After going to a restaurant the other day and being blown away, I developed this amazing beef stroganoff recipe. A warming winters meal, the thick creamy and delicious sauce will make your mouth water. While you are cooking this beef stroganoff recipe, your whole house will fill with a delicious aroma.

Ingredients:

• 2 pounds tenderloin or top sirloin, trimmed of fat
• 1 tablespoon olive oil
• 1 medium onion, diced
• 18 ounces sliced mushrooms
• 2 tablespoons butter
• 1 tablespoon all purpose flour
• 1 cup of beef bouillon
• 2/3 pounds of sour cream
• 1/2 cup of dry sherry
• 1/8 teaspoon nutmeg
• 1 teaspoon dry tarragon
• 2 Teaspoons Salt
• 1 teaspoon Pepper

Directions:

1. First of all you need to cut your tenderloin or top strip loin into strips about 2 inches long, and about half an inch wide
2. Next sprinkle your meat with salt and pepper, you might like to massage the salt and pepper into the meat to improve flavor.
3. In a saucepan, melt one tablespoon of butter, then stir in the flour and beef bouillon and dry sherry. Keep stirring on low heat until the sauce is smooth and begins to thicken.
4. In a separate frying pan, slowly heat the remaining butter along with the olive oil and turn it up to medium heat.
5. Before the butter begins to burn, fry the meat strips and onion together. Fry the meat and onion quickly, until the meat is brown on all sides. A trick in this beef stroganoff recipe is to fry the meat quickly in order to keep the meats flavors and juices.
6. Next add the meat and onions to the pan containing the beef sauce, but safe the butter and oil for the next step.
7. Throw the mushrooms into the same frying pan, adding the tarragon and nutmeg. Stir continuously for about four minutes and then add the mushrooms to the beef sauce.
8. Simmer this all together for about 10 to 15 minutes, adding water if the sauce becomes too thick
9. Lastly, add the sour cream, be careful not to let the sour cream boil, or it will curdle and ruin your meal.
10. Serve this delicious beef stroganoff sauce with either buttered noodles, egg noodles, potatoes or rice.

You can keep this beef stroganoff recipe in the fridge for about three days, heating it on low heat before serving. You will still need to be careful not to allow it to boil or the sour cream will curdle.

I would love to hear your feedback on this beef stroganoff recipe, so please make a comment below.

I feel like chicken pot pie tonight… It takes a bit of preparation but its a family favorite. With this chicken pot pie recipe you can mix and match the vegetables a bit if you want. Throw in some corn, or even eggplant, it doesn’t matter too much.

With winter on the way, what better than a chicken pot pie recipe to warm up the family. Everybody loves it, and this warm and healthy pie will fill everyone right up. Print this recipe and keep it because trust me, “cook it again mummy, cook it again mummy”

Ingredients:

• 1 pound chicken breasts
• 6 tablespoons butter
• 1/4 dry sherry
• 1 1/2 cups milk
• 1 3/4 cups chicken broth
• 1/2 cup all purpose flour
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1 onion, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 clove garlic - minced
• 2, nine inch pie crusts

Directions:

1. Before you start, make sure you remember to pre-heat your over. You need to set it at about 425 degrees F, or about 220 Degrees C.
2. Combine the chicken, sherry and vegetables in a saucepan, adding enough water to cover all the ingredients and let it boil for around 15 minutes. Drain the excess liquid and set it aside.
3. Cook the onions, garlic and butter in a skillet on medium heat until the butter is soft and the onions turn translucent.
4. Stir in the pepper, salt and flour and then slowly stir in the milk and chicken broth. Simmer this together until it turns nice and thick which is when you need to remove it from the heat and set it aside.
5. Share the chicken and vegetable mixture evenly between the two pie crusts and pour the thicken sauce over the top.
6. Cover both pies with a top crust, making sure to seal the edges, removing any excess pastry and cutting many some small slits in the top of the pie which can allow steam to escape and save your pie from exploding.
7. Bake both pies in your already preheated over for a good 30 to 35 minutes, or until the top crust begins to brown.

Allow the pies to cool for a good 10 minutes before serving.

This chicken pot pie recipe will serve a family of up to six people, it freezes well and tastes great. Good Luck!

Roast Beef is an excellent meal, easier to prepare than most people think, and is a very good way to impress your guests. When I make this Roast Beef Recipe I like to serve it with baked potatoes and stewed mushrooms.

Ingredients

• Boneless Beef Tenderloin, 4lbs pre-strung
• Olive Oil, ¼ cup
• Salt, 2 teaspoons
• Ground Pepper, 2 teaspoons
• Garlic clove, 1 finely smashed/pureed
• Garlic Powder, ½ teaspoon
• Onion Powder, 1 teaspoon
• Butter, 3 tablespoons
• Red Wine, 4 cups

Directions

1. Remove meat from refrigerator about 3 hours prior to cooking to bring it to room temperature.
2. Pre-heat oven to 550 degrees.
3. Mix salt, pepper, garlic, onion and garlic powder together in small bowl.
4. Spray a shallow roasting pan with Pam or line pan with aluminum foil.
5. Rub the olive oil all over the meat to coat it.
6. Rub meat all over generously with seasonings from bowl.
7. Place meat in roasting pan.
8. Cook for about 30 minutes (for rare meat cook 5 minutes per pound, medium-rare 6 ½ minutes, medium-well 8 minutes).
9. When cooking time has ended turn off oven, but DO NOT open oven.
10. Leave meat in oven until oven has cooled off (about 1-2 hours) and then remove to a warmed platter. Cover and let it rest for 15 minutes while you make the sauce.
11. Deglaze roasting pan by adding red wine and bring to a boil and whisk in 3 tablespoons of butter and a pinch of salt and ground pepper.
12. Place sauce in serving container and serve with Roast Beef.

Remember these two things when making this Roast Beef recipe: make sure the oven is pre-heated and let the cooked meat rest before carving it. Enjoy!