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Classic Comfort Food:: Beef Stroganoff


Beef Stroganoff

Beef Stroganoff is a dish that always reminds me of home  – my mother used to make this on cold winter nights as a special treat for my Dad who is a total ‘meat and potatoes guy’ – obsessed with anything including beef, noodles and gravy. Maybe it’s a German-Polish thing?? She oftentimes prepared this dish with ground beef for a quick and easy dinner, but I’ve adapted her recipe a bit by adding a few extra ingredients to make my own savory version by adding some wine, fresh garlic and thyme. True comfort food for a chilly night, just like Mom made it.

Ingredients:

½ lb. fresh white mushrooms, sliced (2 cups)
1 large onion, chopped
2 cloves garlic, minced
4 tbsp butter
¼ c. flour
2 lbs. round steak (sliced ¼”-1/2” thick)
1 tsp kosher or sea salt
fresh ground pepper to taste
1 tbsp worcestershire sauce
1/3 c. red wine
1 1/2 c beef broth
1 tsp fresh thyme, chopped fine
1 c. sour cream
1 tbsp fresh parsley, chopped fine
1 package wide egg noodles

Preparation:

Boil a large pot of water and cook egg noodles per directions. While water is boiling, heat a heavy skillet over medium-high heat. Saute onion, mushrooms and garlic until soft in 2 tbsp butter and remove from pan. Cut steak into strips 2 ½” long and ¾” wide. Melt remaining 2 tbsp butter in pan. Toss steak strips in flour and coat. Brown meat in butter until well browned on both sides. Add salt and pepper, worcestershire, wine and broth. Simmer on low, stirring occasionally, until meat is tender (about 1 ¼ hours). Add mushrooms, onion, garlic, thyme and parsley and cook approximately 7 mins, until sauce thickens. Add sour cream, stir until smooth and remove from heat. Serve over hot buttered egg noodles and garnish with more parsley. Enjoy with some crusty bread, a green salad and a glass of red wine.

To make a casserole: combine beef stroganoff mixture with cooked egg noodles with butter and spoon into a greased casserole dish. Bake 30 minutes at 350 degrees in the oven and then top casserole with crunchy fried onions and bake 10 mins more until onions are crunchy and golden brown.

Serves 6-8.

Other Beef Stroganoff Recipes you may enjoy:

Epicurious Beef Stroganoff

Rachel Ray’s Beef Stroganoff

Williams Sonoma Beef Stroganoff 

 

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Spice up Your Night with some Southern Style Taco Soup


Taco Soup

Taco Soup is something I discovered when I lived down South in Atlanta. My friend’s Mom (a great Southern cook from Alabama) made this for us one winter night and it was strangely delicious – similar to chili yet a warm flavorful soup with corn, black beans, kidney beans and green chilies and diced tomatoes. The key is the taco seasoning and ranch salad dressing mix – it gives it tons of flavor and a creamy consistency. Top it off with corn chips, sour cream, jalapenos and grated sharp cheddar and you’ve got a hearty soup that eats like a meal. Delish!

Southern Style Taco Soup

Prep Time: 15 mins
Cook Time: 2-6 hours
Makes 12-16 servings

2 lbs ground beef

2 cups diced Sweet Vidalia onion

1 (15 1/2-ounce) cans pinto beans

1 (15 1/2-ounce) can black beans

1 (15 1/2-ounce) can dark red kidney beans

1 (15 1/4-ounce) can sweet white kernel baby corn, drained

1 (14 1/2-ounce) can Mexican-style stewed tomatoes

1 (14 1/2-ounce) can diced tomatoes

1 (14 1/2-ounce) can tomatoes with chiles (Rotel)

2 (4 1/2-ounce) cans diced green chiles

1 (1 1/4-ounce) package taco seasoning mix

1 (1-ounce) package ranch salad dressing mix

Corn chips, for serving

Sour cream, for garnish

Grated sharp cheddar or Mexican blend cheese, for garnish

Sliced Jalapenos, for garnish

1 bunch of Cilantro, chopped, for garnish

Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large stockpot. Add the beans, corn, tomatoes, green chiles, taco seasoning, and ranch dressing mix,and simmer over low heat for about 1 hour in a pot on the stove. Alternatively you can cook the soup in a slow cooker on low for about 6 hours which really makes the flavors meld together.

Serve with corn chips in the bowl and pour soup over the chips. Garnish each bowl with a dollop of sour cream, grated cheese, fresh cilantro and sliced jalapenos.

Adapted from original recipe from memory and Paula Deen’s recipe on Food Network.

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