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  • 3 tablespoons all-purpose flour
  • 1 ½ teaspoons salt
  • ¼ teaspoon ground black pepper
  • 1 pound beef tenderloin
  • ¼ cup butter
  • ½ cup water
  • ½ cup chopped onion
  • 1 clove garlic, cut in half
  • 1 pound mushrooms
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 cup sour cream

The Best Classic Beef Stroganoff

World Cuisine Recipes , European , Eastern European , Russian

Author: Triciab

No Shortcuts Here! This Is The Best Beef Stroganoff Recipe There Is! Recipe Can Be Doubled, But Don't Freeze. Tenderloin Can Be Expensive, So Sometimes I Opt For A Cheaper Cut Of Beef Like Sirloin, But This Recipe Is Best With Tenderloin. Serve Over Cooked Noodles Or Rice.

Time: 1h10m

Yield: 6

Number Of Ingredients: 11

  • Mix flour, salt, and pepper together in a bowl. Pound mixture into the beef. Cut beef into 1/2-inch strips.
  • Melt butter in a saucepan over medium heat. Add beef; cook until browned, about 10 minutes. Remove meat with a slotted spoon, transfer to a covered container, and refrigerate while you make the gravy; do not wash the pan.
  • Stir water, onion, and garlic into the pan. Cook and stir over medium heat until all of the brown bits have been scraped from the bottom of the pan, about 5 minutes. Add mushrooms and cream of mushroom soup. Cook until mushrooms are tender, about 20 minutes.
  • Mix beef and gravy in a pot over medium heat until hot but not boiling, about 5 minutes. Add sour cream and serve.
Nutrition Facts:

Calories 447 calories, Carbohydrate 12.3 g, Cholesterol 94.9 mg, Fat 36.4 g, Fiber 1.1 g, Protein 18.9 g, SaturatedFat 17.8 g, Sodium 1030.5 mg, Sugar 2.2 g

  • For lamb
  • 2 (8-rib) frenched racks of lamb (each rack 1 1/2 lb), trimmed of all but a thin layer of fat
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon black pepper
  • 1 teaspoon vegetable oil
  • For herb coating
  • 1/2 head new garlic or 3 large regular garlic cloves, minced
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 1 tablespoon finely chopped fresh thyme
  • 2 teaspoons finely chopped fresh rosemary
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 1/2 tablespoons extra-virgin olive oil
  • Special Equipment
  • an instant-read thermometer

Rack Of Lamb With Garlic And Herbs

Gourmet , Spring , Herb , Summer , Roast , Lamb , Easter , Meat , Entertaining

Author: Shelley Wiseman

Herb-and-bread-crumb Coatings Are Classic On Rack Of Lamb, But Leaving Out The Crumbs Lightens The Dish. Get The Recipe.

Yield: 8 servings

Number Of Ingredients: 15

  • Brown lamb:
  • Heat a dry 12-inch heavy skillet over high heat until hot, at least 2 minutes. Meanwhile, pat lamb dry and rub meat all over with salt and pepper. Add oil to hot skillet, then brown racks, in 2 batches if necessary, on all sides (not ends), about 10 minutes per batch.
  • Transfer racks to a small (13- by 9-inch) roasting pan.
  • Coat and roast lamb:
  • Put oven rack in middle position and preheat oven to 350°F.
  • Stir together garlic, herbs, salt, pepper, and oil. Coat meaty parts of lamb with herb mixture, pressing to help adhere. Roast 15 minutes, then cover lamb loosely with foil and roast until thermometer inserted diagonally into center of meat registers 120°F, 5 to 10 minutes more. Let stand, covered, 10 minutes. (Internal temperature will rise to 125 to 130°F for medium-rare while lamb stands.)
  • Cut each rack into 4 double chops.
Nutrition Facts:

  • 20-24 raw shell-on king prawns
  • 2 tbsp olive oil
  • 500g monkfish, cut into chunks
  • 1 large onion, finely chopped
  • 500g paella rice
  • 4 garlic cloves, sliced
  • 2 tsp smoked paprika
  • 1 tsp cayenne pepper (optional)
  • pinch of saffron
  • ½ x 400g can chopped tomatoes (save the rest for the stock, below)
  • 500g mussels, cleaned
  • 100g frozen peas
  • 100g frozen baby broad beans
  • handful parsley leaves, roughly chopped
  • 1 tbsp olive oil
  • 1 onion, roughly chopped
  • ½ x 400g can chopped tomatoes
  • 6 garlic cloves, roughly chopped
  • 1 chicken stock cube
  • 1 star anise

