Beef Stroganoff

2 lbs beef, sliced(I used a sirloin tip roast)
1tsp good mustard(dijon, stone ground, etc.)
2 tsp. garlic salt
1Tbsp Worcestershire sauce
3 Tbsp Olive oil
1 medium Onion, diced
3 cloves garlic, minced
1 lb mushrooms, quartered
1 cup water
1 cup sour cream
Cooked egg noodles











Stir together beef, mustard,Worcestershire, and garlic salt in a large bowl and let sit in refrigerator at least an hour.

 Coat beef in flour

Saute the onion in the olive oil until transparent. Add garlic and beef and cook over medium heat until fond forms on the bottom of the pan.  Add mushrooms and water and cover.  Cook on low heat, stirring occasionally, for 1 hr or until meat is tender.  Add sour cream to pan, stir and spoon over egg noodles.

Butternut Bisque

Do this first, it may take some time for the oil to filter. 
For the oil infusion:
1.5 cup olive oil
1 large bunch sage, chopped
1 tsp dried rosemary
1 tsp black pepper

Heat ingredients in a small pan until the sage sizzles.  Remove from heat, cool, and strain through a coffee filter.  I put mine in a small bottle with a pour spout.  It will cloud in the fridge, but clears as the oil warms.

For the soup:
1 medium Onion
2 carrots
2 cloves garlic
1 large Butternut squash
1.5 quarts chicken stock
1 tsp salt
1/2 tsp nutmeg
1 pint heavy cream
Pepper to taste

Pre-heat a 6 quart pot over medium heat. Dice onion and carrot, saute until onions are clear and carmelized sugars begin to form on the bottom of the pan.  Add garlic. Peel and dice the squash, reserving the seeds for toasting. Add diced squash, chicken broth, salt and nutmeg to the pot.  Bring to a simmer, and cook until vegetables are very tender.  Add cream, and blend soup until smooth.  If you don't have an immersion blender, you can use a standard blender in shifts.

Toasted seeds:
Wash the seeds from the butternut thoroughly, removing all of the orange fibrous material. place in a shallow pan and toss with enough olive oil to coat.  Place in a 350° oven and stir regularly until they are golden brown.  Salt immediately.

Enjoy!