Thirty Minute Beef Stroganoff From The Hoosier Helping Hand

This recipe will be a hit with the whole family. It is much better then the pre packaged Stroganoff hamburger dinners and still quick to make.

add →

Source: By Buck [CC-BY-2.0 (http://creativecommons.org/licenses/by/2.0)], via Wikimedia Commons

Beef Stroganoff is a 19th century recipe of a much older Russian recipe. It comes from the family of Count Pavel Stroganoff . He was a known gourmet and he refined the recipe to be served at the court of Alexander the Third. Count Pavel Stroganoff is credited with the creation of the base recipe ,but a version similar to his appeared in the 1871 issue of Molokhovets cookbook. Still Count Stroganoff made the dish popular, and variations on the dish are still being introduced today. This recipe was that of a busy Hoosier housewife , who wanted an alternative to pre packaged meals from the helping hand.

Cook Time for 30 Minute Beef Stroganoff

Prep time: 15 min

Cook time: 15 min

Ready in: 30 min

Yields: serves 4 to 6 adults

Stir constantly will stroganoff is on heat.

Ingredients for 30 Minute Beef Stroganoff

• 1 1b. Round Steak, cut into strips then chucks
• 1 envelope Onion Soup Mix, like Knorr
• 1 cup sour cream
• 1 cup cottage cheese, alternative to sour cream
• 4 tbsp ranch dressing (part of alternative), add to cottage cheese
• 1 can mushrooms, with liquid
• 2 tbsp butter
• 2 tbsp flour
• 2/3 cup water

Make sure to cut thin strips and then cube your round steak. It needs to be thin to brown quickly.

1. 
2. If you are using the alternative to sour cream , send cottage cheese through blender with ranch dressing until smooth and set aside.
3. Cut your round steak into strips and then into chucks. Brown the meat in butter.
4. Add directly to browned meat while still on heat the water and the mushrooms.
5. Stir in the soup mix and bring mixture to a boil . Stir constantly.
6. Bring down to a medium heat and fold in flour, sour cream or sour cream alternative. Stir constantly. ( You can mix sour cream or alternative with flour before hand)
7. Keep on medium heat for a least 5 minutes and lower heat for another five. Mixture should thicken. Remove from heat when thickens.
8. Pour hot mixture over prepared egg noodles or rice.

Nutrition Facts
Serving size: 1 six oz with egg noodles
Calories	410
Calories from Fat	198
% Daily Value *
Fat 22 g	34%
Carbohydrates 33 g	11%
Protein 19 g	38%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA

 

Related articles

• Turkey Stroganoff Baked Potatoes recipe
• Food and Fall Savings: Three Dishes to Try Now
• Stroganoff Ravioli

Indiana Curried Pork and Carrots Skillet

help

Indiana is the 5th major pork producing state in the country. While we make claims to the best pork tenderlion in the world, Indiana pork chops glazed with Apple Jelly made from Hoosier apples would be the ideal for a great fall meal. 

This recipe is a quick and healthy dinner the whole family should love. You can modify this recipe by replacing carrots with sweet potato or the peas with green bell pepper. This not so spicy version is good for kids and adults avoiding overly spicy food. A time saver would be to use frozen peas in carrots instead of carrots strips and frozen peas. You simply replace those ingredients with 3 cups of frozen carrots and peas.

Apple Jelly is an easy glaze for chicken as well as pork. Keep some on hand when you want to save time glazing meats.

When you add the coated chicken remember it should be golden brown. You need to make sure you do not under cook your pork

Using frozen carrots in peas saves time on this recipe . You would use about three cups in place of the carrots and peas called for in the recipe.

Cook Time Curried Pork and Carrots Skillet

Prep time: 20 min

Cook time: 29 min

Ready in: 49 min

Yields: 4 servings

ingredients

Ingredients Curried Pork and Carrot Skillet

• 1 tablespoon flour, all purpose
• 1 tablespoon curry, powder
• 1/4 teaspoon salt
• 1 pound boneless pork lion, cut into strips
• 2 cups carrots, cut into strips
• 3/4 cup apple juice, unsweetened
• 3/4 cup peas, frozen
• 2 tablespoons apple jelly

Instructions for Curried Pork and Carrot Skillet

1. Mix the flour, curry powder and salt in a bowl . Toss the pork strips to coat. set aside.
2. Spray 12 in nonstick skillet with cooking spray.Over a medium high heat cook the coated pork strips 3 to 5 minutes .Stirring occasionally until outside of pork strips is brown.
3. Stir in carrot strips and apple juice. Carrots should soften up in five minutes being stirred on medium high heat for five minutes.
4. Add in frozen peas. Cover and simmer for 5 minutes. Add in 2 tablespoons apple jelly and cook for 5 more minutes.

