It’s St. Patricks Day

And it is the perfect day for Guinness Irish Beef Stew. We had it last night for dinner, as I get my COVIT 19 second shot today, so did not want to miss cooking an Irish dinner for my very Irish friend. I looked at several different recipes and decided this was the best. Now I could not find Guinness in the can, which is highly recommended, so I used a bottle and a half of the Guinness I could find locally. Now the perfect accompaniment, other than potatoes to pile it on, is a delicious loaf of home-made Irish Soda Bread. The one pictured here was amazingly simple and tasted “Oh so good”. Just dip it in the sauce and smile!

As I was preparing the meat for the stew, I noticed there was a lot of fat and gristle that had to be cut off. At first I started to throw it away, then I thought why not make Beef Stock with all the leftovers, and several herbs from my garden. I had a couple frozen tomatoes and some leftover tomato paste, so threw it all in a nice big pot, filled it water and in a couple of hours had a dreamy rich beef stock that I will freeze and use later. I am starting to try not to have much waste with my cooking.

I read a lot of cooking blogs and they all go into a great deal of detail on how to do the recipe. I find that incredibly mundane if you already know the basics of cooking. Maybe on something like a Beef Wellington or anything as complicated I might venture to look at the instructions, but overall find it unnecessary. So here are the recipes I chose to use:

Guinness Irish Beef Stew

  • Prep Time: 20 minutes
  • Cook Time: 2 hours 20 minutes ( I cooked mine 2 hours & 45 minutes)
  • Servings 6
  • Calories. 382

Ingredients

  •  6 slices bacon diced
  •  2 pounds stewing meat cut into one-inch pieces ( I cut off all the fat and gristle to use to make Beef Stock)
  •  1/4 cup all-purpose flour ( used Gluten-Free Flour and could not distinguish a difference)
  •  1 teaspoon salt
  •  1/2 teaspoon black pepper
  •  2 large yellow onions chopped
  •  4 cloves garlic minced. ( I always add a couple more than it calls for you as garlic is so good for you)
  •  one 14.9 ounce can Guinness ( I used one and a half bottles, as it was all I could find)
  •  ¼ cup tomato paste
  •  1 tablespoon Worcestershire Sauce ( I used low-sodium)
  •  2 cups beef broth or more as needed to cover ingredients
  •  1/2 teaspoon white sugar
  •  2 bay leaves
  •  2 sprigs fresh thyme
  •  3-4 large carrots cut into 1-inch pieces ( l like them cut smaller, but I don’t really love cooked carrots)
  •  2 large stalks celery cut into 1-inch pieces
  •  mashed potatoes ( I used little Yukon Golds and added absolutely nothing to them – I didn’t want to take away from the amazing sauce of the stew – Once in a while we can do away with butter)

Instructions

  1. Combine the flour, salt and pepper in a bowl. Toss the beef cubes until they are completely coated. Set aside.
  2. Fry the bacon in a Dutch oven or heavy pot until tender-crisp. Remove the bacon to a plate.
  3. Using the bacon drippings, fry the flour coated beef in batches until browned on all sides. Transfer the beef to a plate.
  4. Add the onions to the pan and sauté until softened. Add in the garlic and sauté until fragrant, around two minutes.
  5. Pour a small amount of the Guinness into the pan, deglazing the bottom of the pot by scraping up the browned bits off of the bottom.
  6. Add in the remaining beer, Worcestershire sauce, beef broth, tomato paste, and sugar.
  7. Place the beef. bacon, bay leaves, thyme, and vegetables into the pot. Stir until combined.
  8. Bring the stew to a low boil.
  9. Reduce the heat to low, cover, and simmer for 2 hours or until the beef and vegetables are tender. Stir every 30 minutes to ensure nothing is sticking to the bottom of the pot.
  10. I left the lid off for about 20 more minutes, so the sauce was thicker, the meat a tab more tender and it was perfect.
  11. Remove the bay leaves and thyme.
  12. Perfect served over mashed potatoes as the stew is thick and perfect for over the potatoes.

Fast & Easy Irish Soda Bread

Soda bread is traditionally not a light bread, but a heavier bread and it somewhere between a biscuit, a scone and bread in texture and density. It is tasty when cooked appropriately. I have bought it in the past and it was dry and dull. This recipe is rich and you will be lucky if you have any for your stew if you make it earlier in the day. Warm and rich with a tiny bit of good butter, it is hard to resist when it comes out of the oven. I don’t usually eat bread, but this I loved.

