Monday, March 06, 2023

Hamburger Stroganoff










We all search for that recipe that is quick and easy but also filling and delicious.  It can’t get much easier than this my friends.  Perfect for a cold winter day and so comforting.  And no need for that can of mushroom soup…. With this recipe, you make your own sauce and stir in your own mushrooms.  So much better!  Enjoy!

Hamburger Stroganoff

1 pound ground chuck

1 (8-ounce) package sliced fresh Bella mushrooms

1 onion, chopped

2 cloves garlic, minced

2 tablespoons all-purpose flour

1 (14.5-ounce) can beef broth

2 tablespoons Worcestershire sauce

1 teaspoon ground black pepper

½ teaspoon salt

1 cup sour cream

1 (12-ounce) package wide egg noodles, cooked according to package directions












Cook ground beef in a large skillet, breaking it up as you stir. Cook until no longer pink; drain and return skillet to medium heat.  In same skillet, saute mushrooms, onion, and garlic over medium-high heat until tender.













Stir in flour, and cook, stirring frequently, for 2 minutes.












Stir in beef broth and the Worcestershire sauce. Bring to a boil. Add in the uncooked pasta and simmer for the next 20 minutes or until pasta is tender.  Stir well.













Reduce heat, and stir sour cream into beef mixture and simmer for 15 minutes.  Add salt and pepper to taste. If it’s not the consistency you want or too thick, add more broth.












Serve with a nice side salad and some hot crusty bread.




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Homemade Pot Roast with Savory Gravy
















I woke up thinking about pot roast! There is nothing in this world better than a pot roast cooking all day in the Crock Pot with potatoes, carrots and celery along with those caramelized onions and that thick and savory beef gravy. The house is smelling heavenly and I am about to dive in. As soon as my buttermilk biscuits are out of the oven. Will you join me?  Want to see how I make it?

 Homemade Pot Roast with Savory Gravy

 1 (3-4 lb) chuck roast

2 tablespoons olive oil

Salt & pepper to taste

2 envelopes Lipton Beefy Onion Soup Mix
1 cup water 

1 large onion, diced or sliced

16 ounces of beef broth

2 tablespoons cornstarch

Pat dry the roast and season with salt and pepper on both sides. 












In a large skillet over medium high heat, brown the onions and garlic for about 3 minutes or until translucent and tender.  Move the onions to a plate to add to your chuck roast later. 













Turn up the heat and sear your roast on both sides…about  2 minutes on each side.  Remove from heat and set inside the crockpot.  Add the onions on top.








Add in the celery and the carrots but not the potatoes yet. You will add those later.













Sprinkle both packs of soup mix on top of the roast and pour in beef broth. Make sure you pour on top and all around the sides to coat your vegetables.  Stir in sliced onion.  













Cover with lid. Cook on low for 5 hours and then add your diced potatoes.  Continue to cook for another 3 hours on high until meat is fork tender and potatoes are cooked through. 












Savory Gravy

 6 tablespoons butter

1/2 cup all-purpose flour

3 to 4 cups juices/drippings from roast

1 cup cream

For the gravy, melt the butter in a medium skillet.  Stir in the flour and cook for about a minute until lightly browned. Gradually add 2 cups of beef juices to the flour mixture, whisking vigorously and constantly.  It will begin to thicken. Add in your cream and continue to whisk.  Add more beef juices until you get the desired consistency.














Continue stirring quickly while the gravy comes to a simmer. Let it cook for 1-2 minutes. Season to taste with additional salt and pepper, if needed.












Serve immediately with the pot roast and vegetables (and mashed potatoes, of course!).












And don't forget tomorrow's hot roast beef sandwich!

NOTE:  You can cook on high for about 6 hours if desired.

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Tuesday, February 07, 2023

Baked Spaghetti Alfredo


My favorite pasta recipe….by far!  I love this rich cheesy spaghetti casserole because it gives you the best of both worlds.  A pasta Alfredo blended with lots of creamy cheese together with a classic spaghetti and meatballs. What more could you ask for!   And to change it up even more, I like to make individual servings in my special loaf pan I got from Amazon.  This is a keeper my friends. Make it once and you’ll find it will be one of your go to casseroles for years to come!

Baked Spaghetti Alfredo

6 cups cooked thin spaghetti noodles
1 cup shredded mozzarella cheese
Italian Meatballs (small bag)
1 (25 ounce jar) Ragu Chunky Garlic and Onion Pasta Sauce
1 pint heavy cream
2 teaspoons minced garlic
½ teaspoon pepper
½ teaspoon salt
4 tablespoons butter
4 oz cream cheese
3 cups freshly shredded Parmesan

Boil pasta until al dente. Drain well and return to warm pot off the heat.

Preheat oven to 350 degrees and grease a 9 x 13 baking dish or some mini loaf pans like I used.

Pour cream into a large skillet and bring to a boil over medium high heat. Add garlic, salt and pepper. Reduce heat to medium and add in butter and cream cheese. Stir until cheese has melted. Then add in the shredded Parmesan one cup at a time and whisk until sauce is smooth. Remove from heat and set aside.

Next mix the cooked spaghetti with the sauce in the same sauce pan or skillet. Pour mixture into prepared dish or in each loaf pan.  Press down with a wooden smooth, packing it as tightly as you can. 

Continue to fill and pack until full.  Sprinkle shredded mozzarella cheese on top of dish or each loaf pan.  Bake for about 25 minutes at 350 degrees.

While the spaghetti is baking, heat Italian meatballs and spaghetti sauce until hot and bubbly.

When pasta has finished baking, put some sauce in each bowl and top with a serving (or a loaf) of baked spaghetti and some meatballs.  Top with more spaghetti sauce if desired.

If you would like to purchase the same loaf pan that I used, you can find them at a great price at  Click on this link....

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