8 ounces uncooked wide egg noodles
1 pound bulk pork sausage
8 ounces sliced fresh mushrooms
1 medium onion, chopped
2 garlic cloves, minced
Grandma’s Favorite ONE dishesPOT
Sausage Stroganoff
1/4 cup all-purpose our 1/2 teaspoon paprika
1-1/2 cups beef broth
1 cup sour cream
Chopped fresh parsley
Cook noodles according to package directions. Set aside. In a large skillet, cook sausage, mushrooms, onion and garlic over medium heat until sausage is no longer pink and vegetables are tender, 5-7 minutes. Stir in our, salt and paprika until blended; gradually stir in broth. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Turn o heat. Stir in sour cream. Serve with noodles and sprinkle with parsley.
Turkey a La King
3 cups cubed cooked turkey or chicken
1 medium onion, chopped
3/4 cup sliced celery
1/4 cup diced green pepper
1/4 cup butter, cubed
1/4 cup all-purpose our
1 teaspoon sugar
1-1/2 cups chicken broth
1/4 cup half-and-half cream
1 can (4 ounces) sliced mushrooms, drained
6 slices bread, toasted
In a large skillet, saute the onion, celery and green pepper in butter until tender. Stir in our and sugar until a paste forms. Gradually stir in broth. Bring to a boil; boil until thickened, about 1 minute. Reduce heat. Add cream, turkey and mushrooms; heat through. Serve with toast.
Fruited
Pot Roast
1 package (7 ounces) mixed dried fruit
1 large onion, cut into wedges
1 can (5-1/2 ounces) unsweetened apple juice
1 boneless beef chuck roast (2 pounds)
1/2 teaspoon salt
1/4 teaspoon allspice
1/4 teaspoon pepper
Place fruit and onion in a 3- or 4-qt. slow cooker; add apple juice. Top with roast; sprinkle with seasonings. Cover and cook on low until meat is tender, 6-8 hours. Serve beef with fruit mixture.
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