It's what's for dinner!

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Mom's Stroganoff

My mom cooked for 8 people everyday. This is one of her best recipes. No really exact measurements, as she didn't cook that way..but this will get you there!

1 med.- large round steak, cut into strips

Flour

Cooking oil

1 onion, chopped

1-2 bay leaves

Heat a skillet to 350 or over med-high heat. Dredge roundsteak in flour and fry in a little hot oil until browned. Add onion and cook with meat until transparent. Drain off oil and add 1 cup water and bay leaves and reduce heat to 250 and cook until beef is tender. Add water as needed. When beef is tender add:

2 cups sour cream

1 can mushrooms

1 can cream of mushroom soup

1 cup water

Salt and pepper to taste

Stir final ingredients and heat through. Serve over hot buttered noodles or mashed potatoes. We prefered it with the mashed potatoes!

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~Oven Barbequed Brisket~

A real Texas traditional home recipe!

2 T liquid smoke

1-(3-4 lb) beef brisket, trimmed

3 T Worchestershire Sauce

celery salt

garlic salt

onion salt

pepper

1 c. barbeque sauce

Pour liquid smoke all over meat and sprinkle both sides generously with celery salt, garlic salt, onion salt a rub into meat. Wrap in foil and refrigerate over night. Next morning, uncover and sprinkle with pepper and Worchestershire sauce. Do not drain. Cove securely with foil and a place in a shallow baking pan. Bake 5 hours at 250 degrees. Remove foil and baste with the barbeque sauce. Reseal and bake another hour. Remove from oven and slice across grain and serve with juices to pour over meat. Serves 6-8. DELICIOUS!

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~My Meat Loaf~

This is my husband's favorite meal.

1-1/2 lb. lean ground beef

1/3 c. soft bread crumbs

1 onion, diced

2 eggs, beaten

1 T. Worchestershire sauce

1/3 c. catsup

salt and pepper

Oregano and basil to taste

Additional catsup

Mix all with hands in a large bowl. Shape into a loaf and place in shallow baking pan. Baste with a layer of more catsup and sprinkle with additional pepper. At this point I like to add some peeled and cut pototoes around the meatloaf. Bake 1 hour at 350, or until brown and cooked through and pototoes are browned.

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~Southwest Skillet Steak~

1 med. round steak, frozen and partially thawed

cooking oil

1 small onion, sliced thin

1 small green pepper, diced

1 small jar chunky picante sauce

3/4 c. tomato juice

While steak is still partially frozen, slice in thin strips. Heat about 3 T oil in a hot skillet. Add beef strips, onion and pepper. Brown over medium-hi heat until onions are transparent and green pepper is tender-crisp. Watch carefully and do not get too brown. Drain off excess grease. Add picante sauce and tomato juice and simmer about 30-40 minutes at med-low heat. Serve with hot flour tortillas, chopped tomatoes, grated longhorn cheese, and top with sour cream. Roll up and eat.

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~Chicken With Cider~

4 boneless, skinless chicken breasts halves

2 T. slivered almonds

2 T margarine

1 cup apple juice or cider

1 can (4-oz) sliced mushrooms, drained

1/2 c. seeless green or red grapes, halved (or 1/4 c. each for pretty color!)

1 T cornstarch

1/4 tsp. pepper

Rinse chicken breasts and pat dry. Cut chicken into bite-sized pieces. in large skillet or wok, cook chicken and almonds in margarine over med. heat for 6-8 minutes or until tender turning occasionally. Transfer to a serving platter and keep warm. In the same skillet, combine cider or apple juice, mushrooms, grapes, cornstarch and pepper. Cook and stir until thickened and bubbly. Cook and stir 2 more minutes. Spoon over chicken. Serve with hot, fluffy, rice. Serves 4-6.

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Always more to come...

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