Beef Stroganoff

This was FABULOUS! It's a little involved so don't be talking on the phone or babysitting kids while you try to make it. I'd say if you're feeding more than 2-3 men, then double the recipe. ( :

Serves 4
Total Time: 45 minutes

salt
8 oz. egg noodles (3 cups)
3 T. unsalted butter
2 T. begetable oil
12 oz. white button mushrooms, trimmed and halved
12 oz. beef tenderloin, but into 1/8-inch strips
Pepper
3/4 c. dry red wine
1 onion, minced
1 1/2 t. brown sugar
1 t. tomato paste
1 T. all-purpose flour
1/2 c. low-sodium chicken broth
1/3 c. sour cream

Bring 4 quarts water to a boil in a large pot. Add 1 T. salt and the noodles and cook, stirring often, until they are almost tender but still firm to the bite. Drain the noodles, then return to the pot and toss with 2 T. of the butter. Cover to keep warm.

Meanwhile, heat 1 T. of the oil in a 12-inch skillet over medium-high heat until shimmering. Add the mushrooms and 1/4 t. salt and cook until lightly browned, about 5 minutes, then transfer to a bowl.

Pat the beef dry with paper towels, then season with salt and epper. Add the remaining 1 G. oil to the skillet and return to medium-high heat until just smoking. Brown the beef, about 5 minutes, then transfer to the bowl with the mushrooms.

Add 1/4 c. of the wine to the skillet and return to medium heat. Simmer, scraping up ay browned bits, until syrupy, about 1 minute. Transfer the wine to the bowl with the mushrooms and beef.

Add the remaining 1 T. butter to the skillet and melt over medium heat. Add the onion, brown sugar, and tomato paste and cook until the onion is lightly browned, about 5 minutes. Stir in the flour and cook for 1 minute. Whisk in the broth and remaining 1/2 c. wine and simmer until thickened, about 2 minutes.

Add any accumulated juices from the mushrooms and beef. Stir about 1/2 c. of the sauce into the sour cream, then stir the sour cream mixture into the sauce. Add the mushrooms and beef and let warm through. Season with salt and pepper to taste. Serve over the warm buttered egg noodles.

TIP: Sour cream can curdle if added directly to hot liquid. To prevent this, temper the sour cream by stirring a little of the stewing liquid into it and then stirring the warmed sour cream mixture back into the pan of stroganoff. To ensure that the stroganoff and noodles are done at the same time, start cooking the mushrooms while you wait for the water to cook the noodles to come to a boil.

TIP: The recipe calls for Tenderloin steak which is otherwise known as 'filet mignon' which costs 5 billion dollars. BUT... my fellow butcher here at the local Harmons told me that Flat-iron steak is just as tender and costs less than 1/2 as much. Tried it. Loved it. BONUS!

TIP: American's test kitchen says the best egg noodles they've found are Light 'n Fluffy's extra wide egg noodles.

Uncle Mike's Gourmet Spaghetti

Uncle Mike is totally gourmet. I love this recipe because it is so chunky... the olives, mushrooms, meatballs (which are DIVINE by themselves). If you can't find Presti's spaghettie seasoning just use the spaghetti packets. I think the actual sauce part maybe could be thickened up a little

1/2 lb. lean hamburger
1/2 lb. hot Italian sausage
1 pkg. Lipton dry onion soup mix
2 T. olive oil
8 cloves garlic, minced, divided
1 white onion, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1/2 c. Presti's spicy spaghetti seasoning
1 (20 oz.) can whole peeled tomatoes, cut in quarters
2 (2.25 oz.) cans sliced olives
8 fresh white mushrooms, sliced
3 bay leaves
2 to 3 cans Hunt's tomato sauce
2 Schilling Italian spaghetti sauce mix
Homemade (or store bought) pasta

In medium bowl, mix hamburger and Italian sausage by hand, with onion soup mix. hand roll meat mixture into 1 inch balls. heat olive oil in large 10 to 12 inch fry pan. Saute 4 cloves garlic in oil. Add meatballs to hot oil. Cover meatballs with onions, then 1/2 of each of bell peppers. Sprinkle 1/4 c. Presti seasoning over top. Cover and cook over medium heat, stirring occasionally, until done.

