• Beef: Top sirloin and flank steak are good budget-friendly options, but you can make this a little fancier with boneless ribeye or beef tenderloin.
• Mushrooms: Quartering button or cremini mushrooms ensures they don’t shrink down too much in the cooking process.
• Onions: Caramelizing onions with the mushrooms adds a lot of rich, buttery flavor.
• Flour: The key to a thickened sauce and quickly browned beef.
• Broth: Use a low-sodium broth to build your sauce so it doesn’t end up too salty.
• Sour cream: The signature of this creamy sauce is a generous dollop of sour cream stirred in at the end.

How to Make Beef Stroganoff

1. Prep the vegetables and beef. Thinly slice yellow onions, quarter mushrooms, and thinly slice beef against the grain. (This is also a good time to boil water for egg noodles or prep something to serve with the stroganoff.)
2. Tenderize the beef. In a sealable plastic bag, combine the steak strips, flour, salt, pepper, and hot paprika. Shake to evenly coat, then lightly tenderize the beef with a meat pounder or rolling pin.
3. Brown the beef. Cook the beef in a hot skillet until just browned on both sides, about 30 seconds each side. Transfer to a plate.
4. Caramelize the vegetables. Cook onions and mushrooms until deeply caramelized. Add a little more all-purpose flour, then deglaze the pan with white wine.
5. Build the sauce. Add low-sodium beef broth and simmer until reduced by half. Add sour cream, Worcestershire sauce, and Dijon mustard and stir until creamy and smooth.
6. Finish the stroganoff. Return the beef to the skillet until just warmed through, then garnish with fresh herbs and serve over egg noodles or another side of your choice

Ingredients

• 12 ounces baby bella, cremini, or button mushrooms
• 1 large yellow onion
• 2 cloves garlic
• 1 1/2 pounds top sirloin, boneless ribeye, beef tenderloin, or flank steaks
• 3 tablespoons all-purpose flour, divided
• 3/4 teaspoon hot paprika
• 1 teaspoon kosher salt, plus more as needed
• 1 tablespoon neutral oil, such as canola or grapeseed
• 3 tablespoons unsalted butter, divided
• 1/4 cup dry white wine
• 1 (14.5-ounce) can low-sodium beef or chicken broth (about 2 cups)
• 2/3 cup sour cream
• 1 tablespoon Dijon mustard
• 1 1/2 teaspoons Worcestershire sauce
• Freshly ground black pepper
• 2 tablespoons finely chopped fresh parsley leaves or chives (optional)
• Cooked egg noodles, polenta, or mashed potatoes, for serving

Instructions

1. Trim and quarter 12 ounces baby bella, cremini, or button mushrooms (cut into eighths if large). Halve and thinly slice 1 large yellow onion (about 1 1/2 cups). Finely chop 2 garlic cloves.
2. Cut 1 1/2 pounds top sirloin, boneless ribeye, beef tenderloin, or flank steaks across the grain into 1/2-inch-thick slices. If the slices are long, cut crosswise into 1-inch-long pieces. Place in a large plastic bag. Using the flat side of a meat pounder or rolling pin, lightly pound the beef to flatten slightly and tenderize. Add 2 tablespoons of the all-purpose flour, 3/4 teaspoon hot paprika, and 1 teaspoon kosher salt. Seal the bag and shake until the beef is evenly coated.
3. Heat 1 tablespoon neutral oil in a large skillet over high heat until shimmering. Working in batches, add the beef slices in a single layer and sear until browned on the outside but still rare inside, 30 to 60 seconds per side, reducing heat as needed to prevent scorching. Transfer to a plate. Sprinkle the seared beef with any remaining flour mixture from the bag.
4. Reduce the heat to medium-high and add 1 tablespoon of the unsalted butter to the pan. Once melted, add the onions and cook, stirring occasionally, until starting to soften and turn translucent, about 4 minutes. Add the mushrooms and a pinch of kosher salt. Cook, stirring frequently, until the mushrooms and onions are deeply browned, 10 to 15 minutes.
5. Add the garlic, remaining 1 tablespoon all-purpose flour, and remaining 2 tablespoons unsalted butter. Stir until the butter is melted and the mixture is fragrant, about 30 seconds. Add 1/4 cup dry white wine and scrape up any browned bits from the bottom to the pan with a wooden spoon. Cook until the wine is reduced by about half. Add 1 (14.5-ounce) can low-sodium beef or chicken broth and bring to a simmer. Cook until reduced by half, about 5 minutes.
6. Reduce the heat to medium-low. Add 2/3 cup sour cream, 1 tablespoon Dijon mustard, and 1 1/2 teaspoons Worcestershire sauce. Stir until the sour cream is fully incorporated (don’t worry if it looks broken or separated at first). Return the beef and any accumulated juices on the plate to the pan. Cook, stirring occasionally, until the beef is medium-rare, about 3 minutes.
7. Remove the pan from the heat. Taste and season with kosher salt and freshly ground black pepper as needed. Garnish with 2 tablespoons finely chopped parsley or chives if desired. Serve over cooked egg noodles, polenta, or mashed potatoes.

