The food we had tonight was cooked yesterday and Chris had to heat it up when he got home. That is how we roll. I have bit of a commute so to prepare dinner when I get home would result in eating at 8 or 9 o’clock, which is too close to bed time!
I have been making this French Onion and Beef Strudel since March of 1994. I found the recipe in one of those cookbooks that they sold at the check out counter. The original recipe calls for an 8 ounce can of Crescent Rolls. I had Phyllo dough in the freezer so I used that instead. The results, well lets just say there is only a little left over.
1/4 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/4 cup butter
1 1/2 cups white onions, thinly sliced
6 ounces beef sirloin, sliced 1/8-inch thick
1 teaspoon flour
1 teaspoon brown sugar
1/2 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup beef broth
1 (8 ounce) can refrigerated crescent dinner rolls
Preheat oven to 375 degrees.
In a small bowl combine mozzarella cheese and 1/4 Parmesan cheese. Set aside.
Melt butter in a large skillet over medium heat. Add onions. Cook and stir until the onions are a rich, golden-brown color. Remove onions with a slotted spoon and set aside, leaving dripping in pan.
Add beef to skillet. Cook and stir until evenly browned; 2-3 minutes. Return onions and any juice to skillet. Add flour, brown sugar, cumin, salt, pepper, and beef broth. Cook and stir (scraping bottom of pan) for 5 minutes or until almost all the liquid is absorbed.
Grease a cookie sheet. Separate crescent rolls into 8 triangles. Slightly overlap long sides of 2 triangles together to make one large triangle; press to seal. Repeat until you have 4 large triangles. Place triangles in a row, all pointing the same direction and overlapping, on the cookie sheet. Press to seal. Spoon onion mixture down the center in 1-1/2“ wide strip, leaving about 1” at top and bottom. Sprinkle with the cheese mixture. Bring side points of crescent rolls over the filling to create a braid-like appearance. seal ends. Sprinkle with 2 Tbsp. Parmesan cheese.
Bake for 15-20 minutes or until deep golden brown.
And there was the Tomato Soup, I always am afraid we might not have enough for dinner (this is something I inherited from my Mom!). The recipe was from The Complete Cooking For Two Cookbook. This was perfect with strudel and I have a portion leftover for lunch. I only made a couple of changes in the original recipe. I left out the garlic and chives.
My version of Creamless Creamy Tomato Soup, from The Complete Cooking For Two Cookbook.
2 tbsp. olive oil
1 small onion chopped
1 (28-oz) cam whole peeled tomatoes
2 slices of Italian bread, crusts removed, torn into small pieces
2 tsp. brown sugar
1/1 cup chicken broth
1 tbsp brandy
Salt and pepper
Heat 1 tbsp oil in medium saucepan over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Stir in tomatoes and their juice and mash with potato masher unil no pieces are large than 2 inches.
Stir in bread and sugar, bring to simmer, and cook until bread is saturated and starts to break down, about 5 minutes. Process soup using immersion blender or regular blender with remaining 1 tbsp oil until smooth, about 2 minutes. Return soup to saucepan.
Stir in broth and brand and bring to brief simmer. Adjust soup consistency with extra broth as needed. Season with salt and pepper.