Jordon has been passionate about Beef Stroganoff since he worked at a homeless shelter and they made such a poor version, it could slipped under doors, plate and all. Here is a much heartier version, one that will keep you going all winter long.
- 2 tablespoons butter
- 1 package (8 oz) sliced baby portabella mushrooms
- 1 cup chopped onions
- 2 cloves garlic, finely chopped
- 1 lb lean (at least 80%) ground beef
- 1 1/2 cups beef flavored broth (from 32-oz carton)
- 1 tablespoon Worcestershire sauce
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 all-purpose flour
- 1 cup sour cream
- 6 cups cooked egg noodles
- Chopped Italian (flat-leaf) parsley, if desired
- In 10-inch nonstick skillet, melt butter over medium heat. Cook mushrooms, onions and garlic in butter 5 to 7 minutes, stirring occasionally, until tender. Remove from skillet to small bowl; set aside.
- Increase heat to medium-high. In same skillet, cook beef 5 to 7 minutes, stirring frequently, until no longer pink; drain. Stir in 1 cup of the beef broth, the Worcestershire sauce, salt and pepper; heat to boiling. Beat flour and remaining 1/2 cup beef broth with whisk until incorporated; stir into beef mixture. Add mushroom mixture; return to boiling, and stir constantly about 1 minute or until mixture thickens. Remove from heat; stir in sour cream.
- Serve with cooked egg noodles. Garnish with parsley.
With the boys getting older, life seems to be getting busier. I use this for when they guys need a hearty meal in a hurry. It’s a classic recipe that is fast and easy to make.
- 1 lb. (450 g) extra-lean ground beef
- 1 onion, chopped
- 1 pkg. (35 g) taco seasoning mix
- 1 cup water
- 1 large head romaine lettuce, coarsely chopped
- 2 tomatoes, chopped
- 1 cup shredded cheese
- 1/4 cup ranch dressing
- 2 cups tortilla chips, coarsely crushed
- Brown meat with onions in large skillet; drain.
- Add seasoning mix and water; mix well. Bring to boil; simmer on medium-low heat 3 min.
- Combine lettuce, tomatoes, cheese and dressing in large bowl. Add meat mixture and chips; mix lightly.
- 2 tbsp (30 mL) olive oil
- 1 onion, chopped
- 1 each red and green bell pepper, thinly sliced
- ½ habanero pepper, minced
- 4 cloves garlic, minced
- 1-1/4 lb (625 g) lean ground beef
- 1 tsp (5 mL) dried oregano (preferably Mexican)
- ½ tsp (2 mL) ground cumin
- 1 piece (2 inches/5 cm long) cinnamon stick
- ¼ cup (60 mL) dry sherry
- 1 can (28 ounces/796 mL) tomatoes, with juice
- ½ cup (125 mL) dark raisins
- 12 large pimiento-stuffed green olives, sliced
- Salt and freshly ground pepper
- 2 hard-boiled eggs, chopped
- Finely chopped fresh flat-leaf parsley
- In a large, heavy frying pan, heat oil over medium heat and cook onion, bell peppers, habanero pepper and garlic, stirring, for a minute. Cover, reduce heat to low, and cook until vegetables are very soft, about 10 minutes.
- Raise heat to medium-high, add beef, breaking it up with a fork, and cook until it is no longer pink, about five minutes. Add oregano, cumin and cinnamon stick and cook, stirring, for one minute. Add sherry and cook, stirring, until almost all the liquid has evaporated, about two minutes.
- Add tomatoes and juice and cook, stirring, until mixture comes to a boil. Reduce heat and simmer until mixture is slightly thickened, about 20 minutes. Stir in raisins, olives, and salt and pepper to taste. Cook until olives are heated through, about one minute.
- Transfer to a large, deep, heated serving platter. Sprinkle with eggs and parsley. Serve hot.
Makes: 6 servings
The habanero pepper can be replaced by one or two jalapeño peppers.