Beef with Mushroom Sauce

Not much to say, this comfort food made super easy. The wine sauce is delicious. 

Beef with Mushroom sauce

• 1 pound round steak,sliced into bit size
• 1 purple onion,sliced
• 5 pieces button mushrooms,thin sliced
• 2 tbsp canola oil
• 2 cloves garlic,chopped
• 1 tbsp dried parsley
• 1 tsp thyme
• 1/2 cup red wine
• 1/2 cup chicken stock
• 1 tsp yellow mustard
• 1/4 cup milk
• 1/4 tsp black pepper

Thickening

• 1 tsp corn starch
• 2 tbsp water

Marinate for the beef

• 3 tbsp soy sauce
• 3 tbsp red wine
• 1 tsp yellow mustard

The slices of beef and the sauce while thicken

Slice the beef into bite size,marinate for 20 minute. Add the oil to the pan over medium heat,add onion and cook until tender. Add garlic  and mushroom,stir and cook until soft. Add parsley and thyme.

Pour in wine and chicken stock,bring it to boil and then simmer. While cooking the sauce,heat non stick frying pan and cook the beef until the sauce absorbed and tender.
Put the beef into the sauce mixture. Add the thickening, stir and cook until the sauce thickens. Serve with hot steam rice.

Ravioli with Spinach,Tomatoes and Bacon bits

I love pasta. I think they are good with or without sauce. The recipe is originally created by Giada de Laurentiis on Food Network. I substitute some of the ingredients and add some more spices. This is simple to make and has great flavor. Perfect weeknight meal for family. 

Ravioli with Spinach,Tomatoes and Bacon bits
Serves: 4
1 pound beef ravioli 
1 cup bacon bits
1 medium size Roma tomato, diced
1/2 cup frozen spinach
1/2 medium size yellow onion,chopped
1 clove garlic, chopped
1 tsp dried basil
1/2 tsp dried oregano
1 tbsp butter
1 tbsp olive oil
salt and pepper


Bring a large pot of salted water to a boil over high heat. Add the ravioli and cook according  to the package direction or until tender. Drain.
In a large nonstick skillet over medium-high heat, stir in olive oil and the butter and melt. 
Add chopped onion,stir occasionally until tender. Add chopped garlic,diced tomato,cook for 3 minutes. Add basil,oregano,spinach,stir until well blended for 1 minutes. Add ravioli and bacon bits and toss until coated. Season with salt and pepper, to taste. Transfer the mixture to a large serving bowl, sprinkle with parmesan cheese and serve.

Southwestern Eggrolls

I had my first Southwestern Egg rolls at Chili's. I went there with my husband,he ordered Southwestern egg rolls along with other things that i don't remember. I took a bite and it was delicious. I love them. I told my husband,that i would try to make them sometime.I wrote down anything that i saw on stuffing of the egg rolls. I had to search online about how to wrap the tortillas though. I made them not long after and they turned out good!. You can always use instant taco seasoning,but i decided to make my own. I serve them with ranch dressing dip. Enjoy!

Southwestern Egg rolls

1 cup cooked skinless chicken breast,cut into small cubes

1 cup frozen chopped spinach,thawed and drained

1/2 cup frozen corn ,thawed and drained

1/2 cup canned black bean,rinsed and drained

1 cup chopped yellow onion

2 red hot peppers,minced (you can skip it if you don't like it hot)

1 jalapeño, minced

2 tbsp dried parsley 

2 tsp cumin

2 tsp chili powder

1 tsp salt

a pinch of ground black pepper

1 cup shredded Monterrey Jack Cheese

6 inch flour tortillas

1 tbsp canola/vegetable oil 

1. Heat 1 tbsp canola/vegetable oil in a medium pan or a wok over medium heat. Stir in chopped yellow onion. Cook and stir for 3-5 minutes,until tender.

2. Add cooked chicken to the pan, mix in red pepper,spinach, jalapeño,corn and black bean. Cook and stir for about 3 minutes,until tender and well blended.

3. Add parsley,cumin,chili powder and salt and pepper. Mix in  for 4 minutes. Turn off the heat.


4. Toss in the shredded cheese,stir until well blended. The cheese should melt. Set aside.

Wrap tortillas with clean cloth, microwave on high for 1 minutes and 30 seconds.

5. Scoop even amounts of the filling into each tortillas. Fold ends of tortillas,roll tightly and secure with toothpicks. Arrange in a plastic container,covered and freeze for 3-4 hours.

6. In a large,deep pan or wok (or you can use electric deep fryer),heat oil for deep frying to 375 degrees. Deep fry the frozen stuffed tortillas until golden brown. Drain on paper towels before serving.

The mixture

*This is how i wrap the tortillas.