Clinton News-Record, 1979-11-08, Page 28r
r
Page 10
Pagel l
CLASSIC BEEF STROGANOFF (serves 4-5)
1 t. flour
1� tsp. salt
11b. beef sirloin, in 1/4'° strips
2 T. margarine
1 cup thinly sliced mushrooms
1A cup chopped onion
Garlic Powder
2 T. margarine
3 T. flour
1 T catsup
11/4 cup (1 can) beef broth
1 cup sour cream
2 T. sherry
Combine 1 T. flour and salt, dredge meat in
mixture. Heat skillet, add 2 T. margarine. When
melted, add beef strips and brown quickly,
flipping meat to brown all sides. Add mushroom
slices, onion and garlic powder, cook 3-4 minutes
or until onion is barely tender. Remove meat and
mushrooms from pan to handy plate.
Add 2 T. margarine to pan drippings, when
melted, blend in 3 T.' flour. Add tomato paste.
Now slowly pour in cold meat stock. Cook and
stir until thick. Return meat and mushrooms to
pan. Stir in sour cream and sherry, heat briefly.
Keep warm over hot water. Serve with noodles
or rice.
Wendy Kent
Goderich
TURKEY OR CHICKEN CREPES
Batter:
1 cup cold water
1 cup cold milk
4 eggs
1/2 tsp. salt
2 cups flour
2 T. melted butter
Put all ingredients in blender, cover and blend
2 minutes. Refrigerate 2 hours.
Using6-inch crepe pan or small frying pan
(Teflon is best) make crepes as thin as possible.
Filling:
4 T. chopped green onion
4 T. butter
1/2 cup sherry
3 cups diced chicken or turkey
Salt and pepper
Saute onion in butter - add sherry and mix with
chicken (or turkey). Set aside for sauce.
Sauce:
4 T. butter
5 T. flour
2 cups hot milk
Salt and pepper
2 egg yolks
1/2 cup heavy cream
34 cup Swiss cheese (grated)
Melt butter aid` add flour and blend. Add milk,
seasoning, boil for 1 minute and remove from
heat. Beat yolks and cream. Add yolks stirring
constantly. Fold in cheese. Add sauce to filling.
Keep enough to pour over, crepes. If too thick,
thin out with cream.
Wendy Kent
Goderich
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