beef stroganoff

This was very yummy!

• 1 lb top sirloin, trimmed of fat and sliced into thin strips
• 6 tbsp butter, divided
• 8 oz mushroom, sliced
• 1/2 onion, diced (I used a whole)
• 2 cloves garlic, minced
• 1/4 cup dry white wine (optional, can use brandy, Marsala, etc)
• 1 cup beef broth
• 1 cup sour cream
• 2 tsp dijon mustard (my addition)
• 1 tbsp flour (if needed)
• 1 tbsp flat leaf parsley, chopped
• salt and pepper
• 12 oz extra wide egg noodles, cooked

1. Heat a heavy skillet over medium high heat until hot. Add 1 tbsp of butter and as soon as it melts and before it starts to brown add half of steak slices. Toss, then cook witout stirring for a minute or two or until well browned on one side. Sprinkle with salt and pepper.
2. Flip steak pieces over and brown the other side, about one minute. Remove steak to a plate.
3. Repeat with another tablespoon of butter and the remaining steak. Reserve seared steak.
4. Repeat with 1 tbsp of butter and half of sliced mushrooms. Sprinkle mushrooms with salt and pepper. Reserve to the plate with the steak.
5. Repeat with another table spoon of butter and remaining mushrooms.
6. Turn heat down to medium and the last 2 tbsp of butter. Add onions and garlic and saute until soft.
7. Add white wine to deglaze the pan, scraping up the browned bits in the pan. You can also use a small amount of beef broth if you don’t want to use alcohol.
8. Once wine has cooked off add sour cream and beef broth, stir and heat until smooth.
9. If the sauce seems too thin you can thicken it by removing a 1/4 cup of sauce and stirring in 1 tbsp of flour and adding it back in.
10. Add steak and mushrooms back into sauce. Stir and simmer until hot. Boiling the sauce heavily will result in the sour cream curdling but it isn’t so fragile that you can’t bring it to a nice simmer.
11. Taste and add salt and pepper. Stir in chopped parsley. Serve over egg noodles.

Soft Pretzels

Soft Pretzels:

• 1 1/2 cups warm water
• 2 tablespoons light brown sugar
• 1 package active dry yeast
• 3 ounces unsalted butter, melted
• 2 1/2 teaspoons salt
• 4 1/2 to 5 cups all-purpose flour
• Vegetable oil
• 3 quarts water
• 3/4 cup baking soda
• 2 whole eggs, beaten with 1 tablespoon cold water
• Coarse sea salt

For the Soft Pretzels:

Line 2 half sheet pans with parchment paper and spray liberally with vegetable spray.

Combine the water, sugar, yeast, and butter in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes.

Add the salt and flour and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands.

Oil a bowl with vegetable oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size, about 1 hour.

Preheat the oven to 425 degrees F.

Bring the water to a boil in a small roasting pan over high heat and add the baking soda.

Remove the dough from the bowl and place on a flat surface. Divide the dough into 8 equal pieces, about 4 1/4 to 4 1/2 ounces each. Roll each piece into a long rope measuring 22 inches and shape: take the right side and cross over to the left. Cross right to left again and flip up. Boil the pretzels in the water solution, 2 at a time for 30 seconds, splashing the tops with the warmed water using a spoon. Remove with a large flat slotted spatula or a spider. Place 4 pretzels on each baking sheet, brush the tops with the egg wash and season liberally with the salt. Place into the oven and bake for 15 to 18 minutes until golden brown.