Beef Stroganoff

Ingredients:

1. Vegetable oil- 1 tbsp
2. Beef- 900 gm cut into strips
3. Salt and pepper- to taste
4. Butter- 1 tbsp
5. Onion- 1/2 sliced
6. Mushrooms- 225 gm sliced
7. Garlic- 2 cloves chopped finely
8. Flour- 1 and 1/2 tbsp
9. White wine- 1/2 cup
10. Unsalted beef broth- 2 cups (can be reduced salt also)
11. Sour cream- 1/2 to 1 cup
12. Coriander leaves- 1 tbsp chopped

Method:

• Take the strips of beef in a bowl and season it generously with salt and pepper.
• Heat oil in a skillet on high flame and throw in the strips of meat. Let it cook in its own juices.
• Once they are browned on all sides, keep it aside. Reduce the flame.
• To the same pan, add butter. Once the butter is melted, add the mushrooms, onion, a pinch of salt and saute them until slightly browned.
• Next, add the chopped garlic and stir fry it for 30 seconds after which you can add the flour. Stir that and cook it for another minute or two.
• Add the white wine and beef broth to this. Stir well and try to get the brown bits off from the bottom of the pan.
• Add the beef strips to this and when the mix starts to simmer, cover and cook it for another 1 hr on low heat. Stir it every 15- 20 minutes. Make sure that the stroganoff doesn't dry off. Add more broth if needed.
• Once the meat is done, add 1/2 cup of sour cream and stir well. If you want it saucier, you can add more sour cream. The mix can also be reduced until you get the right consistency.
• Stir in the freshly chopped coriander leaves. Taste for salt and pepper
• Serve it over egg noodles or pasta with a dollop of sour cream on top.

Recipe Courtesy: Foodwishes

Panna Cotta

Ingredients:

1. Unflavored gelatin- 1 envelop (10 gm)
2. Water- 2 tbsp
3. Half and half- 1 cup
4. Heavy cream- 1/2 cup
5. Vanilla extract- 1 tsp
6. Lemon zest- 1/2 tsp
7. Granulated sugar- 2 tbsp

For the Strawberry Sauce:
1. Strawberry- 1 cup
2. Sugar- 1 Tbsp
3. Lemon juice- 1 tsp
4. 1/2 tsp Corn Starch mixed with 1 tbsp of water  

Method:

• Place the water in a small bowl and sprinkle over the gelatin, set aside to soften.
• In a small saucepan, add the heavy cream, half and half, lemon zest and sugar, bring to a simmer over medium heat. Turn the heat off and add the gelatin mixture, whisk for a couple minutes or until the gelatin melts.

• Strain this mixture and add the vanilla extract to the strained mixture.

• Divide the mixture between three large ramekins or four small ones. Cover and refrigerate 4 hours or overnight. 

To make the sauce:

• Place the strawberries, sugar and lemon juice in a blender and puree it. Strain it through a fine sieve and place the puree in a small saucepan. 

• Bring the puree to a simmer and add the cornstarch mixture and cook stirring constantly until the mixture thickens. Remove from the heat and pour it in a small container and let it cool completely. 

• To serve, unmold the panna cotta on to a serving plate. Spoon some cooled sauce around it and enjoy

Recipe courtesy: Laura Vitale