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

 

 
        

Lentil and Brown Rice Casserole

Quick to assemble, cheap ingredients and so easy to make! It does require a good bit of baking time so prepare for that in advance. We are not vegetarians, but we absolutely love this casserole. I took it to a family Christmas meal where it received rave reviews. I got the original recipe here. 

This time, I used red lentils because that's all I had on hand. I recommend using brown because they seem to hold up better for the casserole and seemed to absorb the liquid a little better. I also used white cheddar and I generally use yellow cheddar, but it was equally delish!

Casserole served with green peas. The casserole was a little juicy with the red lentils

 
One reviewer on the recipe where I found it said she combines the dry ingredients and puts it in baggies and gives it out as gifts to all her vegetarian friends. I loved that idea. All they have to do then is add water, bake and add the cheese.

Enjoy. 

Lentil and Brown Rice Casserole

3 Cups vegetable or chicken broth (I use Wildtree's vegetable bullion base)
3/4 cup lentils
1/2 cup brown rice
3/4 cup chopped onion (I use 1/4 cup Wildtree's Absolutely Onion Blend)
1 teaspoon Italian seasoning (I use Wildtree's Perfect Pizza Sauce Blend)
1/4 teaspoon garlic powder (I use Wildtree's California Style Garlic and Pepper Blend and instead of incorporating it into the casserole I sprinkle it on top after I have added the cheese.)
1 Cup grated cheese (cheddar or a blend is preferable)

 Method: Preheat oven to 300 degrees. Mix all ingredients together in a baking dish except the cheese. (An 11X7 pan work great.) 

Baked and ready for cheese and 20 more minutes in the oven

Topped with white cheddar and ready for a few more minutes in the oven

Cover with foil and bake for one (1) hour and ten (10) minutes. Remove foil. Top casserole with cheese and sprinkle with Wildtree California Style Garlic and Pepper Blend if using.

Return to oven and bake another 20 minutes.   
 


Served sautéed onions, mushrooms, minced garlic, chopped kale and halved cherry tomatoes with this dish this evening. Oh so yum!!!