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


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


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


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