Posted by community member jfield:

Easy Beef Stroganoff

Serves 3-4

Ingredients:

1 Lb of beef sirloin or tenderloin

4 Tbsp flour

4 Tbsp (half stick) of butter

⅓ Cup chopped shallots (onion may be substituted)

½ Lb white mushrooms – sliced

¼ Cup dry red wine

3 Cup beef stock or broth

1 Cup sour cream

2 Tbsp tomato paste

2 Tbsp Dijon mustard

Salt and pepper

4 Tbsp fresh parsley – chopped

Directions:

1.    Remove fat and cut beef into ½ inch wide by 2 inches long strips

2.    In a large bowl, salt and pepper the beef and sprinkle evenly with flour.

3.   Heat 2 Tbsp butter in a large sauté pan over high heat.  Cook the beef (in batches if necessary) until browned on each side, remove from heat and set aside.

4.   In the same pan, melt the rest of the butter.  Add the shallots and mushrooms and sauté for 2 minutes.  Add the wine, and use the liquid to help scrape any browned pieces off the bottom of the pan.

5.  Mix in the tomato paste and mustard and cook for a minute.
Add the beef stock and beef slices, bring to a boil, and then let it simmer until reduced by ½.

6.  Stir in the sour cream and season to taste with salt and pepper.
Serve over egg noodles or rice, and sprinkle parsley on top, right before serving.

chimmichurri

Posted by community member Robert:

My buddy Sergio Di Sappio owns a great restaurant in Chicago called Tango Sur. He introduced me to chimmichurri, which the Argentines use to grill everything.  Here is my recipe:

Ingredients

• 5 cups of Extra Virgin Olive Oil
• 2 cups of Apple Cider Vinegar
• 1 cup of fresh lime juice
• 10 cloves of garlic
• 1/4 pound of parsley
• 2 tablespoons of Red Pepper Flakes

Directions

Chop the garlic and the parsley.  Add the chopped magic to the Olive Oil, Apple Cider Vinegar and Lime juice mixture.  Add the Red Pepper Flakes and stir.  Here are my suggested marinating times for different things:

Fish and Shellfish 30 minutes to 1 hour

Chicken 1 to 2 hours

Pork 1 to 2 hours

Beef & Lamb 2 to 3 hours

You can grill, bake or pan fry anything with this marinade… I think it’s great.  And as my friend Jeff Dattilo would say, “Just Enjoy!”