We asked some friends over for dinner on Sunday night and I decided to attempt to feed them using a recipe out of my newest cookbook acquisition (Thanks to Miss Taffy!) I chose to make Real Beef Stroganoff, Cauliflower Gratin, some store bought rolls, a slow cooker Hot Fudge and Peanut Butter Cake, and some Homemade Fat Free White Chocolate Ice Cream. The Hot Fudege and Peanut Butter Cake was a complete flop so I won’t be sharing the recipe with you, and the rolls were just that, rolls but I have recipes for everything else to share so you can enjoy them as well.
Real Beef Stroganoff
Makes: 4 Servings
Time: 30 Minutes or less
3 tablespoons butter
2 large onions, sliced
Salt and freshly ground black pepper
8 ounces mushrooms, trimmed and sliced (optional)
1.5 to 2 pounds beef tenderloid or sirloin, cut into 1 to 1.5 chunks
1 tablespoon Dijon mustard
2 plum tomatoes (canned are fine), choppen, or 1/2 cup good tomato sauce (optional)
1 cup beef or chicken stock
1/2 cup sour cream
Chopped fresh dill or parsley leaves for garnish
1. Put the butter in a large, deep skillet with a lid or a Dutch oven over medium-high heat. When the butter is melted, add the onions, along with a sprinkling of salt and pepper and the mushrooms if you’re using them, and cook, stirring occasionally, until the onions are very soft but not browned, about 10 minutes. Add the beef and cook, stirring for just a minute.
2. Stir in the mustard, the tomatoes if you’re using them, and the stock. Adjust the heat so the mixture bubbles steadily but not violently and cook until the meat is tender, about 5 minutes. (You can make the dish in advance up to this point; cover and refrigerate for up to a day before reheating and finishing.) Stir in the sour cream, taste and adjust the seasoning, garnish with dill, and serve.
I’m not even going to take the time to transcribe this recipe because it’s ridiculously easy, so these are my own personal steps.
1. Take a head of cauliflower, trim off the leave, and cut it in half. Drop it in a pot of boiling water until tender. Break off the “flowers” and drop in a gratin dish.
2. Preheat the oven to 400.
3. Add some butter (a lot for a really buttery taste, a little if you are feeling healthy) and some fresh grated parmesan (that crumly Kraft stuff is not going to do it). Toss the butter, cauliflower, and parmesan together.
4. Slide into the oven and cook until browned.
Fat Free Ice Cream
1 4 oz package sugar free fat free instant chocolate pudding mix
1/4 cup splenda
1 12 oz can fat free evaporated skim milk
1 cup fat free milk
In a medium bowl, stir together the instant pudding and splenda.
Add the evaporated milk and fat free milk and stir until blended. Pour
into an ice cream maker and freeze according to the manf. directions.
After all of that delicious food we settled in and played 11 games of Sequence in a row. Our friends ended up staying for 5.5 hours! We learned that couples should not team up and play together, since it causes cat fights to erupt all too easily. The boys creamed us 6 or 7 times in a row, but I still loved the game.
What a fun couple they are! Also much more creative with their poses for photos than us.