Beef stroganoff is the perfect transition recipe. It’s good for fall to winter and winter to spring. It’s still cold outside and I don’t know about you, but I want something that is going to warm me up. This is my new favorite Beef Stroganoff recipe, the meat is fall apart, not chewy like it can be sometimes. The key is getting chuck or bottom round beef, instead of stew meat! The recipe is from the Kitchn, it does utilize a slow cooker, but you can always cook this low and slow on the stove.
2 LBS Chuck or bottom round beef, cut into 1 1/2 inch pieces
1/4 Cup All Purpose Flour
1 1/4 TSP Salt
1 TSP Black Pepper
8 oz Cremini mushrooms [or whatever you can find], sliced
1 Small Yellow onion, diced
2 Garlic Cloves, Minced
1 1/4 Cup Low-Sodium Beef Broth
2 TBSP Worcestershire Sauce
8 oz Egg Noodles
2 TBSP Unsalted butter, melted
1 Cup Sour Cream
Let’s Get Cooking
Place the beef + flour + salt + pepper in a large bowl and toss until the beef is coated. Transfer the beef and any left over flour into the slow cooker. Add in the mushrooms + onion + beef broth + garlic + Worcestershire sauce and stir to combine. Cover and cook until the beef is tender, for 6-8 hours on low or 3-4 hours on high.
30 Minutes before the meat is done, cook the egg noodles and toss with butter once cooked. Once the meat is done, little by little stir in the sour cream to the stroganoff. Serve with the buttered noodles and enjoy!
When it’s cold outside, you don’t crave a salad, you crave something that will warm you from the inside out. Chicken Paprikash is the perfect meal for just that. Mildly spicy, perfectly flavorful, and filling, Chicken Paprikash will warm you up and rid you of the February blues. This recipe comes from The Mom 100.
4 LBS Chicken Thighs, skin on
1+1/4 TBSP Canola oil
2 Large Onions, halved, thinly sliced as half moons
2 Garlic Cloves, minced
2 TBSP Flour
2 TBSP Paprika
2 Bay Leaves
1 14oz can Crushed Tomatoes
2 Cups Chicken Broth
3/4 Cup Sour Cream
1 12oz Bag Egg Noodles
Let’s Get Cooking
Heat the oil in a large, deep heavy skillet over med-high heat. Season the chicken with salt + pepper
Add the chicken into the pan of hot oil, skin side down. Cook for 8 minutes and then flip for another 8 minutes [the chicken won’t be fully cooked yet]. Once done, remove to a separate plate.
Remove about 1 TBSP of any fat that is collected in the pan [my chicken did not have a lot of fat so I skipped this]. Add the onion to the pan, on med heat. Saute the onions for about 5 minutes until they begin to soften and brown. Add in garlic and saute for another minute. Add in flour + paprika and stir to incorporate. Add in the bay leaves + tomatoes + chicken broth, stir and bring up to a simmer. Add in the chicken, skin side up, and cook for about 20 minutes.
Cook the egg noodles according to the package.
Following the 20 minutes, remove the chicken and bay leaves and slowly stir in the sour cream.
Plate the chicken over the egg noodles and pour the sauce over top.
It’s February in Ohio, so that means it’s cold, like really freaking cold. It’s been 18 degrees the past week or so and that is just not a fun time. Soup is a cure all and when it’s so cold that you want to die outside, this is the soup for you. I got this recipe from Halfbaked Harvest, and if you haven’t checked out how amazing she is, you need to ASAP. This smoky potato soup has just the right kick to warm you up inside and out.
1 TBSP Extra Virgin Olive Oil
3/4 LBS Smoked Spanish Chorizo, sliced
1 Yellow Onion, chopped
6 Garlic Cloves, Chopped
2 TSP Smoked Paprika
1/4 TSP Cayenne Pepper
4 Small Yukon Gold Potatoes, Chopped
6-8 Cups Low Sodium Chicken Broth
1 Lemon, Juiced
Salt + Pepper
4-6 Cups Kale, roughly chopped
1/4 Cup Heavy Cream
1/4 Cup Grated Manchego Cheese
Let’s Get Cooking
Heat the olive oil in a large pot in med-high heat. When the oil is starting to bubble, add in the chorizo and onions. Brown all over for about 5-8 minutes. Add in the garlic + paprika + cayenne stir and cook for about another 2 minutes. Add in the potatoes and toss to coat. Add in the chicken broth and lemon juice, season with salt + pepper. Simmer for med-high heat for about 15-20 minutes, until the potatoes are fully cooked.
Remove 1/2 cup of potatoes from the soup and mash/blend them. Stir the mashed potatoes back into the soup with the kale + milk + manchego cheese. Cook until the kale has started to wilt a little for about 10 minutes.
Remove from heat and serve with some crusty bread.