Nana’s Beef Stroganoff

I have a recipe to share, this is another one of our staples when this Momma doesn’t feel like trying a new recipe. It’s the version of Beef Stroganoff I grew up eating, and we L-O-V-E it!
It’s perfect for those on the go days. Just put your meat in the crock pot in the morning and it’s ready for you to finish out the dish when you get home.

Nana’s Beef Stroganoff

(click title for easy printable)
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Ingredients

  • 1 pound Cubed Stew Meat
  • 1 cup Beef Broth
  • ½ cups Diced Onion
  • 16 ounces, weight mushrooms of your choice (I like baby bella)
  • 6 Tablespoons Butter, Divided Use
  • 4 Tablespoons Flour
  • 1 teaspoon Salt And 1/2 tsp. Pepper
  • 14 ounces, fluid Can Of Beef Broth
  • Reserved Broth From Crock Pot
  • ¾ cups Sour Cream
  • 10 ounces, weight Extra Wide Egg Noodles, Cooked, Drained And Rinse

Meat for Beef Stroganoff:
Place 1 lb. stew meat and 1 cup beef broth in slow cooker. Cook on low for 6-8 hours.

When meat is done, drain reserving juices, and continue below:

Boil noodles in a large stockpot then rinse and drain. Sautee onion and fresh mushrooms in 2 T. Butter. Scrape into meat crockpot for later.

In the now empty stock pot, melt 4 T. butter on medium high heat, and add flour and seasonings, allowing it to get thick and bubbly. Stir in the broth and crock pot juice slowly to thicken, whisking constantly.

Let it simmer for a good 15 minutes or so as you stir. This should thicken up like a brown gravy. (If it is doesn’t just add a dash of corn starch in cold water to help thicken faster)

Once liquid has thickened into a nice sauce, add cooked beef, onions,& mushrooms. Simmer 15-20 minutes.

Stir meat mushroom onion mixture and sour cream together, add noodles and stir well. Heat until just warm.

Enjoy! Tastes GREAT with whole steamed green beans and whole wheat rolls! Easily doubled for a crowd.

Oven Chili Dogs

  As you know, I started playing The Grocery Game this summer after 9 years of once a month Go Big & Go Home grocery shopping.  We switched gears in an attempt to cut our food budget back, and it’s working! Last week I saved $100!!!!!  BUT, there is a catch to this Grocery Game madness…….

 I’ve had to learn to menu plan just OPPOSITE of what I used to!

  In the olden days, I’d go through all my recipes and pick out whatever my heart desired that month, and then we’d go get the groceries. 

  Now, with the Grocery Game, I buy whatever is on sale and I have coupons for, THEN I make my menu based on what’s waiting for me in my pantry.

  Last month, Hormel Chili Masters went on sale and I had a coupon, so I picked up 2 cans, nervous that it might be gross.  Now, we don’t usually eat canned chili, it’s so easy to make your own, but I figured I would find SOMETHING to make with them, and I did! 

THESE! 

 {warning: ugly food photo alert!}

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  Now I wish I had gotten MORE Chili Masters while it was cheap, because we will be making this again!  No worries, they will come back through the sale cycle again, and I will be ready next time! 🙂

Oven Chili Dogs

{click title to print}

Adapted from In the Wabe

I am putting 2 photos because Dale and I couldn’t agree on which one was LESS ugly.  I’m telling you, people……Some food is just UGLY.  Yummy, but ugly.

So I give you:  2 Ugly photos for the price of 1.

Yipee-skipee.

Please, try to contain your excitement.

#1

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#2

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  Trust me, no matter how ugly it appears, this was actually a really yummy supper!!! It was the perfect way to use the Hot dogs and Chili I had just got on sale at Dillons, and it came together SO quickly!  A WIN-WIN all the way! 

(Click on the title above to be taken to Tasty Kitchen for an easy printable version.)

Ingredients

  • 8 whole Hot Dogs
  • 8 whole Wheat Hot Dog Buns
  • 2 15 oz. cans Hormel Chili Masters  {Or leftover homemade Chili is awesome here}
  • ½ whole Onion, finely chopped
  • 2 cups Cheddar Cheese
  • Mayo, Mustard And Sweet Relish

Spread mayo on the inside of each hot dog bun. Add sweet relish and a stripe of yellow mustard. Fill with hot dogs and tightly squeeze them all in a 9×13 pan, I did 6 down one side and 2 along the edge.
Top hot dogs with chili, cheese and diced onion. Cover and bake at 350* for 45 minutes.
Enjoy!  They are SOOOO good!

 Welp, I did it.  I blogged Macaroni and hot dogs all in the same week.

 {hanging head in shame}

  I am pretty Anti- “Kid food” (read that: mac n chz, hot dogs, pb&j, spaghetti-o’s, freezer pizza, chicken nuggets & fish sticks) because when I used to babysit, it seemed that was all I ate, due to the limited palate of 2 and 3 year olds.  My goal has been to avoid canned meats and boxed foods as much as possible, as well as exposing my kids to all SORTS of different tastes, so they can’t be picky eaters. 

Guess this week is proof, that you gotta do what you gotta do!  And every once in a while, “kid food” tastes good. 

PB & J anyone?  🙂

~T

UPDATED PHOTO as of 9/30/2012

Still not gorgeous, but better! 🙂

Ugly Food Photos

My name is Tonya Ferguson.

And I take ugly food photos.

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I can’t blame anyone but myself.

The food is beautiful and tasty looking in real life.

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Dale got me an amazing camera for my 29th birthday/Christmas/Anniversary/Mother’s Day present.

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SIGH.  It must be me.

And the timing.

  I mean, who can take an appetizing picture of supper when you have AT LEAST 3 of the 4 little Ferguson’s caterwauling for their meal. 

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      Plus, I live in Kansas.  Its dark by the time I want to take a pic, and everyone knows the best place to photograph food is near a window.  Doesn’t do much good if the window is pitch black! Sooo, I have to use my kitchen lights, and everything turns orange, even when I change the settings on my camera.

  <BIG SIGH>

 Sorry about the ugly food photos. 

Trust me and try the recipes I post anyways? I’ve got some yummy ones coming up!

Beef stroganoffTexas sheet cake

Thanks. I knew you’d understand….

~T