Family Recipes

Beef Stroganoff

1 lb beef tenderloin
1 medium onion, diced
Fresh mushrooms (amount depends on your liking)
½ cup flour
½ teaspoon salt
½ teaspoon pepper
½ cup butter (1 stick)
3 cans of beef consommé (NOT beef broth)
1 16 oz container sour cream
Egg noodles

Melt the butter (with a splash of olive oil to keep it from burning) and add the diced onions and cook for a couple of minutes. Put meat, flour, salt & pepper into a large ziplock bag and shake to coat evenly. Add the meat to the onions and butter and add the mushrooms after about 10 minutes. Cook another 5 minutes and then add the beef consommé and reduce heat to low. Simmer for an hour to an hour and a half, stirring occasionally (the longer you cook on low, the more tender the meat will get). Mix in the sour cream and increase heat to medium low or medium to heat thoroughly for 5 minutes. Serve over egg noodles tossed with butter and some warm, crusty bread for dunking.
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Potato Soup

3 peeled carrots
2 sticks of celery
1 medium onion
3-4 medium potatoes
5 chicken bullion cubes
1 can of evaporated milk
2 tablespoons Cornstarch*
(*This can vary depending on your desired thickness)

Boil the first 5 ingredients together in just enough water to cover the contents for about 45 minutes (or until potatoes & carrots are tender). After the vegetables are done, add the can of evaporated milk. Let this simmer for about 3-5 minutes. Mix cornstarch into ½ – ¾ cup of cold water. Mix until it has dissolved and add to the soup, stirring constantly to prevent the cornstarch from clumping. Add salt and pepper to preference and serve.

*You can also add crab, shrimp, or whichever type of meat you prefer. I can’t stand clam chowder, but I’ve heard this recipe makes a great clam chowder!

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