Seafood Paella

Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Dinner , Wheat/Gluten-Free , main-dish , Lunch , Main course , World Cuisine Recipes , European , Dairy Free , Shrimp , Summer , Easter , Mussel , Healthy , Rice , Christmas , New Year's Day , Squid , Saffron , Christmas Eve , Spanish , project

Author: Katy Greenwood

This Impressive Spanish One Pot, With Monkfish, King Prawns And Mussels, Is Perfect For Feeding A Crowd At A Dinner Party

Time: 1h50m

Number Of Ingredients: 20

  • Peel and de-vein the prawns, reserving the heads and shells. Return the prawns to the fridge.
  • To make the stock, heat the oil in a large pan over a medium-high heat and add the onion, tomatoes, garlic, and reserved prawn shells and heads. Cook for 3-4 mins, then pour in 2 litres of water and add the stock cube and star anise. Bring to a boil, then simmer for 30 mins. Leave to cool slightly, then whizz in batches in a blender or food processor. Strain through a fine sieve.
  • Heat the oil in a large paella pan or an extra-large frying pan. Brown the monkfish for a few mins each side, then remove and set aside. Add the onion and fry for 4-5 mins until softened.
  • Stir in the rice and cook for 30 secs to toast. Add the garlic, paprika, cayenne (if using) and saffron, cook for another 30 secs, then stir in the tomatoes and 1.5 litres of the fish stock. Bring to the boil, then turn down to a simmer and cook, stirring, for about 10 mins (the rice should still be al dente). Return the monkfish to the pan with the prawns, mussels, peas and broad beans.
  • Cover the pan with a large baking tray, or foil, and cook on a low heat for another 10-15 mins until the mussels are open and the prawns are cooked through. Scatter over the parsley before serving.
Nutrition Facts:

Calories 384 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 26 grams protein, Sodium 1.5 milligram of sodium

  • 2 pounds green asparagus
  • 1 large onion, chopped
  • 3 tablespoons unsalted butter
  • 5 to 6 cups chicken broth
  • 1/2 cup crème fraîche or heavy cream
  • 1/4 teaspoon fresh lemon juice, or to taste

Cream Of Asparagus Soup (crème D'asperges)

Vegetarian , Peanut Free , Tree Nut Free , Soy Free , Gourmet , Milk/Cream , Wheat/Gluten-Free , Lunch , Spring , No Sugar Added , Quick & Easy , Easter , Vegetable , Simmer , Soup/Stew , Blender , Asparagus

This Classic French Soup Is Made With Just Six Ingredients: Butter, Asparagus, Onion, Chicken Stock, Cream, And Lemon Juice.

Yield: 4 servings

Number Of Ingredients: 6

  • Cut tips from 12 asparagus 1 1/2 inches from top and halve tips lengthwise if thick. Reserve for garnish.
  • Cut stalks and all remaining asparagus into 1/2-inch pieces.
  • Cook onion in 2 tablespoons butter in a 4-quart heavy pot over moderately low heat, stirring, until softened. Add asparagus pieces and salt and pepper to taste, then cook, stirring, 5 minutes. Add 5 cups broth and simmer, covered, until asparagus is very tender, 15 to 20 minutes.
  • While soup simmers, cook reserved asparagus tips in boiling salted water until just tender, 3 to 4 minutes, then drain.
  • Purée soup in batches in a blender until smooth, transferring to a bowl (use caution when blending hot liquids), and return to pan. Stir in crème fraîche, then add more broth to thin soup to desired consistency. Season with salt and pepper. Bring soup to a boil and whisk in remaining tablespoon butter.
  • Add lemon juice and garnish with asparagus tips.
Nutrition Facts:

  • 1 1/2 tablespoons extra-virgin olive oil, divided
  • 4 6-to 8-ounces boneless salmon fillets, skin on
  • 1 tablespoon chopped fresh thyme
  • Zest of 1 lemon
  • Kosher salt and freshly ground black pepper
  • 4 lemon wedges (for serving)

Slow-baked Salmon With Lemon And Thyme

Bake , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Dinner , Wheat/Gluten-Free , Bon Appétit , Lemon , Sugar Conscious , Dairy Free , No Sugar Added , < 30 Mins , Quick & Easy , Easter , Mother's Day , Healthy , Paleo , Low Cal , Fish , Thyme , Father's Day , Salmon

Author: Bon Appétit Test Kitchen

Baking Salmon In A Low-temperature Oven Slowly Melts The Fat Between The Flesh And Leaves The Fillets Incredibly Moist And Tender. Lemon And Thyme, A Classic Mediterranean Combination, Add Another Layer Of Flavor Without Sacrificing This Dish's Elegant Simplicity.

