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MMAKG Monthly Receipe Exchange

Fun Food For The Whole Family!

Beef Paprikash









Serving: Serves: 6
Cook Time: 15 minutes
Total Time: 30 minutes


INGREDIENTS:
1 1/4 pounds boneless beef sirloin, cut into 1- by 1/2-inch strips
1 tablespoon olive oil
1 tablespoon garlic, minced
1 cup onion, chopped
1 large red bell pepper, cut into strips
1 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons Hungarian paprika
3/4 cup beef broth
1 cup regular or non-fat sour cream
Egg noodles, cooked according to package directions
3 tablespoons fresh parsley, minced


DIRECTIONS:
1. Heat oil in large skillet and sauté beef strips until no longer pink. Remove from skillet.

2. Sauté garlic, chopped onion and bell pepper strips until softened. Add salt, pepper and paprika, stirring to combine.

3. Add beef broth to onion mixture and return beef to the skillet. Cover and simmer for 10 minutes.

4. Stir in sour cream and heat just until hot. Serve over cooked egg noodles and garnish with minced parsley.


 


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Royal Icing
 
Fine sanding sugar, for sprinkling
 
  1.   Sift together flour, baking soda, and baking powder into a large bowl. Set aside.
 
  2.   Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy. Mix in spices and salt, then eggs and molasses. Reduce speed to low. Add flour mixture; mix until just combined. Divide dough into thirds; wrap each in plastic. Refrigerate until cold, about 1 hour.
 
  3.   Preheat oven to 350°. Roll out dough on a lightly floured work surface to G inch thick. Cut into snowflakes with a 7- inch snowflake-shape cookie cutter. Space 2 inches apart on baking sheets lined with parchment paper, and refrigerate until firm, about 15 minutes.
 
  4.   Bake cookies until crisp but not dark, 12 to 14 minutes. Let cool on sheets on wire racks.
 
  5.   Put icing in a pastry bag fitted with a small plain round tip (such as Ateco #7). Pipe designs on snowflakes; immediately sprinkle with sanding sugar. Let stand 5 minutes; tap off excess sugar. Let icing set completely at room temperature, about 1 hour. Store cookies between layers of parchment in an airtight container at room temperature up to 5 days.
 
     
RESOURCES 
Color sanding sugar (#601344), $1.99 for 4 oz., from Sweet Celebrations, 800-328-6722 or www.sweetc.com. Candies from Dylan's Candy Bar, 646-735-0078 or www.dylanscandybar.com.


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