Comfort Food
A Delicious Beef Stroganoff

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Need some comfort food on a crisp winter evening? There’s nothing more comforting to me than a fabulous Beef Stroganoff with mushrooms over egg noodles and a good movie. This is a recipe that I found at Williams Sonoma (click here for more recipe ideas from them, they’re fabulous!)


  • 1 1/2 lbs. beef sirloin steak
  • Kosher salt and freshly ground pepper
  • 3/4 lb. wide egg noodles
  • 2 Tbs. canola oil, plus more as needed
  • 1 lb. button or cremini mushrooms, sliced
  • 3 Tbs. unsalted butter
  • 1/3 cup minced shallots
  • 1 1/2 cups sour cream, at room temperature
  • 1 Tbs. minced fresh dill, plus more for garnish



Trim the steak of any surface fat. Cut the steak across the grain into slices 1/4 inch thick, then cut the slices into 2-inch lengths. Season with salt and pepper.

Bring a large pot of salted water to a boil over high heat. Add the egg noodles and stir occasionally until the water returns to a boil. Cook according to the package directions until al dente.

While the noodles are cooking, brown the steak. In a large frying pan, heat the oil over medium-high heat until it shimmers. Add the steak in batches and cook, stirring frequently, until lightly browned and still quite rare, about 1 1/2 minutes per batch, adding more oil to the pan as needed. Transfer the beef to a plate.

When all the steak is cooked, add the mushrooms and 2 Tbs. of the butter to the frying pan and cook over medium-high heat, stirring frequently, until the mushrooms are lightly browned, about 6 minutes. Add the shallots and cook, stirring occasionally, until they soften, about 2 minutes. Remove from the heat and stir in the steak, sour cream, and the 1 Tbs. dill. Return to medium heat and simmer, stirring constantly, until the sour cream is heated through, about 1 minute. Do not allow to boil. Season with salt and pepper.

When the noodles are ready, drain them and return to the cooking pot. Add the remaining 1 Tbs. butter and toss to coat. Divide the noodles among dinner plates and top each serving with the steak and sauce. Sprinkle with dill and serve. Serves 4.

Variation: You can also make this dish with 1 1/2 lbs. thin veal cutlets, cut into strips 1/2 inch wide. Or try leftover steak. You’ll need about 2 cups of steak, cut into bite-sized cubes. Simply add it to the mushroom mixture along with the sour cream and heat through.




Marianne’s Delectable Rouladen

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MarianneEvery year, my beautiful and talented mother Marianne would make Rouladen (Roll AHHH Den) for Christmas Eve dinner. The only problem was that because they are so yummy, there usually weren’t enough of them, not matter how many she made!

Rouladen is a German recipe consisting of bacon, onions, mustard and pickles wrapped in thinly sliced beef cooked to perfection. It takes a little work, but give it a try – you will love it! Make sure and make gravy from it, delicious!

Marianne’s Delectable Rouladen


1 1/2 pounds flank steak (my dad swears by Stater Bros. carne assada)
German stone ground mustard, to taste
1/2 pound thick sliced bacon
2 large onions, sliced
1 (16 ounce) jar dill pickle slices
2 tablespoons butter
2 1/2 cups water
1 cube beef bouillon

1. Cut the flank steak into thin filets (not necessary if you use the Stater Bros. Carne Asada); about 1/4 inch thick and 3 inches wide.
2. Generously spread one side of each filet with mustard to taste. Place bacon, onions and pickle slices on each filet and form into a roll. Use string or toothpicks to hold the roll together.
3. Heat a skillet over medium heat and melt butter. Place the rolls in the butter and saute until browned.
4. Pour in 2 1/2 cups of water and add the bouillon cube; stirring to dissolve the bouillon cube. Simmer the rolls for about an hour or until tender.

Enjoy and have fun and let me know how you did!

Veal Osso Bucco

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This is a great early fall recipe compliments of  The Ponte Vineyard.  We love their restaurant and everything we order is always great!

Veal Osso Bucco

Pair it with a Sangiovese

  • 6 pieces veal shank with bone, cut 3 inches thick
  • 2 T olive oil
  • 2 T butter
  • 1 onion, chopped
  • 1 C celery, chopped
  • 1 C carrots, chopped
  • 4 gloves garlic, coarsely chopped
  • 2 bay leaves
  • 3 T fresh Italian parsley, finely chopped
  • 1 T tomato paste
  • 1 C dry Marsala or dry white wine
  • 2 C chicken stock (or enough to cover the shanks in the pan)
  • 1 C tomatoes, chopped

In a large pan over medium-high heat, sear all sides of the veal shanks using half the butter and oil.  Set aside the veal shanks. Add remaining butter and oil and add onion, celery, carrots, garlic, bay leaves and parsley and cook until softened 5-10 minutes.  Add the tomato paste and mix well.  Add wine, turn the heat to high and deglaze the pan.  Add the shanks, chicken broth and tomatoes.  Make sure that most or all of the shank is covered by the liquid.  After bringing the liquid to a boil, reduce to a simmer, cover and cook for an hour.  Baste the shank and cook, covered, for an additional hour.  Cook uncovered for 10 minutes to reduce the broth and serve.


Enjoy with garlic mashed potatoes and a vegetable.

The Yummiest Lemon Bars Ever

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These are terrific, handed down from a favorite neighbor and friend.  They’re so easy and absolutely fabulous – especially great when you have a lemon tree, although it was pointed out to me that only 3 lemons are required! Read the rest of this entry »