The post Beef Stroganoff appeared first on Tu Sabor y Mas.

• Eggs, of course! Prepare them according to this hard boiled eggs recipe. My simple method makes them easy to peel, and they come out with sunny yellow yolks every time.
• Mayonnaise – It makes the filling rich and creamy.
• Dijon mustard and apple cider vinegar – For tangy flavor. The mustard also adds a nice peppery kick. Feel free to sub yellow mustard for Dijon if you prefer.
• Salt and pepper – Add them to taste! Because the mayo and mustard are salty, I recommend tasting the filling before you mix in more salt.
• And hot sauce – Optional, but SO delicious. It adds some heat to the egg filling and makes it extra-tangy. I especially like Tabasco here. Frank’s Red Hot is great too.

How to Make Deviled Eggs

The first step in this deviled eggs recipe is making the hard boiled eggs. 

• Place the eggs in a medium pot and cover them with an inch of cold water.
• Bring the water to a rolling boil. Then, immediately cover the pot and turn off the heat.
• Let the eggs sit in the hot water for 10 to 12 minutes.
• Transfer them to a bowl of ice water. Chill in the ice bath for 14 minutes before peeling under cool running water.

The post Deviled Eggs appeared first on Tu Sabor y Mas.

• Tortillas, of course! Corn tortillas only, please! You’ll blend one into the broth to thicken and flavor the soup and crisp up the rest to use as a topping.
• Dried chiles – A pasilla chile would be most traditional. However, I have better luck finding Guajillo and ancho chiles at my grocery store, so I’m calling for them here. They give the soup its striking color and add SO much depth of flavor.
• Fire-roasted diced tomatoes – Along with the dried chiles and blended tortilla, they create the soup’s thick, fragrant base.
• Avocado oil – Its neutral taste makes it a great choice for this recipe, but you could sub extra-virgin olive oil if that’s what you keep on hand.
• Onion and garlic – For sweet, aromatic flavor. I like to reserve some raw onion to use as a topping.
• Black beans and corn – They make the soup hearty and satisfying. Fresh and frozen corn both work here, but I always opt for fresh corn if it’s in season.
• Ground cumin and dried oregano – They add earthy complexity.
• Vegetable broth – Use store-bought, or make your own. Water works here too.
• And salt and pepper – To make all the flavors pop!

How to Make Tortilla Soup

The first step in this tortilla soup recipe is toasting the dried chiles and tortilla. Use kitchen scissors to cut off the stems of the chiles, then slit them vertically from their trimmed tops to their pointed tips. Remove the seeds, and spread the chiles open so that they lay flat.

Toast the chiles in a dry skillet over medium heat until they’re soft and fragrant. Toast the tortilla on both sides until it puffs up and becomes lightly charred.

Then, blend the soup’s flavorful base. Place the tomatoes in a blender with the toasted chiles and tortilla. Blend well until completely smooth. Before moving on to the next step, stir the puree to check its consistency. You want to make sure that no chunks of chile skin remain. If you see any, keep blending.

Next, sauté the aromatics. Add the avocado oil to a large pot, and cook the onion until it’s soft. Quick note: I like to set aside some raw onion to use as a topping. If you like raw onion too, don’t add it all to the pot in this step.

Stir in the spices and cook for 30 seconds. Then, pour in the tomato puree and cook for 2 minutes.

Then, simmer the soup. Add the garlic, water, and beans and simmer for 20 minutes. Stir in the corn kernels and simmer for another 10 minutes.

Meanwhile, prepare the toppings. Cut the remaining tortillas into thin strips, and toss them with oil and salt. Toast in the oven until they’re curled and crisp. While they cook, prepare any other toppings you want to use.

Finally, serve the soup in bowls with your desired fixings and a squeeze of fresh lime juice. Enjoy!

The post Vegetarian Tortilla Soup appeared first on Tu Sabor y Mas.

for 6 servings

• 1 lb chicken breast, cubed
• salt, to taste
• pepper, to taste
• 1 lb broccoli florets
• 8 oz mushroom, sliced
• 3 tablespoons oil, for frying

Sauce

• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 teaspoons sesame oil
• ⅓ cup reduced sodium soy sauce
• 1 tablespoon brown sugar
• 1 cup chicken broth
• ¼ cup flour

Preparation

1. In a large pan on medium-high heat, add 1 tablespoon of oil. Once the oil is hot, add chicken, season with salt and pepper, and sauté until cooked through and browned. Remove cooked chicken from pan and set aside.
2. In the same pan, heat 1 tablespoon of oil and add mushrooms. When the mushrooms start to soften, add broccoli florets and stir-fry until the broccoli is tender. Remove cooked mushrooms and broccoli from the pan and set aside.
3. Add 1 tablespoon of oil to the pan and sauté garlic and ginger until fragrant. Add the remaining sauce ingredients and stir until smooth.
4. Return the chicken and vegetables to the saucy pan, stir until heated through.
5. Serve with hot rice or noodles.
6. Enjoy!

