portions. Dust with flour and press into figurine mould. Knock out and place on greased baking tray and bake in preheated oven at 180 degrees C for 8 minutes. Remove tray from the oven and leave for 1-2 minutes. Brush biscuits with eggs glaze and bake again 6-7 minutes or until golden.

Recipe from At Home with Amy Beh.

..::: Before baking:::..

It took much longer for the mixture to stand than stated in the recipe. I waited about 4 hours before mixing in the flour. Then another 6 hours when I first tried putting the dough into the mould, but it was much too soft to be moulded. In the end, I left it overnight, before moulding and baking it. I added the heart shaped Quins for fun.. Ha!

..:::After Baking:::..

..:::After cooling the biscuits:::..

No comments on these biscuits yet as no one has tried them yet.. except for me.. I find them quite ok...

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Dinner Last Night..

Dinner Last Night..

Pasta with Beef Ragu.

Preparation time: 10mins
Cooking time: 1hour 30 mins
Serves 4.

Ingredients:

100g streaky bacon, finely chopped
1 onion, finely chopped
3 cloves garlic, crushed
1 bay leaf
800g lean beef mince (I used 600g and there were enough for 4 persons)
500ml red wine
1 can pasta sauce (I used Prego's 300g)
400g pasta
Grated Parmesan, to garnish.

1. Heaat a large deep frying pan. Add the bacon and cook over medium high heat for 2 mins, or until soft and just starting to brown. Add the onion, garlic and bay leaf and cook for 2 mins, or until the onion is soft and just starting to brown.

2. Add the mince and stir for about 4 mins, or until the mince browns, breaking up any lumps with the back of a wooden spoon. Add the wine, pasta sauce and 1 cup (250ml) water and stir well. Bring to the boil, then reduce the heat and simmer, covered, for 40 mins. Remove the lid and cook for a further 40 mins, or until reduced to a thick, glossy sauce.

3. About 20 mins before the raguis ready, bring a large saucepan of salted water to a rapid boil and cook the pasta according to the packet instructions until al dente. Drain. Serve the sauce over the pasta and garnish with a little grated Parmesan.

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