Bruschetta and Beef Stroganoff

For this week we were challenged to make a more difficult meal (or something we hadn’t made before). Yesterday was my parents anniversary so I offered to make an appetizer and dinner for them. I chose to make bruschetta for the appetizer and beef stroganoff for the main meal. The safety for these recipes was stove, knife and crockpot safety. The bruschetta was very simple but so flavourful. I diced up some red onion, tomato and basil and mixed it with a little olive oil, salt and oregano. The recipe called for celery but I chose not to add it. I toasted the baguette and rubbed it with some fresh garlic. I spooned the tomato mixture on top with some crumbed feta cheese. I served it with some balsamic vinager on top. I was surprised at how flavourful it was with so little ingredients. I cooked the beef stroganoff in my crockpot for 5 hours. This made the beef “melt” in my mouth. Before I put the beef in the crockpot I browned it in a frying pan and added it in along with all of the ingredients. I served it over egg noodles and zucchini on the side. It was delicious, but next time I would add sautéed garlic and I would sauté the onions before I added them to the pot. The product standards for the bruschetta was to have golden brown toast and it to be flavorful. The product standards for the beef stroganoff was to have tender beef and a flavorful sauce. The two recipes both met all of the product standards. I would make this again, especially because I know how to use the crockpot now.


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