Host The Toast http://hostthetoast.com a Kitchen Kapers blog Fri, 19 Sep 2014 15:20:55 +0000 en-US hourly 1 http://wordpress.org/?v=4.0 Cauliflower Fried “Rice” http://hostthetoast.com/cauliflower-fried-rice/ http://hostthetoast.com/cauliflower-fried-rice/#comments Fri, 19 Sep 2014 15:18:38 +0000 http://hostthetoast.com/?p=3422 I remember watching Bride Wars with my old roommate, Jackie, as we sat on our broken, hand-me-down futon, with Chinese food containers nested in our laps and cheap wine on the side in plastic cups like true broke college students. In the movie, two best friends get engaged at the same time and then nearly ruin... 

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I remember watching Bride Wars with my old roommate, Jackie, as we sat on our broken, hand-me-down futon, with Chinese food containers nested in our laps and cheap wine on the side in plastic cups like true broke college students.

Cauliflower Fried "Rice".  Healthy, low-carb, and seriously tasty!  Tastes so much like the Chinese takeout but without the guilt!  Easy to make, too! | hostthetoast.com

In the movie, two best friends get engaged at the same time and then nearly ruin their friendship (and their weddings, and their relationships) because of their “bridezilla”-esque behavior.  It’s generally supposed to be a funny movie, but when Anne Hathaway’s boyfriend proposed to her in the movie as they ate Chinese food and watched TV, Jackie turned to me with a dead serious look on her face.

“That’s how I want to be proposed to,” she said. “Not because I think it’s cute or comfortable.  Just because I really love fried rice that much.”  She shook her nearly-empty white container as a testament.

I don’t think she still feels the same way about the proposal, (don’t get any ideas, Mike!) but as far as fried rice goes?  We both still are fiends.  I mean, I know I could personally eat a whole container before an ounce of self-awareness kicks in.  Luckily, I recently found out about Cauliflower Fried “Rice”, which lets me satisfy those Chinese food cravings without all of the after-gorging guilt.  Seriously, it’s so much healthier that you actually feel good about yourself after eating it, but it tastes so much like the takeout version!

Cauliflower Fried "Rice".  Healthy, low-carb, and seriously tasty!  Tastes so much like the Chinese takeout but without the guilt!  Easy to make, too! | hostthetoast.com

I found recipes all over the web for this stuff– which features chopped up cauliflower instead of rice– but every recipe I found seemed to be missing some key ingredient for quality fried rice.  I would know, as I consider myself an expert with years of taste-testing experience.

That sounds a lot better than “I stuff my face with so much fried rice that I’ve got the recipe down to a science.”

Cauliflower Fried "Rice".  Healthy, low-carb, and seriously tasty!  Tastes so much like the Chinese takeout but without the guilt!  Easy to make, too! | hostthetoast.com

So I made my own version, which my mom and brother could not get enough of as they exclaimed, “I’ll never get takeout again if you make this all the time!” and “I don’t even usually like cauliflower.”  Score and score.

Try it out and feel free to use up any leftover meat or vegetables you have in the fridge by adding them in!  Chopped up chicken, pork, mushrooms, or tofu would be great add-ins!

Cauliflower Fried "Rice"
 
Prep time
Cook time
Total time
 
Author:
Serves: 4-6
Ingredients
  • 4 cups cauliflower (about 1 head)
  • ¾ cup chopped onion
  • 2 tablespoons oil
  • 1-2 eggs, lightly beaten
  • A few drops of sesame oil
  • A few drops of soy sauce
  • ½ cup chopped baby carrots
  • ½ cup frozen peas, thawed
  • 4 green onions, chopped
  • 2 cups bean sprouts
  • ¼ cup light, low-sodium soy sauce or liquid aminos
  • Salt, to taste
Directions
  1. Cut away the core of the cauliflower and dry off any excess water. Cut the cauliflower into florets, and then put half of the florets in the food processor pulse until the cauliflower is about rice or cous-cous sized. Do not overdo it, bigger pieces are better than too small. If you don't have a food processor, mince by hand. Put the processed cauliflower into a bowl and then repeat with the remaining florets.
  2. Once all of the cauliflower is chopped, heat one tablespoon of oil in a wok or large skillet over medium-high heat. When hot, add the chopped onion and stir fry until light brown, about 8 minutes. When they've browned, remove the onions from the wok and place in a bowl. Set aside.
  3. In a small bowl, mix together the egg (1 or 2, depending on how eggy you like your fried rice) and a few drops of sesame oil and soy sauce. Add a ½ tablespoon of oil to the wok and then quickly scramble the egg mixture in it. Remove the egg and add to the bowl with the onion.
  4. Add the last ½ tablespoon of oil to the wok and add in the cauliflower, green onions, and bean sprouts. Stir fry for 3 minutes, then reduce the heat to medium-low, mix in the soy sauce, and cover for about 3 more minutes, or until cauliflower is cooked through. Add back in the egg and onion and cook together for one more minute. Season with salt, to taste.
  5. Garnish with additional chopped green onion.

