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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Crock Pot Beef Stroganoff

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Slow Cooker Beef Stroganoff is one of those dishes, with its tender bite-size pieces of beef and egg noodles coated with that silky creamy sauce, that warms the heart of anyone who’s ever taken that first bite. This recipe is so easy to make, you may not want to ever put your crockpot/slow cooker back in the cabinet.

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Crock Pot

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Prep Time: 35 minutes (time includes browning the meat)
Cook Time: 4 hours 20 minutes on HIGH (6 to 8 hours on LOW)
Total Time: 4 hours 55 minutes
Yields: 6 servings
Equipment: 12-inch sauté pan, Crockpot (slow cooker) large mixing bowl

Ingredients:
2-pound London Broil, cut into 2-inch pieces
4 tablespoons olive oil
1 1/2 tablespoons of Kosher salt
1 1/2 teaspoons freshly ground black pepper
2 large onion, diced
1 pint of Cremini mushrooms, quartered
2 cloves of garlic, minced
5 sprigs of fresh thyme
1/4 cup of Cognac (substitute unsalted beef stock)
2 cups of unsalted beef stock
1 tablespoon Worcestershire sauce
3 tablespoons cornstarch
1/2 cup heavy cream, room temperature
3/4 cup sour cream, room temperature
2 heaping tablespoons of Dijon mustard, room temperature
16-ounce package of broad egg noodles, cooked in boiling salted water according to package directions
2 tablespoons of unsalted butter
2 tablespoons of fresh Italian flat-leaf parsley, finely chopped

Directions:
In a large mixing bowl add cubed beef, 2 tablespoons of olive oil, Kosher salt, and fresh ground black pepper, toss to combine.

Heat olive oil over medium-high heat in a large sauté pan. Add half the beef to the pan in a single layer. Brown for 3 to 4 minutes on each side.

Add the meat to the slow cooker, Repeat the browning process with the other half of the beef.

To the same sauté pan heat 2 tablespoons of unsalted butter and 2 tablespoons of olive oil. Add the diced onions and mushroom to the pan and cook for 3 to 4 minutes or until browned. Add the mushrooms, onion, and minced garlic to the slow cooker.

With the pan off the heat, add the Cognac into the hot pan, place back onto the heat scraping the brown bits from the bottom of the pan. Allow the pan juice to reduce by half. Pour those juices into the slow cooker.

Pour 1 1/2 cups of unsalted beef stock and Worcestershire sauce into the slow cooker, stir to combine.

Cover the slow cooker and cook on LOW for 6 to 8 hours or on HIGH for 4 hours.

Whisk together the remaining 1/2 cup of unsalted beef stock with the cornstarch. Pour the mixture into the crock pot and stir. Cook covered on HIGH for 20 minutes or until sauce has thickened.

In a small mixing bowl add the sour cream, heavy cream, and Dijon mustard, whisk to combine. Uncover the slow cooker, add the sour cream mixture, stirring until a smooth sauce forms. Season with Kosher salt and fresh ground black pepper to taste.

Turn off the slow cooker. Pour the cooked egg noodles into the slow cooker and stir until they are fully coated in the sauce. Sprinkle Italian flat-leaf parsley over the top, serve hot.

 

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Salmon Cakes With A Chive Dill Aioli

Salmon Cakes

I’m a huge fan of salmon. Any way you prepare this fish I love salmon.  My Salmon Cakes With A Chive Dill Sauce is Steve and my favorite.

Salmon pairs perfectly with asparagus so that was an obvious choice to go along with my Salmon Cakes. There’s a great recipe for Roasted Asparagus With Lemon Pepper on my site. The link will be posted below. How about Salmon Cake Sliders? Topped with peppery arugula and slices of avocado. These sliders are super delicious.

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Salmon Cakes

 

Prep Time 30 minutes
Inactive Prep Time: 30 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 45 minutes
Yields: 10 cakes
Equipment: rimmed baking sheet pan, non-stick 12-inch sautè pan, large mixing bowl, 2.25-ounce (the large scoop) cookie dough scoop

Ingredients:
1/2 pound fresh wild salmon
2 tablespoons of olive oil
Kosher salt and freshly cracked black pepper

4 tablespoons of unsalted butter, reserve 2 tablespoons
2 tablespoons of olive oil
1 small red onion small diced
1 1/2 cups small-diced celery (about 4 stalks)
1/2 cup of small diced red bell pepper
1/2 cup small diced yellow bell pepper
1/4 cup minced flat-leaf Italian parsley
1 tablespoon drained capers
1 tablespoon of freshly chopped dill
1 tablespoon of freshly chopped chives
1/2 teaspoon Worcestershire sauce
1 teaspoon of Old Bay seasoning
1 cup bread crumbs
1/2 cup of good mayonnaise
1 tablespoon Dijon mustard
2 large eggs lightly beaten
Garnish with fresh chives

Ingredients For Aioli:
1/2 cup of mayonnaise
1 tablespoon of Dijon mustard
juice 1/2 lemon
1 clove grated garlic
1 tablespoon freshly chopped dill
1 teaspoon of freshly chopped chives
pinch of Kosher salt and freshly cracked black pepper

Directions For Aioli:
In a bowl add the mayo and Dijon mustard. Add the lemon juice, grated garlic, salt, pepper, fresh chopped dill, and fresh chopped chives. Mix all the ingredients together, cover with plastic wrap and chill until ready to use.

Directions:
Preheat the oven to 350-degrees F.
Place the salmon on a sheet pan, skin side down. Drizzle a little olive oil, salt, and pepper, and bake for about 15 to 20 minutes, or just until cooked. When the salmon is done, remove and cover with foil and let rest for another 15 minutes. After the salmon has rested, transfer to the refrigerator until cold. This will allow the salmon to flake and come right away from the skin. You want to flake the salmon in large chunks, you really want to see the salmon throughout the cakes.

In a large sautèpan, on medium-low heat, using 2 tablespoons each of butter and olive oil, add all the veggies, parsley, the seasoning, capers, Worcestershire sauce, Old Bay seasoning, 1/2 teaspoon of Kosher salt, and 1/2 teaspoon of fresh ground black pepper. Stirring frequently, sautè for 15 to 20 minutes until soft. Remove from the heat, cool completely.

Flake the chilled salmon into a large bowl. Add the beaten eggs, bread crumbs, mayo, Dijon mustard, the fresh dill, and chopped chives. Next, add the vegetable mixture and mix well.  Cover and chill in the frig for 30 minutes. Using a 2.25-ounce cookie dough scoop, shape into 10 salmon cakes.

Preheat oven to 250-degrees F.

Heat the remaining 2 tablespoons of butter and 2 tablespoons of oil, in a large sautèpan, over medium heat. In batches, add in the salmon cakes and fry 3 minutes on each side, or until golden brown. Line a plate with a paper towel setting the salmon cakes on the plate to drain. Next, transfer the salmon cakes onto a baking sheet pan to keep warm the oven.

Serve the Salmon Cakes With A Chive Dill Aioli Sauce hot. A ramekin filled with Chive Dill Aioli Sauce, and a side of Lemon Pepper Roasted Asparagus.

Serve the Salmon Cake Sliders on buttered toasted buns with arugula and a few avocado slices.

 

Roasted Cauliflower Mash And Roasted Asparagus With Lemon Pepper

 

 

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My Salmon Cake Sliders

My Salmon Cake Sliders are a spin-off from my homemade salmon cakes. Add slices of avocado, some arugula, and a schmear of chive-dill aioli and you have the perfect Salmon Cake Sliders.

 

Salmon Cakes With A Chive Dill Aioli

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