Beef & Mushroom in a Red Wine Stroganoff Sauce

Had a wonderful day off cooking with my daughter. I decided to blend a couple ideas together and we made oxtail stroganoff. The stroganoff sauce was based on the oxtail, assorted mushrooms including porcini for deep, intense, earthy taste, and red wine. The sauce was finished with sour cream to balance out the strong and potentially bitter flavors of the wine and mushrooms. It worked out pretty well.

We started by marinating the oxtails overnight in soy sauce, garlic, and a bit of onion. In the morning, I rolled the oxtail in flour and then put them in the broiler. I often will use a dutch oven to sear them and then make stew in the dutch oven, but today I wanted to try a broiling technique I had seen in a facebook foodie group I’m in. It worked pretty well. Continue reading

Fresh Ravioli & Fettuccine, served! :)

I served the ravioli with a red sauce that is based on what I remember of Campbell’s Pepper Pot Soup tasting like. It was robust, with a spicy flavor. The fettuccine, I served with a bacon artichoke cream sauce. The flavors worked out well with the paired pasta and played against each other pretty well too. I’m no TV food critic, but it tasted pretty good and my wife & daughter ate it up 🙂

The day after tacos: Mexi-lasagna rolls

In the grand tradition of encharitos and all things not-really-Mexican, I bring you this yummy treat.

The day after we have a “Taco Night” we’re always left with a variety of taco fillings, beef, cheese, salsa, pico de gallo, olives (just because we love olives), and more. As I was looking at the crowded refrigerator I came up with a pretty simple and straightforward way to use it up. Roll it and sauce it! 🙂

The first thing I did was to get the sauce simmering. For that I added the following ingredients to a medium saucepan and put it on low.

1 can tomato sauce
about 1 to 1 1/2 cup leftover salsa and pico de gallo
chili powder
ground cumin
paprika
sea salt
(alternatively you can use powdered chili seasoning or taco seasoning. start light and work up slowly to taste)
about 1/4 cup of water

I usually put in the water first, then the sauce ingredients to minimize the chance of burning.

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