 

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Crock Pot White Bean Chicken Chili http://hostthetoast.com/crock-pot-white-bean-chicken-chili/ http://hostthetoast.com/crock-pot-white-bean-chicken-chili/#comments Wed, 17 Sep 2014 13:35:07 +0000 http://hostthetoast.com/?p=3411 We’re half-way through September and we’ve got out feet firmly planted in soup season, which makes me a happy gal.  Is there anything better than slurping up a big bowl of broth-bathed meat, noodles, and veggies? That was a rhetorical question– the answer is yes.  Yes, there is, by a margin.  Her name is Chili. The... 

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We’re half-way through September and we’ve got out feet firmly planted in soup season, which makes me a happy gal.  Is there anything better than slurping up a big bowl of broth-bathed meat, noodles, and veggies?

That was a rhetorical question– the answer is yes.  Yes, there is, by a margin.  Her name is Chili.

Crock Pot White Bean Chili.  This creamy white chili is absolutely delicious and easy to make in the slow cooker.  Also, it doesn't use any canned soups! | hostthetoast.com

The one thing that can make me swoon more than homemade chicken noodle soup is a big batch of chili, preferably with beans (even though I know that’s essentially sacrilege to Texans.  Sorry, I guess.)  If you’re right there with me, giving the “two thumbs up” and drooling over the thought of tender, creamy beans soaking up the spices, then you’ll probably like what I’m about to throw at ya.

Ready for it?  Crock Pot White Bean Chicken Chili.  BAM.

This chili is made in a crock pot, loaded up with white beans, chicken, and green chiles, and finished off with a creamy sauce and a bit of sour cream mixed in.

And I could probably eat about 50 bowls of it without getting sick of it.

Crock Pot White Bean Chili.  This creamy white chili is absolutely delicious and easy to make in the slow cooker.  Also, it doesn't use any canned soups! | hostthetoast.com

Now, it’s most certainly not your typical chili– the flavor of the Crock Pot White Bean Chicken Chili is way different, but I like different.  You can never have too many chili recipes to switch things up throughout the chilly season.  This is kind of like a hybrid between chili, bean soup, and cream of chicken soup.  AKA it’s amazing.  Top it with avocado and a bit of cheese and it’s just absolutely lush.

(I learned “absolutely lush” from a Briton, Charlotte, who came to visit the states with my friend Veronica this summer.  I’ve been wanting to say it for months now, and this felt like the opportune time.  AB-solutely LUUUUSH chili.)

Crock Pot White Bean Chili.  This creamy white chili is absolutely delicious and easy to make in the slow cooker.  Also, it doesn't use any canned soups! | hostthetoast.com

Anyway, pop this in your slow cooker on the next cool September day and enjoy it with some tortilla chips or fritos and a big smile on your face.

