Beef Stroganoff by Dezleigh

Dear Readers,

The last time I shared a recipe on this blog was way back in December 2018… and that is terrible!!! Hopefully this year, I’ll get more chance to share more recipes with you!!

Today, I want to share with you my take on Beef Stroganoff!

Ingredients: 

-1 1/2 pounds beef top sirloin steak

-10 to 12 ounce ground beef (if it fits in a sandwich size Ziploc bag, you’re good to go! The more ground beef you add, the more you may need to adjust your salt for taste. I recommend aiming for the 10 ounce ground beef portion)

-227 grams white mushrooms

-1 onion

-4 garlic clove

-1/4 cup unsalted butter

-1 1/2 cup beef broth

-1/2 teaspoon salt (you may need to add more salt depending on your own taste. At the 10 ounce ground beef that I suggested, I think 1/2 teaspoon salt is enough)

-1/4 cup rice flour

-1 1/2 cup sour cream

-500 to 600 grams of farfalle pasta

-Parsley flakes (garnish)

-optional: grated parmesan as a topping (I think the flavor is more enhanced this way, but the recipe is also fine without it)

COOK TIME: ABOUT 30 MINUTES // PREP TIME: ABOUT 15-20 MINUTES

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BEGIN

1.) Cut your steak to about 1 inch thick and bite size portions. Then, cut your onions to thin slices and mince your garlic cloves.

2.) Melt 1/4 cup of unsalted butter. Then sauté garlic and onions.

3.) Add your mushrooms, ground beef, then your steak cuts. Cook until the steak cuts are light brown in color.

4.) Add 1 1/2 cup of beef broth, then bring to a boil.

5.) Add 1/4 cup rice flour and 1/2 teaspoon salt, stir and bring to a boil again.

6.) Add 1 1/2 cup sour cream, stir and bring to another boil. Your mixture at this point should look creamy and thick.

7.) Boil water, add farfalle pasta and cook for 10-15 minutes. Drain water out, and put a portion of pasta on a plate. Add your sauce and top with parsley flakes as garnish. You can also add grated parmesan on top for extra flavor boost.

Hope you enjoy this recipe and I look forward to sharing more with you all!!

With love,

Mary Dezleigh Teodosio

Beef Stragonoff Cover

Holiday Appetizer: Deviled Eggs

Dear Readers,

Tis’ the season to be cooking and baking!!!!

With the holidays coming around the corner, a little inspiration kicked in and brought out the chef in me. During Christmas season, FOOD is the only thing I truly look forward to each year. This is the only time of the year wherein I let go myself, indulge with the food, and forget about the calories.

Tonight, I want to share with you a nostalgic recipe that has always been a part of my family’s holidays or special occasions. My grandma’s specialty are her delicious, creamy and savoury deviled eggs! Each time she makes deviled eggs, the fat kid inside me can put away about 8 FULL eggs by myself… yeah, it is THAT GOOD!!!

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This BASIC recipe is inspired by her with a little Dezleigh-twist to it.

Ingredients: 

-6 eggs

-Mayonnaise

-Salt

-Lemon & pepper seasoning

-Parsley flakes

-Paprika

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1.) Boil your eggs. You want perfectly hard boiled eggs, so I recommend letting it sit and cook thoroughly for about 10-15 minutes on high heat.

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2.) Drain the water, and let your hard boiled eggs sit in ice for about 5 minutes to cool down.

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3.) Peel the shell off your eggs and cut each egg in half.

4.) Using a spoon, scoop out the yolk (yellow part) and place the yolk in a separate bowl. Place the white part aside for now.

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5.) Grab a spoon, and scoop 2 spoonful of mayonnaise (This is so hard to measure, so I tried to take pictures of how much mayo I normally put – note: you can totally add more or less mayo into your yolk mixture. Just start off slow and add as you go – just avoid putting TOO MUCH mayo because this will effect the consistency of the mixture being too runny/too wet and hard to pipe on)

6.) Season your yolk mixture. Just do a pinch of each seasoning listed above (no greater than 1/8 teaspoon is what I recommend). Then BLEND AWAY, until a creamy and rich texture has been achieved (you can use a hand mixer or just a regular fork will do the trick too).

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7.) Pipe the yolk mixture on your hard boiled egg whites. Sprinkle some paprika on top for decor and taste – AND BOOOOOM: YOU’RE DONE!!!

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This recipe is actually super, super basic!

You can totally get more creative with your deviled eggs by adding some bacon bits or trying different seasonings. It’s really up to you and your taste buds!

Enjoy 🙂

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With love,

Mary Dezleigh Teodosio