What is Irish Soda Bread?

Irish Soda Bread is a quick bread similar to a biscuit or scone that uses baking soda as the leavener, not yeast. When you use baking soda or powder in a baked good you lose that inherently light texture that is achieved by using yeast. Irish Soda Bread is a coarse, thick-textured bread that is more like a huge biscuit. Traditionally, Irish Soda Bread has four basic ingredients: flour, buttermilk, baking soda, and salt. Modern versions add butter, raisins, sugar, and occasionally egg. The traditional Irish Soda Bread is fairly bland, but anything slathered in butter and dipped in a stew can be amazing!

Prep Time15 minutesCook Time40 minutesTotal Time55 minutesCourseSide DishCuisineIrishServings8Calories436AuthorKarlynn Johnston

Ingredients

  •  4 cups all-purpose flour
  •  1/4 cup white sugar
  •  1 teaspoon baking soda
  •  1 tablespoon baking powder
  •  1/2 teaspoon salt
  •  1/2 cup butter softened
  •  1 cup buttermilk ( If you don’t have Buttermilk, just add a tsp of white vinegar to your milk & make sure it curdles)
  •  1 egg beaten
  •  1/4 cup salted butter melted ( never used salted butter, so added a tiny bit of salt to the bowl)
  •  1/4 cup buttermilk

Instructions

  1. Preheat your oven to 375 °F. Lightly grease a baking sheet or your medium-sized cast-iron skillet.
  2. In a large bowl, mix together flour, sugar, baking soda, baking powder, salt, and butter. The butter should be pea-sized worked through the dough.  
  3. Stir in the buttermilk and beaten egg. Turn dough out onto a lightly floured surface and knead slightly. Form the dough into a round shape and place it on your prepared baking sheet or cast-iron pan. 
  4. In a small bowl, combine the melted butter with 1/4 cup buttermilk, Take a brush and then brush loaf with this mixture. Use a sharp knife to cut an ‘X’ into the top of the loaf. (Save the rest to put on the loaf during the cooking process)
  5. Bake in the oven until a toothpick inserted into the center of the loaf comes out clean,  anywhere from 45 to 50 minutes. Continue to brush the loaf with the butter mixture while it bakes, every 15 minutes.
  6. Remove and cool slightly. Eat while warm and fresh.

Jump in and enjoy! This is really a simple meal. We served it with a lovely Bennett Lane Cabernet Sauvignon and thought it was “heavenly”. It was even better (well almost) for lunch the next day!!

It’s St. Patricks Day

What goes great with soup on a cold evening?

Soft Homemade dinner rolls!

You only need 7 ingredients to make these dinner rolls. Flaky, soft, and buttery, these fresh dinner rolls outshine any main dish. This is such a simple recipe, anyone can quickly put it together.

Ingredients

  • 1 cup (240ml) whole milk, warmed to about 110°F
  • 2 and 1/4 teaspoons Red Star Platinum yeast (1 standard packet)
  • 2 Tablespoons granulated sugar, divided
  • 1 large egg
  • 1/4 cup (60g) unsalted butter, softened and cut into 4 pieces
  • 1 teaspoon salt
  • 3 cups (400g) all-purpose flour or bread flour 
  • optional topping: 2 Tablespoons melted unsalted butter mixed with 1 Tablespoon honey

