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•Th e IFP• H alton H ills, Thursday, Septem ber 11, 2014 23 25 BrisdaleDrive, Unit #1, Brampton • 905.846.2626 369 MountainviewRd. South, Unit #6, Georgetown • 905.877.4500 SAVE UPTO 20%OFF ON SELECTED PRE-ORDERED WALLPAPER! SEE STORE FOR DETAILS ANDOTHER GREAT OFFERS! PERSONAL IN HOME COLOUR CONSULTATIONS AVAILABLE SEE STORE FORMORE DETAILS Many governments require that all jewellery have proper documentation to clear customs. Don't take the chance - have them documented. TRAVELLING OUT OF CANADA JEWELLERY APPRAISAL CLINIC Saturday, Sept. 27th Appointments required. Call Today! $50.00 per item The on-site gemologist will view & discuss each piece in a personal consult. Photo and documentation will be included. 310 Guelph St., Georgetown 905-873-4405 Close to Home. Far from Ordinary. SPECIAL GEORGETOWN GARDEN CENTRE 140 GUELPH ST. 905-877-8882 (The former Georgetown Fruit Market building) CLOSED MONDAYS Mulch 2 cu ft bag $5.99 Corn Tomatoes Peaches GARDEN MUMS 3 $2200FOR FROM MIXED ACCENT PLANTERS Great colours & variety from $15.99 ROMA TOMATOES ONTARIO GROWN LOCAL GROWN Bushels of Super Sweet Peaches & Cream PERENNIAL PLANTS 1 Gal. size BUY ANY 3 FOR $22 2 FREE! AND GET ������� ���� ����� ���� ������ �� �� ���� �� ���� ���������� ���� ������ � ���� ������������ Tara Harrison Winner of Cocktail Party for 25 Today's recipe is for beef stroganoff, a very tasty dish if you haven't tried it. The recipe calls for beef tenderloin, al- though delicious is quite expensive. If you'd like to make this dish, but a lit- tle less expensively, you can make the 'cheater' version. Buy two pounds of stewing beef in- stead of beef tenderloin and then ad- just the method as follows. Please note that if you are using stewing beef, you can't simply follow the method for beef tenderloin or else it will turn out tough and chewy. Follow this: 1. Trim fat from stewing beef and cut any large chunks in half. 2. Heat the butter and oil and sear beef on all sides-- again being careful not to crowd the pan. Do it in batches. 3. Follow steps 3 and 4 on the recipe as directed. 4. Add the beef and cover pan with a tight-fi tting lid. Place pan in oven and bake at 325F for two hours. Check oc- casionally to ensure there is enough liquid. If the liquid is running low, add a bit more beef stock. 5. After two hours, remove pan from the oven and add the sour cream, blending till smooth. Add fresh dill and salt to taste. Serve. Have fun and keep cooking! Serves 8 Ingredients • 2 lbs fi let of beef (beef tenderloin) • 2 tbsp butter • 2 tbsp olive oil • 1 cup sliced Spanish onion • 2 cloves garlic, chopped • 1/2 lbs button mushrooms, sliced • 3 tbsp fl our • 2 tbsp tomato paste • 1 tsp freshly ground black pepper • 1 and 1/2 cups beef stock • 1/2 cup dry white wine • 2 tbsp fresh dill, chopped • 3/4 cup sour cream • salt to taste Method: 1. Trim fat from beef, cut crosswise into slices, then into strips. 2. In a heavy skillet, heat butter and oil. Add beef strips, not crowding the pan and sear on medium high heat un- til just browned. Turn and sear other side. Beef should still be pink (rare) in- side. Remove beef and set aside. 3. Add garlic, onion and mush- rooms, sauté 5 minutes until onion is golden. 4. On low heat, add fl our, tomato paste and pepper. Gradually add beef stock and wine. Bring to a boil, then reduce to a simmer. Cook for 10 min- utes. 5. Over low heat, add the sour cream, dill and salt if needed. Blend till smooth. Add the beef to reheat. Serve over buttered noodles. What's Cookin': A cheater's version of beef stroganoff Lori Gysel & Gerry Kentner Lori Gysel & Gerry Kentner Beef Stroganoff Limehouse Corn Roast & Silent Auction will be held on Saturday, Sept. 20, 3:30-6:30 p.m. at the Limehouse Memorial Hall. Enjoy a delicious BBQ along with lo- cally grown corn. Proceeds to the historic Hall. Corn Roast on Sept. 20