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.

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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

 

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Hoosier Sweet Corn and Rhubarb Custard Pie

Sweet Slow Indiana Summers Remembered In A Hoosier Pie

Nothing brings back memories of summer at my grandmothers then sweetcorn and rhubarb. I used to eat stewed rhubarb fresh out of the garden with a teaspoon of sugar for a treat. Nothing says Indiana summer in a pie than combining the sweetness of Hoosier sweet corn and the tart of garden rhubarb.

Cook Time Hoosier Sweet Corn and Rhubarb Custard Pie

Prep time: 45 min

Cook time: 50 min

Ready in: 1 hour 35 min

Yields: 1 nine inch pie

While it is not the prettiest pie it captures all the taste of summers past

Source: Max Straeton Morgue File

Ingredients Hoosier Sweet Corn and Rhubarb Custard Pie

• 1 cup rhubarb, peeled and dice
• 1 cup creamed corn, canned, blended
• 3/4 cup sugar
• 1/2 Tablespoon flour, all purpose
• 1 cup milk
• 2 large, eggs
• 1/4 cup powdered sugar
• 1/4 tsp lemon extract
• 1/4 tsp vanilla extract

1. Buy or prepare an unbaked pie shell. Set aside
2. Preheat oven to 350 degrees Fahrenheit
3. Assemble your ingredients
4. Take a blender and add the following. 1 cup milk, 2 eggs, 1/4 cup powdered sugar, lemon extract , and vanilla. Blend until smooth but not frothed. Add cream corn blend until corn is lumpy but not turned to puree.
5. Set aside mixture in the bowl.
6. Take one cup of cleaned and prepared rhubarb that is diced, 3/4 cup of sugar, 1/2 table spoon of sugar, 1/4 teaspoon of nutmeg and blend in a medium with a spatula or wooden spoon. Mix well and place in your unbaked pie shell.
7. Take your set aside creamed corn and egg filling and pour over rhubarb mixture.
8. Bake in your preheated 350 degree fahrenhiet oven for 50 minutes or until custard is done.
9. Cool a least 15 minutes on pie rack . Place in refrigerator if you are not serving right away. Can be served with cool whip or plain. You also could top with another fruit topping to increase sweetness .

Simple Butter Pie Crust Ingrediants

• 1/2 cup butter
• 2 tablespoons sugar
• 1 cup flour

Nutrition for Whole Hoosier Sweet Corn Rhubarb Custard Pie

Nutrition Facts
Serving size: 1 whole pie
% Daily Value *
Fat 275 g	423%
Sugar 256 g
Fiber 7 g	28%
Protein 50 g	100%
Cholesterol 325 mg	108%
Sodium 1000 mg	42%
* 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.

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You can use a fork to work dough into fluted pie pan.

Source: Morque File Max Straeton

You can also just pinch the edges of the dough for decoration for dough in a regular pie pan

Simple Butter Pie Crust Instructions

1. Combine your butter and sugar.DO NOT CREAM
2. Fold in your flour just until dough forms
3. Roll in ball and press out pancake into pie pan .
4. Press dough into sides of the pie pan.
5. Use unbaked pie shell in this recipe. For other recipes bake for 12 minutes in a pre heated 375 degree oven or until golden.

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