I NEED A Beef Stroganoff Recipe

Please..I am in need of an EASY beef stroganoff recipe. It is one of my favorite foods..but my stomach doesn’t like it so much.
I can eat dairy so I’m not sure what the deal is.
Any ideas?
Anyone?
Please?
(Chef Mimi, you know who you are!..lol) 🙂

OKAAYY, I couldn’t find the computer so I tried writing this off of my phone. DO NOT DO THAT if you are like me and can’t figure out how to save a picture. I could save your life, but I can’t save a picture on my $300.00 POS phone. I HATE CELL PHONES! Throwing mine off of a bridge soon.
If you find it, you can HAVE IT!
Sorry, off topic, needed to rant.
I have no recipes, I know nothing…I am to busy slaving over a hot microwave or toaster lately.

Em

Pierogi Made Easy

Pierogi are made with unleavened dough for the dumplings.  They are generally semi circular and boiled or fried.  They are most commonly filled with savory foods such as cheese, ground meats and cabbage.  The Russian variety generally uses a yeast bun that is risen and filled prior to baking.  There is a Russian form of pierogi but it’s called pelmeni, or the Ukrainian variety known as varenyky.

The EASY way…I know I’m getting there 🙂 is to BUY a frozen bag of pre-made pierogi.  This may require a trip to a specialty store, but it’s worth it.

Follow the cooking instructions on the package.  This is usually just to fill a large pot with a lot of salted water, like if you were cooking pasta, and boil the peirogi until they float to the top.

In a frying pan, add some butter and garlic and heat to medium, having the pan ready to add the peirogi.

Have a pie pan or flat pan with seasoned bread crumbs ready.  The smaller the bread crumbs the better.  You can make your own or used pre-seasoned packaged bread crumbs.

Next, carefully remove the pierogi from the pot with a slotted spoon and place into the bread crumb mixture.  The water from the pot will be sufficient for the amount of bread crumbs you want on the pierogi.

Lightly cover the pierogi, they don’t need to be coated, just flip them over a few times in the bread crumbs.

Add the breaded pierogi, as many as you can fit with room to flip over, to the frying pan and fry until the bread crumb mixture is brown.  You may need to add more butter, or use whatever cooking oil you prefer.  I like the taste of butter, but cooking oil is easier for this application.

When they are brown remove with a slotted spoon onto a plate covered with a paper towel to drain excess oil.

Now they are ready to serve.  We don’t usually use a sauce, although a mushroom sauce of any kind is very good.

We usually serve these with mashed potatoes and a salad made of cabbage, beets, carrots, vinegar and sugar.  I’ll get the recipe for the salad for next week.

Enjoy!

Em

 

 

 

Shrimp With The HEADS ON!

Yep, I said with the heads on.  And the shells, and the legs and the tails. 

My family loves seafood.  They love shrimp, or prawns.  My daughter will eat the tails of the shrimp and crispy fins of fish.  She is otherwise picky which made this seem so odd to us at first.  I, on the other hand, do not enjoy the tails or fins of any creature, although I’ve heard oxtail soup is amazing.  I want to try that someday.

We have a giant Korean supermarket by my house.  My daughter and I went to buy some shrimp one night for dinner.  The least expensive was fresh water prawns.  They were full prawns with the heads and tails..everything.  I bought a couple of pounds of them and they were AMAZING!I  My husband was not excited about this until he peeled and ate one.  He still talks about how these were the best prawns he had ever had!  He got past the heads and legs real quick after the first one.

All of the flavor is in the head and shell of the shrimp.  I have heard this numerous times, but didn’t understand the immense difference until I made this.

Bring a large pot of salted water to a boil and toss the prawns or shrimp in.  Cook until pink and opaque, not long, you don’t want to overcook them.

Drain and serve with melted butter and lemon or garlic butter.

It’s more work to peel them, but I guarantee you will love them.  They are a treat because they aren’t cheap, so why not get the best flavor possible?

I usually have French bread and a vegetable for sides.  The next day they are great on a salad, after you peel them and twist the heads off..yeah, I know, trust me, it’s better than good!  I must say I only had some left over once.  We had steak that night too, so we were full.  Other than that I have never had any left.  Now I only buy the whole shrimp, or prawn. 

Em