Can't Find It - Search Wendy's For A Specific Recipe Here

Sunday, April 20, 2008

Beef Stroganoff Recipe

I love beef stroganoff as it is one of those hearty rich recipes that I like to call comfort food. Whenever I feel like something that tastes great, I think of this wonderful recipe. It is just so easy to make and even fussy eaters will love it. If you are having a buffet dinner party, this dish will compliment any other foodstuff you may serve and it looks great as well. This will take about 20 - 25 minutes to make. It has around 2365 kilojoules (565 calories) per serve for a standard size serve so don't over indulge with it. This is a much richer colour than the normal stroganoff but I am sure that once you have tried this recipe, you will never go back to the usual way of making it.


500g good steak such as sirloin or rump
2 tablespoons butter
4 tablespoons flour
1 1/2 cups sliced button mushrooms
1 onion - chopped
1 clove garlic (can used bottled crushed garlic)
1 carton cream (300 mls)
1 tablespoon tomato paste
1 teaspoon dijon mustard
2 tablespoons cognac (optional)
2 tablespoons good red wine
sea salt and cracked black pepper to taste


Trim off fat from steak and cut in thin slices across the grain. Coat in seasoned flour and shake off excess flour. Melt butter in a large frypan or wok. Add the steak and saute until golden brown. Add the cognac and let it simmer for a few minutes then remove the meat and liquid from the pan and place aside, covered. Add a little more butter to the pan and when bubbling, add mushrooms and onions. Saute until golden and then add tomato paste and stir. Add mustard, paprika, wine, salt and pepper (to taste). When this is mixed through, add the meat back to the mixture. Stir well to blend the meat juices through then add cream and gently blend through. Serve with either rice or ribbon pasta. You can also serve with some green beans and carrots if you want extra colour on the plate.

Chocolate Mud Cake Recipe

Everyone loves mud cake and I have been searching for a recipe for one that not only tasted yummy but one that was easy to make. I have to admit to loving mud cake and although it is rich it is just one of those cakes that you can't say no to. I hope that you enjoy this recipe as it definitely is really beautiful.


250 g dark chocolate
250 g butter (don't use margarine)
3/4 cup water
2 teaspoons instant coffee
1 cup SR flour
1 cup plain flour
1/4 cup cocoa powder
1/2 teaspoon bi-carb soda
1/2 cup brown sugar
1/2 cup caster sugar
4 large eggs, beaten
2 tablespoons marsala
2 tablespoons peanut oil (or mild flavoured oil)
1/2 cup thickened cream


Preheat oven to 160 C (150 for fan forced). Grease base and sides of a 23cm or 24cm springform pan. Line base and sides with baking or greaseproof paper.
In a large double saucepan, put in chocolate, butter, coffee powder, cream and marsala and stir over a low heat until smooth. Set aside and cool to room temperature.
Sift the flours, cocoa powder and soda into a large bowl and then stir in the sugar.
In a medium bowl, whisk the eggs and oil together then mix into chocolate . Fold the sifted flours and cocoa through the mixture and stir until well combined.
Pour mixture into the cake pan and bake for about 60 minutes then test to see if cooked. If a skewer does not come out clean when inserted in the middle of cake, bake a further 15 minutes or until cooked. When cooked through, remove from oven and cover cake with a clean cotton tea towel and let cool in the pan. When completely cooled, remove from pan and place on a flat surface to ice. I ice it upside down as it looks nicer if flat. Ice with Ganache icing.


180g dark chocolate (can use half dark, half milk chocolate if prefered)
30 g butter
1/4 cup thickened cream

Place chocolate, butter and cream in a medium saucepan over a low heat until chocolate and butter is melted and mixture is glossy and smooth. Remove from heat and cool slightly and then spread over the cake.