1 1/2 pounds cubed round steak, cut into thin strips
2 tablespoons olive oil
2 tablespoons butter
1 medium onion, sliced
8 ounces fresh mushrooms, sliced
1 can beef broth
1 can cream of mushroom soup
Salt and black pepper
1 cup sour cream
Cooked egg noodles
Season the steak with salt and pepper, then dust with flour. In a large skillet, quickly brown them on both sides in the olive oil and butter. Remove the steak from the pan. Add the onion slices and mushrooms to the pan drippings. Saute for a few minutes, until the onion is tender. Sprinkle with 1 teaspoon flour. Put the steak back into the pan with the onion and mushrooms. Add the mushroom soup and beef broth. Cook over low heat for about 30 minutes, covered. Adjust seasoning to taste, adding salt and pepper, as needed. Stir in the sour cream the last few minutes, right before you serve. Serve over cooked noodles.
Melt butter in an oven proof skillet. Add garlic and mushrooms and saute for 3-5 minutes. Add spinach, saute for 2 minutes. Beat eggs, salt, pepper, baking powder, cream, milk, cheese and herbs together. Pour over mixture in skillet, stirring to combine. Cook eggs for about 4 minutes, eggs will be almost but not quite set still moist on top. Broil 6″ from heat for 3-4 minutes or until eggs are set and frittata is lightly browned.
Over medium heat, melt 2 tablespoons of butter and 1 tablespoon oil in large pot. Saute onion and garlic. Add venison and cook completely. Drain excess fat and return to pot. Add the remaining ingredients and cook over medium heat until vegetables are tender. Salt and pepper to taste. Before serving, mix 1 tablespoon of corn starch 2 tablespoons of cool water. Slowly stir into soup until desired thickness is reached. Serve with crusty bread.
Heat a frying pan over medium heat. Add the cloves, star anise, and cinnamon stick and toast until fragrant, about 3-4 minutes. Put the spices into a bowl and set aside.
1 quart chicken stock plus two cups water
1 bunch green onions (green top parts only) chopped
1 teaspoon finely chopped ginger
1 tablespoon brown sugar, or more to taste
1 tablespoon fish sauce, or more to taste (optional)
2 cup sea weed or kale, chopped into bite-sized pieces
2 large grilled chicken breasts, shredded
1 orange or yellow bell pepper, sliced thin
2 cups sliced mushrooms
4 oz vermicelli or thin rice noodles
2 tablespoon cilantro, chopped- for garnish (optional)
1/4 teaspoon ground cumin
1/4 teaspoon minced garlic
2 tablespoons rice wine vinegar
1/8 teaspoon red pepper flakes (optional)
1 tablespoon chopped green onions (white parts only), minced- for garnish (optional)
1/2 lime, cut into wedges
salt and pepper to taste
In a large pot, add the toasted spices and all ingredients except chicken, sea weed/kale, mushrooms and bell peppers and bring to a boil. Reduce the heat to medium-low and let simmer for 20 minutes.
Taste the broth and add more sugar or fish sauce, if needed. Strain the broth and discard the solids. Add the sea weed or kale, mushrooms and bell peppers and cook for 1-2 more minutes. Remove from heat.
Add the shredded chicken and the vermicelli. Allow to sit for a few minutes while the noodles soften. Ladle the broth into bowls. Divide the kale, shredded chicken, peppers and the noodles evenly into each bowl. Sprinkle on the garnishes. Squeeze lime juice to taste over the top of your bowl before eating.