Ingredient: Dijon mustard

Grilled Pork Tenderloin w/ Peach Glaze

While savoring the summer days, make good use of your barbecue while you can. Meals made on our grill, picnics in the park, dining al fresco, fresh fruit and ice cream desserts are the best parts of summer! And we are determined to get in as many of these simple pleasures as we can!

Pork is a meat that works so well with fruity flavors. We often lean towards apples but there are so many more options.

Bursting with flavor, this peach glazed pork tenderloin is simple enough for a weekday dinner yet fancy enough to serve to guests.  Pork tenderloin is the leanest cut of pork there is. But that doesn’t mean it’s dry, in fact when cooked correctly tenderloin is super tender and juicy. It’s also very budget friendly. The secret to keeping the meat from drying out is cooking it until the center is very light pink instead of white. Use a meat thermometer! Stop baking or cooking about 5 degrees before the final temperature because meat continues to cook for a few minutes after removing from heat. Plus let rest for several minutes before cutting. All those steps together make for a tender cut of pork.

This pork tenderloin is an interesting meal in that it not only has a peach glaze brushed over it, but a simple stuffing of parmesan with herbs and Dijon on the inside of the meat for some added flavor.

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 Grilled Pork Tenderloin w/ Peach Glaze
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Keyword grilled pork tenderloin w/ peach glaze
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Glaze
Stuffing
Keyword grilled pork tenderloin w/ peach glaze
Servings
Ingredients
Glaze
Stuffing
Votes: 1
Rating: 5
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Instructions
Glaze
  1. Whisk all ingredients together, seasoning to taste with salt & pepper. (Glaze can be made a day in advance, covered & kept refrigerated. Bring to room temperature before using.)
Stuffing
  1. In a small bowl, combine panko, cheese, herbs, garlic & pepper. Set aside.
Tenderloin
  1. Remove silverskin. Butterfly pork tenderloin. With a meat mallet, pound tenderloin until it is an even thickness throughout. On the cut side, spread meat evenly with 2 Tbsp Dijon mustard. Sprinkle stuffing over the meat & smooth out. Starting at the long side, roll meat, enclosing the stuffing on the inside. Use toothpicks or metal skewers to hold meat together while it cooks.
Grilling
  1. Heat the grill to high. Set aside a few Tbsp of peach glaze for brushing the cooked pork at the end.
  2. Brush pork with oil, then sprinkle with salt & pepper. Grill 5-6 minutes per side to sear. Lower heat to medium high. Every 3 minutes, brush with more glaze & flip, for 15 minutes. From start to finish, total grilling time should be 25 - 27 minutes.
  3. Use an instant read thermometer to check the temperature. Take the tenderloin off the grill when it reaches an internal temperature of 145 F.
  4. Remove the pork from the grill, brush with the reserved peach glaze & let rest for 10 minutes to let the juices settle in & the meat cook just a bit more.
  5. Remove skewers & slice into 1/2-inch thick slices & arrange on serving platter. Serve immediately.

Pork & Apple Tourtiere Galette w/ Cranberry Chutney

Tourtiere is a traditional French-Canadian meal enjoyed by many people throughout Canada. There is no one correct filling; the meat depends on what is regionally available. In coastal areas, fish such as salmon is commonly used, whereas pork, beef and game are often included inland. The name derives from the vessel in which it was originally cooked, a tourtiere.

No matter what the meats used, or the presence or absence of potato, bold seasoning is the rule for all varieties. The four original spices used in the classic tourtiere are cinnamon, cloves, allspice and nutmeg. Like so many of these recipes that have been ‘handed down’ over generations, each family alters it to suit their taste. 

While the smell and flavor are unique, they aren’t difficult to like. The flavors are ultimately simple and comforting and you probably have most of the ingredients on hand often. 

This version of tourtiere replaces mashed potatoes with apples as well as using apple juice in the filling. It presents an interesting twist on the classic version.

