Anne McAlpine: September 3, 2020

This beef stroganoff recipe is from one of the Cooking Schools that was held at Zehrs before COVID hit us. I couldn’t attend this one, but my friends Pat and Barry Reid did and they enjoyed the beef stroganoff. Chef Aaron recommended to always salt the water and add a bit of oil before cooking the noodles. Save some of the pasta water to add to the meat sauce if it seems too thick. Aaron used diced onion instead of the onion powder and simply browned it with the meat. Pat noted that she would use some beef stock instead of the beef bouillon granules and add some minced garlic to the beef to bring out the flavours.

I like pierogies and although I haven’t tried it, I think this sausage pieriogi recipe looks like a good way to enjoy them.

I have been given rice balls a couple of times from the Dobro Jesti food truck and they were delicious with the tomato sauce that accompanied them. When I saw this recipe recently in an old magazine I thought I should share it. I have not tried the recipe yet, but it certainly looks easy enough to make and I like that they are baked in the oven and not fried.