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Title: 30-Minute Beef Stroganoff
Categories: Beef, Pasta, Dairy, Vegetables, Mushrooms
Yield: 4 servings

2 tb Butter
1 1/2 lb Boneless top sirloin; thin
- sliced across the grain
1 sm Onion; chopped
1/2 ts (ea) salt & black pepper
1/2 lb Fresh mushrooms; in 1/2"
- slices
22 oz (2 jars) beef gravy
1/2 c Sour cream
1 lb Wide egg noodles; cooked

In a large skillet, melt butter over medium-high heat.
Add steak, onion, salt, and pepper, and cook 5 to 7
minutes or until steak is browned, stirring
occasionally.

Add mushrooms and cook 4 to 5 minutes or until tender.

Reduce heat to low, stir in gravy, and simmer 10 minutes
or until heated through. Stir in sour cream, and cook 1
to 2 minutes. Serve over warm noodles.

RECIPE FROM: https://www.mrfood.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: One Pot Couscous
Categories: Lamb/mutton, Pasta, Vegetables, Herbs
Yield: 4 servings

2 1/2 lb Boned lamb; in 1" chunks
1 lg Onion; coarse chopped
3 cl Garlic; minced
28 oz Can crushed tomatoes
1 3/4 c Beef broth
16 oz Bag frozen mixed vegetables
1 ts (ea) ground cinnamon & salt
1/2 ts Black pepper
10 oz Pkg couscous

Coat a soup pot with cooking spray. Over medium-high
heat, brown the lamb, onion, and garlic 8 to 10 minutes,
or until no pink remains in the lamb.

Add crushed tomatoes, broth, mixed vegetables, cinnamon,
salt, and pepper; bring to a boil. Reduce heat to low,
cover, and simmer 55 to 60 minutes, or until lamb is
fork-tender.

Stir in couscous and simmer 4 to 5 minutes, or until
couscous is tender.

RECIPE FROM: https://www.mrfood.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Leftover Pasta Frittata w/Chicken, Broccoli & Fontina
Categories: Pasta, Poultry, Vegetables, Herbs, Cheese
Yield: 4 servings

5 lg Eggs
3 tb Half & half
8 oz Spaghetti; cooked until soft
- cooled slightly
2 1/2 oz Fontina or provolone, diced
1 1/2 c Cubed cooked chicken
1 1/2 c Cooked broccoli florets;
- coarse chopped
1/2 c Fine grated Parmigiano
- Reggiano cheese
3 tb Coarse chopped parsley
- leaves
1 1/2 ts Kosher salt
Fresh ground black pepper
1 tb Olive oil
1 tb Unsalted butter
2 cl Garlic; fine chopped
1/2 ts Crushed red chile flakes
1/2 ts Dried oregano

If you’ve ever cooked the tomato sauce that broke the
internet (tomato, onion, butter - finito), you’ve
experienced the genius of the late Marcella Hazan. Her
culinary bible, Essentials of Italian Cooking, released
in its 30th edition last month, got me thinking about my
other favorite Marcella recipes: marinated carrot sticks
with garlic and oregano, chicken alla cacciatora,
and - the one I make most often - pasta frittata.

I turn to pasta frittata whenever I have leftover
spaghetti. It comes together in under 30 minutes: I
crack a few eggs into a bowl, stir in a handful of parm
and whatever veg and protein I have lying around, then
fold in the cooked pasta. The dish starts on the stove
and finishes under the broiler, where it puffs and
hisses and browns.

By: Benjamin Kemper

RECIPE FROM: https://www.saveur.com

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