Beef Stroganoff

I vary this recipe to our liking. (This recipe comes from a Better Homes and Gardens Cookbook.) This is one of those comfort foods that I can only make on occasion, because I have a hard time not eating the entire dish. I love eating fresh-sliced garden tomatoes with this dish. Almost doesn't seem complete without them on the side. This dish is SO YUMMY and so easy to make.

Beef Stroganoff
4 servings

1 pound lean ground beef (or 12 ounces boneless beef sirloin steak) I use ground beef
8 ounces sour cream or Greek Yogurt
2 Tablespoons all-purpose flour
1/2 cup water
Dash of black pepper (I use Wildtree's Rancher Steak Rub)
2 teaspoons instant beef bouillon granules (I use Wildtree's beef bouillon soup base)
2 cups fresh sliced mushrooms
1/2 cup chopped onion (1 medium)
1 clove garlic, minced
2 Tablespoons butter (I use Wildtree's Natural Butter Flavored Grapeseed Oil)

You can also add a packet of Ranch dressing mix for extra flavor. I add a dash of Wildtree's dill dip blend, a dash of Wildtree's Absolutely onion blend, and a dash of Wildtree's California Style Garlic and Pepper Blend in place of ranch seasoning.
 
2 cups hot cooked noodles/macaroni/or rice to serve over

(I start cooking my noodles or rice before I start making the stroganoff so they are ready about the same time.)

Method: Brown ground beef (or sliced sirloin), mushrooms, onions and garlic in skillet with butter or grapeseed oil. Cook for 5 minutes or until meat is cooked through. Drain off fat if desired.

In small bowl, combine sour cream OR Greek Yogurt, flour, 1/2 cup water, beef bouillon granules and black pepper or Steak Rub. 

Add sour cream mixture to skillet with meat mixture and combine thoroughly. Cook until bubbly. 
Serve over hot cooked noodles/macaroni/or rice.  

Ground Beef Stroganoff served over hot cooked whole wheat macaroni

 

 
        

Skillet Supper

This recipes comes from our church cookbook. It was submitted by Winnie Wilfong. This was a big hit with the adults and the kids at the Harlow Homestead.

Skillet Supper

1 pound ground beef
4 medium potaotes
4 medium carrots
2 medium oninos
3/4 cup Pet milk (I used regular milk and added 1/2 cup Wildtree Kids Cheese to make a cheesy sauce)
1&1/2 teaspoons salt
1/8 teaspoon pepper (I used Wildtree Rancher Steak Rub in place of salt and pepper)
4 Tablespoons shortening (I used Wildtree Grapeseed oil)
1 Cup water

Method: Brown hamburger slowly in skillet with shortening or Grapeseed oil. Add chopped vegetables and water. Cover and cook slowly 20 minutes or until vegetables are tender. Stir occasionally. Add Pet milk (or cheese sauce ((Wildtree Kids Cheese mixed with milk)) and continue cooking about 3 minutes longer or until thickened.

Delish!

Our Favorite Meatloaf

Our Favorite Meatloaf

Regina’s Original Recipe

This past week, we hosted our fourth annual Sadie Rose Foundation memorial picnic and balloon release to remember our children gone too soon. While everyone is invited to bring a dish, I like to fix a good-sized contribution since we are the hosts. This year, I made an 8-pound meatloaf and roasted it with potatoes and carrots. Whether you make one batch or double or triple it, this is an excellent potluck contribution wherever you go. 

Meatloaf recipes are a dime a dozen online, but this original creation of mine is our family's favorite. 

I also made some yummy bars and iced coffee for the picnic that I will share in another post.

I forgot to take a photo once it was baked, but this was the meatloaf ready for the oven. I sprinkled the vegetables with Wildtree's California Garlic and Pepper Blend.

2 pounds quality ground beef

½ cup crushed Ritz crackers

1 large egg, beaten

2 Tablespoons Wildtree Absolutely Onion Blend (an all-natural alternative to Lipton’s Onion Soup Mix)

¼ cup soy sauce

A few splashes of your favorite hot sauce (I use Wildtree’s Smoky Chipotle Hot Sauce)

A good ½ cup of milk (more if it seems too dry)

1 teaspoon Wildtree Rancher Steak Rub OR salt and pepper to taste

Add veggies to your liking. (diced peppers, onions, etc)

For a meatloaf of this size, you will need a large mixing bowl

Method: Mix together and shape into loaf. Place in greased pan. Top with glaze recipe below and bake at 350 for 60-75 minutes.(Adjust cooking time for larger meatloaf.)

Glaze:

½ cup ketchup

1 teaspoon Worcestershire sauce

1 – 2 Tablespoons brown sugar

1 teaspoon prepared mustard

(Can add 1 Tablespoon of your favorite jelly: grape, peach, strawberry, blueberry and apple are all good.)

After glazing, I like to sprinkle some Wildtree’s Perfect Pizza Sauce Seasoning Blend over the glaze. Any Italian seasoning would work.

In the roaster, ready for glazing

Enjoying the meal

We write personal messages to our children that have died and release the balloons together

Inevitably, some balloons get stuck in a nearby tree, but still always an emotional and incredible moment as we remember our children together.

Ground Beef Casserole (Keema)

This is a simple and very tasty Pakistani dish that we tried for the first time tonight. You can serve it over hot cooked brown rice or whole wheat couscous. We served it over couscous. It definitely made our "make it again soon" list. I didn't have the frozen peas, but think that would have made it even better and I didn't have crushed tomatoes so I used my canned/diced ones. I did add a little fresh parsley from my garden.

Ingredients

    1.5 lbs lean ground sirloin

    1 cup chopped onions

    2 cups canned crushed tomatoes

    1 cup frozen peas

    1 cup diced potatoes

    1/2 teaspoon each cinnamon, tumeric, ginger

    1 tbsp curry powder

    salt and pepper to taste

   

Directions

Brown ground sirloin in pan with onions until browned.

Add tomatoes, peas, potatoes and spices along with salt and pepper to taste.

Bring to a simmer and cook for 25 minutes.

Add water if it becomes too thick. It should have the consistency of chili.

Serve over brown rice or whole wheat couscous.

(Who out there recognizes bowls like the green one I ate my dinner in?) ;) This is the same set we used in my home growing up.

    Servings Per Recipe: 6, Amount Per Serving, Calories: 199.2 Total Fat: 7.0 g Cholesterol: 54.1 mg

    Sodium: 129.9 mg Total Carbs: 12.0 g Dietary Fiber: 2.7 g Protein: 22.5 g