beef stroganoff

One of my husband's favorite meals is Beef Stroganoff. The recipe comes from my mother-in-law and it's a little long and looks complicated, but it's actually not too difficult. You'll probably want to read through the recipe once or twice before attempting though because timing is key for this recipe.

Beef Stroganoff
cook time: 70 minutes
servings: ~4

1½ pound round steak
3 tablespoons flour
½ teaspoon paprika
4 tablespoons butter/margarine/oil
½ cup chopped onion (optional)
10.5 oz beef bouillon (about 1½ cubes prepared as directed)
2 teaspoons dry mustard
2 teaspoons Worcestershire
¼ teaspoon marjoram
½ pint (8 oz) sour cream (full-fat sour cream is better for this recipe!)

1. Preheat oven to 400 degrees.

2. Trim fat from steak, cut into julienne strips, dredge in flour and paprika. Heat oil in saute pan and brown meat. Move browned meat to dutch oven or ~1 qt. covered casserole dish. Set aside.

3. Saute onion, place over meat. Add bouillon, mustard, marjoram, and Worcestershire in pan. Simmer for a couple of minutes. Pour over meat (reserve 3 tablespoons for rice).

4. Cover and bake for 55 minutes.

5. Add sour cream with 5 minutes remaining.


1½ cups uncooked rice
3 cups boiling water
3 tablespoons bouillon

6. Boil water, meanwhile putting the uncooked rice in a separate dutch oven or ~2.5 qt. covered casserole dish. It's good to add a little oil and stir it into the uncooked rice (enough oil to coat the rice - about 3 tablespoons) or else it will stick to the dish when it's done baking.

7. Add bouillon and boiling water to rice. Cover and bake for 30 minutes. Stir and bake 10 minutes more.


Timeline:
- Meat in at 55 minutes
- Rice in at 40 minutes
- Stir rice at 10 minutes
- Stir meat and add sour cream at 5 minutes

Enjoy!

swiss steak

Last night for dinner we decided to try something new. My husband found a recipe in our Better Homes & Garden cookbook and wanted to try it out. It was delicious! It's definitely being added to our list of favorite meals. It can be cooked stovetop or in the oven - Tim cooked it in the oven so that is the recipe I'm including. And to top it off - it's low fat!

Swiss Steak
Prep: 25 minutes
Cook: 1 hour, 15 minutes
Makes: 4 servings

1 pound boneless beef round steak
2 tablespoons all-purpose flour
¼ teaspoon salt
¼ teaspoon black pepper
1 tablespoon cooking oil
1 14.5-ounce can diced tomatoes with basil, garlic, and oregano; undrained
1 small onion, sliced and separated into rings
½ cup sliced celery (1 stalk)
½ cup sliced carrot (1 medium)

Preheat oven to 350 degrees.

1. Trim fat from meat. Cut meat into four serving-size pieces. Combine flour, salt, and pepper. With the notched side of a meat mallet, pound flour mixture into meat.

2. In a large skillet, brown meat on both sides in hot oil. Drain off fat. Transfer meat to a 2-quart square baking dish.

3. In the same skillet, combine undrained tomatoes, onion, celery, and carrot. Bring to a boil, scraping up any browned bits. Pour over meat.

4. Cover and bake for about 1 hour or until meat is tender. Serve with mashed potatoes.