An oldie but a goodie...Beef Stroganoff

We have been a bit busy this week so I haven't posted in a while, this was a meal we had on Wednesday night.  My husband really enjoys comfort food and he always enjoys this beef stroganoff recipe. I don't know where this recipe originated from other than the fact that it's one that my mom always made growing up.  There is nothing fancy about this recipe at all, but it is quite tasty.

1 lb lean ground beef
1 can Campbell Soup Cream of Chicken Soup
2.5 tablespoons of sour cream
1 small onion, diced
1 garlic clove, minced
1 4 oz can of mushrooms pieces and stems, drained
4-5 oz fresh cremini mushrooms, sliced
fresh parsley for garnish

In a pan, brown ground beef, garlic and onion and drain grease.  Add can of mushrooms and sliced cremini mushrooms and cook for a few minutes. Salt and pepper the meat and mushrooms.  I also usually add about a teaspoon (maybe slightly more) of Montreal Steak Seasoning.  Add the can of Cream of mushroom soup and mix in well.  Then add the sour cream continue to stir and cook on a low heat.  Let simmer for about 10 minutes.  Sprinkle with fresh parsley as a garnish.

Serve over egg noodles.

This meal was rated 3.5 asparagus spears

3 B Chili ... Beans, Bison, and Beef

Yesterday was the first Bears home opener which means only one thing; chili was cooking on the stove. Chris's request for chili during football season has been a common theme for years. When we lived in the city we frequently had people over for chili, drinks and to watch football. The one thing that would drive Chris crazy was I would always switch up the way I made it. This was partially due to the fact that I never wrote the recipe down. So a couple of years ago I finally wrote down my "best batch of chili" recipe and much to my surprise, I was actually able to find it yesterday morning. But wouldn't you know, I decided not to follow it completely. So here is my new recipe. My theory on chili is that the flavor in meat is the key to the entire recipe.

Ingredients

Latern Pepper

1 1/4 cups Spanish Onion, diced
1 Latern pepper, seeded and diced
1lb ground bison
1lb grass fed ground beef
1 tablespoon ground cumin
1 tablespoon Montreal Steak Seasoning
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1/2 tablespoon paprika
2 tablespoons ground ancho chile
1/2 tablespoon ground guajillo chile
4 oz diced green chiles
14oz can of each of the following, light red kidney beans, dark red kidney beans, cannellini beans

Mexican Tomato Sauce

7 3/4 oz El Pato Salsa Chile Fresco (Mexican Tomato sauce)
8 oz Tomato sauce
28 oz Dei Fratelli Seasoned Diced Tomato
28 oz Dei Fratelli Whole Tomato packed in puree
2 teaspoons sugar in the raw
1 tablespoon honey
3 chopped garlic cloves
1 tablespoon canola oil
Kosher salt
Cracked ground pepper

1. In a Dutch oven heat 1 tablespoon of canola oil, add onion, garlic, latern pepper, can of green chiles and ground bison and ground beef. Begin browning beef. Make sure to break up the beef so the spices get evenly distributed. Add ground cumin, paprika, onion powder, garlic powder and Montreal steak seasoning. Mix well, continue browning beef and drain grease. Salt and Pepper.

2. Drain and rinse all three cans of beans. Add beans to Dutch oven. Add both cans of tomato sauce and the can of diced tomatoes. When adding the whole tomatoes hand squeeze the tomatoes as you are adding, pour in puree. Add ground ancho chile and ground chile. Stir well.

3. Continue cooking and stir occasionally. Add 2 teaspoons of sugar in the raw. Reduce temperature to low and place top on Dutch oven. Continue to simmer and add 1 tablespoon of honey. Cook on low for at least 2 hours.

You can also cook this in a crock pot.  To do so, follow step 1 then transfer the meat to the crock pot and add the remaining ingredients into the crock pot and cook on low for at least 4 hours.  The longer the chili cooks on the low the more the flavors have a chance to combine.
Garnish with grated cheddar cheese and chopped green onion.

This meal was rated 4 asparagus spears

- Posted using BlogPress from my iPad

Beef Enchiladas

I didn't have a lot of time to spare for cooking tonight so I made something that was pretty quick to prepare.

Menu
Beef Enchiladas
Avocado, Black Bean, Tomato Salad
Spanish Rice

Avocado, Black Bean, Tomato Salad
2 tomatoes, diced and seeded
1/2 cup of diced red onion
1/2 cup of black beans (I used some canned beans that were drained and rinsed)
1/2 Avocado, diced
juice of 1 lime
Salt
Mix ingredients together in a bowl

Beef Enchilada

• Brown 1 lb of Lean Grass Fed Ground Beef with 1/2 cup diced sweet onion
• Drain grease and add the meat and onion back to the pan
• Add 1 Chipotle pepper (diced) and 1/2 tablespoon of Adobo Sauce. I used San Marcos Chipotle Peppers.
• Add about 1/2 the package of enchilada sauce, I used Red Chile Enchilada Sauce by Frontera
• Turn heat to low and let simmer

Meanwhile grate your cheese, I used V & B Supremo Queso Enchilado. Preheat the oven to 400 degrees.  I cook the enchiladas in a 9 x 13 oven safe pan (I suggest spraying the pan or coating it with a little olive oil so the enchiladas don't stick)

When making the enchiladas, take the tortilla and add a small amount of the enchilada sauce. Spread the sauce all over the tortilla, I used El Milagro Flour Tortillas.  Add cheese and meat. Roll up the tortilla. Use a little more of the enchilada sauce as a glue to keep the tortilla closed. Add a little more sauce to the top of the enchilada and sprinkle with cheese.


Ready to go into the oven

Place in the oven on 400 degrees for approximately 20 minutes. Top with some shredded lettuce and the Avocado, Black Bean, Tomato Salad. A little sour cream is always good too!

As far as the rice goes, I went with old reliable... Goya Spanish rice. It's delicious every time and easy to make.

This meal was rated 4 asparagus spears