In tribute to the '70s, and for a dish often served in SQ back cabin in the early/mid '70s, and because AAA beef tenderloin was on sale where I am (C$58 5.8 lb piece netted out at ~C$32), I've been making beef storganoff and tournedos Rossini.

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The eggrolls were crispy but the inside was too watery!!!

that�s clever!

Regarding persimmons, FUYUS are flat and eaten firm and HACHIYAS are acorn shaped and are eaten softer depending how ripe you prefer them.

Gosh, having only really been to Hungary once for five days, Slovakia for a couple nights, and connecting in Bucharest a couple times, Eastern European food never hits my radar. So, no, I haven't made mamaliga.

We've talked about beef stroganoff at least a couple times in the last few weeks. I haven't had it since I was a kid, but I think it's possible either my wife or I make it before the end of the year if it keeps coming up.

Quick 'n easy to make. I've been using a Gourmet magazine cook book recipe for a few years. Like you, I hadn't eaten it (something you never see offered outside, even on Holland America cruise ships) for decades until I started finding whole (and small) beef tenderloin on sale (at one time, could get a just over 4lb piece for just over C$20) and found the recipe in the Gourmet cook book. Shallots may prove to be the most challenging ingredient to find (can substitute red onions). Cremini mushrooms are preferred and fortunately my local discount supermarket has in the past year.been able to supply an abundance of private-labelled ones at a good price (same as white mushrooms and the quantities on display as roughly the same).

Grilled Evergood hot links sausage
grilled red onions
maybe kettle chips
iced water

Breaded chicken sliders topped with french fried onions and a spicy mayo.

I'm inspired. It won't be in the next week, but hopefully soon. Fortunately, shallots have never been a challenge for us. We probably have 5 or 6 of them right now in fact.

Any chance you would share your recipe? Either post or PM? No problem if you won't, we all have our secrets .

It varies depending on what I have and/or how much butter I want to use, and I always make more sauce but (proportions to come later - this is off hand citation):

Make a roux, and add hot beef stock/broth, bring to boil and simmer for 2 mins, keep warm.

Melt butter in a pan until goes brown. Quickly brown the seasoned beef strips (1 lb total for 4 persons) in a minute (they say do a lb in two batches but more may be necessary), set aside with juices.
I often take the fat and other trimmings and render them in the pan, save the fat for yorkshire pudding, use the rest to cook.

Add more butter (or olive oil) to pan, let it melt until bubbling stops.

Saut� shallots (chopped) for 3-4 minutes until golden (need a lot more oil than suggested for that then add mushrooms (quartered, or sliced thick or thin, depending on mood) and saut� until juices release (YMMV on this one). Add back beef and juices, mix well, put in serving bowl or platter.

Add and stir in 3 Tbsp sour cream and 1 tsp dijon mustard to sauce while heating but do not let boil. Add black pepper (1/4 tsp) and salt to taste, and chopped dill (never have any around so usually substitute fennel fronds or chives). Pour over meat and serve on egg noodles (fortunately we can get German stuff here).

Just had leftovers from 2 nts ago (made a 4 person portion on 2 consecutive evenings - had Tournedos Rossini last night and will again tonight and probably tomorrow night too).

These latest batches used frozen beef broth that my wife used to boil daikon radishes for a pseudo scalloped potatoes dish. It's a bit sweet and watery so I added some concentrated (and salty) beef bouillon.

While we are still restricted in numbers for gatherings , meals at home with 5 guests are permitted .
Deciding where I should post some other meals which we have been enjoying .. & somewhat too busy earlier to share on FT ( FT had some glitches at times too )


Simply delicious , you can just see a bit of the prawn keropok in the huge jar - one of 2 types - which remained crisp throughout the whole meal , > 4 hours

Gado gado

Beef rawan ( rawon ) with buah keluak , sambal , pineapple prawns and other keropok - belinjo , my favourite

Chendol with nangka ( jackfruit ) , one of the desserts

Gorgeous Indonesian cuisine! Big yay!

Crispy chicken sandwich with salad for dinner!

It was a staple in my house growing up (way to use leftover roast beef), but always served over rice which IMO ruined it. Having it in restaurants with noodles and later making it myself that way, I quite like it. Easy on the sour cream though.

This is great, thank you! I always add and subtract as I go along to look and taste anyway. I can work with this. Much appreciated!