REINDEER FOOD
This snack mix is so addictive, it's known as 'Christmas Crack' among my circle of friends and family! You can choose a holiday mix of M&M's® to make these extra festive!
Provided by inkmistress
Categories Appetizers and Snacks Snacks Party Mix Recipes
Time 50m
Yield 24
Number Of Ingredients 5
Steps:
- Cover a large area of counter space with waxed paper and tape it down.
- Mix pretzels, corn cereal squares, peanuts, and candy-coated milk chocolate pieces together in a large bowl.
- Melt white chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Pour melted white chocolate over pretzel mixture; stir to evenly coat. Quickly transfer mixture to the prepared waxed paper and spread in a thin layer; cool completely. Break into pieces and store in an airtight container.
Nutrition Facts : Calories 434.8 calories, Carbohydrate 51.9 g, Cholesterol 8.2 mg, Fat 22.6 g, Fiber 2.8 g, Protein 9 g, SaturatedFat 9.1 g, Sodium 598.1 mg, Sugar 28 g
CLASSIC BEEF STROGANOFF
With its tender chunks of beef coated in a luscious creamy sauce and served over a bed of buttery noodles, it's no wonder Beef Stroganoff is such a hit. With all that flavor, you might assume it's a complicated dish, but it's actually quite the opposite. This from-scratch recipe can be made in well under an hour and with only 20 minutes of hands-on time, since it's really all about the simmer. (The key to transforming the beef into succulent morsels of mouthwatering meat.) So when you want to impress the family but don't have all day to do it-this one's a guaranteed hit!
Provided by Betty Crocker Kitchens
Categories Entree
Time 38m
Yield 6
Number Of Ingredients 11
Steps:
- Cut beef across grain into about 1 1/2x1/2-inch strips.
- Cook mushrooms, onions and garlic in butter in 10-inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet.
- Cook beef in same skillet until brown. Stir in 1 cup of the broth, the salt and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
- Stir remaining 1/2 cup broth into flour; stir into beef mixture. Add onion mixture; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat until hot (do not boil). Serve over noodles.
Nutrition Facts : Calories 435, Carbohydrate 31 g, Cholesterol 115 mg, Fat 1, Fiber 2 g, Protein 28 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 620 mg
REINDEER STROGANOFF (RENSKAVSPANNA
This is a very popular recipe in Sweden, using two popular ingredients- reindeer meat and chanterelle mushrooms. If you can't find reindeer, venison will work just as well. For a traditional dinner, serve with mashed potatoes and lingonberry compote.
Provided by IngridH
Categories Wild Game
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Brown the chanterelle mushrooms and onion with the juniper berries in butter.
- Add the cream, and cook until reduced by half. Set aside.
- In another skillet, brown the sliced reindeer in more butter. Work in batches if needed, so the meat browns, not steams.
- Pour the sauce over the browned meat, and let simmer for a few minutes.
- Season to taste with salt and white pepper.
- Sprinkle with parsley.
Nutrition Facts : Calories 513.2, Fat 41.8, SaturatedFat 24.8, Cholesterol 208.5, Sodium 126.4, Carbohydrate 9.1, Fiber 1.3, Sugar 3, Protein 27.9
BEEF STROGANOV
Provided by Food Network
Yield 2 large servings
Number Of Ingredients 8
Steps:
- Place some clarified butter into a pan on high heat. Add the onions and allow to fry for 2 minutes until golden brown. Add the meat, season with salt and black pepper and allow to fry gently for 5 minutes. Stir in the flour and cook for 1 minute. Add the catsup combined with the Worcestershire sauce and then stir in the sour cream. Allow the Stroganov to simmer for 4 minutes. Serve accompanied with French fried potatoes, if desired.
MEXICAN STROGANOFF
Steps:
- Heat the butter in a 10-inch skillet over medium heat. Add the onion and garlic and cook until tender. Remove the onion mixture from the skillet.
- Cook the beef in the skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
- Stir the onion mixture, taco seasoning, soup, sour cream and picante sauce in the skillet and cook until the mixture is hot and bubbling, stirring often. Serve the beef mixture over the noodles.
BEST EVER RUSSIAN BEEF STROGANOFF
Being of Norwegian descent, I really don't know how this Russian beef stroganoff came into the family. My grandma has made this recipe for 50 years that I know of and it is truly my favorite. Serve over noodles. For a wintertime comfort food this is the best. I actually like it so much that my wife and I will have this for dinner and the next morning we will eat the leftovers with a couple of eggs on the side for brunch. You can't beat it!
Provided by Hawaiivike
Categories World Cuisine Recipes European Eastern European Russian
Time 40m
Yield 4
Number Of Ingredients 14
Steps:
- Combine 1 1/2 tablespoons flour with salt and pepper in a bowl. Dredge beef strips in the mixture.
- Melt 3 tablespoons butter in a skillet over medium heat. Add the dredged beef strips; cook and stir until browned, about 5 minutes. Add mushrooms, onion, and garlic; cook until onion is barely tender, 3 to 4 minutes. Transfer the beef and mushroom mixture to a plate.
- Melt remaining butter in the same skillet; reduce heat to low. Stir in 3 tablespoons flour and tomato paste; cook until slightly browned, 1 to 2 minutes. Increase heat to medium. Add beef stock slowly, stirring constantly, until gravy is thickened and no lumps remain, 5 to 10 minutes.
- Return the beef and mushroom mixture to the skillet with the gravy. Stir in sour cream and sherry; heat until bubbling, about 5 minutes.
Nutrition Facts : Calories 495.8 calories, Carbohydrate 15.5 g, Cholesterol 140.3 mg, Fat 34.8 g, Fiber 1.1 g, Protein 29.2 g, SaturatedFat 20.3 g, Sodium 783.7 mg, Sugar 2.7 g
REAL RUSSIAN STROGANOFF
Easy, fast, and delicious! Basically from the Food Network, "Calling All Cooks", I've modified somewhat. Dimetri is the featured chef; his comment was"...Stroganoff is Russian COMFORT food, like Meat Loaf to Americans." Thanks to Dimetri for this great recipe! Try it, bet you and yours will love this rich sauce! (Will post photo when published.)
Provided by Caroline Cooks
Categories Steak
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a cast iron or heavy skillet, cook bacon.
- Drain on paper toweling.
- Dredged in flour and brown sirloin in bacon drippings, set aside.
- Drain all but 1 tablespoon drippings.
- Add 2 tablespoons unsalted butter.
- Sauté onions and mushrooms until softened, deglazing pan with white wine; return sirloin to skillet.
- Add 2 tablespoons beef bouillon, salt and pepper, Worcestershire, and remaining white wine.
- Cover and simmer for 25 minutes.
- Just before serving, add sour cream and crumbled bacon; stir to combine.
- During cooking,sour cream will separate and some of the butterfat will become visible;this is normal; just stir.
- Serve over noodles; garnish with parsley.
RUSSIAN STROGANOFF
This is one of my family's favorite recipes, so I make it for them frequently. The tender beef strips in a mushroom sauce taste so good over noodles. -Wendy Stenman, Germantown, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Combine flour and 1/4 teaspoon salt in a large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat. In a large skillet, cook beef in batches in oil until no longer pink; remove., Add onion and garlic; saute until tender. Add the mushrooms, tomato sauce, water, bouillon granules, Worcestershire sauce, hot pepper sauce, remaining salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until mushrooms are tender. , Return beef to the pan. Stir in sour cream; heat gently (do not boil). Serve immediately over noodles.
Nutrition Facts :
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