Instructions

  1. Prepare the dough: Whisk the warm milk, yeast, and 1 Tablespoon of sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to sit for 5 minutes.
  2. Add the remaining sugar, egg, butter, salt, and 1 cup flour. Beat on low speed for 30 seconds, scrape down the sides of the bowl with a rubber spatula, then add the remaining flour. Beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. If the dough seems too wet to a point where kneading (next step) would be impossible, beat in more flour 1 Tablespoon at a time until you have a workable dough, similar to the photos and video above. Dough should be soft and a little sticky, but still manageable to knead with lightly floured hands. *If you do not own a mixer, you can mix this dough with a large wooden spoon or rubber spatula. It will take a bit of arm muscle!*
  3. Knead the dough: Keep the dough in the mixer and beat for an additional 2 minutes or knead by hand on a lightly floured surface for 2 minutes.
  4. 1st Rise: Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 1-2 hours or until double in size. (I always let it rise on the counter. Takes about 2 hours.
  5. Grease a 9×13 inch baking pan or two 9-inch square or round baking pans. You can bake the rolls in a cast iron skillet or on a lined baking sheet.
  6. Shape the rolls: When the dough is ready, punch it down to release the air. Divide the dough into 14-16 equal pieces. Just eyeball it– doesn’t need to be perfect! Shape each piece into a smooth ball. I do this in my hands.
  7. 2nd Rise: Cover shaped rolls with aluminum foil, plastic wrap, or a clean kitchen towel. Allow to rise until puffy, about 1 hour.
  8. Adjust oven rack to a lower position and preheat oven to 350°F (177°C). Bake the rolls towards the bottom of the oven so the tops don’t burn.)
  9. Bake the rolls: Bake for 20-25 minutes or until golden brown on top, rotating the pan halfway through. If you notice the tops browning too quickly, loosely tent the pan with aluminum foil. Remove from the oven, brush with optional honey butter topping, and allow rolls to cool for a few minutes before serving.
  10. Cover leftover rolls tightly and store at room temperature for 2-3 days or in the refrigerator for up to 1 week.

What goes great with soup on a cold evening?

Tomato Basil Soup

For the roasted tomatoes

Homemade Roasted Tomato Basil Soup

I believe the best homemade roasted tomato basil soup made with fresh basil, tomatoes, garlic, olive oil, caramelized onions and optional add-ins for extra creaminess. This easy tomato basil soup recipe is full of flavor and the best way to use up garden tomatoes! You’ll never go back to the canned stuff after you try this.

Prep Time 15 minutes

Cook Time 1 hour 10 minutes

Total Time 1 hour 25 minutes

Servings 4 servings

Calories 275 

Ingredients

  • For the roasted tomatoes
  • 3 pounds roma or plum tomatoes, cut in half
  • 8 cloves garlic, peeled
  • 3 tablespoons olive oil
  • Freshly ground salt and pepper
  • For the caramelized onions: ( I did not caramelized the onions, but cooked till tender)
  • ½ tablespoon olive oil
  • 2 yellow onions, thinly sliced
  • Possible additions to :
  • ½ cup packed basil leaves
  • ½ teaspoon dried oregano ( I added fresh from my garden)
  • 1-2 cups water or vegetarian broth, depending on how thick you want the soup
  • Freshly ground salt and pepper, to taste
  • Optional add ins:
  • Light/Regular coconut milk for a creamy vegan soup
  • Whole dairy milk/heavy cream for a creamy texture
  • Parmesan cheese, for a tangy, flavor enhancing flavor
  • A tablespoon or two of butter, for richer flavor

Instructions

  1. Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. Place halved tomatoes and garlic cloves on the baking sheet and drizzle with 3 tablespoons of olive oil. Generously season with salt and pepper. Roast in the oven for 40-45 minutes.
  2. While the tomatoes are roasting, you can make the caramelized onions: Add 1/2 tablespoon olive oil to a large pot and place over medium heat. Add the onion slices and stir to coat the onions with olive oil. Cook, stirring occasionally. Check onions every 5-10 minutes until they have completely caramelized and turned golden in color. This ususally takes 20 minutes.
  3. Once tomatoes and garlic are done roasting, allow them to cool for 10 minutes, then add them to a food processor or high powered blender and blend until smooth. Next add basil and caramelized onions and blend again. Alternatively you can add the tomatoes to the large pot and use an immersion blender. It’s really just about what you have available to you.
  4. After blending, transfer back to pot, turn to medium low heat and add in oregano, vegetarian broth and salt and pepper to taste. From there you can add in any additional add-ons you want (as listed in the ingredients). Allow tomato soup to simmer 10 minutes before serving. To serve, garnish with parmesan cheese and serve with grilled cheese, if desired. Serves 4.

Recipe Notes

I do not usually strain the seeds, but you can with a fine mesh strainer if that’s what you prefer. I just used an immersion blender after I cut up the tomatoes with a baker’s knife.