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 Pork & Apple Tourtiere Galette w/ Cranberry Chutney
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Course Main Dish
Cuisine American
Keyword rustic pork & apple tourtiere
Servings
Ingredients
Pastry
Cranberry Chutney
Tourtiere
Course Main Dish
Cuisine American
Keyword rustic pork & apple tourtiere
Servings
Ingredients
Pastry
Cranberry Chutney
Tourtiere
Votes: 1
Rating: 5
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Instructions
Pastry
  1. In a bowl, whisk together flour, baking powder & salt. Cut in butter until it resembles small peas. In a 1/2 cup measure, place 1 tsp vinegar & fill it nearly to the top with ICE water. Pour the mixture all at once over the flour mixture, mixing quickly, until dough pulls away from sides of the bowl. This should only take a couple of minutes; DO NOT OVER MIX PASTRY. Wrap in plastic wrap & place in fridge until ready to roll out.
Chutney
  1. Place all chutney ingredients in a large saucepan. Bring to a simmer & cook on low heat until cranberries pop & fruit is soft, about 15-20 minutes. Adjust seasonings, or sweetness to your taste. Remove from heat & allow to cool for a few minutes. Place chutney in a food processor & pulse a couple of times to make a sauce-like consistency. Remove from processor & allow to cool. Store in a jar in the fridge until ready to serve with tourtiere.
Tourtiere
  1. Preheat oven to 375 F.
  2. In a saucepan, heat oil & brown pork, onion, garlic & spices for 5 minutes. Sprinkle with flour & mix well. Stir in the apple juice, mustard, salt & pepper.
  3. On a lightly floured work surface, roll the dough into a 12-inch circle. Place the dough in a 10-inch pie plate & add the pork mixture. About 3/4-inch from outside edge place a ring of apple slices. Fold excess pastry in toward center.
  4. Brush the dough with egg wash then bake for 40 minutes or until the tourtiere is golden brown.
Recipe Notes
  • You may find you have a bit of extra pastry. Just wrap it well & freeze it for another time.

Summer Corn Salad

One of the highlights of summer is the fresh sweet corn from local roadside farm stands. Fresh corn is soooo tasty!! Corn salads are a summer classic.

How do you cook corn on the cob? There seems to be as many methods as cooks. Do you steam, boil, microwave? Do you grill and if so, in the husks or out? Or do you get fancy and pull back the husks, put butter or an ice cube inside, rewrap and proceed?

This Summer Corn Salad is the ultimate summer salad to make for a BBQ during the warmer months. The lime-y dressing and sweet grilled corn are a winning combo alongside the fresh cherry tomatoes and avocado. It would pair perfectly alongside ribs, grilled chicken, or even seafood. 

Corn on the cob is one of those foods that just gives off summer vibes and when it arrives each year, Brion & I enjoy it to the fullest.

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 Summer Corn Salad
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Course side dish
Cuisine American
Keyword summer corn salad
Servings
Ingredients
Salad
Dressing
Course side dish
Cuisine American
Keyword summer corn salad
Servings
Ingredients
Salad
Dressing
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Instructions
Dressing
  1. Whisk all dressing ingredients together & set aside.
Salad
  1. In a microwave steam dish, cook shucked corn ears for 6 minutes. Heat grill to medium-high. Brush corn lightly with olive oil & grill for a few minutes, rotating it as it cooks, until golden on all sides.
  2. Allow corn to cool & then cut corn off of the cobs; place in a bowl. Add remaining salad ingredients & drizzle with desired amount of dressing. Gently toss to combine. Sprinkle with shredded cheese. Refrigerate until ready to serve.

Baked Cheesy Ground Beef Stuffed Potatoes

For the most part, a baked potato with a pat of butter and a little salt is just great on its own. But stuff them with an assortment of savory ingredients such as shrimp, oysters or ground meat and it easily constitutes a whole meal.

I think my first encounter with this idea came when the Wendy’s restaurant chain introduced the Stuffed Baked Potato to their menu in 1983. Their original goal was to give the customer another choice or alternative to the same old ‘fries’. I think it retailed for 99 cents at the time. The one I remember having a couple of times was with cheese sauce and fresh broccoli. It tasted great to me, not being a fried food lover.  Of course, since then the whole concept has been ratcheted up in both flavor and eye appeal.

This version is browned ground beef in a cheesy mustard béchamel sauce served over baked potatoes. Makes such a super good meal with a bit of steamed broccoli.

