½ cup unsalted butter
2 large eggs, room temperature
¾ cup sugar
¾ cup flour
1½ Tbsp. almond extract
½ cup slivered almonds
Preheat oven
to 350 degrees. Lightly grease an 8x8-inch square pan or 8-inch pie pan.
Cream eggs
and butter in a medium bowl. Add sugar, flour, and almond extract; pour into
pan.
Sprinkle
with slivered almonds and bake for 20 to 25 minutes or until toothpick inserted
in center comes out clean. Cool completely before serving.
This recipe can be found here.
1 lb. top sirloin, tenderloin, or flank steak
½ tsp. kosher salt
¼ tsp. black pepper
3 Tbsp. real butter, divided
8 oz sliced brown cremini mushrooms
¾ cup diced onion
4 cloves garlic, minced
¾ cup warm water
1 tsp. beef bouillon granules or 1 bouillon cube*
2 Tbsp. flour
2 tsp. Worcestershire sauce
½ cup sour cream
Extra wide egg noodles, or rice, for serving
Slice steak into thin ¼-inch strips. Slice against the grain of the meat.
Sprinkle with salt and pepper and set aside.
Melt 2 Tbsp. butter in a large skillet over medium heat and add
mushrooms, onion, and garlic to pan. Sauté for 5-8 minutes until
mushrooms are browned and onions are very tender. Remove mushrooms,
onions, and garlic from pan and set aside.
Slightly increase heat on pan and melt the remaining Tbsp. of
butter. Add beef and sauté, stirring, for 3-5 minutes or until pink is no
longer visible.
While beef is cooking, whisk water, bouillon, flour, and
Worcestershire sauce together until smooth. Add this mixture to the beef
and return the mushroom mixture to the pan as well. Bring the sauce to a
simmer and cook for 1-2 minutes to thicken. Remove pan from heat and stir
in sour cream. Add additional salt and black pepper to taste. Serve
over egg noodles or white rice.
This recipe can be found here.
