Indian Spiced Beef Filets

This dish came from my pampered chef cook book. It was spicier than I was expecting, but good :) If you don't like spicy food, I wouldn't recommend this dish.

Instead of cooking these in the oven this time, I decided to throw them on the grill in the hopes that it would be easier to read a medium consistency (rather than well or well done). They turned out just right! So you can cook these in the oven, on the grill, or even on the stove top. Do whatever is easiest for you.

2 garlic cloves, pressed
1 tsp ground cumin
1 tsp curry powder
1/2 tsp cayenne pepper
1/4 tsp salt
2 beef tenderloin fillets, 2 inches thick (6-8 oz each)
1 tsp olive oil

• Combine garlic, cumin, curry powder, cayenne pepper, and salt in small bowl. Rub evenly over fillets. Cover and refrigerate for at least 30 minutes.
• Preheat oven to 350. Heat oil in saute pan over medium high heat until hot. Place fillets in pan, cook for two minutes and turn fillets. Place pan in oven and roast 12-15 minutes. Temperature at center should read 155.
• Remove fillets to cutting board and tent with aluminum foil. Let stand about 5 minutes or until internal temperature reaches 160. Cut each filet in to slices.

Rye Rolls

I got this recipe from one of my many magazines. Rye bread is one of my favorites, but the caraway seeds were a little strong in this recipe. I'm a really picky eater though, so the fact that my husband and mother in law loved them says I should probably share :)

This was the first time I'd ever used buttermilk or molasses while cooking or baking so I learned a little bit. I bought the buttermilk on the baking aisle in powder form but didn't mix the water and powder together before putting it in the main mixture. Because I did this, it didn't mix well, so definitely prepare the buttermilk beforehand!

1 - 1/4 to 1 - 3/4 cups all purpose flour
2/3 cup instant mashed potato flakes
1/2 cup whole wheat flour
1 pkg active dry yeast
2 tsp caraway seeds
1 - 1/4 cups buttermilk
1/4 cup unsalted butter
2 Tbsp molasses
1 tsp salt
1 cup rye flour

• In a bowl, combine 3/4 cup all purpose flour, potato flakes, whole wheat flour, yeast, and caraway seeds. Set aside
• In saucepan, heat and stir buttermilk, butter, molasses, and salt until warm and butter is almost melted.
• Add the heated mixture to the flour mixture and mix on medium low for 30 seconds, then high for 3 minutes. Stir in rye flour and 1/4-1/2 cup all purpose flour to make a stiff dough.
• Transfer to lightly floured surface and gradually knead in some all purpose flour until dough is smooth and elastic (6-8 minutes).
• Place dough in greased bowl, turning to grease surface. Cover and let rise until doubled, about 1-1/2 to 2 hours.
• Gently punch down dough and transfer to a lightly floured surface. Divide in half, cover, and let rest for 10 minutes. In the mean time, grease 16 cups of a standard muffin tin. Divide each half of the dough in to 24 pieces.
• Gently roll each piece in to a ball and place three balls in each muffin cup. Cover and let rise until doubled, about 2 to 2-1/2 hours. Near end, heat oven to 350.
• Bake about 20 minutes or until rolls are golden brown. Immediately remove from pan and cool on wire rack for 2 minutes. Brush with extra butter if desired.

Beef Stroganoff

This is a meal that my mom made for us all the time. I'm not sure where it came from. When we have our cows butchered I always have them cut some stew meat just for this. You can buy stew meat at the grocery store as well. Just be sure the meat is not over cooked because the meat becomes tough very quickly. This is another dish I like to use my electric skillet with.

1 lb cubed beef
1/2 chopped onion
1 can beef broth
1 can condensed cream of mushroom soup
1/2 water
3 cups medium egg noodles
1 cup sour cream

• Cook the ground beef with onion in large skillet until beef is browned. Spoon off the fat
• Add the beef broth, cream of mushroom soup, and water. Cover and heat to boiling.
• Reduce heat to low and add noodles and sour cream. Simmer for ten minutes or until the noodles are tender, stirring often.