Valentine’s Day Beef Stroganoff and Cherry Delight

This delicious Stroganoff is a classic and is fairly simple to make. It’s included in my (proposed) book; A Caterer’s Handbook. While the Stroganoff is cooking, boil the water for the noodles, add them at the very last while the sauce is heating through. The Cherry Delight can be made a day ahead and refrigerated.


Dissolve in
2 1/2 C hot water
3 beef boullion cubes
set aside. Cut into 3/4″ x 3″ slices
2 lbs. beef tenderloin or sirloin steak
3 TBSP. butter
in a skillet, sauté
½ lb. sliced mushrooms
remove and set aside. In same skillet, brown beef. Reserve
2/3 C. beef broth
stir into skillet remaining broth and
1/3 C. dried onion
¼ C. catsup
1 ½ tsp. garlic salt
Cover and simmer 15 minutes. Blend together remaining broth and
1/3 C. flour
Stir into meat, add sautéed mushrooms, heat to boiling, stirring constantly. Boil and stir one minute. Add
2 C. low fat sour cream
Heat through. Cook 8 –10 oz. medium noodles as directed on package. Serve with Stroganoff.
6 – 8 servings
This is a light, creamy cheesecake style dessert that people rave over.
Preheat oven to 400°
Mix together as for piecrust
2 C flour
1 C butter, softenened
1 C chopped nuts
½ C brown sugar
Press into 9 x 13” pan, bake for 15 min.
Turn out of pan onto waxed paper, crumble and pat back into pan. Chill
Whip in a chilled bowl
1 C whipping cream
¼ C powdered sugar
1 tsp. vanilla
Set aside. Cream
16 oz. cream cheese, softened
1 C powdered sugar
1 tsp vanilla
Fold into whipped cream, spread over crust. Pour over
2 cans cherry pie filling
Refrigerate 12 hours, keeps several days in refrigerator. Serves 15