Yield: Makes 4 servings

Number Of Ingredients: 6

  • Preheat oven to 275°F. Line a rimmed baking sheet with aluminum foil. Brush with 1/2 tablespoon oil. Place salmon fillets, skin side down, on prepared baking sheet. Mix remaining oil, thyme, and lemon zest in a small bowl. Spread thyme mixture over salmon fillets, dividing equally. Season with salt and pepper. Let stand 10 minutes to allow flavors to meld.
  • Bake salmon until just opaque in center, 15-18 minutes. Serve with lemon wedges.
Nutrition Facts:

CHERRY VODKA Ingredient:
  • 400g cherry
  • 200g caster sugar
  • 70cl bottle vodka

Cherry Vodka

Summer , Easter , Christmas , Drink , Vodka , Alcoholic , Aperitif , Cherry , Party , Advance Prep Required

Author: Mary Cadogan

We Say Make It A Double! This Is Perfect Chilled, With A Few Cherries In, Or Make It Long And Add Some Soda Or Lemonade

Time: 10m

Yield: Makes 750ml

Number Of Ingredients: 3

  • Slit the cherries, but don't cut them in half.
  • Put in a pan with the sugar and 150ml water, then heat, stirring gently, until the juices run and the sugar has dissolved.
  • Remove from the heat, then spoon into a large bottle or jar.
  • Add the vodka and mix well. Seal, then leave for 4 weeks before drinking to let the flavours steep. For ice cold vodka, keep the bottle in the freezer (it won't freeze solid) or simply decant into a carafe, if you like.
Nutrition Facts:

Calories 169 calories, Carbohydrate 15 grams carbohydrates, Sugar 15 grams sugar, Sodium 0.03 milligram of sodium

CACIO E PEPE Ingredient:
  • Salt
  • 1 1/2 cups finely grated pecorino Romano, plus more for dusting completed dish
  • 1 cup finely grated Parmigiano-Reggiano
  • 1 tablespoon ground black pepper, plus more for finishing the dish
  • 3/4 pound tonnarelli or other long pasta like linguine or spaghetti
  • Good olive oil

Cacio E Pepe

Vegetarian , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Kosher , Dinner , Bon Appétit , Anniversary , Winter , Lunch , Main course , Cheese , Pasta , Sugar Conscious , No Sugar Added , Quick & Easy , Easter , Boil , Parmesan , easy , High Fiber , Christmas , weeknight , Simmer , Father's Day , pastas , Back to School , Shower

Author: Mark Bittman

It Is Among The Most Basic, Simplest Pastas There Is, And Suddenly Trendy To Boot. Why? Because When Made Right, It Is Incredible.

Time: 20m

Yield: 4 servings

Number Of Ingredients: 6

  • Put a pot of salted water on to boil. In a large bowl, combine the cheeses and black pepper; mash with just enough cold water to make a thick paste. Spread the paste evenly in the bowl.
  • Once the water is boiling, add the pasta. The second before it is perfectly cooked (taste it frequently once it begins to soften), use tongs to quickly transfer it to the bowl, reserving a cup or so of the cooking water. Stir vigorously to coat the pasta, adding a teaspoon or two of olive oil and a bit of the pasta cooking water to thin the sauce if necessary. The sauce should cling to the pasta and be creamy but not watery.
  • Plate and dust each dish with additional pecorino and pepper. Serve immediately.
Nutrition Facts:

@context http, Calories 642, UnsaturatedFat 9 grams, Carbohydrate 67 grams, Fat 24 grams, Fiber 3 grams, Protein 37 grams, SaturatedFat 14 grams, Sodium 1104 milligrams, Sugar 3 grams

  • 3 pounds baking potatoes, peeled and cut into 1 1/2-inch cubes
  • 1/2 cup olive oil
  • 4 garlic cloves, minced
  • 1 1/2 teaspoons dried oregano, crumbled
  • 1 teaspoon salt
  • Freshly ground black pepper
  • 1/2 cup beef stock or chicken stock
  • 1/3 cup freshly squeezed lemon juice
  • 2-3 tablespoons chopped fresh oregano

Roasted Potatoes With Garlic, Lemon, And Oregano

Peanut Free , Tree Nut Free , Soy Free , Kosher , Wheat/Gluten-Free , Lemon , Spring , Sugar Conscious , Dairy Free , No Sugar Added , Garlic , Roast , Easter , Side , Potato , Oregano

Author: Aglaia Kremezi

For Perfect Roasted Potatoes With Garlic, Lemon, And Oregano There Is No Need To Peel Them, But I Suggest That You Halve Them, Because They Taste Best When They Can Absorb More Sauce.

