RECIPE: GROUND BEEF AND WIDE NOODLE SKILLET STROGANOFF

Many of us grew us with Hamburger Helper but few would admit to it being one of their favorite “guilty pleasures” when they need a big bowl of comfort on a cold winter day. I like the idea of a quick and hearty meal during the week and this one is super quick… and it will become one of your best go-to recipes when you want something homemade but don’t have a lot of time.

GROUND BEEF AND WIDE NOODLE STROGANOFF

Makes 6-8 servings depending on portion size

Time: About 30 minutes

INGREDIENTS

1 1/4 pounds ground beef (I used the 80/20 ground chuck for this)

1 large yellow onion, diced

2 tablespoons tomato paste

1/2 teaspoon kosher salt (Note: Worcestershire is salty so you may add less if you are watching your salt)

1/4 teaspoon ground black pepper

1 tablespoon Worcestershire

1 teaspoon Dijon mustard

1/4 teaspoon onion powder

1/4 teaspoon paprika

3-4 cups beef broth (I use unsalted)

8 ounces wide noodles (I use No Yolks Extra Broad noodles but you can use egg noodles)

1/3 cup sour cream

fresh Italian parsley or chives for garnish

DIRECTIONS:

Crumble the ground beef into a large skillet. Over medium high heat, brown the meat until it is done, about 5 minutes. Add the onion. Cook for 2 minutes. Drain the excess fat from the pan.

Add the tomato paste and cook over medium high heat for 1 minute. Add kosher salt, pepper, Worcestershire, Dijon, onion powder, and paprika. Stir together and cook 2 minutes more.

Increase the heat to high and add 1 cup beef broth, stirring up all of the browned bits from the bottom of the pan. Bring to a boil Add 2 more cups beef broth and bring back to a boil.

Stir the noodles into the mixture in the pan and make sure they are submerged in the liquid. Bring back to a boil. Add more of the remaining broth or add water as needed. Reduce to a simmer and cook uncovered until the noodles are done and the sauce has reduced, stirring occasionally but taking care not to break up the noodles.

Remove from the heat. Carefully stir in the sour cream. Taste and adjust seasoning as necessary and add garnish, if using.

Note: I keep some water boiling in the kettle to add to the pan so I don’t bring the temperature down. Also, if I have to add some water to the pan, I always add a bit of Better Than Bouillion beef base so the flavor is not watered down.)

RECIPE: POTATO LEEK SOUP

There isn’t anything much better than a bowl of warm, comforting potato soup. It warms you up from the inside out… and it is also fast, easy and filling if you are trying to feed a big crowd. Potato Leek soup is a rustic peasant recipe with origins that have been debated forever; the Irish, Welsh, and the French all claim it as their own. Regardless of its origin, once you make it at home, you’ll put it in your soup rotation all winter long.

POTATO LEEK SOUP RECIPE

Makes about 4 large bowls or 8 small ones.

Time: About 30 minutes or less

INGREDIENTS

3 leeks

5 pounds Russet potatoes

2-3 tablespoons olive oil

4+ cups low-sodium chicken broth (sub veggie for vegan)

1/2 cup heavy cream

1/2 teaspoon salt

1/4 teaspoon pepper

Garnish: Croutons, fried leeks, crispy fried onions, or chive

DIRECTIONS:

Clean the leeks by trimming off the root and any discolored leaves, slit in half longwise, and submerge in cold water to rinse the grit from in between the leaves. Dry on paper towels. Slice into thin half circles. Set aside.

Clean, peel, and cut the potatoes into large chunks. Set aside in a bowl of cold water.

Add the olive oil to a large, heavy bottomed pot. Add the leeks and cook over medium high heat, just until soft.

Add 1 cup broth and bring to boil. Cook for 1 minute. Add the remaining broth. Drain the potatoes and add to the pot. Bring to a boil and cook for 1 minute. Reduce to a simmer. Add salt and pepper. Cover and let cook until the potatoes are soft, about 10 minutes. You don’t want to over cook the potatoes or the soup will be gummy. Just cook until fork tender.

Puree the soup with an immersion blender until smooth. Add the heavy cream.

Check the seasoning; add more salt or pepper as desired.

Garnish with croutons, chives, fried leeks or crunchy fried onions. All are delish with it.

RECIPE: HEARTY HOMEMADE LENTIL SOUP

During the early days of the pandemic, many of us rushed to the store and filled our pantries with tons of dried beans. A lot of folks bought lentils and they are still sitting there. Lentils are one of my favorite things to make in the colder months and I always have them on hand. Here is one of my favorite lentil recipes— a rich and hearty lentil soup that will warm you up from the inside out. The recipe is gluten free and can be vegan if you use vegetable broth and omit the Worcestershire as most brands typically contains anchovies.

Additionally, you can make this recipe with smoked sausage if your crew just has to have some meat, or they turn up their noses. Hope you enjoy it- it is rustic, simple and very satisfying.

HOMEMADE LENTIL SOUP (VEGAN & GLUTEN FREE)

Makes 6 servings

INGREDIENTS

8 ounces dry lentils, rinsed and picked through to remove any debris

1 tablespoon olive oil

1 medium yellow onion, diced small

3 large carrots, diced small

5-6 cups vegetable or chicken broth (Do not use chicken for vegan friendly option)

3 bay leaves

1/2 teaspoon kosher salt

1/4 teaspoon ground pepper

1 teaspoon Worcestershire sauce* (omit if you are vegan)

1/2 teaspoon fresh thyme leaves, minced

2 cups potato, peeled, diced small, and rinsed

1 teaspoon white vinegar

Optional: 1/2-pound smoked sausage, diced. Brown before adding the onions.

A dash of hot sauce or a tiny pinch of cayenne is also optional.

DIRECTIONS:

Rinse and pick through lentils to remove any debris. Set aside.

Heat olive oil in a large pot. Add onion and carrots. Cook over medium heat until softened.

Add 5 cups of broth, bay leaves, salt, pepper, Worcestershire, and thyme. (Omit the Worcestershire for vegan as most contain anchovies.) Bring to a boil. Add lentils. Bring back to a boil, reduce to rapid simmer and cook uncovered for 10 minutes. Skim the froth from the top and discard.

Add the potatoes. Add the remaining cup liquid if it is needed. Cover and cook over medium-low heat for 30 minutes or until the lentils are cooked. Check seasoning: add salt, etc. as desired.