HEARTWARMING RECIPES: Beef Stroganoff . . . Grilled Mozzarella, Tomato and Basil Sandwich . . . Cream of Tomato Soup
By: Herald Staff and Wire Reports,
1 pound lean beef steak, about ½-inch thick
2 tablespoons butter
½ pound mushrooms, washed trimmed and sliced
1 medium onion, minced (about ½ cup)
1 10½ ounce can condensed beef broth
1 10-ounce can cream of mushroom soup
2 tablespoons ketchup
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
1 small garlic clove, minced
1 teaspoon salt
1 teaspoon pepper
¼ teaspoon paprika
3 tablespoons flour
1 cup sour cream
¼ cup cooking sherry
3 to 4 cups hot cooked wide egg noodles
Cut meat across the grain into ½-inch strips, about 1½ inches long.
Melt butter in large skillet. Add onion and garlic; cook and stir until onion is tender. Add and saute beef until cooked through. Add flour, spices and mushrooms. Simmer for 5 minutes.
Add soup and 2/3 of broth. Stir in ketchup, tomato paste, salt and pepper. Cover and simmer 15 minutes.
Blend reserved broth and flour then stir into meat mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Reduce heat. Stir in sour cream and sherry, heat through.
Serve over noodles.
Yield: Serves 4.
Grilled Mozzarella, Tomato and Basil Sandwich
4 thick slices country-style bread
2 slices top-quality mozzarella cheese
6 sun-dried tomatoes packed in olive oil
6 to 8 fresh basil leaves
3 tablespoons softened butter
Place 2 slices of bread on a work surface. Top with mozzarella, sun-dried tomatoes and basil leaves. Top with remaining 2 slices of bread. Spread top slices of bread with half of the softened butter. Place buttered sides down in a hot skillet over medium-high heat. Cook until bread is golden brown.
While under side is browning, spread remaining butter over top of sandwiches in skillet. When under slices are brown, turn carefully with a spatula and brown on other sides.
Yield: 2 sandwiches.
Cream of Tomato Soup
4 tablespoons (½-half stick) unsalted butter
2 28-ounces cans diced tomatoes, drained with 3 cups of the juice reserved
1 onion, chopped fine
2 tablespoons light brown sugar
1 tablespoon tomato paste
2 tablespoons all-purpose flour
1¾ cups low-sodium chicken broth
½ cup heavy cream
Salt and pepper
Melt butter in a large Dutch oven over medium-high heat. Add the drained tomatoes, onion, brown sugar and tomato paste. Cook, stirring occasionally, until the onion is softened and the tomatoes begin to caramelize, about 15 minutes.
Stir in the flour and cook for 1 minute. Slowly stir in the broth and the reserved tomato juice, scraping up any browned bits. Bring to a simmer, cover and cook for 10 minutes. Puree the soup in batches in a blender or food processor until smooth. You also can use an immersion blender.
Return the pureed soup to the pot and stir in the cream. Bring to a brief simmer, then remove from the heat. Season with salt, pepper and cayenne to taste before serving.
To make ahead, this soup can be prepared through the step where it is pureed, then it can be cooled, covered, and refrigerated for up to 3 days or frozen for up to 2 months. When ready to eat, reheat over low heat before stirring in the cream.
Yield: Serves 8.