Crock Pot White Bean Chicken Chili
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • 4 chicken breasts
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 small onion, chopped
  • 4 garlic cloves, minced
  • ½ tsp ground oregano
  • ½ tsp ground coriander
  • Dash of cayenne pepper
  • 2 (4.5) oz cans diced green chiles
  • 15 oz can white corn, drained and rinsed
  • 2 15.5 oz cans white beans (I used Cannellini and Small White beans)
  • 14.5 oz can chicken broth
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 cup milk
  • 1 cube chicken bouillon
  • ½ tsp white pepper
  • 1 teaspoon salt
  • ½ cup sour cream
  • Lime, for serving
  • Avocado, for serving
  • Cilantro, for serving
  • White cheese, for serving
Directions
  1. Season the chicken breasts with salt and pepper and place them at the bottom of the crock pot. Add in the chili powder, cumin, onion, garlic, oregano, coriander, cayenne pepper, green chiles, white corn, white beans, and chicken broth. Stir to combine, cover, and heat on "low' for 6-8 hours, or until chicken shreds easily with a fork.
  2. An hour before serving, melt the butter in a small saucepan over medium-high heat. Once the butter melts, whisk in the flour. Whisk constantly, until the flour and butter brown lightly and thicken. Then, slowly whisk in the milk. Add in the chicken bouillon, and continue to whisk as the sauce cooks and thickens and the bouillon cube breaks down, about 5 minutes.
  3. Remove the saucepan from heat and mix in the white pepper and salt. Pour into the chicken chili.
  4. Add the sour cream to the chicken chili and stir well to combine. If the chicken hasn't shredded as you stirred, remove the chicken from the chili and shred with forks before returning to the chili. Cook for an additional hour.
  5. Serve with lime, avocado, cilantro, and shredded white cheese.

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Smoky Sun-Dried Tomato Chicken Penne http://hostthetoast.com/smoky-sun-dried-tomato-chicken-penne/ http://hostthetoast.com/smoky-sun-dried-tomato-chicken-penne/#comments Mon, 15 Sep 2014 15:08:19 +0000 http://hostthetoast.com/?p=3404 This is one of those recipes that shows that I’m incapable of making tough decisions.  I had so many ingredients on hand that I was excited to use, but I kept telling myself not to overdo it.  Sun-dried tomatoes, garlic, ale, mustard, chicken, bacon, cream, pasta, parmesan, and smoked provolone?  No.  No, I couldn’t… (Spoiler alert: Yes, I... 

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This is one of those recipes that shows that I’m incapable of making tough decisions.  I had so many ingredients on hand that I was excited to use, but I kept telling myself not to overdo it.  Sun-dried tomatoes, garlic, ale, mustard, chicken, bacon, cream, pasta, parmesan, and smoked provolone?  No.  No, I couldn’t…

(Spoiler alert: Yes, I could.)

Smoky Sun-Dried Tomato Chicken Penne. Sun-dried tomatoes, ale, mustard, cream, bacon, chicken, garlic, parmesan, and smoked provolone.  Holy flavor! | hostthetoast.com

So I started off adding one ingredient at a time, trying to figure out where I was going to draw the line and keep my sauce simple, but something in my heart kept telling me, “Keep going, Morgan.  You want it all.  YOU DESERVE IT ALL.”

And so it all went in.

Smoky Sun-Dried Tomato Chicken Penne. Sun-dried tomatoes, ale, mustard, cream, bacon, chicken, garlic, parmesan, and smoked provolone.  Holy flavor! | hostthetoast.com

What came out of it was layer upon layer of flavor– one of those “I’d order this in a restaurant,” cue the success-fist-pump, “I CAN’T STOP EATING THIS” type of recipes.

This is one of those recipes you serve to make people fall in love with you.  No, it’s definitely not a romantic candlelit dinner.  However, it is tasty enough that I’d probably put up with some serious craziness as long as I got a nice plate of Smoky Sun-Dried Tomato Chicken Penne every once in a while to reward me for my patience.  I’m just being honest here.

Smoky Sun-Dried Tomato Chicken Penne. Sun-dried tomatoes, ale, mustard, cream, bacon, chicken, garlic, parmesan, and smoked provolone.  Holy flavor! | hostthetoast.comSmoky Sun-Dried Tomato Chicken Penne. Sun-dried tomatoes, ale, mustard, cream, bacon, chicken, garlic, parmesan, and smoked provolone.  Holy flavor! | hostthetoast.com

Sometimes being indecisive is a glorious thing.

