Category Archives: Meats

The Czar’s Beef Stroganoff

The Czar’s Beef Stroganoff

1-2 lb. round or sirloin steak (cut in cubes or strips)
2 Tbsp. olive oil
2 Tbsp. butter
1/2 cup diced onions
1-2 garlic cloves
1/2 lb. fresh mushrooms
1 can cream of chicken soup
1 can cream of mushroom soup
1 Tbsp. soy sauce
1 Tbsp. Worcestershire sauce
1 cup sour cream
8 oz. wide egg noodles

Melt oil and butter in pan. Add beef to pan. When beef is browned, remove it from the pan.
Add onions, garlic, mushrooms and sauté until onions are glazed and clear.
Add soups, soy sauce, Worcestershire sauce while stirring to combine.
Add sour cream and stir. Add browned beef. Baked covered in 275 degree oven 2-3 hrs. or cook in crock pot on low.
Serve over wide cooked egg noodles.

Stuffed Potatoes

Stuffed Potatoes

8 large baking potatoes
1/2 lb. turkey, cubed
1/2 lb. ham, cubed
1/2 lb. Cheddar cheese, cubed
1/2 lb. Provolone cheese, cubed
1/2 cup melted margarine
2 green peppers, chopped and sauteed
1 medium onion, chopped and sauteed

Bake potatoes. When cool, scoop out pulp, leaving 1/3 inch around shell.
Combine turkey, ham, cheeses, peppers and onion. Mix with potato pulp and margarine and put back into shell. Bake at 375 degrees until cheese melts.
Top with sour cream and sprinkle with bacon.

North Pole Soup

North Pole Soup
10 cups water
6 chicken bouillon cubes
1 medium onion, chopped
2 carrots, sliced
2 cloves garlic, crushed
1 teaspoon basil
6 oz. ham, diced
1 cup tomatoes, crushed
1 cup pinto beans
5 oz. rotelli or shell pasta

Dissolve bouillon cubes in water. Add onion, basil, tomatoes and garlic.
Simmer until onions are tender. Add carrots. Cook till almost done. Add
pinto beans, ham and pasta. Simmer until pasta is done.

Mexican Grilled Chicken

Mexican Grilled Chicken

1 package chili seasoning mix or taco seasoning mix
1 (15 ounce) can tomato sauce
2 tablespoons vegetable oil
1 teaspoon garlic salt
2 tablespoons lemon juice
1/2 cup water
3 pounds chicken pieces

Combine all ingredients except chicken, mixing well. Add chicken pieces; cover and marinate in refrigerator 2 or 3 hours, turning occasionally.

Grill chicken over medium coals, turning and basting with marinating sauce frequently. Cook 45 minutes or until done. While chicken is cooking, heat remaining marinating sauce in heatproof pan on back of grill. Serve hot sauce with grilled chicken.

Italian Sausage Soup

Italian Sausage Soup

2 large onions, chopped
2 cloves garlic, minced
5 cups beef broth
1 pound Italian sausage
1 1/2 cups dry red wine
28 ounces Italian-style tomatoes, broken up
1 tablespoon basil
1 tablespoon sugar
1 medium green pepper, seeded and chopped
2 medium zucchini, sliced 1/4-inch thick
2 cups dry bow tie pasta, 1 1/2-inch size
1/2 cup chopped parsley
salt and pepper

In a 5-6 quart pan, combine onions, garlic and 1 cup broth. Boil on high heat, stirring occasionally, until liquid evaporates and vegetables start to brown, 10-14 minutes.

To deglaze, stir in 3 Tbsp. water to release browned bits. Cook, uncovered until liquid evaporates and mixture begins to brown again, about 1 minute. Repeat deglazing step 3 more times until mixture is richly browned.

Add sausage and 1/2 cup more water. Stir gently until liquid evaporates and meat begins to brown, 8-10 minutes.

Add remaining 4 cup broth. Stir to loosen browned bits then add wine, tomatoes and their liquid, basil, sugar, green pepper, zucchini and pasta. Cover and bring to boil over high heat. Simmer until pasta is just tender to bite, about 15 minutes.

Serve hot, with parsley, salt and pepper. If made ahead, let cool, then cover and chill up until the next day. Reheat to simmering.

Servings: 6