Time: 45m

Yield: Makes 4 to 6 servings

Number Of Ingredients: 9

  • Preheat oven to 400°F.
  • Place the potatoes in a single layer in a 13-x-9-inch baking dish and pour the oil over them. Add the garlic, dried oregano, salt and pepper to taste and toss well to coat with the oil.
  • Bake the potatoes for 15 minutes. Add the stock, toss and bake for 10 minutes more. Add the lemon juice, toss and bake for 10 to 15 minutes more, or until the potatoes are cooked through. If you like, preheat the broiler and broil the potatoes for 2 to 3 minutes, or until golden brown.
  • Sprinkle with the fresh oregano and serve at once.
  • Variation:
  • Dissolve 1 tablespoon tomato paste in the stock, and reduce the amount of lemon juice to taste. Substitute Aleppo pepper or crushed red pepper flakes for the black pepper.
Nutrition Facts:

  • 2 cups whole-milk yogurt, divided
  • 1 teaspoon plus 3 1/2 tablespoons Tabil Spice Blend
  • 5 large garlic cloves, minced, divided
  • 1 teaspoon kosher salt plus more for seasoning
  • 1 teaspoon freshly ground black pepper plus more for seasoning
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 4-5 pound butterflied leg of lamb, opened like a book
  • 4 lemons, halved

Grilled Yogurt-marinated Leg Of Lamb

Peanut Free , Tree Nut Free , Soy Free , Dinner , Wheat/Gluten-Free , Bon Appétit , Grill/Barbecue , Spring , Sugar Conscious , No Sugar Added , Summer , Yogurt , Lamb , Easter , Backyard BBQ , Marinate , Father's Day , Grill

Author: Bon Appétit Test Kitchen

Yield: Makes 8 servings

Number Of Ingredients: 9

  • Mix 1 cup yogurt, 1 teaspoon Tabil Spice Blend, and 1 minced garlic clove in a small bowl. Season to taste with salt and pepper. Cover and chill. Whisk remaining 1 cup yogurt, remaining 3 1/2 tablespoons Tabil Spice Blend, 4 minced garlic cloves, 1 tsp. salt, 1 teaspoon pepper, oil, and lemon juice in a large bowl. Add lamb; turn to coat. Cover and chill overnight, turning occasionally.
  • Prepare grill to medium-high heat. Season lamb with salt and pepper. Grill until meat is cooked to desired doneness, 10-15 minutes per side for medium-rare. Let rest 10 minutes. Meanwhile, grill lemon halves, cut side down, until charred, about 5 minutes. Thinly slice lamb against the grain and arrange on a platter; garnish with lemons. Serve with reserved yogurt sauce.
Nutrition Facts:

  • 1/2 cup extra-virgin olive oil
  • 1/4 cup fresh lemon juice
  • 4 garlic cloves, minced
  • 1 tablespoon dried oregano (preferably Greek), crumbled
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 (4 1/2- to 5-lb) butterflied boneless leg of lamb, trimmed of fat
  • 3 10- to 12-inch metal skewers
  • Special Equipment
  • a large (2-gallon) heavy-duty sealable plastic bag; 3 or 4 (10- to 12-inch) metal skewers

Grilled Marinated Leg Of Lamb

Gourmet , Grill/Barbecue , Lemon , Spring , Garlic , Summer , Quick & Easy , Lamb , Easter , Meat , Marinate , Oregano

The Uniform Thickness Of A Butterflied Boneless Leg Of Lamb Makes It Extremely Simple To Cook And Serve. Get The Recipe.

Yield: 8 servings

Number Of Ingredients: 10

  • Combine oil, lemon juice, garlic, oregano, salt, and pepper in sealable plastic bag. Add lamb and seal bag, pressing out air. Turn bag to coat lamb, then put bag in a shallow baking pan and marinate, chilled, turning bag over occasionally, at least 8 hours.
  • Bring lamb to room temperature, about 1 hour, before grilling.
  • Prepare grill for cooking over direct heat with medium-hot charcoal (moderate heat for gas); see Grilling Procedure.
  • Remove lamb from marinade (discard marinade) and run 3 or 4 skewers lengthwise through lamb about 2 inches apart. Grill on a lightly oiled grill rack, covered only if using gas grill, turning over occasionally and, if necessary, moving around on grill to avoid flare-ups, until thermometer registers 125 to 128°F, 8 to 14 minutes total for medium-rare.
  • Transfer lamb to a cutting board and remove skewers. Let lamb stand, loosely covered with foil, 20 minutes. (Internal temperature will rise to 135°F while meat stands.) Cut across the grain into slices.
Nutrition Facts:

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