In large stock pot, combine remaining garlic, bell peppers, and 1/4 c. Presti's peeled tomatoes, mushrooms, olives, bay leaves, tomato sauce, and schilling packages. Cover and simmer 2 to 3 hours. Add meatball mixture to stock pot. Simmer 2 hours to overnight. Remove bay leaves. Serve over pasta. Optional: add 2 t. crushed red pepper.

Layered Meatball Bake

* Prep Time: 5 min
* Total Time: 30 min
* Makes: 6 servings

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 can (10-3/4 oz.) reduced-sodium condensed cream of mushroom soup
1/4 cup milk
1 pkg. (1 lb.) frozen meatballs
2 cups frozen peas
1 cup KRAFT 2% Milk Shredded Reduced Fat Cheddar Cheese

PREHEAT oven to 400ºF. Prepare stuffing mix as directed on package for Light Preparation; set aside.

COMBINE soup and milk in 13x9-inch baking dish. Stir in meatballs and peas; sprinkle with cheese. Top with the prepared stuffing.

BAKE 20 to 25 min. or until heated through.

Found this in the Kraft Food & Family Magazine. I made it for Bryan the other night and his exact word was... "Superb". Basically he loved it. And it was really easy and delicious.

Tator Tot Casserole

1 pkg tator tots
1 lb. hamburger
1 med. Onion
Salt and pepper
2 cans cream of mushroom soup
1 c. milk

Brown hamburger and onion.
Add soup and milk.
Bring to a slight boil.
Place in casserole dish.
Place tator tots over the top.
Bake at 350 for one hour.

Jackie's Stuffed Green Peppers (or zucchini)

1 large zucchini or Green peppers
2 lb. ground beef (or turkey)
1 can diced tomatoes or fresh tomatoes
1 c. corn
1 med. Onion, diced (red, white, or yellow)
1 bell pepper, diced
2 eggs
3 T. worstechershire
1 T. stone ground mustard
6 T. catsup
¼ c. bread or cracker crumbs
1/3 c. leftover rice
1 bottle chili sauce
1 c. grated cheese
2 T. roasted garlic

In a bowl combine all the ingredients (except chili sauce) and mix well with your hands.
Stuff zucchini or bell peppers generously with meat and place in a baking dish.
(trim bottoms slightly so it won’t roll)
Bake at 450 for 30 minutes.
Reduce to 300, top with chili sauce and bake for an additional 10 minutes.
Before serving top with grated cheese and bake for 5 more minutes.

Keri's Spanish Rice

2 ½ c. water
2 ½ c. tomato sauce
1 cube butter
3 beef bullion cubes
4 chicken bullion cubes
½ c. chopped onions
½ c. chopped bell pepper
½ c. bacon, cooked & chopped
2 ½ c. minute rice

Heat water, tomato sauce, butter, and beef/chicken bullion cubes.
Put rice uncooked in 9x13 pan.
Sprinkle on peppers, onion, and bacon.
Pour liquid over top.
Cover with foil.
Bake at 350 for 30 minutes.
Uncover, stir and bake for 30 more minutes.

Keri's Taco Soup

1 lb ground beef, cooked
1 can whole kernel corn
1 onion, chopped
1 small can diced green chilies
1 can chili beans
1 pkg taco seasoning
1 (8 oz.) can tomato sauce
Big can of Ready Cut Tomatoes
1 can of kidney beans

Do not drain any canned items.
Stir altogether and simmer in crock pot.
All day on low or just a few hours on high.
Serve with sour cream, cheese, and Fritos.
Serves about 12.

