Materials

• 0.7 lb of beef sirloin or tenderloin - cut into 3/4” x 3/4” x 3” strips
• 2 small shallots - thinly sliced
• 1/2 lb of button mushrooms - cut into quarters
• 2 tbsp of flour or starch
• 1.5 tbsp of paprika
• 1.5 tbsp of pepper
• 1.5 tbsp of salt
• 12 oz wide egg noodles
• 4 tbsp of butter (unsalted)
• 1/4 cup dry vermouth
• 1/2 cup of heavy creme
• 1 tbsp of Worcestershire sauce
• 1 tbsp of Dijon mustard
• chopped parsley for garnish

Instructions

1. Mix well in a bowl: beef slices, 2 tbsp of flour/starch, 1.5 tbsp of paprika, 1.5 tbsp of salt, 1.5 tbsp of pepper.
2. Place a skillet over high heat, add oil. When oil begins to shimmer, sauté the beef slices, until it’s well browned on the outside but rare inside, transfer to a plate for later use.
3. Turn down the heat to meadium, add 1 tbsp of butter to pan, when it begins to foam, add the mushrooms, toss to coat with fat and season with salt and pepper.
4. Concurrently, bring a large pot of salted water to boil.
5. When the mushrooms has released a lot of its moisture (you’ll see a lot of liquid in the skillet, which will be boiled off), add in the sliced shallots and 1 tbsp of butter, stir to combine.
6. While you’re doing this, the pot will probably start to boil, add in the egg noodles and cook per the noodle’s instruction, drain upon finished.
7. When the mushroom and shallot are soft and caramelized, deglaze the pan with vermouth, when the wine has reduced by about half, slowly stir in the cream, mix well.
8. Add the Worcestershire sauce, stir well, then add Dijon mustard, stir well.
9. Add the meat along with the juices, mix well with the sauce, until the beef is cooked.
10. Serve the noodles under the stroganoff, sprinkle with parsley on top.

Comments

A mistake I made early on is slicing the strips too thin and overcooking them. Having a thick strip allows you to see the interior color of the beef and not overcook it too early. Remember that the beef get cooked twice, so it doesn’t have to be all the way done the first time around, o/w it’ll be very dry in the end.

The choice of vermouth is perhaps arbitrary. I like the aroma it adds, but YMMV.

This is a side comment on seasoning meat in general – don’t be afraid of using (washed) hand to mix things together. Almost guaranteed better results.

When I say ‘slowly stir in the cream’, I mean really slowly. 1/2 cup isn’t that much to begin with, but I’d recommend 4 small drips.

Sounrce

Originally from here

Materials

• 1 can of cannelli beans (without liquid)
• 1 can of chickpeas (with liquid)
• 1 cup of oat milk
• 1 tablespoon starch
• 1 tablespoon of unsalted butter
• 1 head of garlic
• 1 tablespoon thyme
• 1 bayleaf
• a pinch of chinese five spice powder
• grated parmesan cheese
• red pepper flakes

Instructions

1. Skin and break apart the head of garlic, cut/crush each clove into 1-2 large pieces
2. In a pot, melt butter over medium high heat, add garlic, cook until golden brown
3. Add oat milk, chickpeas and their liquid, white beans, thyme, bay leaf, five spice, and stir to combine
4. When mixture begins to bubble around the edges, reduce heat to simmer. Simmer for 30 min.
5. While simmering, mix starch in a bowl with a bit of water, pour into the pot, stir until broth thickens.
6. Season with salt + pepper to taste.
7. Remove the bay leaf, set aside until cool enough to handle, garnish with red pepper flakes and grated parmesan cheese.

Comments

The red pepper flake adds a lot of flavor, do not skip over just because it’s a garnish.

The orginal recipe called for whole milk instead of oat milk + starch. I am lactose-intolerant so I’ll always prefer the dairy-free recipe. But YMMV.

Source

Originally from here.

Substitued Oat Milk + Starch for whole milk.

Materials

• 1 piece of Pita Bread
• Marinara Sauce
• Fresh mozarella cheese - grated
• parmesan cheese - grated
• Garlic Powder
• Dry Oregano
• Dry Thyme
• Olive oil
• Some fresh basil leaves

Instructions

1. Preheat the oven to 500 °F with a {pizza stone | cast iron pan | baking sheet} in it.
2. Heat the pita bread in the microwave for 1 minute for it to become soft.
3. Put the grated mozarella, parmesan, garlic powder, oregano, and thyme into a small bowl, mix well.
4. Once the oven is done preheating, take the hot pan out of the oven, grease with olive oil, put the pita bread into the pan.
5. Grease the top of the pita bread with olive oil, add a layer of marinara sauce, then put on top the mozarella mixture.
6. Put the pan with the pizza back into the oven, cook for 5 minutes or until the cheese has completely melted.
7. Take the pan out, sprinkle fresh basil leaves on top and cut with pizza cutter.

Comments

The size of the pita bread makes this the perfect snack/light meal for 1.

It is essential that you buy fresh mozarella cheese and grate it yourself for the right consistency. The store brought grated mozarella cheese has special non-stick coating that prevents them from melting together nicely.

I personally really enjoy the simplicity of the Margherita pizza. It should go without saying that this recipe can be easily modified to add more toppings.

Source

A variety of places I do not quite remember, some inspirations from here.

Shout out to Mohamed and Visrut for the cheese tip!

Materials

• 1 yellow onion - diced
• 5 cloves of garlic - minced
• 1 red chili pepper - minced
• 1 can of fresh tomatos
• 1 can of tomato paste
• 2 tablespoons of butter
• 4 cups of vegetable stock
• 15 oz white beans (soak overnight in salt water)
• 2 tablespoon dry thyme
• 2 tablespoon dry parsley
• 2 tablespoon dry chives
• leafy greens - diced
• salt + pepper

Instructions

1. In a wide pot, heat oil over medium heat, add diced onion and sautee for three minutes.
2. Add garlic and minced chili pepper, cook until fragrant
3. Add tomatoes and cook until bubbly
4. Melt butter into the tomatoes, add salt & pepper
5. Add the vegetable stock and bring to boil
6. Add in the beans, season with herbs + potentially more salt/pepper
7. Upon boil, turn the heat down to a simmer, and let sit for 30 minutes
8. Stir in the diced leafy greens, cook until wilted

Comments

First time I cooked this, the white beans did not pick up a lot of the flavor within the broth. Even though the broth itself was very flavorful.

Asking around, it seems like one need to soak the beans in salty water overnight, for the beans to at least have some flavor profile.

Source

Originally from here.

Salty water tip from the ever helpful Sweta Karlekar.