Poached Eggs with Tarragon Cream

This is a great egg recipe that I know that you will enjoy. My husband and I first had this at Through the Grapevine Bed & Breakfast in Waterloo, NY .

1 shallot, chopped finely
2 Tbsp, plus 2 tsp butter, divided
2 Tbsp. flour
½ cup milk
½ cup whipping cream
½ tsp. salt
2 tsp. minced fresh tarragon
4 eggs
¼ cup shredded Gruyere cheese
2 Tbsp. bread crumbs

Spray the bottom of a large skillet with non-stick spray or use a non-stick skillet. Fill the skillet three quarters full with water, bring to a boil.
Meanwhile, cook the shallot in two tablespoons of butter in saucepan over medium-low heat until softened. Stir in flour until blended and slightly cooked one minute. Stir in the milk and cream. Heat to boiling, stirring constantly, then boil and stir one minute. Stir in the salt. Remove from the heat. Stir in the tarragon. Cover and set aside.
Heat oven to 375 degrees.
Reduce boiling water to simmer. To poach the eggs, work with two at a time. Crack the first into a bowl then carefully pour into the water. Cook until the whites are set and remove with a slotted spoon to a small buttered ramekin. Repeat with the remaining eggs.
Divide the tarragon sauce between the ramekins, spooning over the eggs, and then sprinkle with the cheese and bread crumbs. Bake until hot and bubbly about 10 minutes. Servings: 2

Variation: This is the original recipe. You may use an egg poaching pan which I think is easier. I also put a little of the Gruyere cheese in the sauce to add a little extra flavor.

Slow Cooking Pepper Steak

Ingredients
2 pounds beef sirloin, cut into 2 inch strips
garlic powder to taste
3 tablespoons vegetable oil
1 cube beef bouillon
1/4 cup hot water
1 tablespoon cornstarch
1/2 cup chopped onion
2 large green bell peppers, roughly chopped
1 (14.5 ounce) can stewed tomatoes, with liquid
3 tablespoons soy sauce
1 teaspoon white sugar
1 teaspoon salt

Directions
1) Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker.
2) Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.
3) Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.

Serves 6

Beef Stroganoff

Ingredients
1 (16 ounce) package egg noodles
2 tablespoons butter, softened
2 onions, finely chopped
2 cloves garlic, minced
1 (8 ounce) package fresh mushrooms, thinly sliced
1 pound beef loin steak, cut into thin strips
1 (14 ounce) can beef consomme
1/4 cup Burgundy wine (optional)
2 tablespoons all-purpose flour
2 tablespoons cold water, or as needed
1 (8 ounce) container sour cream

Directions
1) Bring a large pot of lightly salted water to a boil. Add noodles and cook 5 to 7 minutes or until al dente; drain.
2) Melt butter in a large saucepan over medium-high heat. Stir in onions and garlic, and cook until slightly tender. Mix in mushrooms, and continue cooking 2 minutes. Place steak strips in saucepan and cook about 1 minute. Mix in consomme, and Burgundy (optional). Bring to a boil.
3) In a small bowl, thoroughly blend flour with cold water until smooth. Reduce saucepan heat to low. While stirring constantly, slowly pour flour mixture into saucepan. Gradually return to boil while stirring rapidly, until sauce is thick and smooth. Cover saucepan and continue cooking 5 minutes, stirring occasionally. Remove from heat, let cool slightly and stir in sour cream. Serve over cooked egg noodles.

Serves 8