Mom's Spaghetti Sauce

1 lb. ground beef
1 can tomato soup
¼ onion chopped
1 can cream of mushroom
1 Tbs. oil
¼ tsp. salt
½ tsp. chili powder
¼ tsp. garlic salt
½ tsp. Tabasco sauce
¼ tsp. pepper

Brown ground beef with onion in a large skillet
Add remaining ingredients.

Keri's Sloppy Joes

1 lb. hamburger
1 onion, chopped
2 t. mustard
2 T. Ketchup
2 T. flour
1 can chicken Gumbo soup
8 oz. tomato sauce
Salt & pepper

Cook.
Serve on buns.
Serves 6

Keri's Meatballs

2 lbs. ground beef
1 c. grated carrots
¼ c. chopped green onion
1 T. dried parsley
½ c. oats
1 t. salt
¼ t. pepper
1 T. dry ranch dressing mix

Line pan with tinfoil.
Bake at 400 for 20 minutes.

GRAVY:
2 cans cream of chicken soup & 1 ½ c. milk
OR 1 bottle Chipotle sauce

After you make these, put them in a crock-pot with a bottle of this fabulous stuff... TO DIE FOR!!!

Fat Sisters' Hamburger Stroganoff

½ c. minced onion
1 clove garlic, minced (or t. garlic pdr.)
¼ c. butter
1 lb. ground beef
1 T. flour
2 t. salt
¼ t. pepper
1 lb. fresh mushrooms, sliced, or 1 (8 oz.) can
1 (10 ½ oz.) can cream of chicken or cream of mushroom soup
1 c. sour cream

Saute onion and garlic in butter over med. Heat.
Stir in meat and brown.
Stir in flour, salt, pepper, and mushrooms.
Cook 5 minutes. Stir in soup.
Simmer uncovered 10 minutes.
Stir in sour cream. Heat through.
Serve over noodles or rice.
Makes 4-6 servings.

Basic. Yummy.

Muffuletta-Syle Braciola

Prep Time: 30 minutes
Cook Time: 1 hr. 25 min.
Serves 6

1 c. grated pecorino-romano cheese (I used parmesan)
1/2 c. bread crumbs
1 egg, lightly beaten
3 cloves garlic, 2 smashed and 1 finely chopped
2 T. chopped flat-leaf parsley, plus more for serving
2 T. extra virgin olive oil, plus more for rubbing
One 2 1/4 lb flank steak, pounded into a 1/2-inch-thick rectangle
Salt and black pepper
8 slices ham
16 slices salami
8 slices mortadella
6 slices provolone cheese
1/4 lb bacon, chopped
1 small onion, chopped
1 c. dry white wine
One 26-ounce box chopped tomatoes
1 t. crushed red pepper

In a medium bowl, combine half the pecorino-romano with the bread crumbs, egg, chopped garlic, parsley and 2 T olive oil; set aside.

On a work surface, rub the flank steak with olive oil; generously season with salt and black pepper. Layer the ham, salami, mortadella dn provolone, leaving a 1/2-inch border. Spread the reserved bread crumb mixture evenly over th eprovolone. Foll up the steak, jelly-roll style, to enclose the filling, then tie the roll in several places to secure the filling. Set aside.

In a large, ovenproof pot, cook the bacon over medium heat until the fat has rendered, about 7 minutes. Add the smashed garlic and the onion and cook until softened, about 3 minutes. Using a slotted spoon, transfer the bacon and onions to a bowl. Add the reserved meat roll to the pot and cook, turning, until browned on all sides, about 10 minutes. Add the wine and cook until reduced by half, about 10 minutes. Stir in tomatoes, crused red pepper and reserved bacon-onion micture. Lower the heat, cover and simmer until cooked through, about 1 hour. Season to taste with salt and black bepper. Transfer the meat to a platter and let stand for about 15 minutes. To serve, thinkly slice the braciola diagonally. Top each serving with the sauce and sprinkle with parsley and pecorino-romano.