This is another dinner that we cooked while out of town last week: tabletop travel to Canada, our neighbor to the north.
When doing some research online, I picked two recipes that seemed simple but flavorful. I picked right. Now I am not sure how authentic these are, but they were hits.
The recipe that I found, unlike beef stroganoffs I've made before, was served over rice and not over egg noodles. A perfect modification since one of the kids is gluten-free.
1 onion, peeled and sliced
1 pound brown mushrooms, sliced
1 pound top sirloin, 2" wide, sliced thin
2 T brown rice flour
2 C organic chicken broth
1 C organic whole milk European-style yogurt
1/4 C beer
Cut sirloin and dredge in rice flour.
Melt butter in a heavy frying pan and add floured meat and saute until browned on all sides. Stir in onions and cook until just tender. Add mushroom and cook until they begin to soften. Add chicken bouillon, beer, stirring constanly, until thickened. Stir in the yogurt and heat through, but do not allow to boil. Serve on hot, fluffy rice. Probably not traditional, definitely not traditional since I just made it up on the fly with what I had, I served roasted carrots with a drizzle of melted butter and maple syrup. Delish.
4 C organic whole milk European-style yogurt1/2 C pure maple syrup 2 T pure vanilla extract
2 egg whites 2 t organic granulated sugar
Whisk together all ingredients except the last two. With an electric mixer beat egg whites until frothy, then beat in sugar. Continue beating until egg whites hold soft peaks. Fold into yogurt mixture.
Spoon into glass dishes and chill for at least 30 minutes before serving.
Enjoy my tabletop travels. Join me in whipping up a dish or two. If you cook do cook a recipe from one of these countries, I'd love to hear about it. Feel free to comment on the posts themselves or email me at constantmotioncamilla at gmail dot com.
This Knight of the Global Table Adventure is signing off for now. We're moving through the 'C's now. Stay tuned for Cape Verde this week.