Tag: onion

Stroganoff without Sour Cream

Beef stroganoff is one of my favorite dishes. It’s creamy, savory, and makes a meal that will keep you feeling full for hours. I like making stroganoff, but I almost never have sour cream in the house. If we do have sour cream, it’s a small container and is eaten within a few days, usually with baked potatoes.
For this recipe, like other recent recipes, I used sliced venison. I should have made my pieces a bit smaller, because they were definitely larger than bite sized. But, you can also use leftover steak to make this meal and it works really well!

  1. Cube your meat (1/2 lb.) into bite sized pieces/strips and start heating a pot of water for your egg noodles.
  2. Add 1 Tbsp of oil to a dutch oven, place over medium heat, then add and cook your beef/venison.
  3. Chop one small onion (approx. 1/2 cup). Slice 3 large mushrooms/open 1 small can of sliced mushrooms and strain. Add onions and mushrooms to meat.
  4. Cook until onions are translucent and mushrooms are cooked. At this point, start to make beef broth and add half a bag of egg noodles (8 oz) to boiling water.
  5. Add 2 tbsp of Worcestershire sauce and heat. Add 4 cups of beef broth, then bring to a simmer
  6. Strain your noodles, then add them to your broth.
  7. Add 1 cup of milk to your broth, and begin adding flour until it begins to thicken (5-7 Tbsp).
  8. Slowly heat and bring to a boil for 5 minutes. Add more Worcestershire sauce to taste (3-4 Tbsp).
  9. Remove from heat and serve. Makes 3 adult servings.
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Minute Steaks with Peppers and Onions

Hello again. Last night, I made minute steaks with peppers and onions. I used left over peppers and onions from the sausages that I made on Sunday, but you can of course, cut new or open a new bag of frozen.

For this recipe I used venison, but if you have beef or chicken minute steaks you can use them. You can also add some different flavors to the mix by adding some Worcestershire sauce, ginger, or pepper rub to your steaks.

My minute steaks were made by cutting steaks to be about 1/5 inch thick on my in-law’s slicer, but you can also cut them thinner/thicker as you desire.

  • Heat your frying pan over medium heat and add some oil. Once it is hot cook your minute steaks (about 2 cups, or 12 slices) until cooked, only about a minute each side.
  • Remove your steaks and add your chopped peppers (2 cups) and onion (1 cup). Add more oil if it’s dry.
  • Once veggies are cooked, add the steaks and juices, stir. Heat for only a minute, remove from heat and add to buns/bread, or serve over rice.
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Sausage, Peppers and Onions

There are a lot of opinions when it comes to Sausage & Peppers sandwiches. The main controversy is if they should have marinara sauce or not. I have had both and though I don’t have a strong opinion and I will eat the sandwich either way, I like to make my sandwiches without marinara sauce. My main reasoning is that less ingredients is better. If I use a jar of marinara sauce, that means I will have one less meal of spaghetti or if I make meatballs, I may be lacking in sauce (because we all know meatballs taste so much better in sauce). I’m not going to write out a huge recipe on this since I don’t season it other than adding oil. I also just use mild Italian sausage, though if you like hot, that’s also popular. The only thing that’s kind of weird is that I like to cut my sausage in half lengthwise. I also try to remove the casing at this point because it can cook up kind of chewy. I cook the flat side down for a few minutes until it’s mostly cooked through, then I’ll flip them and place them along the outer edge of my pan to cook the whole curved surface. Once they are cooked, I’ll add either my fresh cut peppers & onions and a bit more oil, or just add a frozen bag of peppers & onions. Then, I serve each half on hotdog buns. I usually plan 2 sandwiches per person, and serve other dishes on the side like a veggie and a pasta.

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Thanksgiving: Leftovers – Turkey Shepherds Pie

Shepherd’s Pie is a great way to use up any mashed potatoes or any other Thanksgiving leftovers you have left. I used 1 can of sweet peas and 1 can of sliced carrots, and I added what little corn I had left from Thanksgiving. I used up my leftover veggies, my thanksgiving mashed potatoes, and the remaining turkey that hadn’t been frozen yet. I also used a mixture of light and dark meat. As always, my recipe is very forgiving and versatile, and making it your own is encouraged!

  • Chop a medium onion (1 cup) and cook in butter/oil (5 Tbsp) until translucent.
  • Once that is cooked, you can add any uncooked veggies you desire (corn, peas, carrots), cook until soft, then add any other veggies you have left or desire.
  • Dice up any turkey you have left maxing at about 3 cups for a hearty meal, then add to the veggies. Add 1 Tbsp of ground thyme and dried sage (or any other variety of the 2 herbs).
  • Add 4 cups of turkey or chicken stock cook until hot, then slowly add flour while stirring to reduce clumping. Add flour until the mixture begins to form thick coating on your spoon (about 5 Tbsp).
  • Transfer mixture to a casserole dish and top with mashed potatoes and optional grated cheese.
  • Bake at 400 F for 15 minutes or until hot and bubbling. Wait for it to cool about 35 minutes to serve.

To see the other recipes I cooked this year, head back to my Thanksgiving: Overview post!

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Thanksgiving: Leftovers – Turkey Noodle Soup

  • 2 cups of Turkey Cubed
  • 8 cups of Turkey Stock (You can also use Chicken Broth)
  • Medium Onion (1 Cup)
  • Sage
  • Thyme
  • 4 cups of Water
  • 1 Chicken bouillon cube
  • About 6 oz of Egg Noodles
  • Salt
  1. Start by Sauteing onion in a little bit of oil/butter in a Dutch Oven until translucent.
  2. Add Turkey Stock and add cooked turkey. Bring to a simmer.
  3. Add desired amount of herbs (I added 2 tsps of ground thyme and dried sage, but you can also add sprigs of herbs tied together, or add none if you already seasoned your stock).
  4. Add about a half a bag of egg noodles, water, and a dissolved Chicken bouillon cube. Heat to a boil and cook covered till noodles are to your liking or about 25 minutes. Before serving, taste your broth and add more herbs and/or salt to taste (I added about 3 Tbsp of salt)

To see the other recipes I cooked this year, head back to my Thanksgiving: Overview post!

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