Meatball Stroganoff

Ingredients:Meatball Stroganoff
16 oz dry egg noodles
8 oz sliced mushrooms
• 2 TB spoons oil, divided
• 1 onion, diced
• 1/2 teaspoon paprika
• 1 TB spoon butter
• 1/4 cup dry white wine
• 2 TB spoons all-purpose flour
• 2 cups chicken broth
• 1 TB spoon lemon juice
• 1/4 cup sour cream
• 1 TB spoon chopped fresh dill
• 1 recipe Make-Ahead Meatballs, thawed
• salt, pepper

Directions:
• Boil a large pot of salted water for the egg noodles.
• Saute mushrooms in 1 TB spoon oil in a nonstick skillet over medium-high heat until browned, about 5 minutes.
• Transfer to a plate.
• Saute onion, paprika in remaining oil in same skillet until onion is soft, about 5 minutes.
• Prepare noodles according to package directions; drain, toss with butter; set aside.
• Deglaze skillet with wine.
• Simmer until liquid is nearly evaporated.
• Sprinkle flour over onions and stir.
• Whisk in broth.
• Add lemon juice, simmer until thick, 8-10 minutes.
• Stir in cooked mushrooms, sour cream, dill, and meatballs.
• Cook until meatballs are heated through.
• Season with salt and pepper.

Beef Stroganoff

Ingredients:Beef Stroganoff
• 2 lb prime rib roast
1 teaspoon Dijon mustard

Directions:
• Remove any fat and gristle from the meat and cut into strips 1/2 inch thick by 2 inches long.
• Season with  salt and pepper.
• In a large skillet over medium heat, melt the butter and brown the beef strips quickly, then push the beef strips off to one side.
• Add the onions and cook slowly for 3 to 5 minutes, then push to the side with the beef strips.
• Stir the flour into the juices on the empty side of the pan.
• Pour in beef broth and water and bring to a boil, stirring constantly.
• Lower the heat and stir in mustard and mushrooms.
• Cover and simmer for 1 hour or until the meat is tender.
• Five minutes before serving, stir in the sour cream, and white wine.
• Heat briefly then salt and pepper to taste.

Beef Stroganoff Hamburger Dinner

What you need:Beef Stroganoff Hamburger Dinner
1 lb lean ground beef
• 1/2 teaspoon salt
• 1 teaspoon creole seasoning, recipe follows
• 1 tablespoon oil
• 1/4 cup chopped yellow onions
8 oz sliced white mushrooms
• 3 cloves garlic, crashed
• 1/4 lb small elbow macaroni or wide egg noodles, cooked
• 1/2 cup beef broth
• 2 cups sour cream
• grated white cheddar, optional

 What you do:
• Season the beef with the salt and creole spice.
• In a large cast iron skillet, heat the oil over medium heat.
• Add the seasoned beef and cook, stirring for about 5 minutes.
• Drain off any excess oil in the skillet.
• Add the onions and cook, stirring, until soft, 3 to 4 minutes.
• Add the mushrooms and cook for 4 minutes.
• Add garlic and cook for about 2 minutes.
• Add the macaroni (or egg noodles), beef broth and sour cream.
• Cook, stirring, until the mixture thickens slightly, 5 to 6 minutes.
• Remove the pan from the heat and spoon the mixture onto the plates.
• Sprinkle each portion with the cheese, if desired and serve immediately.

Creole Seasoning
• 2 tablespoons paprika
• 1 tablespoon salt
• 1 tablespoon garlic powder
• 1/2 tablespoon black pepper
• 1/2 tablespoon onion powder
• 1 teaspoon Cajun pepper
• 1/2 tablespoon dried oregano