Beef Stroganoff

I am excited to try this. I have left over steak and vegetables that I am going to toss in as well. I do have to go to the market for sour cream, mushrooms and green onions, but I hope this well be an easy dinner. I am also going to buy some wide noodles although this doesn't call for it.

Ingredients

• 2 pounds beef chuck roast
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 4 ounces butter
• 4 green onions, sliced (white parts only)
• 4 tablespoons all-purpose flour
• 1 (10.5 ounce) can condensed beef broth
• 1 teaspoon prepared mustard
• 1 (6 ounce) can sliced mushrooms, drained
• 1/3 cup sour cream
• 1/3 cup white wine
• salt to taste
• ground black pepper to taste

Directions

1. Remove any fat and gristle from the roast and cut into strips 1/2 inch thick by 2 inches long. Season with 1/2 teaspoon of both salt and pepper.
2. In a large skillet over medium heat, melt the butter and brown the beef strips quickly, then push the beef strips off to one side. Add the onions and cook slowly for 3 to 5 minutes, then push to the side with the beef strips.
3. Stir the flour into the juices on the empty side of the pan. Pour in beef broth and bring to a boil, stirring constantly. Lower the heat and stir in mustard. Cover and simmer for 1 hour or until the meat is tender.
4. Five minutes before serving, stir in the mushrooms, sour cream, and white wine. Heat briefly then salt and pepper to taste.

Orange Brocolli Beef with rice

This recipe took longer than I thought it would to make, it ended up taking me about an hour and a half to do all the prep, cook & serve. I used 2 small hot red peppers which gave it some kick. To save some prep time I used pre-minced ginger available from the produce section at the grocery store. I also used clementines instead of oranges. I particularly liked how the beef turned out, it was simple to coat the beef with the cornstarch & it fried up nicely.

Things I would do differently next time: I would add bell peppers to the veggie stir fry. The broccoli got too soggy the way that the recipe said to cook it, next time I would briefly steam the broccoli, set it aside & then mix it in at the very end so that it still retains some crispness. I would also make this dish when citrus fruit is more in season, the clementines were not as sweet as usual & I suspect this is because they are not in season.

Overall this recipe was very tasty. The fusion of citrus and spice worked well in this dish and added a lot of flavor. The fried orange peel provided interesting texture to the meal too. I thoroughly enjoyed this dish and would make it again.

Orange Beef

This recipe was tasty! I was nervous about it being too spicy but took the chance and put as much in as they told me. I was disappointed to find that it didn't have any heat at all. would go so far as to call it mild. So if you want the heat, I might double the red pepper.

I bought pre-cut broccoli to save myself at least one step, but the chopping of the fresh garlic and ginger ate up a lot of time. I think I am going to buy the stuff that is pre-chopped to save myself 20 minutes! 

I used a wok, and I really should have used the pan they suggested because it all blobbed together and I ended up over cooking the meat.

The oranges were juicy, but we ended up supplementing with juice from the carton. If only I had bought the extra orange! (Also, I peeled the orange after getting the rind- which was a mistake and we had to squish the orange to the the juice...)

I think I will make this again, it was fairly easy and good.

Spicy Tangerine Beef

This looks really good. I think a side of rice will complete the meal.

Prep: 25 min
Cook: 25 min

4 Tangerines or 3 medium navel oranges
1 Large bunch broccoli (1.5 pounds)
3 tbsp vegetable oil
1 boneless beef top sirloin steak (12 oz) thinly sliced crosswise
2 tbsp plus 1/2 tsp cornstarch
2 tbsp water
3 green onions, cut on diagonal into 2" pieces
1 red pepper, thinly sliced
3 garlic cloves, finely chopped
1 tbsp minced, peeled fresh ginger
3 tbsp soy sauce
1/4 tsp crushed red pepper

Cut peel  and white pith from 1 tangerine. Holding tangerine over small bowl to catch juice, cut on either side of the membranes to release each section, allowing fruit and juice to drop into bowl; set aside. With vegetable peeler, remove 8 strips (3"x 3/4" each) peel from remaining tangerines. With knife, remove any remaining pith from peel. Squeeze 3/4 cup juice; set aside.

Cut broccoli into small flowerets. With vegetable peeler, peel broccoli stems, cut into 1/4" slices.

In 12 " skillet, heat 2 tablespoons oil over high heat until very hot. Add strips of peel and cook until lightly browned, about 3 minutes. Transfer peel to large bowl.

On waxed paper, toss beef slices with 2 tablespoons cornstarch, coating evenly. Add half of beef to skillet to cook, stirring frequently (stir-frying), until crisp and lightly browned on both sides, about 5 minutes, using slotted spoon to transfer beef as it is browned to bowl with peel. Repeat with remaining 1 tablespoon oil and remaining beef.

Add broccoli and water  to skillet. Reduce heat to medium, cover and cook 2 minutes. Increase heat to high. Remove cover and add green onions and red pepper; cook, stir-frying, 2 minutes. Add garlic and ginger; stir-fry 1 minute.

Meanwhile, in cup, combine tangerine juice, soy sauce, crushed red pepper, and remaining 1/2 teaspoon cornstarch. Stir until blended. Stir cornstarch mixture into skillet. Stir-fry until sauce has thickened and boils.

Return beef to skillet. Add citrus sections and juice in bowl; toss to combine. Makes 4 main-dish servings.