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Tuesday, October 20, 2009

Weekend in Sag Harbor

My colleague, Jennifer, was gracious enough to invite me and our other colleague, Susie, out to her beautiful house in the Hampton's a few weekends ago. Oh did we have a blast. We spent most of the day shopping for groceries, to cook what turned out to be one of the most amazing meals I have ever partaken in.

We did, obviously, make time for a walk on the beach. We had to squeeze in enough beach time before it gets too cold. I brought my camera, of course, to capture the wonders of the beach with my great friends.

After our grocery adventure and walk on the beach, we started in the kitchen. During our cooking, we did manage to score some relaxation and wine time out on the terrace while the Beef Stroganoff simmered.

We decided upon stroganoff because Susie wanted beef and I wanted noodles. That pretty much narrowed down our options. Once we decided on a meal everyone agreed on, Jen called her Mom and got her Dad's mothers Beef Stroganoff recipe. It was delicious. I think Beef Stroganoff has become one of my new favorite meals! Plus, it was very easy to cook! Especially with the three talented girls we are!

Mrs. Evans’s Stroganoff

1 1/2 lbs beef tenderloin

5 Tbs. Butter

1 Tbs. minced onion

3 Ts. Flour

3/4 lb. Mushrooms sliced

paprika and salt to taste

1 cup sour cream at room temp.

1 can beef bouillon, undiluted

Cut beef into half inch slices and pound until thin. Cut into strips 1/2 inch wide by 1/4 inch thick. Saute onion in 3 Tablespoon Butter until golden, Stir in flour. Gradually add bouillon, stirring constantly. Add salt and paprika, simmer sauce for 15 minutes, stirring occasionally. Melt 1 Tablespoon butter in another skillet and brown strips of beef for about five minutes. Remove meat and keep warm.

Melt one more tablespoon of butter in the pan in which the meat cooked and sauté the mushrooms in it for five to ten minutes. Add mushrooms and meat to the sauce. Taste and adjust seasonings.

Just before serving, stir in the sour cream, warmed to room temperature. Heat, but do not allow to boil. Serve with rice or noodles. Serves four

Not only was I in charge of pounding the beef, I was also in charge of the salad. We decided to add some greens to our carb and protein load. Our inspiration to the salad we made was the salad we have when we eat lunch and dinner at our bosses houses. But, instead of using a butter lettuce, we used a mixed green and added some avocado slices on top.

We made the dressing to taste so I do not have a recipe. However, here is the list of ingredients we used. It came out perfect!

Mixed Greens

1 Avocado

White Balsamic Vinegar

Olive Oil

Lemon Juice



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