Archives for January 2013

All Purpose Crumb Topping

In my professional opinion, Crumb Topping is the best-est of the best. In essence, it’s just flour,sugar and butter, but when baked, it turns into little nuggets of golden deliciousness. This is my All Purpose Crumb Topping. You can use it on anything and everything… Pies Muffins Sweet Casseroles Cupcakes Cobblers Facial Scrub..ok, not so […]

Sloppy Joe Pizza

I am SUPER big on family dinners AT.THE.DINNER.TABLE. Almost every night we sit down, all together to eat dinner and talk about our day. I often hear people saying, “We barely, ever eat dinner at the same time.” People are too busy these days. They have baseball, gymnastics, music..etc. Evryones schedules are different. Well, we […]

Valentines Peanut Butter Cookies

I got bowed down to over these cookies. Seriously, like on knees and arms waving up and down to the floor…the whole shebang. Now keep in mind, I do bring all my baked goods to work for my co-workers to indulge on. And these simple Peanut Butter Cookies is what I get such praises for? […]

I. Am. On. Strike

  Let me quote my self from my blog post from january 9th 2013.   “Standing in-front of the fridge like every 20 minutes, but then I’m sure my fridge would go out too.” If you read that post, you will know that I was referring to alternate ways to cool off because my a/c […]

Smithfield

When you hear the word Smithfield, what is the first thing that pops into your head? Smithfield ham? Smithfield Virginia? Well, if you said either, you would be right. I had the amazing oppurtunity to spend a few days in Smithfield, Virginia learning alllll about Smithfield Products. I was joined by two very awesome people, […]

Favorite Things Thursday

Dark chocolate. Pomegranate Seeds. Acai Berries. Goji Berries. All very high in Anti-Oxidents. Guess how many of these I have eaten? 3 bags, almost all by myself. Except for little fingers that always seem to photo bomb my pictures. With all of those Anti-Oxidents, I am going to live until I am 234. Seriously, I […]

Salted Saltine Toffee with Coconut

I got the BEST Christmas present EVER this year…. No, not diamonds,not an amazing purse. Not even a new car. Our air conditioner broke. Jealous right? Well, you may not be cause it’s cold pretty much everywhere else in the country Not here in Tampa. It’s HOT and HUMID It broke the day after Christmas […]

Carrot Coconut Soup

Well, aren’t I a big fat looser. Over the last almost 5 years of writing this site, I only have 4 soup recipes. Spanish Bean Roasted Tomato with Grilled Cheese Croutons Tex Mex Chili Garbanzo Bean Soup with Ham It’s not because I dont lurve soup, it’s that the losers people in my house won’t really […]

Facebook

Facebook. I love it and hate it. It’s a necessary evil. I post lots and lots of things on Facebook that are never mentioned on this site. Super fun stuff. Like why on earth I had on these pants… Guess what, even if you have “liked” my Hungry Housewife Facebook page, chances are that Facebook […]

Kale Chips

Ok guys. My fat jeans are too tight. And by too tight, I mean, like tight, TIGHT. This is serious. Did you know that I have gained oh, about 35-40 pounds since I started by site? I don’t lie. Back in 2008, I was living on Nut bars and tuna fish and working out 2 […]

Pressure Cooker Beef Stroganoff

My head is still spinning. The holidays are all..Rush Rush Rush.. And then, BAM, it’s over in a second. Hope you got some good swag for Christmas. My Mom rocks cause she got me one of those new-fangled electric pressure cookers. This one to be exact. Fancy, huh? I was torn between and electric one […]

ps_menu_class_0

All Purpose Crumb Topping

Crumb Topping

In my professional opinion, Crumb Topping is the best-est of the best.

In essence, it’s just flour,sugar and butter, but when baked, it turns into little nuggets of golden deliciousness.

This is my All Purpose Crumb Topping.

You can use it on anything and everything…

Pies
Muffins
Sweet Casseroles
Cupcakes
Cobblers
Facial Scrub..ok, not so much

The possibilities are endless.

My recipe makes enough to cover a 9 x 13 pan with a nice layer of crunch.

Here is some crumb topping with chopped pecans. YUM.
Crumb Topping with Nuts

4.0 from 1 reviews
All Purpose Crumb Topping
Author: 
Prep time: 
Total time: 
 
An all purpose crumb topping
Ingredients
  • 1 cup All Purpose Flour
  • ¾ cup Brown Sugar,packed
  • 1 teaspoon Cinnamon
  • ¼ teaspoon Table Salt
  • 1 stick Butter, cut into 8 pieces
  • 1 cup Pecans, chopped (optional)
Instructions
  1. In a medium bowl, mix together flour, brown sugar, cinnamon and salt.
  2. Add the butter.
  3. With your hands, squish the butter into the flour/sugar mixture until it comes together.
  4. You will know it is thoroughly mixed when the mixture stays together when squeezed in your hands.
  5. Mix in the nuts if using.
  6. To add to your dish, Squeeze in your hands and then crumble on-top of your item.
  7. If baking something that takes longer than 30 minutes, after 30 minutes has elapsed, gently cover with foil to prevent over browning.
Notes
Makes enough to cover a 9 x 13 pan.

