We both group up with beef stroganoff, but we new could improve it. You can do ground beef rather then the Swedish meatballs.
1 Large Onion
4-8 T Olive Oil
16 oz Sliced Mushrooms
1lb 10oz Bag Frozen Swedish Meatballs
2-10 oz Cans of Cream of Mushrooms Soup
1 3/4 cup Sour Cream
3 cups Wide Egg Noodles
In a large stock pot boil a gallon of water. One water is at a rolling boil add noodles and cook for 8 minutes. Drain water and in 2 T olive oil.
While water is boiling and noodles are cooking prep remaining ingredients. Slice onion. In a heavy skillet use 2 T olive oil to caramelize onions. Remove from pan.
Using the same skillet brown mushrooms in 2-4 T olive oil. Remove from pan.
Using the olive oil remaining in the pan brown meatballs and cook to 165 degrees internal temperature. Remove from the pan.
Add soup and sour cream to pan and mix well. Add in onions, mushrooms, and meatballs.
Serve over noodles.
Anyone who knows us knows we love our Tri Tip. We love it on it’s own, on salads, and recently Joseph decided to try it on a sandwich. This turned out better then he planned.
Beef Tri Tip
1 cup Beef Broth
Baguette or Hoagie Buns
To start with you will need to have a Beef Tri Tip. Refrigerate the Tri Tip until completely cooled. APlace in the freezer for 20 minutes to make it easier to slice. Use a meat slicer or electric knife to slice thin.
Make Au Jus.
Place 1 cup of beef broth in the bottom of a pan with streamer basket. Place Tri Tip on the streamer basket and steam for 2-3 minutes
Serve Au Jus in a small bowl. Place meat on bread and serve.
Au Jus Ingredient
2 T Unsalted Butter
2 T Flour
2 cups Beef Broth
Au Jus Directions
In a sauce pan melt butter. Use a wire whisk to stir in flour. Whisk in beef broth until smooth and starts to thicken slightly.
We love sharing good recipes. Joseph learned this one for people he works with. The original recipe was from Weber Grills Website, but I am unable to find it on their site. We are not sure who adjusted the recipe to give them credit. This is a base recipe for many dishes we do in our home.
1/2 cup Johnny’s Seasoning Salt
1/2 cup Granulated Garlic
1/2 cup Black Pepper
1/2 cup Sugar
1 cup Lemon Juice
3/4 cup Yoshida’s Sweet and Savory
1 cup Water
1 Beef Tri Tip Roast
Mix dry ingredients in a gallon zipper bag. Add in liquid ingredients. Add Tri Tip. Marinade for 8-24 hours. Turning bag every 2-4 hours.
Prepare Charcoal grill for off heat grilling (See video below). Cook off heat to internal temperature of 120 degree fahrenheit. Move over coals to sear. Remove from heat and allow to rest for 5 minutes before cutting. Slice in 1/4 in pieces.