Beef Stroganoff

Beef Stroganoff

1 1/2 lbs round steak or sirloin tip steak

1/4 cup flour

1 tsp salt 

1/2 tsp pepper

8 oz sliced mushrooms

1/2 cup chopped onions

1 1/2 cups beef broth or bullion

1 Tbsp Worcestershire sauce

garlic salt to taste

1 lb bag of egg noodles.

1 cup sour cream

1 can mushroom soup

Cut steak into bite sized strips. Mix flour salt and pepper in a plastic bag and add meat to bag.  Shake the bag until all pieces are evenly coated with flour.  Add a small amount of oil to a skillet and brown the meat.  Drain excess grease.  Add beef broth, onion, mushrooms, Worcestershire sauce and garlic salt. Bring to a boil and simmer or low heat for 1 1/4 hours adding water as necessary.  Fifteen minutes prior to the meat being done prepare the egg noodles according to package instructions. When meat has finished simmering add mushroom soup and sour cream and mix thoroughly.  Serve over cooked noodles.

Tuna Taragon Salad (ala Souplantation)

Tuna Taragon Salad (ala Souplantation)

Makes 12 Cups

1 Tablespoon Salt

5 Cups Small Shell pasta

1 1/4  Cups Penne pasta

1 Cup (3 inch pieces) Spinach Fettuccini

2 Tablespoons Canola Oils

Dressing

2 (6 ounce) Cans Tuna

2 Cups Sweet Pickle Juice

1 3/4 Cups Mayonnaise

1 Cup Diced Celery

1/2 Cup Sour Cream

1 1/2 Tablespoons Dried Tarragon Leaves

1 Teaspoon Salt

1/2 Teaspoon White Pepper

In a large pot, bring 3 quarts of water and 1 tablespoon of salt to a full boil. Add pastas and cook for about 10 minutes until al dente.  Immediately strain pasta and cool by running cold water over pasta in strainer.  Drain pasta completely and and place in a bowl. Coat pasta with canola oil to prevent sticking

Place tuna in a large bowl and break down into small pieces. Add the remaining dressing ingredients and thoroughly whisk to combine. 

Combine the dressing and the cooked pasta and mix thoroughly. Allow salad to marinate for 8 hours. Season to taste with salt, pepper or more sweet pickle juice.

Skillet Pork Chops with Potatoes and Onion

Skillet Pork Chops with Potatoes and Onion

2 tablespoons vegetable oil                        4 Yukon Gold potatoes, thinly sliced
4 pork chops (1/2 inch thick), trimmed      2 medium onions, sliced
2 tablespoons all-purpose flour                  3 cubes beef bouillon
1/3 cup grated Parmesan cheese                3/4 cup hot water
1/2 teaspoon salt                                         1 tablespoon lemon juice
1/4 teaspoon pepper

Heat oil in a large skillet over medium heat. Coat the pork chops with flour, and place in the skillet. Brown about 4 minutes on each side.
In a small bowl, mix the Parmesan cheese, salt, and pepper. Sprinkle 1/2 the Parmesan cheese mixture over the pork chops. Layer chops with the potatoes. Sprinkle with remaining Parmesan cheese mixture. Top with onion slices.
In a small bowl, dissolve the beef bouillon cubes in hot water. Stir in the lemon juice. Pour over the layered pork chops.
Cover skillet, and reduce heat. Simmer 40 minutes, until vegetables are tender and pork chops have reached an internal temperature of 145 degrees F (63 degrees C).