The post Chicken & Veggie Stir-Fry appeared first on Tu Sabor y Mas.

for 4 servings

• 2 ripe bananas
• 2 eggs
• 1 teaspoon vanilla extract
• ½ cup quick-cook oats
• 1 teaspoon cinnamon

Preparation

1. Mash bananas in a large bowl until smooth. Mix in eggs and vanilla until well combined, then mix in oats and cinnamon.
2. Heat a skillet to medium and add in a scoop* of the pancake batter. Smooth out to form an even layer. Cook for about 2-3 minutes until you start to see bubbles releasing from the top of the batter. Flip and cook until the other side is golden brown, about 1-2 minutes.
3. Garnish your pancakes with your favorite toppings! We used banana slices, chopped walnuts & maple syrup.
4. *Note: Use ½ cup (65) for scooping the batter to yield 4 thicker pancakes; Use ⅓ cup (40 g) to yield 6 smaller pancakes.
5. Enjoy!

The post Healthy Banana Pancakes appeared first on Tu Sabor y Mas.

for 4 servings

• 3 boneless, skinless chicken breasts
• salt, to taste
• pepper, to taste
• 1 tablespoon lemon zest
• 9 asparagus, ends trimmed
• 3 slices provolone cheese
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon olive oil

Preparation

1. Preheat oven to 425˚F (220˚F).
2. On a cutting board, cut the chicken breasts in half, lengthwise, leaving it intact on one side.
3. Season the inside of the chicken with salt and pepper.
4. Sprinkle the lemon zest on the interior of the chicken. Top with piece of provolone and three stalks of asparagus, then fold the chicken over enclosing the filling.
5. Season the outside of the chicken breasts with salt, pepper, garlic powder, and paprika.
6. Heat a large oven-safe skillet over medium-high heat, and add the oil. Add the chicken to the pan, and cook for 3 to 5 minutes, until golden brown.
7. Flip the chicken over and cook for an additional 3 to 5 minutes.
8. Cover the skillet with aluminum foil and place in the oven for 15 minutes, or until the internal temperature reaches 155˚F (70˚C).
9. Remove the skillet and let sit, covered, for 5 minutes.
10. Remove the foil, and serve.
11. Enjoy!

The post Asparagus-Stuffed Chicken Breast appeared first on Tu Sabor y Mas.

Para el guiso:
 4 kilogramos de de carne
 4 kilogramos de cochino
 1 botella de vino
 1½ kilogramos de papelón
 150 gramos de alcaparras
 1 taza de harina de maíz (120 gramos)
 3 tazas de aceite de onoto
 2½ kilogramos de cebolla
 1.8 kilogramos de ajoporro
 900 gramos de cebollín
 300 gramos de pimentón rojo
 300 gramos de pimentón verde
 12 ajíes dulces
 Vinagre al gusto
 4 pastillas de caldo
 Condimentos al gusto (sal, pimienta, cilantro, perejil, entre otros)

Para la masa:
 3 tazas de aceite
 9 cucharadas soperas de semillas de onoto
 9 kilogramos de harina de maíz precocida
 12 litros de agua

Para adornar:
 24 pimentones cortados en tiritas
 100 aceitunas rellenas
 12 cebollas en ruedas (opcional)
 400 uvas pasas
 4½ kilogramos de pollo hervido y desmechado
Para armar las hallacas
 6 tazas de aceite
 9 cucharadas soperas de semillas de onoto
 9 kilogramos de hojas de plátano asadas y limpias

The post Hallacas venezolanas appeared first on Tu Sabor y Mas.

Ingredients

for 8 servings

Cabbage Slaw

• 3 cups green cabbage, shredded
• ½ cup red onion, diced
• 1 cup sour cream
• 1 lime, juiced
• ¼ teaspoon salt

Tacos

• 4 tilapia fillets
• ¼ teaspoon cayenne pepper, ground
• ½ teaspoon garlic powder
• ½ teaspoon cumin
• ½ teaspoon salt
• ½ teaspoon pepper
• 16 corn tortillas

Preparation

1. In a large bowl, combine green cabbage, red onion, sour cream, lime juice, and salt. Chill until ready to serve.
2. In a bowl, mix cayenne, garlic powder, cumin, salt, and pepper. Season each tilapia fillet on both sides with the seasoning mix.
3. Over medium-high heat, cook 2 fillets at a time for 8 minutes, flipping halfway. Repeat for the remaining fillets.
4. Using a fork, break apart the fillets into bite-size pieces.
5. Right before serving, heat the corn tortillas in the pan over high heat. Remove from the pan and assemble the tacos with the cabbage slaw and tilapia.
6. Garnish with cilantro and lime juice.
7. Enjoy!

The post Easy Fish Tacos appeared first on Tu Sabor y Mas.