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Hearty homemade meals

Nothing screams comfort like a meal with meat and gravy. It’s a dish that has been serve since your childhood. Whether it’s beef and noodles or mushroom chicken and don’t forget your vegetables, you can’t beat a hearty meal. – Pat

 

Beef and Noodles

1-1/2 lbs. boneless beef sirloin steak, cut into 1/2-in. strips
2 teaspoons olive oil
1/2 cup chopped onion
1-1/2 teaspoon minced garlic
1 can (10.75-oz) condensed cream of mushroom soup, undiluted
1 cup water
1 cup half-and-half cream
1/3 cup brewed coffee
2 envelopes brown gravy mix
5 cups uncooked egg noodles
1 cup (8-oz) sour cream
1/2 teaspoon paprika
1/4 teaspoon pepper

In a large skillet, brown beef in oil on all sides: Remove and keep warm. In the same skillet, saute onion and garlic until tender. Return beef to the pan; stir in the soup, water, cream, coffee and gravy mix. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until meat is tender, stirring occasionally. Meanwhile, cook noodles according to package directions. Add the sour cream, paprika and pepper to skillet with beef; heat through. Drain noodles. Serve with beef.

 

Mushroom Chicken

6 boneless skinless chicken breast halves
1/4 teaspoon pepper
2 tablespoons vegetable oil
1 cup sliced fresh mushrooms
1/4 cup butter or margarine
4-1/2 teaspoons all-purpose flour
1 cup milk
3/4 cup grated parmesan cheese, divided
minced fresh parsley
mashed potatoes or hot cooked noodles

Sprinkle chicken with pepper. In a large skillet over medium heat, brown chicken in oil until juices run clear. Remove to a serving platter and keep warm. In same skillet, saute mushrooms in butter until tender. Sprinkle with flour; stir until coated. Gradually add millk. bring to a boil; cook and stir for 2 minutes or until thickened, remove from heat; stir in 1/2 cup parmesan cheese. Pour over chicken. Sprinkle with parsley and remianing cheese. Serve with potatoes or noodles. Yield: 6 servings.

 

Sprouts with Sour Cream

1 pound fresh brussels sprouts, halved
1/4 cup chopped onion
1 tablespoon butter or margarine
1-1/2 teaspoon all-purpose flour
1-1/2 teaspoon brown sugar
1/4 teaspoon salt
1/4 teaspoon ground mustard
1/4 cup milk
1/2 cup sour cream
minced fresh parsley

Add 1 inch of water and brussels sprouts to a saucepan; bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until tender. Meanwhile, in another saucepan, saute onion in butter until tender. Stir in flour, brown sugar, salt and mustard until blended. Gradually stir in milk. Bring to a boil; boil for 1 minute. Reduce heat. Stir in sour cream; heat throught. Drain the sprouts; place in a serving bowl. Top with sauce. Sprinkle with parsley. Yield: 6 servings.

 

FOOD FACTS

• A few drops of ammonia should be dropped into greasy pots before hot water is poured in. This will make them easier to clean.
• If you coat the bottom of pots used over an open fire with shaving cream before using, the black marks will come off easier.

I’ll see you next week in the kitchen.   E-mail Pat at patrogermills@embarqmail.com.

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