Sunday, October 12, 2008

Simple Stroghanoff

This is my favorite way to make stroghanoff. I had previously always made this recipe with steak, but in these times of economic uncertainty I decided to try it using ground meat this week, and it turned out great. I even cut down the amount of meat and only used about 1/3 of a pound, and it still fed all seven of us and we didn't feel we were missing out on meat. The best thing about this recipe is that it only takes about 20 minutes to make. On to the recipe...
1 lb of egg noodles (of course you can use any kind of pasta you want, and I won't tell!)
a little butter or margarine
about 12 oz of steak, sliced into thin strips (or substitute anywhere from 1/3 lb to 3/4 lb of ground meat)
2 cups of water
1 package of onion soup mix
1 1/2 cups of sour cream
4 Tablespoons of flour
1 can cream of mushroom soup

Start out by cooking the pasta according to package directions in lightly salted water. (I do this on one burner while cooking the rest of the recipe on another.) When they are done, drain them and toss a tablespoon of butter or margarine in with the noodles, stirring to coat them so they won't stick.
In a large pan cook the meat until it is browned and done to your liking. If you are using steak I recommend cooking it until it is almost cooked through the center of each piece. (It will continue cooking in the gravy as well, so if you cook it really thouroughly it may end up tough). Add two cups of water directly to the meat, then add the onion soup mix and stir well. In a small bowl mix the sour cream and the flour and stir until well combined. Add this to the meat mixture and stir until it begins to thicken. Open the can of mushroom soup and add directly to the pan, stirring well. If you want to you can thin the gravy with a little milk or water, but we like it pretty thick here.
Serve the gravy over the noodles and enjoy!

Wednesday, October 8, 2008

Simple Roasted Chicken

I tried this recipe for roasted chicken tonight and it was SO good. Nothing was left.

♦One whole chicken
♦One lemon
♦Assorted fresh herbs. (I used sage, thyme, and tarragon, but whatever you like...)
♦salt and pepper
♦butter or olive oil
♦garlic clove

Preheat oven to 450.
Take out the neck piece from the chicken and rinse chicken thoroughly. If someone comes up with a good something something for the neck piece, let me know but so far it goes in the garbage.

Pat outside of chicken dry with paper towel. This is important because the outside won't get crispy if it's wet.

Coat chicken with butter or olive oil.
Salt and pepper.
Stuff fresh herbs into cavity.
Stab lemon repeatedly with knife to allow juice to steam out.
Insert entire stabbed lemon into cavity.
Tie legs (I didn't and it turned out fine)

Put in roasting dish. I used my pyrex cake/baking dish.

Bake uncovered at 450 degrees for 20 min. to brown top.
Turn down to 350 degrees and bake 15 minutes per lb.