Yes, Christmas is upon us! Time to have quality time with friends and family! But most importantly time to eat an awful lot! Creating the Christmas dinner is a big challenge; a Christmas dinner isn’t like any other dinner. It’s a time to really enjoy food and show off with your cooking skills. It’s a challenge in the kitchen but this year a challenge for my blog as well. I’m trying to support you in the kitchen and therefore I’m trying to post a new recipe everyday but I’ve got to admit; it’s even more challenging to decide which recipes to post, so I’ll try to post everything but I already know that is unrealistic. So stay tuned!
Hopefully I can already inspire you with the small selection I’ve made for this year. Referring to my own Christmas I’m almost done coming up with the ideas; two out of three days are ready.
Checking all other blogs and recipe websites I do realize that people almost always eat meat with Christmas; especially as a main course. But as you may know, preparing meat is not my strongest quality.
I found a trick to overcome that loss; as I’ve told you before my mother in law and me are regularly exchanging recipes. She’s got an amazing recipe to make beef stroganoff. Because I don’t eat meat myself I tasted the sauce with salmon and it really is a great recipe! It’s a delicious sauce with a lot of taste and a bit of a kick. Make sure you buy a decent piece of beef to go along with this sauce, it deserves it!
Ingredients for 4 pers.:
- 4 nice steaks (aprrox. 150 gr a piece)
- 2 big onions
- 2 red peppers
- 1 green pepper
- 250 gr mushrooms
- 3 cloves of garlic
- 1 small can of tomato paste
- 1,5 cube of beef broth
- 125 ml whipped cream
- a few drops of Worcestershire sauce
- a few drops of tabasco
- powdered paprika
- powdered chili
- vodka
- salt and pepper
How to prepare it:
Cut the onions into thin half rings. Cut the red pepper into bite sized pieces. Clean the mushrooms and cut them into slices.
Poor a bit of oil in a casserole and heat up the stove. Fritter the onion rings with a good amount of powdered paprika until they get soft. Keep the pan on a low heat level because your onion may not become brown.
Heat up the stove and add the red pepper and the mushrooms. Squeeze out the garlic cloves and fritter everything whilst stirring.
Put the lid on the pan and let all the vegetables smother for about 30 minutes. Once the vegetables are soft, add a big dash of vodka. Add the tomato paste and the broth. Cook the mixture for 2 minutes and add some flavours with the Worcester sauce, tabasco and a (little!)bit of chili powder.
Add the whipped cream and if needed some salt and pepper. Keep your stroganoff sauce warm and start baking the steaks.
The sauce can be prepared in advance and kept fresh in the fridge about a day.
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