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Yule Log Cake

  Ingredients For the Sponge Cake: 4 large eggs, separated 1/2 cup (100g) granulated sugar 1/4 cup (50g) granulated sugar (for egg whites) 1 tsp pure vanilla extract 1/3 cup (40g) all-purpose flour 1/3 cup (35g) unsweetened cocoa powder 1/2 tsp baking powder 1/4 tsp salt For the Filling: 1 cup (240ml) heavy whipping cream, chilled 2 tbsp powdered sugar 1 tsp pure vanilla extract For the Chocolate Ganache Frosting: 1 cup (170g) semisweet chocolate chips or chopped chocolate 1/2 cup (120ml) heavy cream 1 tsp unsalted butter (optional, for shine) For Decoration (Optional): Powdered sugar (for "snow") Chocolate shavings, berries, or sprigs of rosemary (for a festive touch) Instructions Step 1: Prepare the Sponge Cake Preheat the Oven : Preheat your oven to 350°F (175°C). Line a 10x15-inch (25x38 cm) jelly roll pan with parchment paper, leaving some overhang for easy removal. Whip the Egg Yolks : In a large bowl, whisk egg yolks and 1/2 cup sugar until thick and pale y...
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Beef Stroganoff

 

Beef Stroganoff

Servings: 4
Prep Time: 15 minutes
Cook Time: 25 minutes

Ingredients:

  • 500g (1 lb) beef sirloin or tenderloin, sliced into thin strips
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 200g (7 oz) mushrooms, sliced
  • 1 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 2 tsp Dijon mustard
  • 1 tbsp flour (optional, for thickening)
  • 1 cup sour cream
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)
  • Cooked egg noodles or rice, for serving

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Instructions:

  1. Sear the Beef:
    Heat 1 tbsp olive oil in a large skillet over medium-high heat. Season the beef strips with salt and pepper. Add the beef to the skillet and sear for 1-2 minutes on each side until browned but not fully cooked. Remove the beef and set aside.

  2. Sauté the Vegetables:
    In the same skillet, add the remaining olive oil. Sauté the chopped onion and garlic for 2-3 minutes until softened. Add the sliced mushrooms and cook for another 5 minutes until golden brown.

  3. Create the Sauce:
    Add the beef broth, Worcestershire sauce, Dijon mustard, and flour (if using) to the skillet. Stir well, scraping up any browned bits from the bottom of the pan. Bring the mixture to a simmer and cook for 5-7 minutes until the sauce thickens.

  4. Add the Sour Cream:
    Lower the heat and stir in the sour cream. Mix until the sauce is smooth and creamy. Return the seared beef to the skillet and cook for 3-5 minutes, just until the beef is heated through and tender.

  5. Serve:
    Remove from heat. Serve the beef stroganoff over cooked egg noodles or rice. Garnish with freshly chopped parsley.

Tips:

  • For an extra depth of flavor, you can add a splash of white wine while cooking the mushrooms.
  • If you want a creamier sauce, add a bit more sour cream to taste.

Enjoy this creamy and flavorful Beef Stroganoff for a perfect weeknight dinner!

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