Beef Stroganoff

Ingredients

• 1 (1-pound) top round steak (1 inch thick), trimmed $
• 1 cup chopped onion
• 2 tablespoons chopped fresh parsley
• 2 tablespoons Dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon dried dill
• 1/2 teaspoon freshly ground black pepper $
• 1 (8-ounce) package sliced mushrooms (about 2 cups)
• 3 garlic cloves, minced
• 1.5 ounces all-purpose flour (about 1/3 cup) $
• 1 cup fat-free, lower-sodium beef broth $
• 1 (8-ounce) container low-fat sour cream $
• 2 cups hot cooked medium egg noodles (about 4 ounces uncooked)

1. Preparation
2. 1. Cut steak diagonally across grain into 1/4-inch-thick slices. Place steak and next 8 ingredients (though garlic) in a 3-quart electric slow cooker; stir well.
3. 2. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a small bowl; gradually add broth, stirring with a whisk until blended. Add broth mixture to slow cooker; stir well. Cover with lid; cook on high-heat setting 1 hour. Reduce to low-heat setting, and cook 7 to 8 hours or until steak is tender. Turn slow cooker off; remove lid. Let stroganoff stand 10 minutes. Stir in sour cream. Serve stroganoff over noodles.

Note:

This recipe has been retested for Cooking Light Slow Cooker Tonight, 2012

Nando's Chicken Peri Peri at home!

My love for Nando's chicken knows no bounds, so I thought I would try and whip some up at home!

For the peri-peri sauce:

3 bird’s eye chillies (if want spicier increase amount up to 8 for very hot), chopped

3 ordinary red chillies, chopped

1 red capsicum, seeded and chopped

5 cloves of garlic, peeled

2 tablespoonfuls of oregano

1/2 a cup of olive oil

Juice of 1/2 a lemon

70 ml of white vinegar

2 teaspoons of salt

For the chicken:

1 whole chicken, butterflied and cut into half

Some salt 

By the way, the recipe for the peri-peri sauce yields about 300ml of sauce. Multiply it accordingly if you want to make more, it keeps for a month in the fridge!

# – First, pour the olive oil into a saucepan over medium heat.

# – Then add the white vinegar.

# – When the oil & vinegar mixture starts simmering, throw in the chopped up red capsicums.

# – As well as the garlic cloves.

# – Followed by juice of half a lemon. Stir to mix.

# – Allow the mixture to simmer for 15 minutes.’

# – After 15 minutes, turn off the heat. Add the chopped red chillies with seeds and all.

# – Not to forget the bird’s eyes chillies too, with seeds as well.

# – Also the oregano.

# – And lastly, salt. Allow the mixture to cool down slightly, about 10-15 minutes.

# – After it has cooled down a bit, pour it into a blender.

# – Blitz till it’s creamy and turn a bright orange. The peri-peri sauce is now done :D

# – Now, pour about 150 ml of sauce all over the chicken (that’s been rubbed with some salt) and brush it all over. Keep the rest of the sauce.

# – Stick the chicken in the fridge to marinade for a minimum of 3 hours or best, overnight.

# – When ready to cook, bake in a pre-heated oven at 200 degrees celcius for 30 minutes. Then turn the heat down to 180 degrees celcius and cook for a further 15-20 minutes.

# – Peri-peri chicken, DONE!

# – Serve with grilled vegetables and 3 bean salad . Pour the remaining peri-peri sauce over the chicken for extra oomph.

# – And that’s how you make your own Nando’s peri-peri chicken at home.

Credits to: http://www.kimberlycun.com/2011/09/20/attempting-to-make-my-own-nandos-peri-peri-chicken-recipe/
You can also see photos of different stages on the above website.