Monthly Archives: February 2017

Comfort food at its best.

Hamburger Stroganoff

This is an easy family favorite and makes great leftovers.

Ingredients

  • 1/4 cup (4 tablespoons) butter or margarine
  • 1/2 cup minced onion
  • 1 teaspoon (approx. 2 cloves) minced garlic
  • 1 pound lean ground beef
  • 1 pound mushrooms, sliced
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/4 teaspoon paprika
  • 1 can cream of mushroom or cream of chicken soup
  • 1 cup sour cream
  • chopped chives for garnish (optional)
  • wide egg noodles, cooked according to package directions

Directions

  1. In large skillet over medium-high heat, in hot butter or margarine, cook onion and garlic until golden, about 3 minutes. Stir in ground beef, mushrooms, flour, salt, pepper and paprika; cook, stirring often, until meat is browned.
  2. Stir in undiluted soup; heat to boiling. Reduce heat to low and simmer 10 minutes to blend flavors. Stir in sour cream and heat (do not boil); sprinkle with chives.
  3. Serve over egg noodles (if you run out of noodles, we’ve found that mashed potatoes, rice, and toast all make good substitutes for leftover stroganoff).

Bran Muffins

Bran Muffins

  • Servings: 12 muffins
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Ingredients

  • 2 cups wheat bran cereal (e.g., Nabisco 100% Bran or Kellog’s All Bran)
  • 1┬╝ cups milk
  • 1 cup all-purpose flour
  • 1/3 cup turbinado sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 cup butter
  • 1 egg, beaten
  • 1 optional ingredient (select from below)

Optional Ingredients

  • 1/2 cup raisins
  • 1/2 cup craisins
  • 1 cup shredded zucchini (my favorite)
  • 1 cup shredded carrot

Directions

  1. Preheat the oven to 350 degrees F and prepare a 12-muffin pan with cooking spray.
  2. In large bowl, combine bran and milk; let stand 5 minutes.
  3. In medium bowl, combine next four ingredients (flour, sugar, baking powder, baking soda); set aside.
  4. Slice the butter and microwave in a glass measuring cup for 40 seconds. Mix into the bran mixture along with the egg and optional ingredient. Stir in flour mixture just until blended.
  5. Spoon batter into muffin pan cups. Bake 20-25 minutes or until toothpick inserted into center comes out mostly clean.

COOK’S NOTES: The optional ingredients listed above are tried and true. Next up to try is 1/2 cup chopped walnuts (with zucchini?).