Hello. Welcome to a new week!
Fall is around the corner and I can't wait. I love cooking Soups and Stews. One pot wonders!
I have a great recipe to share but first here's the Menu . . .
Chicken Nachos and Guacamole
The neighbor brought over dinner!
Sunday Mac and Cheese
Monday Mixed Grill-Chicken legs, Kielbasa and Mini Smockies, Deviled Eggs and Oven Potatoes
Tuesday White Chicken Chili and Corn Bread
Wednesday Pizza maybe. Last week was so fun we had a picnic on the seawall!
Beef Stroganoff over Egg Noodles and Green Beans
Snapper, Pasta Alfredo and Green Beans or Brocolli if we get to the store
And here is that awesome recipe I teased you with. I can't wait till Thursday to try it!
1 lb Ground beef
8 oz Cremini mushrooms (baby Portobello and button mushrooms are the same and can be substituted… I forgot to photograph them for the ingredients, so they get their own photo!)
3 tbsp olive oil
2 cloves garlic
1 small chopped onion – OR – half a large sweet onion
2 tsp smoked paprika
1 tbsp Worcestershire sauce
½ tsp salt
¼ tsp ground black pepper
3 stalks parsley
3 – 4 cups beef broth
8 oz egg noodles
½ - 2/3 cup sour cream
Prep the veggies! Slice the *mushrooms however you want… I like mine thin-ish, but thicker works too.
Dice your onions and chop the garlic ahead of time too… this meal comes together very quickly.
(*A word about mushrooms… when you fry mushrooms, make sure they are dry and go into a hot pan and that you don’t salt and pepper until they have started to brown. That’s how you get perfect mushrooms every time!)
Heat one tablespoon of the olive oil until it starts to spit, then add the mushrooms (make sure these are dry) and cook until they are tender and slightly browned. This will take just five minutes or so. Remove them from the pan with a slotted spoon to a bowl.
Heat remaining two tablespoons of olive oil and add the onion, season with salt and pepper and cook on low to medium heat until translucent… another five minutes or so. Stir in the garlic and cook over low heat very briefly, then add the ground beef, breaking it up as you add it to the pan. Continue to cook until it is browned and cooked through. This is when you decide how big you want your ground beef bits to be, larger clumps or smaller bits. Sprinkle in the paprika, stir to combine.
Pour in the beef broth and the noodles, bring to a light boil, then turn way down and cover the electric skillet. Continue to cook, stirring it often, until the noodles are done to your liking, probably 10 to 15 minutes.
Turn off the heat and stir in the mushrooms and sour cream, incorporating completely.
Serve immediately, topped with a sprinkling of the fresh chopped parsley. I like it with a side dish of green beans, simmered and then dressed with butter and chopped garlic!
Thank you Victoria Hamilton &
Mystery Lovers Kitchen for allowing me to feature Victoria's recipe.
Click Have to read the post.
Meet Victoria Hamilton
Victoria Hamilton is the pseudonym of nationally bestselling romance author Donna Lea Simpson. Victoria is the bestselling author of three mystery series, the Lady Anne Addison Mysteries, the Vintage Kitchen Mysteries, and the Merry Muffin Mysteries. She also writes a Regency-set historical mystery series, starting with A Gentlewoman’s Guide to Murder.