Boozy Beef Stroganoff

Another family favourite and also from "The Alcoholic Cookbook" (Jennifer Stone, 1972).  You can use any kind of steak you want for this (or, indeed, chicken or pork, I guess).  Personally, I favour sirloin steak as it isn't too expensive and goes a long way.

INGREDIENTS:

About four lean sirloin steaks

1 medium onion

Mushrooms – whichever you want (field mushrooms are delicious in this)

1 tablespoon brandy

1 tablespoon sherry

Small carton of soured cream or crème fraîche or double cream

Lemon juice to taste

Butter (for frying)

Groundnut oil (for frying)

Paprika

Sea salt and freshly ground black pepper 

METHOD:

• Remove as much obvious fat as possible from the meat and cut it into as fine strips as you can be bothered to do or have the time for
• Finely chop the onion and mushrooms. Fry the onion until it is clear and then add the mushrooms.  When they are cooked remove them from the pan and keep them warm
• Fry the meat for the shortest time possible – really just brown it a little  Sprinkle fairly generously with salt, black pepper and paprika and return the vegetables to the pan
• Pour in the brandy and the sherry and a little bit of lemon juice
• Add the cream and stir it in – let it all cook through for a few minutes until the cream is hot, but not boiling
• This is delicious served with a tossed, mixed-leaf salad and either rice, mash or pasta

(Serves 4 or 5)

Adapted from "The Alcoholic Cookbook" by Jennifer Stone (Michael Joseph Ltd, 1972) 

Pork Chops with Orange Sauce

Years ago, my Mum (aka Mumma) introduced me to "The Alcoholic Cookbook" by Jennifer Stone.  I believe it is still findable on Ebay and the like and, if you can get hold of a copy, I strongly recommend it as a kitchen tome!  Although the recipes are very early-1970s, they are good and solid and, of course, use loads of booze!  This one is one of our family favourites, slightly adapted for today's tastes:

Ingredients:

Pork fillet – I use a whole loin for three to four people

1 medium-sized white onion

1 or 2 crushed cloves garlic

1 teaspoon vinegar

a pinch of thyme

sprinkling of garlic salt (for tenderising)

3 tablespoons of orange liqueur of your choice

about 1/2 litre of fresh orange juice (or something like Tropicana if you can't be bothered to squeeze oranges)

about a tablespoon of groundnut oil mixed with a knob of butter

 

Method:

Cut the loin into inch-thick medallions and beat with a meat tenderiser (either a proper meat mallet or whatever else comes to hand – e.g. a rolling pin).  Sprinkle with freshly ground black pepper, sea salt and some garlic salt, and fry until browned on both sides – about 2 minutes a side.  Keep the pan with the juices in order to fry the onions

Arrange the browned meat in a deepish dish

Chop the onion fairly finely and add the crushed garlic and fry in the meat juices until soft and slightly coloured and then spread the mix over the meat.

Combine the orange juice, vinegar, thyme, liqueur and more salt and black pepper together and pour the mixture over the meat.

Cover and cook in a moderate over (about 130º/150ºC, 250/275ºF, GM 2/3) for about 45 minutes with the lid/tinfoil on and then remove the lid and cook for a further 15 minutes or so.

I generally serve this with either roasted cubed potatoes, mash or baked potatoes (personally, I prefer it with spuds rather than rice, but whatever floats yer boat!), and some lightly boiled green veg of choice.

(Serves 3 or 4)

Adapted from "The Alcoholic Cookbook" by Jennifer Stone - published by Michael Joseph Ltd., 1972