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 Baked Cheesy Ground Beef Stuffed Potatoes
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Cuisine American
Keyword baked cheesy ground beef stuffed potatoes
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Cuisine American
Keyword baked cheesy ground beef stuffed potatoes
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Ingredients
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Rating: 5
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Instructions
  1. Pre-heat the oven to 400 F.
  2. Wash the potatoes & pat dry. Prick with a knife or the tines of a fork, place on the oven rack and bake for approximately 45 minutes or until tender.
  3. While the potatoes are cooking, brown the ground beef in a large skillet. Season with 1/4 teaspoon of salt & set aside.
  4. In a separate pan, add 1 tablespoon of the butter & the diced onion. Cook on medium low heat, stirring often, until the onions begin to caramelize. Add the minced garlic, continue cooking for another minute and then remove from the heat. Add the cooked onion & garlic mixture to the cooked ground beef.
  5. In the pan, melt the remaining 3 tablespoons of butter & whisk in the flour. Cook for a minute to make a roux. Slowly whisk in the beef stock, milk, Worcestershire sauce, mustard, salt, ground black pepper & shredded cheddar cheese. Continue cooking & stirring, on low heat, until the mixture begins to thicken. Add the beef mixture into the sauce.
  6. When the potatoes are cooked, slice open and pour on the cheesy beef mixture. Garnish with parsley if you wish. Serve hot.

Salmon Wellington

HAPPY EASTER!

Easter is here and Salmon Wellington is the perfect holiday meal! The richness of the mushroom duxelles, pairs perfectly with the hearty salmon fish fillet and scallops and the buttery puff pastry just takes this dish to the next level.

Mushroom duxelles is an intensely flavored combination of finely chopped mushrooms, shallots, and fresh herbs such as thyme or parsley that are slowly cooked to a paste-like consistency. French in origin and named after the marquis d’Uxelles, this mushroom condiment is traditionally used in the preparation of beef Wellington, but it can also be used to flavor soups and sauces as well as to fill omelets and ravioli. 

Wellington fillet as we know it today was first made famous by the American chef and star Julia Child, who introduced the filet de bśuf en croûte, the French crust beef fillet, as ‘Filet of Wellington Beef’ during her TV show ‘The French Chef’, on the 1965 New Year’s Eve episode. From that day on, the recipe began to appear in various recreational circles in North America, as well as being taken up in the most important cookbooks.

A Salmon Wellington is a copycat version of the popular English ‘Beef Wellington’. Because puff pastry takes about 20 minutes to bake (salmon takes 12-15 minutes), keep the salmon refrigerated until you’re ready to assemble. Starting with cold salmon ensures it doesn’t overcook. To prevent the bottom from getting soggy, pat dry the salmon thoroughly before assembling. Also, make sure to cut slits on the puff pastry once assembled to allow the steam to escape. Don’t open the oven until ready since puff pastry needs full consistent heat to bake into flaky layers.

You’ll be so impressed when it’s time to take it out of the oven because it just looks amazing. However, you’ll be more impressed with how it tastes. Just like an elegant and flavorful fish pie!

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 Salmon Wellington
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Rating: 5
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Course Main Dish
Cuisine French
Keyword salmon wellington
Servings
SERVINGS
Ingredients
Mushroom Duxelles
Scallop Filling
Dill Cream Sauce
Course Main Dish
Cuisine French
Keyword salmon wellington
Servings
SERVINGS
Ingredients
Mushroom Duxelles
Scallop Filling
Dill Cream Sauce
Votes: 1
Rating: 5
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Instructions
Mushroom Duxelles
  1. In a food processor, pulse the mushrooms to a roughly diced consistency,15-20 seconds. In a saucepan, melt 2 Tbsp butter over medium-high heat. Add mushrooms, a heavy pinch of salt & pepper, shallots, garlic, rosemary & thyme. Sauté until moisture from the mushrooms has evaporated, about 15 minutes. Transfer to a bowl & set aside.
Scallop Filling
  1. In a small bowl, combine the scallops (or shrimp), cream, onions, parsley, dill, garlic, pesto, salt & pepper. In another small bowl, beat egg white on medium speed until soft peaks form; fold into scallop mixture.
Assembly
  1. Preheat oven to 400 F. Line a 15 x 10 x 1-inch baking sheet with parchment paper.
  2. On a lightly floured surface, roll each pastry sheet into a 12 x 10-inch rectangle. Cut each sheet into FOUR- 6 x 5-inch rectangles. Divide mushroom mixture evenly & spread over 4 pieces of pastry leaving a 1/2-inch border.
  3. Center the salmon pieces on top. Next, top each salmon piece with a quarter of the scallop filling.
  4. Top each with a pastry rectangle & crimp to seal. With a sharp knife, cut several slits in the top to let steam escape. Place on the baking sheet & brush with egg wash. Bake for 20-25 minutes or until a thermometer reads 160 F.
Dill Cream Sauce
  1. While salmon is baking, mix all sauce ingredients & refrigerate until serving time.

