Diva Tasting: Skillet Stroganoff and Jenni’s Salad…

Skillet Stroganoff

  • 2 Lb Lean (at Least 80%) Ground Beef
  • 2 Packages (8 Oz Each) Sliced Cremini Mushrooms
  • 1 Can (12 Oz) Evaporated Milk
  • 1 Lb Uncooked Medium Egg Noodles
  • 1 Container (12 Oz) Chive And Onion Sour Cream

Sea Salt And Pepper To Taste

Steps

In nonstick 5-quart Dutch oven, cook beef over high heat, stirring frequently, until brown. Do not drain.

Add mushrooms and salt to taste. Cook about 5 minutes or until browned.

Add evaporated milk, 4 1/2 cups hot water and the noodles. Noodles will not be completely covered at first. Heat to boiling over high heat. Reduce heat; simmer uncovered 7 to 8 minutes, stirring frequently, just until noodles are tender. Remove from heat; do not drain; stir in sour cream.

Jenni’s SALAD and Dressing

Dressing:

2 Teaspoons Apple Cider Vinegar

2 Teaspoons Lemon Juice

1/2 Teaspoon Dijon Mustard

1 Cup Mayonnaise

1/2 Cup Buttermilk

2 Tablespoons Chopped Flat Leaf Parsley

Kosher Salt and Fresh Ground Pepper to Taste

1/2 Teaspoon Smoky Paprika

Place in Blender or Food Processor and pulse lightly until blended

Salad Ingredients:

½ Cup Mozzarella Shredded

1 Quart Cremini Mushrooms Sliced

14 Oz Swiss Cheese Diced

1 Bag of Spinach

1/2 Cup Salad Cut Green Olives

7 Green Onions Diced

3 Hard Boiled Eggs Diced (optional)

In a large bowl place Salad Ingredients and drizzle dressing over top and toss. Serve Immediately

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s