Beef Stroganoff
2 tablespoons butter
3 pounds beef filet, cut into small pieces
2 onions, peeled and diced
2 cups mushrooms, washed and sliced
2 cups sour cream
1 ½ tablespoon Dijon mustard
3 tablespoons tomato paste
3 tablespoons Worcestershire sauce
2 tablespoons Brandy
2 teaspoons paprika
Salt and freshly ground pepper

Heat 1 tablespoon of butter in a saucepan and cook onions for five minutes, add the mushrooms and sauté for five minutes. Remove from pan.
Sauté the beef in the remaining butter until lightly browned, season with salt and pepper then add the onions and mushrooms and keep warm.
Mix together the sour cream, Dijon, brandy, tomato paste, Worcestershire sauce and paprika and warm up over low heat and then mix it in with the meat and serve.
Makes 6 servings

Spicy Beer Cooked Shrimp
24 shrimp, large size with shells still on
½ cup butter
1 teaspoon Worcestershire sauce
½ cup chicken stock
¼ cup beer
2 garlic cloves, peeled and minced
1 teaspoon cayenne pepper
1 teaspoon black pepper
½ teaspoon salt
½ teaspoon red pepper flakes
½ teaspoon dried thyme
Wash shrimp. Keep shells on - this is a peel and eat meal.
Mix all spices together.
In a large fry pan, melt the butter; add the garlic, spices, Worcestershire sauce and shrimp. Cook for 3 minutes, and then add the chicken stock and beer and cook until shrimp are pink (approx. 2 minutes). Serve with rice and bread to soak up the sauce.

Harvest Chicken
3 pounds chicken, cut up into sections, bone on
¼ cup flour, seasoned with salt and pepper
¼ cup canola oil
2 garlic cloves, crushed and minced
1 onion, peeled and diced
2 celery stalks, sliced
½ red pepper, sliced into strips
½ green pepper, sliced into strips
½ yellow pepper, sliced into strips
1 cup mushrooms, washed and sliced
1 teaspoon dried thyme
2 bay leaves
Pinch cayenne pepper
1 can plum tomatoes
1 cup white wine
2 tablespoons tomato paste
Salt and freshly ground pepper
Mix the chicken with the flour, then brown the chicken in the oil. Remove chicken from the pan and place in an ovenproof casserole dish.
Sauté the vegetables and add to the chicken.
Add the tomatoes, tomato paste, wine and spices to the casserole dish.
Bake in the oven at 350 for 25 minutes covered, then uncover and cook for an additional 20 minutes.

Scotch Marinade for Beef or Chicken
2 garlic cloves, crushed
4 tablespoons soy sauce
2 tablespoons balsamic vinegar
2 tablespoons scotch
2 tablespoons maple syrup
4 tablespoons olive oil
Salt & freshly ground pepper
1. Mix all the ingredients together and use a marinade chicken or beef