Smoky Sun-Dried Tomato Chicken Penne
 
Prep time
Cook time
Total time
 
Author:
Serves: 4-6
Ingredients
  • 4 strips bacon
  • 8 oz chicken breast, cut into chunks
  • ½ lb penne pasta, cooked
  • 1 tablespoon butter
  • 3 cloves garlic
  • ¾ cup sun-dried tomatoes (packed without oil)
  • 3 tablespoons whole grain mustard
  • ½ teaspoon red pepper flakes
  • 1 cup ale
  • 1 cup chicken broth
  • ½ cup to 1 cup heavy cream
  • 2 sprigs thyme
  • Salt and pepper, to taste
  • 6 oz smoked provolone, shredded
  • Parmesan, to top
  • Dash of smoked paprika
  • Parsley, to garnish
Directions
  1. In a large, high-walled skillet over medium heat, cook the bacon. Remove from pan, crumble, and set aside. Season the chicken breast with salt and pepper and then cook until browned in the bacon grease, about 3 minutes per side. Remove the chicken from the pan and set aside.
  2. Add a tablespoon of butter to the pan and let melt. Combine the sun-dried tomatoes and garlic in a food processor (or mince together). Add the garlic and sun-dried tomato mixture, whole grain mustard, and red pepper flakes to the pan. Saute for 1 minute, or until garlic begins to brown. Pour in the ale and bring to a boil, stirring. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. When the ale mixture is reduced by about half, add in the cup of the chicken broth, add in the thyme sprigs, and bring back to a boil.
  3. Preheat oven to 400 degrees F.
  4. Add back in the chicken and simmer, covered, until chicken is cooked through, about 5 minutes. Add in additional ale and chicken broth, if necessary. Taste and season generously with salt and pepper. Discard the thyme sprigs.
  5. Stir in cream and bring to a simmer, taste and season again. Stir in half of the smoked provolone, a bit at a time, until melted and mixed with the sauce.
  6. Add the cooked pasta to the sauce and toss.
  7. Spray an 8 x 8" baking dish with nonstick spray and pour the pasta mixture into the dish. Top with the remaining smoked provolone, parmesan, the crumbled bacon, and a dash of smoked paprika. Bake for 10 minutes, or until the cheese on top melts and begins to lightly brown. Garnish with parsley and serve.

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Crock Pot Carnitas Tacos with Chipotle Cream http://hostthetoast.com/crock-pot-carnita-tacos-chipotle-cream/ http://hostthetoast.com/crock-pot-carnita-tacos-chipotle-cream/#respond Thu, 11 Sep 2014 15:04:23 +0000 http://hostthetoast.com/?p=3392 There are few things in the world more glorious than a meal that you prep in the morning, forget about for a few hours while you go to work or run errands or watch 6 back-to-back episodes of Project Runway on OnDemand (I can’t be the only marathon-TV-watcher here), and put the final finishing touches... 

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There are few things in the world more glorious than a meal that you prep in the morning, forget about for a few hours while you go to work or run errands or watch 6 back-to-back episodes of Project Runway on OnDemand (I can’t be the only marathon-TV-watcher here), and put the final finishing touches on a few minutes before sinking your teeth in.  Thank you, slow cooker, for doing all of the hard work for me when I’m feeling exceptionally lazy and hungry at the same time.  You’re a real pal, and I am forever in your debt for many a delicious meal.

Crock Pot Carnitas Tacos.  Super crispy and juicy with no added lard!  Way easier to make in the crock pot and delicious with quick pickled onions, jalapenos, and chipotle cream.   My boyfriend is crazy about them!  | hostthetoast.com

But the most delicious meal of all to ever come out of my crock pot?  It’s hard to say, but it just might be these Crock Pot Carnitas.   I know what you’re thinking.  Carnitas in a crock pot?  But carnitas must be tended to, lovingly, and basted in lard until they reach that perfect flavorful crispiness!  Well, that’s what I thought, too, until I found a recipe from Gimme Some Oven that changed the game forever.  No lard.  No hours spent hovering over a hot stove.  Still very-much-so man-approved.

Crock Pot Carnitas Tacos.  Super crispy and juicy with no added lard!  Way easier to make in the crock pot and delicious with quick pickled onions, jalapenos, and chipotle cream.   My boyfriend is crazy about them!  | hostthetoast.com

Can I just tell you that James has been RAVING about this pork for like 2 weeks now?  He was picking at the pork in between the broiling stage and kept moaning over how good it was– it was hilarious.  He also kept coming up with excuses to eat more.  “You don’t need this piece, it looks kind of funny, I’ll just go ahead and get rid of it for you… by eating it.”

“I think maybe I should taste-test this again.  You know, just to make sure it’s good.” Sure, buddy.  Have at it.