Nutrition for Curried Pork and Carrot Skillet

Nutrition Facts
Serving size: 1
Calories	240
Calories from Fat	495
% Daily Value *
Fat 55 g	85%
Saturated fat 2 g	10%
Carbohydrates 20 g	7%
Fiber 2 g	8%
Protein 19 g	38%
Cholesterol 50 mg	17%
Sodium 190 mg	8%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA

Related articles

• Recipe Roundup: Simple Skillet Dinners
• Recipe Roundup: Easy Weeknight Dinners
• Cumin Spiced Monster Pork Chop / Potato Pancakes and Sugar Snap Peas
• 16 Carrot Recipes for Summer

Brownsugar Bread Crumb Tomato Slices

Tomato slices (Photo credit: Wikipedia)

Tomato Slices for the cooler season

These broiled sugared bread crumb tomatoes are a nice way to serve the last of the summer harvest. They can be served with a cold salad or cold cuts. The sugared bread crumb tomato slices are a great way to get kids to eat tomatoes outside of the ketchup bottle.

Source: epSos.de [CC-BY-2.0 (http://creativecommons.org/licenses/by/2.0)], via Wikimedia Commons

You will want 3 thick slices from each tomatoe

Cook Time Broiled Sugared Bread Crumb Tomatoes

Prep time: 20 min

Cook time: 15 min

Ready in: 35 min

Yields: 9 broiled tomato slices (broil time not stated)

Ingredients for Broiled Sugared Bread Crumb Tomatoes

• 3 tomatos, large, 9 thick slices
• 1/2 cup butter
• 1 cup bread crumbs
• 3 tbs brown sugar
• 2 tsp black pepper

Instructions Broiled Sugared Bread Crumb Tomatoes

1. Wash tomatoess and remove stem and ends.
2. Cut each tomato into 3 thick slices crosswise. You should have 9 slices. Arrange in the bottom of your broiling pan.
3. Bake at 375 in a preheated oven for 15 minutes
4. While tomatoss are baking combine your butter, breadcrumbs, brown sugar, and pepper, Use a pastry cutter or fork to cut in butter.
5. Spoon butter breadcrumb mixture on evenly on tomatoes.
6. Broil tomato slices about 4 inches from heat until tops are nicely brown. This happens quickly so watch closely.

How to Pick and Store Tomato

 

Broiled Sugared Bread Crumb Tomato Slices

Nutrition Facts
Serving size: 2 slices
Calories	210
Calories from Fat	45
% Daily Value *
Fat 5 g	8%
Carbohydrates 30 g	10%
Sugar 35 g
Fiber 1 g	4%
Cholesterol 12 mg	4%
Sodium 45 mg	2%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Related articles

• Not-so-green Green Fried Tomatoes
• RECIPE: Easy roasted tomatoes with cheese, herbs

Hoosier Fall Pumpkin Bread

Hoosiers grow really big pumplins. Bob Morris a state legislator from the 84 th district grows pumpkins for the kids. This year on of his pumpkins keep grooming . Mr. Morris grew a pumpkin estimated to be a thousand plus pounds. The largest pumpkin in the Hoosier state records was 1308 pounds grown by John Barenie of Griffith, IN.

Pumpkin bread (Photo credit: Wikipedia)

Add some orange zest to your traditonal pumpkin bread with orange butter.Oranges remind us of warmer weather and Christmas treats in the past.

This recipe makes two pumpkin bread loaves if you use a standard loaf pan and not a round cake pan.

Memories of Christmas Past

Oranges in the winter, were a holiday treat for many of our grandparents. An orange was a popular stocking stuffer. Orange butter is a reminder of something just a little bit special. While no child ever asked Santa for an orange , getting one in your stocking made the holiday special. Orange butter is not a traditional Christmas food, but it will make Christmas special if you serve it on warm pumpkin bread on Christmas morning.

Pumpkin bread is a great stand alone holiday desert or breakfast bread. Warm pumkin bread drenched in yummy orange butter , will chase anyone's winter blues away, even if it is not a holiday.

cook time

Cook Time

Cook Time for Holiday Pumpkin Bread

Prep time: 30 min

Cook time: 1 hour

Ready in: 1 hour 30 min

Yields: Two Loaves

Ingredients for Holiday Pumpkin Bread

3 cups sugar, white

4 eggs, large

1 cup shortening

1 tsp nutmeg

1 tsp cinnamon

2/3 cup apple juice, unsweetened

2 cups pumpkin, canned

3 1/3 cup flour, dry measure

2 tsps baking soda

1 1/2 tsp salt

 (Photo credit: Wikipedia)

Instructions

Preheat Your Oven to 350 degrees.

In a large bowl mix your sugar, spices, baking soda flour and salt. Set aside.

In small bowl mix your apple juice, 4 beaten eggs, and pumpkin. Set Aside

Cut your shortening into your dry mix in the large bowl. Mix well.

With a large wooden spoon fold in your wet mixture from the small bowl into the flour mixture. Mix until the batter is the consistency of a thick pudding.

Pour Mixture into two well greased loaf pans. Bake at 350 for 1 hour.

Orange Butter

Finished Orange Butter should be the consistency of soft margerine.

Glögg Recipe: orange peels (Photo credit: Wikipedia)

Preparation Time Orange Butter

15 minutes

Ingredients for Orange Butter

•1 stick butter

•4 tbsp frozen orange juice

•8 oz of confectioners sugar

•2 orange rinds grated

Instructions for Orange Butter

1. Grate two orange rinds into a small bowl and set aside.

2.In a large mixing bowl add your butter,orange juice, and confectioners sugar.

