BEEF VEGETABLE SOUP RACHEL RAY RECIPES

Name: Beef Stroganoff
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: european
Ingredients: 1 1/2 pounds beef tenderloin fillet; Salt and pepper; 3 tablespoons butter, divided; 2 tablespoons all-purpose flour; 2 cups beef consomme, available on soup aisle; 2 teaspoons prepared Dijon style mustard; 1/4 cup sour cream, eyeball it; 1 tablespoon extra-virgin olive oil or vegetable oil, 1 turn of the pan in a slow stream; 1/2 small onion, sliced; 1/3 cup coarsely chopped cornichons; 1 pound extra wide egg noodles, cooked to package directions; Chopped parsley leaves, garnish; Thickly sliced pumpernickel bread, optional

BEEF STROGANOFF RECIPE | RACHAEL RAY | FOOD NETWORK

Beef Stroganoff Recipe | Rachael Ray | Food Network image

TIMING Tidbit: Slice and place meat in freezer 15 minutes. Sauce and meat are prepared 10 minutes before you are ready to serve.

Provided by Rachael Ray : Food Network

Categories main-dish

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 1/2 pounds beef tenderloin fillet
Salt and pepper
3 tablespoons butter, divided
2 tablespoons all-purpose flour
2 cups beef consomme, available on soup aisle
2 teaspoons prepared Dijon style mustard
1/4 cup sour cream, eyeball it
1 tablespoon extra-virgin olive oil or vegetable oil, 1 turn of the pan in a slow stream
1/2 small onion, sliced
1/3 cup coarsely chopped cornichons
1 pound extra wide egg noodles, cooked to package directions
Chopped parsley leaves, garnish
Thickly sliced pumpernickel bread, optional

Steps:

Slice meat into 1/2-thick by 2 -nch long very thin strips and season with salt and pepper. Set in freezer.
Heat a skillet over medium heat. Melt 2 tablespoons butter and cook with flour 1 minute. Whisk in consomme. Thicken 1 minute. Stir in mustard and sour cream, thicken 2 to 3 minutes. Remove from heat and season sauce with salt and pepper.
Heat a second skillet over high heat. Add 1 tablespoon oil and 1 tablespoon butter, then add the meat and onion and cook over high heat until brown on both sides, 3 to 4 minutes total. Then add the chopped cornichons and stir to combine.
Arrange meat on a bed of egg noodles and top with Stroganoff sauce and parsley. Serve with thickly sliced pumpernickel bread.

WINTER LENTIL VEGETABLE SOUP RECIPE | ALLRECIPES

Winter Lentil Vegetable Soup Recipe | Allrecipes image

This soup has very little fat, is cheap and easy to make and delicious. Our family practically lives on it in the winter and I usually double the recipe. Sprinkle grated cheddar on top if you wish. If you can't hang around long enough for this to cook, put it in a slow cooker.

Provided by Cecile Leverman

Categories Vegetable Soup

Total Time 3 hours 0 minutes

Prep Time 20 minutes

Cook Time 1 hours 30 minutes

Yield 6 - 1 cup servings

Number Of Ingredients 14

Ingredients

½ cup red or green lentils
1 cup chopped onion
1 stalk celery, chopped
2 cups shredded cabbage
1 (28 ounce) can whole peeled tomatoes, chopped
2 cups chicken broth
3 carrots, chopped
1 clove garlic, crushed
1 teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon white sugar
½ teaspoon dried basil
½ teaspoon dried thyme
¼ teaspoon curry powder

Steps:

Place the lentils into a stockpot or a Dutch oven and add water to twice the depth of the lentils. Bring to a boil, then lower heat and let simmer for about 15 minutes. Drain and rinse lentils; return them to the pot.
Add onion, celery, cabbage, tomatoes, chicken broth, carrots and garlic to the pot and season with salt, pepper, sugar, basil, thyme and curry. Cook, simmering for 1 1/2 to 2 hours or until desired tenderness is achieved.

Nutrition Facts : Calories 112.2 calories, CarbohydrateContent 21.9 g, CholesterolContent 1.7 mg, FatContent 0.6 g, FiberContent 8.1 g, ProteinContent 6.4 g, SaturatedFatContent 0.1 g, SodiumContent 938 mg, SugarContent 6.9 g

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