Tuesday, May 13, 2008

Beef Noodle Stroganoff

1 1/2 Lb Ground Beef
1 Onion, chopped
2 Cloves of Garlic, minced
2 1/2 cups of Beef Broth
1 TB Lemon Juice
1 tsp black pepper
6 ounces Broad Noodles
3/4 cup Sour Cream
2 TB parsley
1/2 tsp paprika

Brown beef, onion and garlic in a pan, drain fat. Add beef broth, lemon juice and pepper. Stir in uncooked noodles. Cover and simmer 20 minutes or until noodles are tender. Add Sour cream. Heat through, but do not boil. Sprinkle on parsley and serve.

Serves 6-8

Shepard's Pie

2 Onions, Minced
1 Clove of Garlic
2 TB Butter or Margarine
1 LB Ground Beef Or Ground Turkey
1 tsp beef bullion granules
1/2 cup hot water
1 TB Ketchup
1/2 - 1 tsp Worcestershire sauce
1/2 tsp mustard (yellow or spicy brown)
1/4 cup warm milk
3 TB butter or margarine
1 can of corn, green beans, and/or carrots-total one can even if all three is used
1/4 cup red wine (to be added last before assembly, optional )
4 cups Mashed Potatoes (8 average size)
Salt and Pepper to taste

Saute onions and garlic in butter until tender. Add beef and saute until brown, drain. Stir in beef granules, water, ketchup, Worcestershire sauce and mustard. Add red wine(optional) Pour into lightly buttered 9-inch baking dish. Mash potatoes, adding butter, warm milk and salt and pepper beating until fluffy. Spread potatoes over mixture all the way to the edges. Run fork over the top for a rippled effect. Bake at 425 degrees for 30 minutes or until potatoes are golden brown. Cut into squares.

Serves 6

Monday, December 10, 2007

Great for the indoor gardener!

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