Valentine's Day Dinner

Beef Stroganoff

My Husband’s Favorite

1 lb. sirloin beef (cut in ¼” strips)                  1 clove garlic, minced

1 Tbsp. flour                                               2 Tbsp. butter

½ tsp. salt                                                 3 Tbsp. flour

2 Tbsp. butter                                            1 Tbsp. tomato paste

3 oz. can sliced, drained, mushrooms              10 oz. can beef broth

½ cup chopped onion                                   2 Tbsp. white wine

1 cup sour cream

Combine 1 Tbsp. flour and salt.  Coat meat with flour mixture.  Heat skillet and add 2 Tbsp. butter.  When melted, brown meat on both sides.  Add mushrooms, onion and garlic.  Cook until onion is tender and remove all.  Add 2 Tbsp. butter, 3 Tbsp. flour and blend.  Add tomato paste and broth.  Cook and stir on medium until thick and bubbly.  Return meat, stir in sour cream and wine until heated through.  Do Not Boil.  Serve over buttered noodles. 

Easy Strudel

1/2 pkg. puff pastry                                     1 tsp. almond extract

1 can cherry pie filling                                     (or 1 tsp cinnamon if using apple)

   (Or apple)                                               1 tsp. cinnamon/sugar mixture

1/4 cup dried cranberries                               1/4 cup sliced almonds or walnuts

Roll out puff pastry to 16 X 12".  Mix pie filling with either extract or cinnamon.  Pour down middle of pastry.  Roll up like a burrito, tucking ends under.  Sprinkle with cinnamon/sugar mixture and bake at 375 degrees for 35 minutes.  Serve with vanilla ice cream, sit back and enjoy how easy it was!!!!

Chicken with Lemon, Artichoke Hearts and Sun Dried Tomatoes!!!

Chicken, Artichoke & Sun Dried Tomatoes

3 boneless skinless chicken breasts                   juice of 1-2 lemons

¼ cup flour                                                  1 can artichoke hearts, drained

2 Tbsp. olive oil                                            1/3 cup sun-dried tomatoes sliced thin

½ cup white wine                                         2 Tbsp. butter

Fresh thyme                                                2 Tbsp. Parmesan cheese

Salt & pepper to taste

Cut chicken into 1” chunks, place in zip-loc bag or a bowl.  Add flour and coat chicken.  Place oil in large sauté pan, swirl to coat.  Add chicken and cook, turning once, until chicken begins to brown.  Stir in wine, reduce heat to medium-low and cook 2-3 minutes or until liquid is slightly reduced.  Squeeze lemon juice over chicken, stir in remaining ingredients (except thyme and cheese).  Cover and cook until done.  Remove chicken from heat, stir in thyme & sprinkle with Parmesan.  Serve over pasta