Reuben Naan Pizza w/ Corned Beef & Dijon Béchamel Sauce

The ‘Reuben’ is a deeply early 20th century American Midwestern creation. Not everyone agrees on the exact recipe for a Reuben, but there are a couple of key components that most seem to agree upon: sauerkraut and Swiss cheese. The meat can be either corned beef or pastrami, the bread can be rye or otherwise, and dill pickle slices can be either added or omitted. The spread is also a point of contention, with some choosing Russian dressing, another choosing Thousand Island dressing and yet another Dijon mustard. 

Enter Dijon béchamel sauce! This Reuben Naan bread pizza is similar to the sandwich except that the spread is Dijon béchamel sauce rather than a dressing. It’s topped with sauerkraut, provolone, Swiss cheese and corned beef. 

Béchamel is a standard white sauce and one of the five ‘mother’ sauces of classical cuisine. Dijon béchamel makes a great alternative to pizza sauce.

Dijon mustard is a traditional mustard of France, named after the town of Dijon in Burgundy, France. When you think of Burgundy you probably think of its world-famous wine, and the region’s wine is part of the reason Dijon mustard was born. Mustard-making became an industry in France’s wine regions because mustard seeds provide essential nutrients to grapevines, so they were planted as a complementary crop. The condiment was then produced in these areas by mixing mustard seeds with wine must, a wine byproduct.

Dijon mustard has always felt like the fanciest mustard for some reason. That’s not to say Dijon is better than other mustards; everyone has their tastes, but compared to yellow mustard or a spicy brown, Dijon has always carried an air of refinement and complexity. Honey mustard is the party crowd-pleaser, and whole grain mustard is the rustic workman, but Dijon is as cosmopolitan at home in a vinaigrette as it is atop a sausage.

By most culinary standards, mustard is an ancient condiment. Before it was made in France, it was grown and used as a spice in Egypt and the ancient Middle East, dating back to almost 3000 B.C.

Still, it took 500 more years for true Dijon mustard to be born. Mustard was made in a variety of ways around France, and over time, vinegar replaced grape must as the common additive. Then in 1856, a citizen of Dijon named Jean Naigeon started using yet another wine product, verjus, (translates to ‘green juice’ in French. It is a middle ground between vinegar and grape juice, made from the juice of unripened wine grapes) in place of vinegar, which gives Dijon mustard its unique heat.

Since July 15, 2009, eighty percent of the mustard seeds used in the manufacture of contemporary Dijon mustard come from Canada. Due to smaller than usual Canadian crop of mustard seeds in 2021, a shortage of Dijon mustard began in France in 2022. The shortfall in Canadian production was caused by a heatwave, attributable to climate change. The shortage has been exacerbated by customers stockpiling.

Nevertheless, I managed to secure some for this unique Rueben pizza!

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 Reuben Naan Pizza w/ Corned Beef & Dijon Béchamel Sauce
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Cuisine American
Keyword Rueben Naan pizza w/ Dijon béchamel sauce
Servings
Ingredients
Pizza
Dijon Béchamel Sauce
Cuisine American
Keyword Rueben Naan pizza w/ Dijon béchamel sauce
Servings
Ingredients
Pizza
Dijon Béchamel Sauce
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Rating: 5
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Instructions
Dijon Béchamel Sauce
  1. In a large saucepan over medium heat, melt butter. Add the flour & whisk for 1 minute. Add 1/2 of the milk & whisk until smooth. Whisk in remaining milk. Bring to a boil. Add salt, pepper & nutmeg. Reduce heat & simmer for 10 minutes, stirring occasionally. Whisk in Dijon mustard until combined. Remove from heat & set aside.
Assembly & Baking
  1. Preheat oven to 350 F.
  2. Lay out Naan breads on a baking sheet. Spread sauce over each one liberally.
  3. Arrange corned beef on top of sauce. Sprinkle pizzas evenly with Swiss & provolone.
  4. Bake for 12-15 minutes or until the crust is crispy. Remove from oven & top with caraway seeds & red pepper flakes if you wish.

Garlic Salmon w/ Roasted Veggies

HAPPY NEW YEAR TO EVERYONE!

Food has always been a powerful symbol especially at the start of a new year. Fish on New Year’s Day is like turkey at Christmas.

