Beef Stroganoff, a Russian dish with origins rooted as early as the mid-1800′s, boasts a decadent, creamy sauce, traditionally flavored with dry white wine and sour cream. A rather simplistic recipe (with considerable variations throughout the years), a good Stroganoff offers a truly lovely textural and flavor experience. In this version, I used Tofutti’s Sour Supreme as a sour cream alternative. Although I was rather luke-warm to this product by itself, I must say that it’s a dream to cook with, holding up well to light simmering while contributing an authentic tang to the sauce. Serve over a bed of wide noodles; I used spinach egg noodles in this photograph. Not only is this rendition of Beef Stroganoff completely kosher, it also has fewer fat and calories than the traditional recipe! Pair this entrée with a cold, dry, white wine.
1 lb Pepper Steak
1 Medium Onion, finely chopped
1 Clove Garlic, minced
6 to 8 ounces Sliced Mushrooms
1/2 cup Dry White Wine
8 oz. Low Sodium Beef Broth, or substitute 8 oz water, 1 Tbsp Soy Sauce and 1 Tbsp nutritional yeast
1/2 cup (approximately) Tofutti Sour Supreme (this specific product works the best)
1 Tbsp Corn Starch dissolved in a little water
Salt and Pepper to taste
In a large saucepan, brown beef strips in olive oil on high heat. You may need to do this in batches, depending on the size of your pan. Turning heat down to medium high, add a little more oil and sauté garlic and onion until onions are translucent and fragrant. Deglaze with white wine, scraping bottom of pan. Add sliced mushrooms and beef broth (or substitute), cover, reduce heat, and simmer until mushrooms are tender, about 10 minutes. Season with salt and pepper, and stir in Sour Supreme. Add corn starch and water mixture and stir until slightly thickened. The sauce should have the consistency of heavy cream, able to coat the back of a spoon. If it is too runny, add more corn starch. If it is too thick, thin with Mocha Mix, broth, or water, and then re-season accordingly. Serve over broad noodles. In this photograph, I used spinach egg noodles.
*This dish pairs nicely with Galil Mountain Voignier.
3/4 of a bag of barley
3-4 potatoes, scrubbed and sliced into pieces
1 large sweet potato, skin on kept whole!
1 onion, diced
2-3 cloves of garlic, diced
Meat (flankin on the bone or off)
Kishka (I use Benzies)
2-3 eggs in shell not boiled (I toss a few eggs in, cuz it browns and tastes awesome when mixed in or on the side, once served.)
1 jalapeño (if the mood strikes)
Onion Soup Mix
3 handfuls of salt (ok maybe not handfuls, but lots of salt!)
Schug (according to how much spiciness you would like)
Place potatoes, onion and garlic into the crockpot. Then add the barley, meat and kishka. Fill the crockpot with water and add the spices. Then add the eggs slowly so they don’t break. Cook on high for 1-2 hours then set on low for Shabbat.
I enjoy cooking healthful dishes, substituting whole wheat and whole grains for white flour and adding fresh vegetables whenever possible. However, there are certain times when I skip the healthful fix in favor of some good ol’ fatty flavor! The first time I saw this burger was in California when my husband ordered it from a Kosher spot called “Schwartz Bakery and Deli”. It’s called the “Schwartz Burger” and it’s a beef burger served with eggs over easy. After the first bite of this dish, I was amazed that I had never thought to combine these two greasy favorites together, and knew that it would be on my list of things to barbecue this summer. I wouldn’t recommend this burger to be served on a daily or even weekly basis; however, you must eat this at least once this summer!
Marinate the beef burger with bbq sauce. Then grill the burger. Once the burger is cooked layer it on the bun with pickles, tomato slices and lettuce. Prepare a sunny side up egg and add that to the bun. You can top it off with ketchup or mayo.
A steak of your preference, approximately 1.6lbs
5 tablespoons of pomegranate extract
2 tablespoons of bbq sauce
1 teaspoon of honey
1 tablespoon premium olive oil
crushed black pepper
1 teaspoon of rosemary.
Combine the pomegranate extract with the bbq sauce. Marinate the steak in the pomegranate marinade. Place on wood cooking plank. Under grate place 1 or 1.5 cups of wood chips. (Soak wood plank prior to placing on grill.) Take remaining marinade and mix in one teaspoon of honey, 1 tablespoon premium olive oil. Brush onto steak 1-2 times during 20-30 minute cooking time. Prior to end of cooking, place final liberal coating onto steak and sprinkle crushed black pepper, sesame seeds and a hint of rosemary.
Different wood planks and chips will give different hints of taste in the cooking. In the photo I threw in some pine needles which goes well with with the rosemary. This recipe, like all of mine, are meant only as a basis. Alter it to your tastes as desired.
1 lb. pepper steak meat cut into strips
1/2 onion diced
1 red/green pepper diced
5 cloves of garlic diced
1/2 can of water chestnuts
1 tsp. soy sauce
1/2 tsp. cayenne pepper
1 tsp. paprika
salt and black pepper to taste
parsley to garnish the dish
1 onion, chopped
7 cloves garlic, minced or chopped small
1 jar marinara sauce PLUS a little bit extra
1 15 oz can of tomato puree or sauce
1 lb of extra lean ground beef
Spelt matzah boards
Preheat oven to 375 degrees.
Brown beef in a big deep frying pan. Meanwhile, saute onion and garlic in a different frying pan. When beef is browned, add the jar of marinara sauce (not the little bit extra that you need for later) and can of tomato puree or sauce and spices. When onion and garlic is ready, add it to the meat sauce mixture. Mix well.
In a 9×13 pan, put the extra marinara sauce in the pan just to coat the bottom. Layer matzah and meat sauce, by first starting with matzah and ending with meat sauce on top.
Cover well with aluminum foil and bake covered for 1 hour. Then bake uncovered for a bit (optional).