Beef Stroganoff

The kids even loved this one!

2 T olive oil
Cremini mushrooms, chopped finely so the kids don't detect a vegetable
Salt and pepper
1 small onion, diced
3 cloves garlic, minced
1 lb ground beef
2 t paprika
4 cups beef broth
Egg noodles
1 T corn starch
1/2 cup sour cream
Parsley for garnish

In a large pot or large sauté pan, heat olive oil over medium heat. Add the mushrooms and season with salt and pepper. Add the onions and garlic and cook until onions are translucent.

Add ground beef and cook until browned. Stir in the paprika. Add beef stock and egg noodles. Stir and cover with lid. Simmer for 15 - 20 minutes.

In a small bowl, mix corn starch with two tablespoons of broth from pot. Lower heat and add one T of slurry to pot. Stir until thickened. Add in the sour cream and mix until incorporated.

Garnish with parsley.

Beef Stew in the Crock Pot

We like it soupy, so we don't bother thickening the gravy.

3 lb chuck roast
5 or so red potatoes, chopped into one inch pieces
Sliced mushrooms
4 or so carrots
1 onion, chopped
3 garlic cloves, minced
3 T tomato paste
1 T Worcesrshire sauce
Salt and pepper
1 t dried thyme
1 t dried rosemary
3 cups beef broth
1 cup red wine

Brown the roast in olive oil for one or two minutes per side then place in the crock pot. Add remaining ingredients and cook for 8 hours on low. Shred meat and return to stew.