Crock Pot Carnitas Tacos.  Super crispy and juicy with no added lard!  Way easier to make in the crock pot and delicious with quick pickled onions, jalapenos, and chipotle cream.   My boyfriend is crazy about them!  | hostthetoast.com

He hardly spoke while eating the tacos, his concentration focused entirely on trying to pace himself and getting the perfect carnita-pickled onion-chipotle cream ratio in one bite.  I could see it in his eyes.  But afterward, I’m pretty sure I got about 5 times more “I love you”s and “You’re the best”s than usual.  The way to a man’s heart…

Crock Pot Carnitas Tacos.  Super crispy and juicy with no added lard!  Way easier to make in the crock pot and delicious with quick pickled onions, jalapenos, and chipotle cream.   My boyfriend is crazy about them!  | hostthetoast.com

It wasn’t just James who loved them, though.  My whole family did, and yours will too.

I’m definitely going to make a repeat batch of these for the next football game, and probably for the “Classy Housewarming Party” that I was just invited to. (The invite reads, “We have the TV, stereo, and ping pong table set up – so we’re pretty much ready for a party.”  Bachelor-level-class right there, haha!)

Really, after you make these once, you’ll just be looking for reasons to make them again and share them with everyone you know.  Try them out for yourself and see!

Crock Pot Carnita Tacos with Chipotle Cream
 
Prep time
Cook time
Total time
 
Recipe slightly adapted (and added to) from Gimme Some Oven
Author:
Serves: 6-8
Ingredients
For the quick pickled onions and jalapenos:
  • ¾ cup apple cider vinegar
  • 1¼ cup water
  • 1 small red onion, thinly sliced
  • 1 jalapeno, sliced
  • 1½ tablespoons sugar
  • 2 teaspoons kosher salt
For the chipotle cream:
  • 2 teaspoons chipotle peppers in adobo, finely minced
  • ½ cup sour cream
  • 1 teaspoon lime juice
For the carnitas:
  • 1 (4-5) lb lean boneless pork roast, trimmed of excess fat and cut into 3" chunks
  • 1 tablespoon oil
  • 12 oz beer
  • 1 large white onion, diced
  • 5 cloves garlic, minced
  • 1 chipotle in adobo, from can, chopped, plus 1 teaspoon sauce
  • 2½ teaspoons cumin
  • 1 teaspoon chili powder
  • 1½ teaspoons Kosher salt
  • 1 teaspoon black pepper
For the tacos:
  • 12-16 corn tortillas, toasted
  • Cotija cheese, for topping
  • Cilantro, for topping
Directions
  1. Start by making the pickled onions and jalapenos. Combine the apple cider vinegar, water, sugar, and salt in a bowl and whisk until the sugar and salt dissolve. Put the onion and jalapeno in a sealable container and pour over the vinegar mixture. Let sit at room temperature while you prepare the cream and pork.
  2. In a small, sealable container, combine the sour cream, chipotles, and lime juice. Mix well and taste-- add more adobo sauce if you like yours spicier, or more sour cream if you'd like to tame the heat. Cover and refrigerate.
  3. In a large skillet over high heat, heat the oil. When hot, add in the pork and sear until browned, about 2-3 minutes per side. Place the pork in the bottom of the crock pot.
  4. Add in the onion, beer, chipotle, garlic, and seasonings, and stir to combine. Cover and cook on low for 6-8 hours. Put the pickled onions and jalapenos in the refrigerator.
  5. After 6 hours, check your pork. When it easily shreds with a fork, it is ready to be removed from the broth and shredded.
  6. Preheat the broiler and prepare two baking sheets with aluminum foil. Scatter the pork around the baking sheets and ladle about ¼ cup of the broth over each sheet of pork.
  7. Place one sheet under the broiler for about 5 minutes, then toss the pork and ladle another ¼ cup of broth over. Broil once more, until crispy but not overcooked, and then ladle another ¼ cup broth over the pork. Repeat with the second sheet.
  8. When the pork is done, serve it in toasted corn tortillas (I like to use 2 corn tortillas per taco to keep in all of the juices) with the chipotle cream and pickled onions and jalapenos. Sprinkle with cotija cheese and cilantro.

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French Onion Beef Stroganoff http://hostthetoast.com/french-onion-beef-stroganoff/ http://hostthetoast.com/french-onion-beef-stroganoff/#comments Tue, 09 Sep 2014 15:27:17 +0000 http://hostthetoast.com/?p=3382 Is it just me, or does everything taste at least a hundred times better when you add a layer of toasted, rich, melted cheese on top? The kind that stretches when you take a forkful and makes little strands that you have to saw apart with your teeth or they’ll just keep stretching and stretching... 

