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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.


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       Volume I - July 16, 2010

Beef Stroganoff

Serves: 6

           Download this recipe.

1 9-ounce package egg noodles
2 tablespoons dried minced onion
1/4 cup butter
1 pound ground beef
2 tablespoons flour
1 teaspoon salt
1/2 teaspoon black pepper
1 10 3/4-ounce can cream of mushroom soup
1 cup sour cream

Saute onion in butter over medium heat. Stir in meat and brown. Mix flour, salt and pepper together. Add to meat and cook for 5 minutes. In a large pot bring 4 quarts water to a boil. Add egg noodles. Stir in soup to meat mixture and simmer uncovered 10 minutes. When egg noodles are cooked al dente, drain and rinse. Just before serving, stir in sour cream to meat mixture, and heat through. Serve over egg noodles.

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