Beef Stroganoff

1 – 1 ½ pounds Round Steak (I use Top Round more than Bottom, but both are ok!)

1-2 cloves garlic, minced

½ cup onion, chopped

5T Flour

½ t pepper

1 ¾ t salt

1 t paprika

2T Oil (I use EVOO)

1 Can Beef Consume

½ cup water

½ cup sour cream

2T green onions, sliced

Cut fat off of meat and then rub with minced garlic. Heat oil Medium heat in frying pan. Cut in 1/2” x 1” strips cutting against the grain of the meat. Combine flour, pepper, salt and paprika. Roll meat in flour mixture, then brown in the oil. Add onions and cook until transparent. Add remaining flour, consume and water.

Cook 1 ½ hour covered until meat is tender. Then remove some of the juice into a small bowl and whisk in the sour cream. Then add this mixture back into the pan stirring quickly as to not curdle the sour cream. Stir in green onion.

Serve with Egg Noodles or White Rice.

Crockpot directions:

Prepare meat the same way. Add Meat and onion into the frying pan and brown the meat. Then add to the crockpot with all other ingredients EXCEPT the sour cream and green onion. Cook on Low for 4-8 hours (try not to let it go for more than 6). The more it cooks the more tender and fall-apart the meat will be. If the mixture is not thick enough take some of the juice out and put in a sauce pan and add in ¼ cup of Corn starch, adding more is necessary. Combine the mixtures and whisk in sour cream and stir in green onion. Yummy!

Sour Cream Pork Chops – Slow Cooker

• 6 Center Cut, Thick Sliced Pork Chops
• Salt and Pepper to taste
• Garlic Powder to taste
• ½ Cup Flour
• 1 Large Onion, cut 1/4” thick
• 2 Cubes of Chicken Broth (or 3 Cans)
• 2 Cups Boiling Water
• 1 oz Sour Cream

Season Pork Chops with Salt, Pepper and Garlic Powder. Dredge in ½ Cup Flour. Lightly brown in skillet with small amount of oil.

Place Cops in slow cooker and top with sliced onions. Dissolve Bullion in boiling water and pour over Chops. Cover and cook on low 7-8 hours.

After Chops have cooked, pre-heat oven to 200°. Transfer Chops to oven to keep warm. They will be tender and fall apart.

Blend 2 T Flour and Sour Cream in a small bowl then mix into meat juices in cooker, adding some juices to sour cream mixture before adding to cooker. Turn on high for 15 – 30 mins or until sauce is slightly thickened. Serve over Pork Chops. *I have never had consistent luck with the sauce thickening…try doing this in a sauce pan to get a nice sauce for sure!!!

Serve with mashed potatoes! Yummy

Zesty Cream Cheese Chicken

Can be prepared in the crockpot or in the oven or stovetop

4-6 chicken breasts or equivalent

8 oz cream cheese

1 can of cream of chicken soup

1 packet of dried zesty Italian salad dressing mix

Crockpot: Sprinkle each piece of chicken with salad mix and put into crockpot with ¾ cup of water. Cook about 4 hours on low. Leave water in and take out the chicken. Into the water, whisk the cream cheese and the chicken soup. Add the chicken back in and cook for one more hour. Serve over rice or noodles.

Oven: Sprinkle each piece of chicken with salad mix and put into 9x13 glass pan with ¾ cup of water. Cook about 30 minutes at 350 degrees. Leave water in and take out the chicken. Into the water, whisk the cream cheese and the chicken soup. Add the chicken back in and cook for 20 more minutes. Serve over rice or noodles.

Stovetop: Cut up chicken in bite size pieces. Using about 2 tsp of olive oil, sauté chicken in skillet with Italian dressing. Add 3/4 cup of water. When boiling take out chicken and whisk in the cream cheese and chicken soup. When it starts bubbling add the chicken back in and simmer for 10 minutes. Serve over rice or noodles.