People all around the world eat a variety of traditional foods from grapes to lentils, to smoked fish at the stroke of midnight. Fish have also been linked to prosperity or wealth with their scales round and abundant like money. Because fish swim forward, they’re considered a lucky food and represent progress. Not only that, but salmon travel in schools, which is supposed to symbolize prosperity. 

There is also a German tradition of eating fish for the New Year’s Eve dinner, and keeping a fish scale from a carp in your wallet all year to ensure wealth for the whole family.

New Year’s celebrations bring thoughts of new beginnings, letting go of the past and a future of wealth and good fortune.

Whatever food you chose to have today, enjoy it to the fullest with family & friends as we enter this new year.

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 Garlic Salmon w/ Roasted Veggies
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Course Main Dish
Cuisine American
Keyword garlic salmon w/ roasted veggies
Servings
Ingredients
Course Main Dish
Cuisine American
Keyword garlic salmon w/ roasted veggies
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. In the microwave, bake potatoes with skin on until almost done. Remove & carefully cut into wedges. Set aside. Take beans out of freezer.
  2. Preheat oven to 325 F.
  3. Spread salmon with mustard; sprinkle with salt & pepper.
  4. In a skillet over medium-high, heat oil & add garlic. Cook, stirring often until garlic is fragrant & light golden brown, about 2 minutes. Pour hot oil over salmon on a large baking sheet. Place potato wedges at one end & spread out beans on the other. Sprinkle potatoes & beans with salt & pepper.
  5. Roast until salmon flakes easily with a fork & vegetables are tender & roasted. Remove from oven.
  6. Transfer salmon to a platter; sprinkle with tarragon & chives. Arrange vegetables on platter & serve.

Reuben Stuffed Shells

The Reuben ‘sandwich’ is a North American grilled sandwich composed of corned beef, Swiss cheese, sauerkraut, and Thousand Island dressing, or Russian dressing, grilled between slices of rye bread.

The Reuben actually has a couple of origin stories. It just depends on who tells it.  Of course, all the ingredients have roots in places besides North America. You have the cheese which is Swiss. The rye bread comes from eastern Europe. Corned beef is an ancient way of preserving meat in cultures all over the world. Sauerkraut has a very ancient history and most likely originated with the Mongols or in ancient China. 

The combined flavors of a Reuben sandwich are so amazing that its inspired many recipe ideas and ways to incorporate the flavors into other foods.

Reuben Stuffed Shells pack all that flavor into a jumbo pasta shell and the homemade croutons make sure that you won’t miss out on the rye bread that Reubens are known for.

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 Reuben Stuffed Shells
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Course Main Dish
Cuisine American
Keyword reuben stuffed shells
Servings
SERVINGS
Ingredients
Croutons
Swiss Cheese Sauce
Stuffed Shells
Course Main Dish
Cuisine American
Keyword reuben stuffed shells
Servings
SERVINGS
Ingredients
Croutons
Swiss Cheese Sauce
Stuffed Shells
Votes: 1
Rating: 5
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Instructions
Croutons
  1. Preheat oven to 350 F.
  2. In a large skillet, melt butter over medium heat. Stir in garlic; cook 1 minute until fragrant. Stir in dried parsley. Add bread cubes & toss to coat. Place directly on baking sheet. Bake for 10 minutes, or until crisp. Crumble the croutons into small pieces. Set aside.
Sauce
  1. In a saucepan, melt butter & add flour. Cook until bubbly for 2-3 minutes. Slowly add milk, whisking continuously until heated & slightly thickened. While continuing to whisk, add mustard & cheese. Cook until a thin sauce consistency develops; season to taste with salt & pepper. Cover & set aside until ready to use.
Stuffed Shells
  1. Shred corned beef with a fork. In a large bowl, add corned beef (reserve 3-4 Tbsp for topping), 60 gm Swiss cheese, sauerkraut (drained), cream cheese & Thousand Island dressing. Mix well
  2. Spread cheese sauce over the bottom of a 9 x 13-inch baking pan. Fill cooked shells with corned beef mixture & place in baking pan. Top with reserved corned beef. Sprinkle croutons & remaining 120 gm Swiss croutons over shells. Cover with foil.
  3. Bake about 30 minutes or until slightly bubbling.

French Onion Pork Chops

French Onion Soup has two contrasting theories (or myths) concerning its creation. References for the soup date back to the Romans. The modern recipe, based on caramelized onions in a rich, beef broth, originates from 18th century France.

