Beef Stroganoff

I've been finding more and more justifications for having pasta everyday. Variety. Less calories. Ease of use. And just because... I love pasta. Fact is, I've been dining at The Old Spaghetti House for almost everyday in the past two weeks. (More about that, later.)

Anyhow, about a month ago (yes, yes, I've been blog silent...shush!) I made Beef Stroganoff (still part of my pasta series), for reasons I no longer remember, but more probably because that's what I wanted at the moment. :) Lesson here: Food bloggers ought to blog right away so that they not only share a recipe, but a story, too. :)

BEEF STROGANOFF

What's In It?

1/2 kg. spaghetti, cooked al dente
1/2 kg. beef sirloin, cut into strips
1 small can (about 1/2 cup) button mushrooms, sliced into strips
50g. butter (about a 1" x 1" x 1" cube) or 3 T garlic margarine
5 cloves garlic, minced (unnecessary if you're using garlic margarine)
2 medium onions, chopped finely
1 beef bouillon cube dissolved in
1/2 c hot water
1 c sour cream (or all purpose cream + 2 t vinegar or calamansi juice)
1/2 t mustard
salt and pepper to taste

Kitchen Conjugations:

Melt half of the butter or margarine over medium heat, then saute garlic and half of the onions until onions are soft and translucent. Add mushrooms and stir fry for one minute. Remove from heat. Melt the rest of the butter or margarine, saute the rest of the onions. Add in the beef and stir fry until beef loses its pinkish tint. Add in beef broth, salt and pepper. Boil then simmer until beef is done.

Stir in the mushrooms and onions, simmer for 30 seconds then stir in sour cream and mustard. Serve over cooked pasta (spaghetti, fetuccine or tagliatelle) or steamed rice.

Chicken Embutido

My eldest loves Embutido and has been hinting to have it once more as lunchtime baon (I haven't made Embutido for a while). I chanced upon ground chicken at SaveMore and decided to try it for my recipe, and see whether it would be as flavorful as pork.

Well... it wasn't. (To me, at least.) I guess white meat is white meat and red meat is red meat. To compare them would be like comparing apples and oranges. But if you have pork restrictions or are looking for other ways of serving chicken, then this is worth a try. :) Super-easy and something you can make ahead for times when you need appetizers, lunch or dinner in a snap (like when you have unexpected company). Great with rice or as a filling for hot pandesal.


CHICKEN EMBUTIDO

What's In It?

500 g. ground chicken meat
2 boiled eggs, sliced into strips
1 medium carrot, diced
1/4 cup green peas
1 medium red bell pepper, minced
1 medium red onion, minced
1/4 cup pickle relish
1 can Purefoods vienna sausage, diced
or 4 pieces PF TJ hotdog, diced
1/4 bar Cheddar cheese, diced
2 eggs, beaten
1/2 cup flour or bread crumbs
3 t iodized salt
1 1/2 t
black pepper powder

Kitchen Conjugations:

In a steamer, boil a liter and a half of water. Meantime, combine all ingredients (except egg slices) in a bowl. Mix well to distribute chunky ingredients. Prepare 8" x 10" sheets of aluminum foil, and scoop about two cups of the mixture. Flatten with a spoon and spread out, leaving about 2" margins from the edges of the sheets. Lay 3 to 4 slices of the egg on the meat mixture then roll into tubes. Seal the edges by twisting or by folding. Repeat this step until all the mixture is used up.

Line the embutido rolls in the steamer pans and steam for 30-45 minutes over medium heat.
Allow to cool then slice and serve. (If desired, you can also pan-fry and brown the slices before serving.) Serve with catsup or Knorr seasoning.

--------------------
BTW, this would keep for 4 weeks in the freezer. :)