Nonna K.

  1   Tbsp   olive oil 1   lb   lean ground beef 1/2   medium onion ,  diced 1   lb   mushrooms ,  sliced 2   garlic cloves ,  minced 2   Tbsp   all-purpose flour 1   cup   beef broth 1   cup   whipping cream 1/3   cup   sour cream 1   Tbsp   Worcestershire sauce 1/2   tsp   salt ,  adjust to taste 1/2   tsp   ground black pepper ,  adjust to taste Preheat a heavy, deep pan over medium-high heat with olive oil. Add ground beef and stir to break down beef into tiny pieces. Add onions and pressed garlic. Saute until the onion is translucent and golden brown.  Add sliced mushrooms and saute for another 5 minutes. Add flour and stir add 1 cup beef broth, 1 cup whipping cream, 1 Tbsp Worcestershire sauce, 1/2 tsp salt, and 1/2 tsp black pepper and bring it to a simmer. Turn the heat to low and simmer for about 5 minutes.  Remove from the heat and add in sour cream. Stir to combine everything together and season to taste if needed. Serve over noodles, rice or potatoes.

  1   lb   top sirloin steak ,  thinly sliced into strips* 2   Tbsp   olive oil 2   Tbsp   unsalted butter 1/2   medium onion ,  finely chopped 1/2   lb   brown mushrooms ,  thickly sliced 1   garlic cloves ,  minced 1   Tbsp   all-purpose flour 1   cup   beef broth 3/4   cup   heavy whipping cream 1/4   cup   sour cream 1   Tbsp   Worcestershire sauce 1/2   tsp   dijon mustard 1/2   tsp   salt 1/4   tsp   black pepper Place a large deep pan or dutch oven over medium-high heat. Add 2 Tbsp oil and once oil is very hot, add thinly sliced beef strips in a single layer, cooking 1 minute per side without stirring. Cook until just browned and no longer red. Sear beef in 2 batches so you don't overcrowd the pan. Remove beef to a plate and cover to keep warm. Add 2 Tbsp butter, chopped onion and sliced mushrooms. Sautee 6-8 minutes or until liquid has evaporated and onions and mushrooms are soft and lightly browned. Add 1 minced garlic clove and sautee 1 minute until fragrant. Add 1 Tbsp f

2 pounds fresh farmer cheese, room temperature 6 egg yolks, room temperature 1 1/2 cups sugar 3 sticks unsalted butter, room temperature 1/4 teaspoon grated fresh nutmeg Zest of 1 orange 1/3 cup finely chopped candied citron or lemon peel 1 cup heavy cream 1 tablespoon pure vanilla extract Assorted dried fruits, for decorating (optional) Press cheese through a medium strainer set over a bowl. Using a mixer with the whisk attachment, whisk yolks with sugar on high speed until light and fluffy, about 5 minutes. Reduce speed to medium; add cheese, butter, nutmeg, zest, and peel and mix until very smooth. Still mixing, add cream in a slow, steady stream just until combined. Stir in vanilla. Line a 5 1/2-by-7-inch paskha mold, flowerpot, or strainer with dampened cheesecloth; add batter. Fold cheesecloth over top. Top with two stacked plates weighted with 2 to 3 cans (or 2 to 3 pounds of pie weights). Place filled mold over a wide, empty cooking pot in refrigerator; let drain overnight. Rem

  2 cups + 2 Tbsp warm whole milk \ 6 eggs, room temp 1 Tbsp active dry yeast 2 cups sugar 2 sticks unsalted butter, (1/2 lb or 226 grams), melted (if using salted butter, omit the salt) 1/2 tsp salt 1/2 cup sour cream 1 tsp   vanilla 9 cups all-purpose flour, divided ** ( measured correctly ) 1 to 1 1/2 cups raisins (white or brown) For the Topping: 2 cups powdered Sugar 3 Tbsp Lemon Juice 1. In a large Mixing bowl, whisk together 2 cups + 2 Tbsp warm milk, 6 eggs, 1 Tbsp yeast, 2 cups sugar, 2 sticks melted butter (just warm, not hot!), 1/2 tsp salt, 1/2 cup sour cream and 1 tsp vanilla. Whisk in 4 cups flour. Your batter will be thick like sour cream. Cover bowl with plastic wrap and let it rise in a warm place or a warm oven (about 100˚F) for 2 hours. 2. Add 5 more cups of flour; one cup at a time or until the dough no longer sticks to your hands (it will still feel sticky but won’t stick to your fingers). I find it’s easiest to stir in the flour with a stiff silicone spatula. Doug