Strogonoff

6 TBS butter
1 lb. beef tenderloin thinly cut.
1/2 lb. mushrooms
1/3 cup onion
1 cup sour cream
some tarragon leaves
egg noodles

1. Melt 3 TBS of butter in pan and brown beef. Remove beef from pan. Meanwhile, cook egg noodles per package directions.
2. Add remaining butter, onions, mushrooms and tarragon leaves. Saute.
3. Add sour cream, but make sure heat is on low, do NOT boil.
4. Once warm serve immediately over cooked egg noodles.

Zach actually did most of the cooking. He wanted to do this recipe. It was stolen from The Gastronomist’s Strogonoff that I believe she stole from somewhere else. It was good, but I’m already thinking of ways to make it my own. It was so easy and quick!

Chicken Noodle Soup

water
chicken
chicken base
carrots
celery
country noodles
sliced american cheese (optional)
vege-salt (if you use salt, this is the only way to go)

So this recipe is from my dad, and as is anything from my dad, there are no measurements…..just “some.”

Boil chicken, remove from water and tear apart. Add back to water.

Add a couple spoonfuls of chicken base.

Add remaining ingredients and let cook until done.

It was delicious, but to make it super good, add a slice of American cheese to your bowl and a bit of vege-salt.