Robyn's Recipes

Meal of the Week

This week is a delectable delight that's absolutely wonderful!!  Not too difficult to put together, and is great for family meals or company.  No side dishes are necessary since it's an all-in-one meal.

Entree

Beef Paprikash

2 pounds boneless top sirloin or top round, thinly sliced into bite-sized pieces
1/2 teaspoon salt
1/4 teaspoon pepper
7 tablespoons butter
12 oz. mushrooms, sliced thin
3 tablespoons Dijon-style mustard
3 tablespoons tomato paste
3 cups beef broth (made with 7 beef bouillon cubes dissolved in 3 cups boiling water)
1/4 cup dry sherry
1 tablespoon paprika
1 cup sour cream
1/2 teaspoon garlic powder
1 pound wide noodles, cooked according to package directions

Pat the meat dry with paper towels and season with salt and pepper.

Melt 2 tablespoons of the butter in a large skillet.  Saut� the pieces of meat until browned on both sides.  Transfer meat to a platter.  While browning the meat, add more butter, as necessary.

Saut� the mushrooms in the same skillet over a low heat, adding additional butter, if necessary, for about 5 minutes.  Transfer the mushrooms to a separate plate.

Melt the additional butter in the same skillet and saut� the onions until tender, but not browned, for approximately 5 minutes.   Add to the mushrooms.

Next, add the mustard and tomato paste to the skillet and stir to mix thoroughly.  Slowly stir in 2 cups of the beef broth to make a smooth sauce, scraping up any browned bits from the bottom of the skillet.  Stir in the sherry, paprika and garlic powder.  Return the mushrooms and onions to the skillet.  Simmer, uncovered, for 10 minutes.

Gradually stir the remaining 1 cup of beef broth into the sour cream in a small bowl until the mixture is smooth, then pour into the skillet, stirring constantly.  Simmer for about 5 minutes.

Add the beef and the cooked noodles.  Gently heat to serving temperature, but do NOT boil.    Serve immediately.

Dessert

Hot Fudge Sundae Pudding Cake

1 cup flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sugar
1/4 cup plus 1-1/2 tablespoons unsweetened cocoa powder, divided
1/2 cup skim milk
2 tablespoons softened butter
1 teaspoon vanilla extract
1 cup chopped pecans (if desired)
3/4 cup firmly packed brown sugar
1-3/4 cups hot water

Heat oven to 350 degrees.  Spray a 9-inch square baking pan with cooking spray.

In a large bowl, combine flour, baking powder, baking soda, salt, sugar and 1-1/2 teaspoons of the cocoa powder and mix well.  Add the milk, butter and vanilla.  Stir until well blended.  Stir in pecans, if desired.  Spread the mixture in the baking pan.  Sprinkle the batter with brown sugar and the remaining 1/4 cup cocoa mixed together.  Pour hot water over top.   DO NOT STIR.

Bake for 40-45 minutes.  To serve, cut cake into squares while still hot and invert onto a serving dish.  Top with ice cream.   Spoon sauce remaining in the pan over the ice cream.

"The heart is happiest when it beats for others."