Saturday, August 20, 2011

White Wine sauce...

This is a basic and easy white wine sauce.  It takes time and you have to be able to check on it and stir it. Make sure it doesn't boil constantly. If it starts to boil turn the burner off for 10 mins then turn it back on...You dont want it to boil! White sauces are best slow cooked on low :) 

You can adjust it to your liking by adding more half and half or more wine if you prefer. It's a sauce I use as a base and then go from there with extra flavoring.


One carton (1 quart) of Half and Half
One half bottle of white wine (I use pinot grigio)
6 tbs butter
3 chicken bouillon cubes
2 tbs flour


I mix all ingredients and let cook in a double sauce pot. I cook on low for 3 hrs. You can put it in a small crock pot or on the stove top directly but it boils too fast even on low.  Make sure to stir often. You can add more wine if needed or more butter if you want it to not be so creamy. 

Things I add to it usually are garlic powder or fresh sauteed garlic....roasted garlic, pesto, mushrooms, fresh parsley and other things. I have added cheeses to it to make an alfredo but that you really need to use a crock pot because of all the cheeses and it can't boil!

Wednesday, August 17, 2011

German Style Beef Stroganoff

Stroganoff  is in my top five favorite meals. I love sour cream and mushrooms and this dish has both! I can eat it for breakfast, lunch and dinner.

I always thought stroganoff was German in its origin and after some reading I found it's Russian. The version we see in restaurants in the states, like TGI Fridays, is the German version of it. It became very popular in Germany in the 1900's where they added mushrooms and onion. This dish has many variations but they are basically the same it just depends if you want onions or mushrooms in it. The base is the mustard, sour cream,  beef bouillon and lightly floured cooked beef strips. Traditionally it was made with a white cream sauce called Smetana or sour cream. The onions and mushrooms came along later when it became popular in Germany.  It can be served over rice or pasta.

It is always interesting to find out the origins of food and the variations depending on region or time period are amazing. 

Never be afraid to make something your own!


1 1/2 lbs sirloin steaks, thinly sliced not the thick ones and cut into small strips 
3 cups of sliced mushrooms 
small yellow onion diced
I can of cream of mushroom or onion soup
16 ounce sour cream plus 2 cups
1/2 cup chopped green onions
10 ounces beef broth
3 tbs flour
2 tsp mustard
1/2 tbs fresh minced garlic
Salt and Pepper
1/4 cup white wine
1 bag of egg noodles cooked half way

*olive oil for sauteing...


1. Heat olive oil about 2 tbs in a pan and add steaks, onions and mushrooms. Sautee til half way cooked about 5 mins. Stir while cooking.

2. Add steak strips with the mushrooms and onions to crock pot or slow cooker. Next add the rest of the ingredients to the crock pot and stir to mix. Slow cook for 4hrs on low.  Stir throughout cooking. When ready to serve, serve with a spoonful of sour cream on top and a few fresh chopped chives.