Easy To Make 3 Course Dinner Menu - French Onion Soup, Beef Stroganoff With Rice & Cofee Creme Brulee

Recipe Requested by Mr. Christian Bock for an easy to make 3 Course meal.....

French onion soup

This old-fashioned favourite shows that you don't need to go all out to create satisfying family dinners.

12 INGREDIENTS

EASY DIFFICULTY

4 SERVINGS

4.5

delicious.

Photography by Brett Stevens

• Ingredients
• Nutrition

• 50g unsalted butter
• 1 tsp olive oil
• 4 large onions (about 1kg), sliced
• 1 tbs brown sugar
• 50ml brandy
• 3 cups (750ml) chicken stock
• 1 tbs balsamic vinegar
• 2 bay leaves
• 2 thyme sprigs
• 4 thick slices sourdough
• 1 garlic clove, halved
• 1 cup (120g) grated gruyere cheese

• Method

1. Step 1
   Melt the butter with the oil in a large saucepan over medium-low heat. Add the onion, sugar and 1 tsp salt and cook, stirring occasionally, for 20 minutes or until golden and caramelised.
2. Step 2
   Add the brandy, then increase heat to medium-high and cook for 1-2 minutes until liquid is almost evaporated. Add the chicken stock, balsamic and herbs, bring to a simmer, then reduce heat to low. Cook for 10-15 minutes, stirring occasionally, until thickened.
3. Step 3
   Meanwhile, preheat the grill to high.
4. Step 4
   Grill bread on both sides until golden. Rub one side of each slice with garlic, top with cheese, then grill for a further 1-2 minutes until the cheese has melted.
5. Step 5
   Divide toasts among 4 soup bowls, then ladle over the soup and serve.
   
   
   
   
   
   
   
   

   Beef stroganoff with rice

   An easy beef stroganoff recipe which is best served with white long-grain rice.

   0:15 To Prep

   1:00 To Cook

   13 INGREDIENTS

   

   Australian Good Taste

   Photography by Sue Ferris
   • Ingredients
   • Nutrition

   • 500g beef fillet tips
   • 2 tsp butter
   • 1 small brown onion, halved, thinly sliced
   • 1 garlic clove, crushed
   • 2 tsp sweet paprika
   • 250g button mushrooms, sliced
   • 250ml (1 cup) hot water
   • 1 beef stock cube, crumbled
   • 1 tbs Worcestershire sauce
   • 1 tbs tomato paste
   • 300g (1 1/2 cups) white long-grain rice
   • 85g (1/3 cup) sour cream
   • 1 tbs coarsely chopped fresh continental parsley

   
   
   • Method
   • Notes

   1. Step 1
      Heat a large non-stick frying pan over high heat. Add half the beef and cook, stirring, for 3 minutes or until brown. Transfer to a heatproof bowl. Repeat with remaining beef.
   2. Step 2
      Melt butter in same pan over medium-high heat until foaming. Add the onion, garlic and paprika and cook, stirring, for 5 minutes or until onion softens. Add the beef, mushrooms, hot water, stock cube, Worcestershire sauce and tomato paste. Bring to the boil. Reduce heat to low and simmer, covered, for 45 minutes or until beef is tender. (To freeze, see note.)
   3. Step 3
      Meanwhile, cook rice in a saucepan of salted boiling water following packet directions until tender. (To freeze, see note.)
   4. Step 4
      Stir sour cream into beef mixture until just combined. Remove from heat.
   5. Step 5
      Place rice in a serving bowl and top with beef stroganoff and parsley.
      
      
      
      

      
      

      Coffee creme brulee

      
      

      The best part of creme brulee is cracking the hard sugar topping to reveal the luscious custard underneath.

      0:10 To Prep

      0:40 To Cook

      4 INGREDIENTS

      

      Australian Good Taste
      • 
        
      • Ingredients
      • Nutrition

      • 625ml (2 1/2 cups) thin cream
      • 7 egg yolks, at room temperature
      • 170g (3/4 cup) caster sugar
      • 185ml (3/4 cup) freshly brewed strong coffeest
      • Method
      • Related Recipes
      • Notes

      1. Step 1
         Preheat oven to 150°C. Place six 185ml (3/4 cup) ovenproof ramekins in a large roasting pan.
      2. Step 2
         Place the cream in a small saucepan and heat, uncovered, over medium heat for 4-5 minutes or until warmed through (don't let the cream boil).
      3. Step 3
         Meanwhile: place the egg yolks and 110g (1/2 cup) sugar in a medium heatproof bowl. Whisk until well combined.
      4. Step 4
         Place bowl on a damp cloth and gradually add warm cream while stirring constantly with a fork. Stir in the coffee. Pour the mixture through a fine strainer into a large jug, then pour the mixture evenly into the ramekins.
      5. Step 5
         Fill a large heatproof jug with hot tap water. Place the roasting pan on a shelf in the middle of the oven. Pour enough hot water into the roasting pan to reach three-quarters of the way up the sides of the ramekins.
      6. Step 6
         Bake in preheated oven for 30-35 minutes or until mixture is just set. Carefully remove the ramekins from the roasting pan. Cool for 1 hour, then cover with plastic wrap and place in the fridge for 3-4 hours or until chilled.
      7. Step 7
         Preheat grill on high. Sprinkle the remaining sugar evenly over the top of each brulee, making sure that all of the brulee is covered. Place the dishes in a heatproof dish and surround with ice cubes (this helps the brulee to stay cool while you heat the sugar). Cook under preheated grill for 2-3 minutes or until the sugar bubbles and caramelises. (If the ramekins feel a little warm, you may need to refrigerate for 30 minutes to allow the brulee to chill again. Alternatively, use a blowtorch to over the brulee until the sugar melts and is golden.) Serve immediately.