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Cover: Quick cuisine

Recipes with Dijon mustard

04Oct 12

Beef Stroganoff

Beef StroganoffBeef Stroganoff, the popular Russian a dish, is a classic that doesn’t take too much time and can be fun to make! There are many variations, but this recipe, with tender beef fillet strips in a sour cream, onion and mushroom sauce, involves flambéing the meat in brandy.

The first time I made it, my flatmate and I had some laughs at my attempt at flambéing. I was careful, though, and no accidents occurred! And I learned two important things. 1) The alcohol won’t ignite if it’s cold; it should be warmed slightly first. 2) The food shouldn’t be left with the liquor too long before lighting; otherwise it will absorb the alcohol and acquire a harsh taste.

Another good tip is to chill the meat in the freezer for about half an hour beforehand to help cut the beef into thin strips.

If you are really hungry, you could always pair this dish up with Russian rye bread, in keeping with the Russian theme.

Beef Stroganoff
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Beef Stroganoff is a classic and popular Russian dish of beef fillet strips in a sour cream, onion and mushroom sauce.
Ingredients
  • 650g beef fillet, seasoned with salt and pepper and cut into thin strips
  • 300g mushrooms, finely sliced
  • 2 medium-sized onions, finely chopped
  • 100g butter
  • 150ml brandy
  • 100ml sour cream
  • 100ml beef stock
  • 1 tsp Dijon mustard
  • Salt and pepper
Instructions
  1. Heat a deep frying pan until hot and then add half of the butter.
  2. Lightly fry the beef strips in the frying pan until they are golden brown on the outside and pink on the inside.
  3. Warm the brandy in the microwave for 15 seconds until it is warm to the touch.
  4. Remove the pan from the heat and add the brandy. Use a long lighter to light it, and flambé the beef (with caution!).
  5. When the flames have disappeared, cover the pan and put to one side.
  6. Warm the rest of the butter in a saucepan, add the chopped onion and mushrooms and fry until the onion is transparent.
  7. Add the mustard, beef stock and sour cream and cook on a medium heat, stirring occasionally, until the sauce has thickened.
  8. Add the beef and its juice, season if necessary, and cook for 1-2 minutes more.
  9. Serve with fresh pasta or rice.

 

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17Sep 12

Wild Rice Salad with Mustard Vinaigrette

Wild Rice Salad with Mustard VinaigretteIf you love salads that are consistent enough to eat as a main course and have many different ingredients, then this Wild Rice Salad with Mustard Vinaigrette is for you! I invented it myself one day when a friend came round for lunch and I didn’t feel like cooking.

The second time I made it, I couldn’t remember all the exact ingredients I had used the first time, but that’s the great thing about it! You can use whatever ingredients you have available at the time, so it doesn’t always have to be the same. You can use any kind of hard or crumbly cheese, and any kind of fish. If you don’t like fish, use ham. If you’re not keen on capers, just leave them out or add something else you like.

I know sun-dried tomatoes aren’t the kind of thing we always have at home, so just use fresh tomatoes! And if you are feeling particularly lazy and can’t be bothered to make the vinaigrette, then just add olive oil, vinegar and salt. But I strongly recommend the mustard vinaigrette – it makes for a much tastier salad.

Apart from being a fun idea for a main meal at home, this salad is wonderful for picnics. It makes for a very complete, balanced and healthy dish, as it contains protein, carbohydrates and healthy fats. You could also try my rice salad with spinach and avocado. Very tasty!

Wild Rice Salad with Mustard Vinaigrette
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
If you love salads that are consistent enough to eat as a main course and have many different ingredients, then this Wild Rice Salad with Mustard Vinaigrette is for you!
Ingredients
  • FOR THE SALAD:
  • 200g mixed long grain and wild rice
  • ½ cucumber
  • 5 or 6 oil-packed sun-dried tomatoes, drained
  • 20g cheddar cheese
  • 1 tbsp drained capers
  • 1 heaped tbsp pitted black olives
  • ½ small tin sweet corn
  • 5 or 6 canned anchovy fillets
  • 2 spring onions
  • FOR THE MUSTARD VINAIGRETTE:
  • 2 tsp Dijon mustard
  • 1 tsp red wine vinegar
  • Aprox. 6 tbsp virgin olive oil
  • 1 tsp salt
Instructions
  1. Boil the rice, cool under cold water, drain and leave to cool some more.
  2. Cut the olives into quarters.
  3. Finely dice all the other ingredients, except the sweet corn and capers.
  4. Mix all the ingredients with the rice in a large bowl.
  5. To make the vinaigrette, use a fork or a whisk to mix the mustard, salt and vinegar in a small bowl.
  6. Add the olive oil little by little, while whisking (or stirring rapidly with your fork) continually.
  7. When all the oil has been added and you have a smooth emulsion, try it and adjust any ingredients if necessary.
  8. Mix the vinaigrette into the salad and serve.

 

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