FoodAskew |

Submitted by NorthernDarling

1. In a large sauté pan over medium-high heat, melt 2 tbsp butter. Add shallots, & sauté until translucent, about 3 minutes. Add mushrooms, & cook until liquid is released yet mushrooms are still firm, about 5 minutes. Transfer shallots & mushrooms to a medium bowl; set aside. Remove pan from heat. Add ¼ c. cognac to de glaze, stirring with a wooden spoon to scrape any browned bits from bottom of pan. Add cream, & return to heat. Cook until reduced slightly, about 5 minutes. Stir in mustard. Season to taste with salt & pepper.
2. Heat 4 tbsp butter in the same pan over high heat. Working in batches, sear the meat for 1 minute, & add to mushrooms. Once all the meat is seared, de glaze sauté pan with remaining ¼ c. cognac, & return meat, mushrooms, & cream mixture to sauté pan. Cook until just heated through, about 5 minutes.
3. Toss pasta with Butter & Salt. Transfer to a large platter. Spoon beef Stroganoff over pasta. Garnish with black pepper & parsley.

Submitted by serenityn0w
Servings: 6-8

1. In a shallow mixing bowl combine crushed red pepper, turmeric, ginger, cinnamon, & salt. Coat meat with seasoning mixture. In a large skillet heat oil over medium-high heat. Brown meat, one-third at a time, in the hot oil. Transfer meat to a 3½ or 4 qt. electric slow cooker. Add onions & garlic; stir to combine. Pour beef broth over all.
2. Cover & cook on low-heat setting for 7-9 hours or on high-heat setting for 3½-4½ hours or until meat is tender. Skim fat from the surface of the juices in the slow cooker. Stir cornstarch into the cold water; stir into crockery cooker.
3. Add dates & apricots; stir to combine. If using low-heat setting, turn to high-heat setting. Cover & cook for 30 minutes more or until mixture is slightly thickened & bubbly.
4. To serve, spoon stew atop hot couscous or rice. Top with almonds. If desired, garnish with orange peel curls.