Beef Stroganoff III

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
2 Tsp minced garlic (my own addition to the recipe)
1 teaspoon prepared mustard
1 (6 ounce) can sliced mushrooms, drained
2 TBS Worchestshire Sauce (again my own addition)
1/3 cup sour cream
1/3 cup white wine
salt to taste
ground black pepper to taste

Egg Noodles (tossed with EVOO and Poppy Seeds)

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.

5. Serve over noodles.
Serving: 8 (unless you’re feeding a bunch of guys, then it’s only 4)

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Baked Shells Casserole

Ingredients
5 tablespoons EVOO – Extra Virgin Olive Oil, divided
6 cloves garlic, finely chopped, divided
1 large or 2 small to medium onions, finely chopped, divided
1 small carrot, finely chopped or grated
Salt and pepper
1 1/2 teaspoons oregano or marjoram, half a palmful
1 teaspoon crushed red pepper flakes, 1/3 palmful
1 teaspoon fennel seeds, crushed by pressing under flat of your knife
2 tablespoons chopped fresh thyme, 5 to 6 sprigs
1/4 cup flat-leaf parsley, finely chopped
1/2 cup dry white or red wine
2 cups chicken stock
2 28-ounce cans Italian crushed tomatoes
1 pound medium or large shell pasta (not extra-large stuffing shells)
2 boxes frozen chopped spinach, defrosted and wrung dry in clean towel
Freshly grated nutmeg, about 1/4 teaspoon
2 cups fresh ricotta cheese
1/2 cup grated Parmigiano-Reggiano cheese, plus some to pass at table
2 large egg yolks, lightly beaten

Preparation
In a large pot, heat 3 tablespoons EVOO, 3 turns of the pan, over medium heat. Add 4 cloves of chopped garlic, 3/4 of finely chopped onion and the carrot. Season with salt, pepper, oregano or marjoram, red pepper flakes, fennel seeds and thyme, and gently sauté 10 minutes, stirring frequently. Add in parsley, stir, then add wine and reduce a minute. Add stock and tomatoes, bring sauce up to a bubble and reduce heat to simmer. Simmer sauce 45 minutes.

After sauce has been simmering for 30 minutes, preheat oven to 375˚F.

Bring a pot of water to a boil for the pasta. Salt water and cook pasta 5 minutes.

While pasta water comes to a boil, heat remaining 2 tablespoons EVOO in a small skillet over medium heat. Add remaining garlic and onion and sauté to soften, 5 minutes. Add spinach, pulling it apart and separating it as you add it to pan. Stir to combine well and season with salt, pepper and nutmeg. Turn off heat.
Drain undercooked pasta and return it to the hot pot. Add spinach mixture to pot along with ricotta and grated Parm. Stir to combine, adjust salt and pepper then add eggs and stir.

Pour a thin layer of marinara sauce into the bottom of a casserole dish. Fill dish with pasta then top with another thin layer of red sauce. Save remaining sauce to pass at table. Bake 30 minutes until bubbly.

Serve casserole directly from casserole dish, passing extra sauce and cheese at the table.

Yields: Serves 4-6
Baked Shells Casserole

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Wes’ Coconut Noodle Soup with Pork and Scallions

Ingredients

2 14-ounce cans coconut milk
6 scallions, chopped, white and green parts separated
1 small yellow onion, sliced
4 ounces dried angel hair pasta, broken into 2-inch pieces
4 ounces thin pork scaloppini, cut into bite-sized pieces
2 teaspoons rice vinegar
2 teaspoons soy sauce
Coarse salt and ground black pepper, to taste

Preparation

Put the coconut milk in a saucepan and add 1 cup water. Add the whites of the scallions and yellow onion and bring to a simmer over medium heat. Cook until onions have softened, about 10 minutes.

Add the broken pasta and cook 3-4 minutes; stir in the pork, rice vinegar, and soy sauce, and some pepper, and simmer until pork is cooked through, about 5 minutes. Add more hot water is soup is too thick. Taste and add more salt, pepper, and rice vinegar, if needed.

To serve, ladle into bowls and scatter the chopped scallion greens over the top.

Yields: Serves 4

Coconut Noodle Soup Pork and Scallions

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