CRISTINA'S LAW

I always loved my mom's beef stroganoff growing up. The meat was so tender and the sauce was so rich and savory. I keep asking my mom for the recipe (when I remember that is) but she was never one to measure and I just need to watch her make it to learn. Well I was craving some delicious stroganoff on this cold and rainy day. So I found this recipe on one of my favorite food websites...Kraftfoods.com! It got rave reviews and almost everyone gave it 5 of 5 stars. I gave it a whirl tonight and it was husband approved!! Needless to say this will go on my menu rotation.

Beef Stroganoff from Kraftfoods.com

1 boneless beef sirloin steak, 3/4 inch thick (1 lb.)
1 cup  BREAKSTONE'S or KNUDSEN Sour Cream, any variety
2 Tbsp. flour
1/2 cup  water
2 tsp. instant beef bouillon granules
1/4 tsp.  pepper
2 Tbsp. butter or margarine
1-1/2 cups  sliced fresh mushrooms
1/2 cup chopped onion
1 clove  garlic, minced
4 cups hot cooked noodles 

Placesteak in freezer 30 minutes to firm. Cut across grain into 2x1/2-inch strips.

Mix sour cream and flour in small bowl. Stir in water, bouillon and pepper; set aside.

Meltbutter in large skillet on medium-high heat. Add 1/2 of the steak; cook and stir until steak is cooked through. Remove steak from skillet. Add remaining steak and vegetables to skillet; cook and stir until steak is cooked through and onion is tender. Return all steak to skillet. Reduce heat to medium.

Addsour cream mixture; cook until bubbly, stirring constantly. Cook an additional minute. Spoon over hot noodles.

Mmmmm....beef enchiladas! This is a very simple way to make beef enchiladas. I'd like to try to make chicken enchiladas but my husband really likes the beef ones, so I just keep making them! I got this recipe from my husband's grandpa and it's definitely a keeper! It's a great standby and my husband can't get enough. Plus we usually have enough leftovers for both of our lunches the next day!

Beef Enchiladas:
1 lb. ground beef (turkey, pork, chicken)
1 package of 8 tortilla shells, I use fajita size
1 sm. can corn
1 sm. can tomato paste
1 packet enchilada seasoning
8 long slices of montery jack cheese
1/2 cup shredded cheese (I had cheddar and colby jack)
OPTIONAL: can enchilada sauce, extra cheese

Make enchilada sauce from seasoning packet, tomato paste, and water according to packet directions. While enchilada sauce is simmering, completely cook and drain ground beef.

Add a few spoonfuls of enchilada sauce to ground beef, enough to coat beef completely. Add corn to taste (I add about 1/2 normal can of corn or 1 small can of corn) then add shredded cheese and mix well. 

Warm tortilla shells about 30 seconds in microwave to soften. Spread enchilada sauce on bottom of 9x13 pan to prevent sticking. Spread enchilada sauce on one side of tortilla shell then place a large spoonful of meat mixture in middle of tortilla. Fold one side of tortilla over meat mixture, then fold both ends in, and fold one more time (like a burrito fold).

Place enchiladas in pan, seam-side down. Cover all enchiladas with remaining enchilada sauce (use extra can of enchilada sauce if needed). Place one slice of montery jack cheese on each enchilada and sprinkle with any extra shredded cheese. Bake at 350 degrees for 20 minutes or until bubbly. I serve mine with sour cream and spanish rice!