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Is it just me, or does everything taste at least a hundred times better when you add a layer of toasted, rich, melted cheese on top? The kind that stretches when you take a forkful and makes little strands that you have to saw apart with your teeth or they’ll just keep stretching and stretching and stretching…

French Onion Beef Stroganoff.  All of the greatest parts of your favorite cheesy soup, made into a delicious pasta dish with hearty beef and fluffy egg noodles.  This is the definition of comfort food.  | hostthetoast.com

That’s definitely my favorite part of French Onion Soup, although I’ll admit that the caramelized onions and beef stock certainly don’t hurt at all either.  All of those flavors in one make my tastebuds sing like Barry Manilow.

French Onion Beef Stroganoff.  All of the greatest parts of your favorite cheesy soup, made into a delicious pasta dish with hearty beef and fluffy egg noodles.  This is the definition of comfort food.  | hostthetoast.com

French Onion Soup is one of those things that I can’t resist at a restaurant, but often wish came in a filling main course rather than a little cup-filled appetizer.  (Side note:  I have this thought a lot.  For example, when I made Spinach and Artichoke Dip Alfredo.)

French Onion Beef Stroganoff.  All of the greatest parts of your favorite cheesy soup, made into a delicious pasta dish with hearty beef and fluffy egg noodles.  This is the definition of comfort food.  | hostthetoast.com

So, in typical Morgan form, as I sat at my favorite little dive-bar/restaurant and spooned up the last few drops of my FOS, I thought,  I bet I could make an awesome meal out of this, somehow.  And wouldn’t you know, the very next day, French Onion Beef Stroganoff was born.

French Onion Beef Stroganoff.  All of the greatest parts of your favorite cheesy soup, made into a delicious pasta dish with hearty beef and fluffy egg noodles.  This is the definition of comfort food.  | hostthetoast.com

This French Onion Beef Stroganoff has all of your favorite parts of the iconic soup, but with chunks of beef, fluffy egg noodles, and a little creaminess mixed in.  Holy comfort food!

French Onion Beef Stroganoff
 
Prep time
Cook time
Total time
 
Author:
Serves: 5
Ingredients
  • ¼ cup unsalted butter
  • 3 onions, French-cut
  • 1 clove garlic, chopped
  • 1 bay leaf
  • 1 sprig thyme
  • 6 oz mushrooms, sliced
  • 1 tablespoon olive oil
  • 1.5 lbs round steak, cut into chunks
  • Kosher salt and black pepper
  • All-purpose flour
  • ¼ cup red wine
  • 1½ cups beef broth
  • ½ tablespoon Worcestershire sauce
  • 3 cups egg noodles
  • ⅔ cup sour cream
  • 1- 1½ cups grated Gruyere or Swiss
  • Parsley, to top
Directions
  1. Melt the butter in a large, high-walled and heavy-bottomed pan over medium heat. Add the onions, garlic, bay leaf, sprig of thyme, and a sprinkle of salt and pepper and cook until the onions are soft and nearly caramelized, about 20 minutes. Add in the mushrooms (with a little more butter, if necessary), and saute until the mushrooms are soft and slightly browned and the onions have caramelized, about 5 more minutes. Discard the bay leaf and thyme and remove the onions and mushrooms to a bowl.
  2. Heat a tablespoon of oil over medium-high, and sprinkle the steak with salt, pepper, and flour. Saute until browned, about 3 minutes. Remove the steak and set in the bowl with the mushrooms and onions.
  3. Deglaze the pan with the red wine. Add in 1½ cups beef broth and ½ tablespoon Worcestershire sauce and bring to a low simmer. Add back in the steak, mushrooms, and onions and let simmer, covered, until the broth reduces slightly and the steak is cooked, about 8 minutes.
  4. As you wait for the broth to reduce, cook the egg noodles according to the package. Drain and set aside.
  5. Remove the beef mixture from the heat and add in the ⅔ cup of sour cream, stirring well. Mix in the cooked egg noodles.
  6. Top with 1 to ½ cups grated Gruyere. If in a ovenproof pan, put under the broiler until cheese is melted and slightly browned. If not, leave the pan on the burner on medium-low, cover, and heat until cheese melts.
  7. Top with torn parsley and serve.

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