In the 1960s, French onion soup underwent a resurgence in popularity, no doubt because of the North American interest in French cuisine at that time.

The onion is the most widely used vegetable in all cuisines. Pungent when fresh, their sugars break down with heat and, when cooked for a long period of time, start to caramelize. This process produces the rich brown flavor and depth of a French onion soup.

French onion soup is an incomparably delicious and heartwarming dish of minced onions and beef stock, toasted bread croutons, and grated & grilled Comté cheese served on top.

Today, I’m using that French onion soup concept and incorporating it into a pork chop meal. Should be good!

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 French Onion Pork Chops
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Course Main Dish
Cuisine American
Keyword French onion pork chops
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Ingredients
Course Main Dish
Cuisine American
Keyword French onion pork chops
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. Preheat oven to 325 F.
  2. In a large oven proof skillet over medium heat, caramelize onions in the olive oil with thyme sprigs, about 15 minutes, stirring occasionally. Add beef broth, butter, salt & pepper. Simmer to reduce broth about 5 minutes. Remove caramelized onions to a bowl & keep warm. Wipe out skillet with a paper towel.
  3. Pat the pork chops dry with paper towel. Spread Dijon mustard on both sides of the chops & season each with salt & pepper. Return the skillet to medium-high heat, brown the pork chops on both sides (approximately 3 minutes per side). Remove chops to a plate.
  4. Deglaze the skillet with the red wine, making sure to scrape up the brown bits on the bottom of the skillet. Return the caramelized onions to the skillet along with the browned pork chops.
  5. Place the skillet in the oven & cook for 25 minutes. Remove the skillet from the oven & top each chop evenly with the cheese. Return skillet to the oven & cook until cheese is lightly browned & melted, about 5 minutes.
  6. Garnish with additional thyme, if desired. Serve.

Beef Stroganoff French Bread

The original recipe of beef stroganoff did not include paprika or mushrooms, but both are a popular variation on the theme, as is the practice of serving beef stroganoff over egg noodles.

In the 50s and 60s, the famous stroganoff saw quite a bit of popularity in North America, but with the passage of time the image was marred by the availability of canned cream of mushroom soup and poor cuts or pieces of meat that were ‘slopped’ over cooked noodles or rice and is served in school cafeterias.

This dish saw so much popularity, it actually became an iconic food and cuisine. But unfortunately, it was this cafeteria version of this delicious dish that everyone in North America came to associate with the name.

As with so many dishes as time passes, every variation adds a different twist on the classic. In Australia and the UK, the recipe of beef stroganoff is quite similar to that of North America and is simply eaten with rice.

In the British restaurants, beef stroganoff is cooked to a creamy consistency and then served with a white wine while the authentic or original stroganoffs, which are similar to red stews, are generally served with scoops of sour cream.

In Portugal & Brazil, beef stroganoff is better known as ‘estrogonofe,’ and is cooked with tomato paste, beef strips or dices, with mushrooms, onions and with heavy whipped cream.

Chicken Stroganoff, made with the strips of chicken breast is also famous in Brazil, which is known as ‘fricassee,’ and it is served with crispy straws of potatoes & white rice. In Sweden, sausage stroganoff is more common.

Some other variations of beef stroganoff are also made with canned sweet corn, with ketchup and wine. This dish is also served creatively in crepe fillings or as toppings for all kinds of pizzas and with baked potatoes.

I’m making our beef stroganoff with ground beef as well as some of the classic ingredients. Instead of serving it with French bread, we are having it inside the French bread.

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 Beef Stroganoff French Bread
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Course Main Dish
Cuisine European
Keyword beef stroganoff French bread
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Ingredients
Course Main Dish
Cuisine European
Keyword beef stroganoff French bread
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. In a saucepan, heat olive oil over medium heat. Sauté mushrooms with 1 tsp salt & pepper; add thyme. Cook until mushrooms are golden, approximately 4 minutes. Remove from pan & set aside.
  2. Preheat oven to 350 F.
  3. To the saucepan, add butter, onions & garlic & sauté 2 minutes. Add ground beef & cook until browned, approximately 4 minutes. Add flour, paprika & remaining 1 tsp salt. Add beef broth, sour cream & mustard; mix thoroughly & add reserved mushrooms.
  4. Fill hollowed French loaf with stroganoff & top with shredded cheese. Place on a foil lined baking sheet & bake for 20 minutes until cheese is golden & melted.
  5. Sprinkle with sliced green onions & serve immediately.