3.Fold in grated orange rinds

4.Using a hand mixer mix until butter is the consistency of margerine spread. 

5.Chill butter and serve with pumpkin or nut bread.

Orange Butter Nutrition

Nutrition Facts

Serving size: 32gr

Calories 143

Calories from Fat 45

% Daily Value *

Fat 5 g 8%

Saturated fat 3 g 15%

Unsaturated fat 2 g

Carbohydrates 26 g 9%

Sugar 24 g

Fiber 0 g

Protein 05 g 10%

Cholesterol 12 mg 4%

Sodium 41 mg 2%

* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Stone Loaf Pan (Photo credits: West Elm)

Click edit above to add content to this empty capsule.

Please add the nutritional information associated with a single serving of your recipe in the fields below. If you also have a Recipe Rating in your Hub, some of this data will be displayed directly in search results, making your Hub more attractive to searchers.

Serving size
Calories
Fat	g
Saturated fat	g
Unsaturated fat	g
Carbohydrates	g
Sugar	g
Fiber	g
Protein	g
Cholesterol	mg
Sodium	mg

Related articles

• Chocolate Pumpkin Bread
• Ginger Pumpkin Bread Pudding
• 10 Ways to Cook With Pumpkin Flesh and Seeds
• Thanksgiving Canna-Recipes; Pumpkin Bread
• Honey-Flax Pumpkin Bread.

Mrs. Burgert 's Vinegar Pie

Balsamic vinegar, red and white wine vinegar (Photo credit: Wikipedia)

All Hoosiers know that if there is an official state pie; it is sugar cream pie. This recipe however, is only related to sugar cream by virtue of the fact that sugar cream pie is part of a group of pies that are known as ‘desperation pies”. Vinegar Pies are this type of pie that was made in the winter and by poor pioneers who could not get or afford limit. Pies made with Apple Vinegar were preferable to pies made with plain vinegar which tended to be bland.Make a pie crust from lard for most authentic taste.

Make a pie crust from lard for most authentic taste.

Pioneers in Indiana made Vinegar pie. This Vinegar pie recipe is from a large Palatine family that made their homes in Ohio and Indiana, and later Nebraska. There are many variations on Vinegar Pie. The most authentic recipes do not call for lemon flavoring as this was not something most pioneer women would have.

When I was doing research on my father's family tree, a women who is a Burgert descendant sent me this recipe. I have no idea which Mrs. Burgert this recipe cames from.The measures in part of this recipe were strange. Such as using a walnut size as a measure. I did my best guess to convert this to a now usable recipe. My great great grandmother on my father's side was Amanda Burgert, but since this was from the Nebraska Burgert line I know it was not her recipe.

Pioneer women made vinegar tarts and pies when fresh or canned fruit was not available. Vinegar back than I was told was much more bland than it is today. The pie now has a strong vinegar taste , but is sweet as well. It is a fun nostalgic recipe.

Balsamic vinegar, red and white wine vinegar (Photo credit: Wikipedia)

When I was doing research on my father's family tree, a women who is a Burgert descendant sent me this recipe. I have no idea which Mrs. Burgert this recipe cames from.The measures in part of this recipe were strange. Such as using a walnut size as a measure. I did my best guess to convert this to a now usable recipe. My great great grandmother on my father's side was Amanda Burgert, but since this was from the Nebraska Burgert line I know it was not her recipe.

Pioneer women made vinegar tarts and pies when fresh or canned fruit was not available. Vinegar back than I was told was much more bland than it is today. The pie now has a strong vinegar taste , but is sweet as well. It is a fun nostalgic recipe.

In the prep work I am assuming that a baked pie shell has been made. This recipe was only for filling. I have no idea what kind of crust was used. To be authentic you might want to use a pie crust made with lard. I cheated and used premade baked pie shell.

Cook Time Mrs.Burgert's No Bake Vinegar Pie Filling

Prep time: 10 min

Cook time: 10 min

Ready in: 20 min

Yields: One 9 inch pie

ingredients

Ingredients Mrs.Burgert's No Bake Vinegar Pie Filling

1 cup water

1 cup sugar, calls for dark syrup

1/4 cup (2 1/2 walnut sized balls) butter, (that has stood a day)

1/4 teaspoon salt

1/3 cup flour, ( 1/3 of a old store tin)

1/4 teaspoon nutmeg, ground

14 drops pickled sugar beet juice, for color

3 Tablespoons Vinegar, any kind

Instructions Mrs. Burgert's Vinegar Pie

In a large sauce pan place flour, sugar,salt , and nutmeg stir and fluff the ingredients well with a fork.

Add water, vinegar, and pickled beet juice and butter to saucepan. Over a middle heat stir mixture constantly until it thickens. The pickled beet juice is probably for color and is optional.

Pour into baked pie shell and place pie in a cool place covered with a tea towel or cheese cloth until ready to serve. Pull the cloth tight over the pie in order that it does not touch the filling. Save yourself the trouble and place in your modern ice box.

Related articles

• Mom's Blueberry Pie
• Pie Crust Recipe