Beef Stroganoff: It's What's For Dinner

Husband and I hosted a dinner party this evening...a quite successful dinner party if I do say so myself. The menu included broccoli and cauliflower seasoned with Smart Balance butter and Season All; French bread; mixed green salad with dried cranberries, feta cheese, carrots, almond slivers and white balsamic salad dressing; and the crowning glory, beef stroganoff.

I was a bit nervous about the stroganoff, as I've never made it before. However, I should have known that any recipe from Paula Dean, posted on The Food Network and labeled "easy" is sure to be a winner. There were five people in attendance (including me) and everyone (including myself, and I'm my own worst critic) confirmed that the meal was, in fact, nothing less than amazing. (Then again, three of the five people in attendance were males who consider ramen noodles a complete meal.)

Should you need a new recipe to liven up your culinary reportoire, I'm posting the recipe below. As a bonus to you, my faithful followers, I'll also post my never fail dessert recipe--Jello Chocolate Chip Cookies. (Disclaimer on the cookies: Jello is made from cows hooves. Those of you who fear contracting mad-heffer disease, BEWARE!)

Until Tomorrow,
Jennifer Lynn
(See below)

PS- I substituted Smart Balance butter, low fat sour cream and fat free cream of mushroom soup in the stroganoff and it tasted awesome. I also use Splenda Blend Brown Sugar and Smart Balance butter in the Jello cookies, and they are even more awesome!

Beef Stroganoff

Recipe courtesy Paula Deen, 2008

Prep Time: 5 min

Inactive Prep Time:

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Cook Time: 40 min

Level: Easy

Serves:4 servings

Ingredients

• 1 1/2 pounds cubed round steak, cut into thin strips
• House Seasoning, recipe follows
• All-purpose flour
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 medium onion, sliced
• 8 ounces fresh mushrooms, sliced
• 1 (10 3/4-ounce) can beef broth
• 1 (10 3/4-ounce) can cream of mushroom soup
• Salt and black pepper
• 1 cup sour cream
• Cooked egg noodles

Directions

Season the steak strips with House Seasoning, then dust with flour. In a large skillet, quickly brown them on both sides in the olive oil and butter. Remove the steak from the pan. Add the onion slices and mushrooms to the pan drippings. Saute for a few minutes, until the onion is tender. Sprinkle with 1 teaspoon flour. Put the steak back into the pan with the onion and mushrooms. Add the mushroom soup and beef broth. Cook over low heat for about 30 minutes, covered. Adjust seasoning to taste, adding salt and pepper, as needed. Stir in the sour cream the last few minutes, right before you serve. Serve over cooked noodles.

House Seasoning:

• 1 cup salt
• 1/4 cup black pepper
• 1/4 cup garlic powder

Mix the ingredients together and store in an airtight container for up to 6 months.

Yields: 1 1/2 cups

JELLO PUDDING CHOCOLATE CHIP COOKIES

From COOKS.COM

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2 1/4 c. flour
1 tsp. baking soda
1 c. butter, softened
1/4 c. granulated sugar
3/4 c. light brown sugar
1 tsp. vanilla
1 pkg. (4 serving size) chocolate instant pudding
2 eggs
1 (12 oz.) pkg. chocolate chips
1 c. chopped nuts, optional

Combine butter, the sugars, vanilla and the pudding mix in large bowl, beat until smooth and creamy. Beat in the eggs. Gradually add flour and soda; then stir chips and nuts. Batter will be stiff.

Drop by rounded teaspoons about 2 inches apart onto ungreased baking sheets. Bake at 375 degrees for 8 to 10 minutes. Makes about 7 dozen.