Here it is – comfort food!
5 TBS flour, divided
1 TBS smoked paprika, divided
4 lbs. beef short ribs, trimmed of excess fat
2 TBS oil
1 pkg. (8 oz.) whole mushrooms, cut in half
1 onion, coarsely chopped
4 cloves garlic, minced
1/2 tsp. ground black pepper
1 C fat-free reduced-sodium beef broth
3 TBS Worcestershire sauce
1 C sour cream
1 pkg. (16 oz.) egg noodles
Mix 1/4 cup (4 TBS) flour and 1 tsp. paprika. Add to ribs; toss to evenly coat. Heat oil in large skillet on medium heat. Add ribs; cook 5 min. or until evenly browned, turning occasionally. Place ribs in slow cooker; top with remaining paprika, vegetables, garlic, pepper, broth and Worcestershire sauce. Cover with lid. Cook on high 6 hours (or on low 8 to 10 hours).
Remove ribs from slow cooker; skim surface of sauce. Remove and discard rib bones. Return meat to slow cooker with sour cream and remaining flour; stir. Cook, covered, on low 10 to 15 min. or until slightly thickened. Meanwhile, cook noodles as directed on package.
Drain noodles; place in large serving bowl. Add meat mixture; stir.
3 C shredded hash brown potatoes, thawed
1/4 C butter, melted
1/2 C milk
1/2 C sour cream
1-1/2 C shredded triple cheddar cheese with a Touch of Philadelphia
4 green onions, sliced
Heat oven to 375 degrees. Pat hash browns dry with paper towels; place in bowl. Add butter; mix lightly. Press onto bottom and up side of 9-in. pie plate. Bake 20 min. or until golden brown.
Meanwhile, whisk eggs and milk in medium bowl until blended. Stir in sour cream, then cheese and onions. Reduce oven temperature to 350 degrees. Pour filling into crust. Bake 30 min. or until center is set and crust is golden brown. Let stand 5 min. before serving.
1/2 C all purpose flour
1 tsp. salt
1/4 tsp. ground black pepper
2 lbs. boneless beef sirloin steak, cut into 1-in. cubes
3 TBS vegetable oil, divided
15 oz. diced tomatoes, undrained
14-1/2 oz. low sodium beef broth
3 C carrots, diagonally sliced
1 C medium onion, sliced
2 tsp. fresh rosemary, chopped
2 tsp. paprika
1 C sour cream
1 tsp. fresh chives, snipped
Stir together flour, salt and pepper; coat meat with mixture. In 5-quart saucepan over medium-high heat, heat 1-1/2 tablespoons oil; add one-half meat. Cook until browned, about 5 minutes, stirring occasionally; remove meat. Heat remaining oil; add rest of beef and cook until browned. Return all beef and any remaining flour mixture to saucepan. Stir in tomatoes with juice, broth, carrots, onions, rosemary and paprika; heat to boiling. Reduce heat and cover. Simmer 45 minutes or until meat is tender.
Meanwhile, cook noodles according to package directions; drain. Spoon goulash over noodles; spoon sour cream on top. Sprinkle with chives.
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