Tomato Basil Soup

Potato Leek Soup

Potato Leek Soup

In the winter months, there seems nothing better than making soup, and of course then having it for lunch or dinner. It is so fast and easy. I often make a couple in one day, so we have several meals from it. I freeze what we don’t eat, so we have something I can defrost on a busier day. Right now days are not too busy with the pandemic.

A French classic, this creamy potato leek soup is quick, easy, and delicious! And always good with a nice red wine! But then I think most anything is good with a nice red wine.

Servings: 6

Prep Time: 25

Minutes

Cook Time: 40 Minutes

Total Time: 1 Hour 5 Minutes

INGREDIENTS

  • 3 tablespoons unsalted butter
  • 4 large leeks, white and light green parts only, roughly chopped (about 5 cups)
  • 3 cloves garlic, peeled and smashed
  • 2 pounds Yukon Gold potatoes, peeled and roughly chopped into 1/2-inch pieces
  • 7 cups low sodium chicken or vegetable broth
  • 2 bay leaves
  • 3 sprigs fresh thyme
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 cup heavy cream ( I did not have any, so used 1/2 cup of sour cream)
  • Chives, finely chopped, for serving

INSTRUCTIONS

  1. Melt the butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Do not to brown.
  2. Add the potatoes, broth, bay leaves, thyme, salt and pepper to the pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 minutes, or until the potatoes are very soft.
  3. Remove the thyme sprig and bay leaves, and purée the soup with a hand-held immersion blender until smooth, or use a standard blender to purée the soup in batches. Add the heavy cream and bring to a simmer. Taste and adjust seasoning with salt and pepper. If soup is too thin, simmer until thickened. If it’s too thick, add water or stock to thin it out. Garnish with fresh herbs if desired.
  1. Freezer-Friendly Instructions: The soup can be frozen, without the cream, for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. Once heated through, add the cream and bring to a simmer before serving.

Note: I added some slice ham, so make it a bit hardier. It was wonderful.

Potato Leek Soup

Lemon Cake Roll with Candied Lemon Slices





Lemon in every bite! Lemon cake and lemon whipped cream filling make this the perfect cake roll for any occasio

INGREDIENTS

CAKE:

  • 3 eggs
  • 3/4 cup granulated sugar
  • 2 tablespoons Lemon Juice about 1 medium or ½ large
  • Zest of one lemon
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 3/4 cup all purpose flour
  • Powdered sugar to aid in rolling

FILLING:

  • 1 cup cold heavy whipping cream
  • 3 tablespoons powdered sugar
  • 1/2 cup lemon curd or pie filling would work too
  • Powdered sugar for dusting

INSTRUCTIONS

  • Preheat oven to 350 degrees. Line a jelly roll (10×15”) pan with foil and spray with cooking spray. (Use the spray with flour or actually grease and flour the foil to avoid sticking.)
  • Beat eggs at high speed for 2 minutes, until frothy and dark yellow. Beat in sugar, lemon juice, and zest.
  • Whisk together salt, baking powder, and flour. Stir into wet ingredients just until blended.
  • Spread in prepared pan. Batter will be in a very thin layer and you will need to use a wooden spoon or spatula to spread it to all the corners of the pan. Bake for 9-11 minutes (mine took 10).
  • While the cake is baking, set a clean kitchen towel out on a large work surface. Sprinkle liberally with powdered sugar (about ¼ cup). As soon as the cake comes out of the oven, turn it over on the kitchen towel sprinkled with powdered sugar. Remove foil carefully.
  • Working at the short end, fold the edge of the towel over the cake. Roll tightly, rolling up the cake into the towel. Let cool completely while rolled, at least one hour.
  • While the cake is chilling, make the filling. Beat the heavy whipping cream and powdered sugar until stiff peaks form.
  • Gently fold in the lemon curd. Chill until ready to use.
  • When cake is cool, carefully unroll the towel. Spread the lemon whipped cream over the cake. (You might have some whipped cream left over.) Gently but tightly, re-roll the cake and wrap it in plastic wrap. Chill until it firms up a bit, at least one hour or overnight. Slice and serve. Cake will last covered in the refrigerator for up to 4 days.

Candied Lemon Slices

Candied lemon slices are an easy to make garnish to dress up your favorite desserts. Use candied lemons for decorating cakes, pies, cupcakes, and more. 

