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Update October 2017

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Update by Natrakorn Paewsoongnern
Khun Ocha's Cookbook

Update Saturday October 14 - October 20, 2017

Traditional Beef Stroganoff

Beef Stroganoff is an excellent dish in that it uses the cheaper cuts of beef, including Thai-French.  It does require a cooking time of over 2 hours (slow cooking tenderizes the beef).

Cooking method

Shake 1 tablespoon flour with salt in a large, re-sealable plastic bag until combined; add beef and shake to coat.

Melt 2 tablespoons butter in a skillet over medium-high heat.  Brown beef in the hot butter, about 3 minutes per side.  Stir mushrooms, onion, and garlic into beef; cook and stir for 3 to 4 minutes.  Set aside beef and vegetables.

Melt 2 more tablespoons butter in skillet over medium heat.  Cook and stir 3 tablespoons flour in the hot butter until smooth; stir tomato paste into flour mixture.  Whisk beef stock into mixture and cook, stirring constantly, until sauce is thickened and bubbling, about 5 minutes.

Return beef and vegetables to skillet and stir to coat with sauce.  Reduce heat to very low and simmer until beef is tender, 2 to 3 hours.  Just before serving, stir sour cream and white wine into beef mixture and heat through.  Do not boil.

Ingredients Serves 4
All-purpose flour 4 tbspns
Salt 1/2 teaspoon 
Beef sirloin, cut into 0.5 cm wide strips 700 gm
Butter 4 tbspns
Mushrooms 1 cup
Chopped onion 1/2 cup
Garlic, crushed 1 clove
Tomato paste 2 tbspns
Beef stock 1 1/4 cups
Sour cream 1 cup
Dry white wine 1/4 cup

Update Saturday October 7 - October 13, 2017

Chocaholic cupcake recipe

Dark chocolate is supposed to be better for you than the milk variety, so you can use that as an excuse!  This recipe originates from the USA as a “Hershey’s”, but you can make this dark chocolate cupcake with dark cocoa available here.


1. Line 28 to 30 muffin cups (2and 1/2 inches in diameter) with paper bake cups.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.  Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes.  Stir in boiling water (batter will be thin).  Fill cups about 2/3 full with batter.

3. Bake 22 to 25 minutes for cupcakes or until wooden pick inserted in center comes out clean.  Cool 10 minutes; remove from pans to wire racks.  Cool completely.  Sprinkle with dark chocolate flakes.

Ingredients Serves 30 cupcakes
Dark Cocoa 3/4 cup
Eggs 2
Salt 1 tspn
Milk 1 cup
Vanilla extract 2 teaspoons
Water (boiling) 1 cup
All-purpose flour 1 and 3/4 cups
Sugar 2 cups
Vegetable oil 1/2 cup
Baking powder 1 and 1/2 tspns
Baking soda 1 and 1/2 tspns


HEADLINES [click on headline to view story]

Traditional Beef Stroganoff

Chocaholic cupcake recipe



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