Menu Monday - Stroganoff

Made this last night. It really was fast and had great flavor. Beef Stroganoff is one of my husband's favorite meals, so I try to find some good recipes.

2 tablespoons olive oil

1 1/4 pounds New York or sirloin steak, thinly sliced

1 1/2 teaspoons kosher salt

1/4 teaspoon plus 1/8 teaspoon black pepper

1 pound button mushrooms, thinly sliced

1/2 cup dry sherry

1/4 cup low-sodium chicken broth

1/3 cup sour cream

2 cups cooked white rice

1/2 cup fresh flat-leaf parsley, roughly chopped

Heat 1 tablespoon of the oil in a large skillet over medium-high heat.

Season the steak with 1 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook the steak until browned on all sides, about 3 minutes. Transfer to a plate.

Wipe out skillet. Add the remaining oil and place over medium-high heat. Add the mushrooms and cook until their juices evaporate, about 5 minutes. Add the sherry and broth. Bring to a boil and cook until the liquid reduces to 1/4 cup, about 5 minutes. Reduce heat to medium-low, add the sour cream, and heat until the mixture thickens. Transfer the steak and any juices that have collected on the plate to the skillet, and add the remaining salt and pepper. Heat until warmed through.

Spoon the steak strips and mushroom sauce over the rice and sprinkle with the parsley.

Tip: If you don't have a stash of sherry, you can substitute another fortified wine, such as Madeira, Marsala, or port.

Yield: Makes 4 servings

Recipe taken from Real Simple.

Mm-Mm Monday

I plan the meals out for the whole week before I go shopping on the weekend. It really helps me to know what's for dinner and we avoid overspending by eating out when I'm too tired to think of something to make (or don't have all the ingredients).

Sometimes, it's a challenge to think of new and exciting recipes. I like the staple meals but I'm a big fan of trying new foods. I think others struggle with the same thing. So, I decided I would start Mm-Mm Mondays - something to look forward to on that unusually hard day, and maybe something that you can cook this week or the next. If you have one you would like to share, let me know.

Here's a great, easy recipe I just tried - Balsamic Poached Chicken. The chicken turned out so tender and the Balsamic Sauce was a nice change. It's really a complete meal because it calls for roasted potatoes and asparagus which also turned out really tasty.

Their tip at the end of the recipe is a good one: just remember to open some windows before you start cooking 'cause that Balsamic Vinegar will linger :o)

Balsamic Poached Chicken
From Real Simple

1 pound new potatoes, halved or quartered

3 tablespoons olive oil

1 teaspoon kosher salt

1/4 teaspoon black pepper

1 pound asparagus, trimmed

1 14.5-ounce can low-sodium chicken broth

1 cup balsamic vinegar

1 1/2 pounds boneless, skinless chicken breasts

Heat oven to 400° F.

Place the potatoes in a roasting pan. Drizzle with the oil. Season with 3/4 teaspoon of the salt and the pepper, and toss. Roast for 30 minutes, shaking the pan once.

Add the asparagus to the pan with the potatoes, season with the remaining salt, and toss. Roast until the asparagus is tender, 12 to 15 minutes.

Meanwhile, in a saucepan, bring the broth and vinegar to a boil. Rinse the chicken and pat it dry with paper towels. Pound the chicken to an even thinness. Add the chicken and, if necessary, enough water (up to 1/2 cup) to cover it. Simmer for 1 minute. Cover, remove from heat, and set aside until cooked through, about 15 minutes. Transfer the chicken to a cutting board.

Return the liquid to medium-high heat and simmer until reduced to about 1/3 cup, about 10 minutes. Thickly slice the chicken. Divide the ingredients among individual plates. Drizzle with the balsamic mixture.

Tip: The pungent smell of simmering vinegar can linger long after you remove the pan from the stove. To reduce the odor, open the windows or turn on a fan early in the cooking process.

Yield: Makes 4 servings