Candied lemon slices are lemon slices that have been cooked in sugar and dried out. You can eat them as a delicious snack or use them to garnish a plate. It’s simple to make once you know a few basic things.

How To Make Candied Lemon Slices:

First, you will want to cut your lemon slices as thin as possible. Use a mandoline or a sharp knife. I’m lazy about taking out my mandoline so I just use a knife. I prefer a serrated knife because it gives me the most control when cutting.

Second, some recipes say that you have to blanch the citrus before cooking them in sugar water. Blanching softens the rinds and removes the bitterness.

Next, it’s important to simmer the lemon slices in the sugar water using a WIDE bottom pot so the lemon slices do not over lap. This way each slice is more exposed to the syrup. Let the slices simmer away until they turn translucent.

Finally, you have to let them dry out using one of these options. The first is to dry them overnight by letting them sit out on parchment paper. The second option is to put them in the oven at a low temperature for about and hour.

I prefer using the oven because it’s quicker and results in a less sticky lemon slice. You do need to be careful not to over heat them in the oven so keep an eye on them.

Lemon Cake Roll with Candied Lemon Slices

Carne Asada with Chimichurri Sauce

Description

This Keto Carne Asada & Chimichurri Sauce is the perfect low carb grilling recipe for summer entertaining! Whole 30, Paleo, Atkins, Nut Free, Egg Free & Dairy Free!

INGREDIENTS

For the Carne Asada:

  • 1 pound flank or skirt steak
  • 1 tablespoon lime juice
  • 2 tablespoons avocado oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon minced garlic
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano leaves
  • 2 tablespoons chopped cilantro
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon salt

For the Chimichurri Sauce:

  • 1/2 cup chopped parsley
  • 4 cloves garlic, chopped
  • 1/3 cup olive oil
  • 1 teaspoon lemon zest
  • 1 teaspoon dried oregano
  • 1 teaspoon red pepper flakes
  • 1/4 cup red wine vinegar
  • 1/2 teaspoon salt (or more to taste)

INSTRUCTIONS

For the Carne Asada:

  1. Combine the lime juice, avocado oil, cider vinegar, garlic, cumin, oregano, cilantro, cayenne, black pepper, and salt in a bowl or gallon sized plastic bag.
  2. Mix well and add the steak to the marinade, turning to coat thoroughly.
  3. Seal the bag or bowl and and marinate in the refrigerator for at least 2 hours, preferably overnight for the best flavor.
  4. Remove from the refrigerator 30 minutes before cooking to bring to room temperature.
  5. Prepare the grill and preheat to 450 degrees.
  6. Grill the steaks over direct heat for 4 – 5 minutes per side, or until your desired doneness is reached.
  7. Remove the cooked steaks and place on a clean plate or platter.
  8. Rest the meat for 10 minutes before slicing.
  9. Serve with the Chimichurri if desired.

For the Chimichurri Sauce:

  1. Combine all of the ingredients in a small blender or magic bullet.
  2. Blend for 20 seconds, or until fully combined but not completely pureed.
  3. Serve chilled or at room temperature.
  4. Store in an airtight container in the refrigerator for up to a week.

Carne Asada with Chimichurri Sauce

Newport Bridge

Driving down to California we stopped in Newport Oregon for two days. What a beautiful site on the coast. We ate at the local marina both nights with great views, fabulous wine and food. I captured the top photo out the window when we were having dinner one night. I loved the boat and the bridge, but thought the painting might be a bit bland. So I added a nice sunset. The painting is 12″ x 24″.

At first I missed the spotlight and when I looked back the photo and noticed it, I thought it might add a little life to the painting. I realized bridges are not easy to paint, so I abstracted it a bit and did not put in a lot of detail.

It is nice to be back painting, and when Thanksgiving is done, I will be back in the studio. There are no Christmas parties this year with the Pandemic, so we will have to find ways to celebrate the season that bring us joy. I think I will just cook and paint and be happy! Hope you can do the same!

Newport Bridge

After the Fire

After the Fire 12″ x 24″

Picking up and moving to a new place for half a year is proving to be an interesting transition. Definitely not a bad one, but traveling and hoping you have packed everything you need.

I brought a lot from my kitchen, as my new kitchen in the north is so much smaller and out of date compared to the house l sold. I do miss the view of the harbor when I am in my Washington home, but adapted by enjoying the trees (that constantly make a mess of my back yard), the deer wantering through and the smaller space. I finally had the kitchen of my dreams, but not the marriage. So the choice was be happy in the house and miserable in part of life or move on. I am very happy I moved on.

Then there is the packing of clothes. So very often when I get dressed in the morning I realize that I left a few too many things behind. When I arrived in California it was supposed to Fall, but it was still summer and I had no summer clothes. Thanks to Nordstrom Rack I found end of summer sale clothes, so filled in what was missing. (sort of). With the Pandemic having the right clothes certainly is not as important. I just needed a few lighter weight clothes and some T-shirts to get me to Fall.

Fall has finally arrived and I am savoring the weather and finally got a studio, of sorts set up in the 1918 garage. I got a heater, a light and have a folding table and one easel for my art. I got the heater after the first day I painted and had to wear tights, a turtleneck, a flannel shirt, overalls, a fleece vest, cashmere gloves, which I cut the fingers off, a hat, Ughs and I was still freezing. The heater has helped a lot.

The fires were finally under control in Central California, so I painted the above painting in honor or that and for all the people that lost homes, pets and loved ones. I usually do an abstract rather quickly, but I think I felt a little emotional over the fires that blazed so close. The painting was done for our home in Vacaville and seems to fit in perfectly.

After the Fire

Poor Man’s Beef Stroganoff

What’s for dinner on a weeknight? Got some hamburger in the freezer, some fresh mushrooms, sour cream and a few other additional items and you have the poor man’s version of Beef Stroganoff:

I served it with a ten-minute instant pot recipe for artichoke. They are on sale this time of year, so perfect accompaniment for a simple dinner.

The recipe can vary based on the ingredients you have on hand. I find ground beef gives the best flavor but you can certainly substitute another type of ground meat such as ground turkey or pork.  If using something other than beef, you’ll likely want to add some extra Maggi or Beef Bouillon for a richer flavor!

This easy Ground beef stroganoff recipe is made from scratch with fresh ingredients (no Cream of Mushroom soup as there is too much sodium). This way too simple to make!  You’re literally just  minutes away from getting this beef stroganoff on the table!

  1. Brown beef, onions and garlic.
  2. Add mushrooms, sauce & seasonings.  Simmer a few minutes.
  3. Start your egg noodles cooking!
  4. Stir in sour cream and serve over egg noodles.

Sauce:

  • Sour cream may curdle if it boils so add the sour cream, after you have completed everything else.
  • You can use Greek yogurt if you do not have sour cream. I prefer “light” sour cream or non-dairy sour cream.

Add a little more flavor with any or all of the following:

  • A teaspoon or so of dijon mustard
  • Add a sprig or two of fresh thyme (or 1/4 teaspoon of dried)
  • Add a couple of slices of chopped cooked bacon with the sour cream. ( You can cook it covered with a paper towel for six minutes)
  • Add a small bit of smoked paprika and a dash of hot sauce

I like to serve over thick fresh egg noodles, but you could serve it over potatoes, rice or normal pasta.

Poor Man’s Beef Stroganoff

Ingredients

  • 1 lb lean ground beef
  • 1 small onion diced
  • 1 clove garlic minced
  • 3/4 lb fresh mushrooms sliced ( I like a variety of fresh mushrooms)
  • 3 tablespoons flour
  • 2 cups beef broth (I have bone broth, which worked great)
  • salt & pepper to taste
  • 2 teaspoons Worcestershire sauce
  • 3/4 cup sour cream
  • 2 tablespoons fresh parsley
Instructions
  • Brown ground beef, onion and garlic in a pan until no pink remains.
  • Add sliced mushrooms and cook 2-3 minutes. Stir in flour and cook 1 more minute. ( I cook my mushrooms separately ahead of time, so there is less liquid)
  • Add broth, Worcestershire sauce, salt & pepper and bring to a boil. Reduce heat and simmer on low 10 minutes.
  • Cook egg noodles according to package directions.
  • Remove beef mixture from the heat, Let sit to cool a bit, stir in sour cream and parsley.
  • Serve over egg noodles.

Enjoy with a nice bottle of red wine!

Poor Man’s Beef Stroganoff