 

Sloppy Joe Pizza

Sloppy Joe Pizza

I am SUPER big on family dinners AT.THE.DINNER.TABLE.

Almost every night we sit down, all together to eat dinner and talk about our day.

I often hear people saying, “We barely, ever eat dinner at the same time.”

People are too busy these days.

They have baseball, gymnastics, music..etc. Evryones schedules are different.

Well, we have fallen victim to that as well. Sad but true.

With my son in the biggest time sucker upper of all baseball 3-4 nights a week and my daughter in gymnastics 2 nights a week, it is becoming very difficult to get it together at mealtime.

To remedy the situation, one has to think fast on their feet. What can be thrown together QUICK and is still nutritious?

Pizza is ALWAYS a family favorite.

Oh and you know what else I found out?

Pizza sauce is overrated!

For my pizza sauce, I used Manwich Bold Sloppy Joe Sauce and also threw a little bit of sauce in the ground beef.

My peeps, went bonkers over this pizza. My husband said it tasted like BBQ pizza, but better.

You know that Manwich has that kid-stopping power, that you know they will love. And when they love the food you prepare, you all can have a nice civilized dinner together with out the normal, “I don’t wanna eat this” dinner!!!

What I found by using the Manwich Sloppy Joe Sauce, is that I didn’t have to add an extra spices to the meat or sauce.

Manwich is bursting with flavor, so that made my dinner even easier!

To also save a bunch of time, I used a Thin Flatbread Naan Pizza Dough, it’s my fav.

Got “A Case of the Mandays?”

I prescribe Sloppy Joe Pizza!!

Also, join me tonight for a fun Twitter Party with @ResourcefulMom and @HowToBeaDad 
We will be chatting about weeknight meals. #manwich
There will be fun prizes too.
Head on over HERE to RSVP.
Sloppy Joe Pizza 001

Sloppy Joe Pizza 002

 Manwich Blogger Badge

5.0 from 2 reviews
Sloppy Joe Pizza
Author: 
Recipe type: Dinner, pizza
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
A quick and easy weeknight pizza using Manwich Sloppy Joe sauce as the pizza sauce.
Ingredients
  • 1 12" pizza crust
  • ⅓ cup + 2 tablespoons Manwich Bold Sloppy Joe Sauce, divided
  • ½ lb ground beef
  • ¼ small red onion, thinly sliced
  • ½ small green pepper, thinly sliced
  • 1½ cup mozzarella cheese, shredded
  • ¼ cup sharp cheddar cheese, shredded
Instructions
  1. Preheat oven to pizza crust directions
  2. In a small skillet, brown ground beef and drain.
  3. Stir in 2 tablespoons Manwich Bold Sloppy Joe Sauce, set aside.
  4. Spread ⅓ cup Manwich Bold Sloppy Joe Sauce over pizza crust.
  5. Top with mozzarella cheese,cheddar cheese,ground beef, red onion and green pepper.
  6. Bake per pizza crust directions

**I was compensated for recipe development, however all opinions are mine**

Valentines Peanut Butter Cookies

Valentines Peanut Butter Cookies

I got bowed down to over these cookies.

Seriously, like on knees and arms waving up and down to the floor…the whole shebang.

Now keep in mind, I do bring all my baked goods to work for my co-workers to indulge on.


And these simple Peanut Butter Cookies is what I get such praises for?

I’ll take it.

You see the peanut butter blossom cookies with the Hersheys Kiss in the middle all the time during Christmas.

Well, just swap out the kiss for a Dove Heart.

Valentines Peanut Butter Cookies

Viola, instant Valentines Day cookies that are obviously worth an big fat, “I’m not worthy” bow.

Valentines Peanut Butter Cookies

Oh, here is a big tip. Make sure you have several size Cookie/ice cream scoops on hand for your baking endeavors.
Using them insures all of your cookies, cupcakes etc. are all the same size.

I used this one…..1 1/2 tablespoon.
Untitled

Valentines Peanut Butter Cookies 001

 

5.0 from 3 reviews
Valentines Peanut Butter Cookies
Recipe type: Cookie,dessert
Prep time: 
Cook time: 
Total time: 
 
A soft peanut butter cookie with a chocolate heart in the middle,perfect for Valentines Day
Ingredients
  • 1¾ cup Brown Sugar, packed
  • ½ cup butter, softened
  • ¾ cup Smooth Peanut Butter
  • 3 tablespoons Milk
  • 1 tablespoon Vanilla Extract
  • 1 Egg
  • 1¾ cup Flour
  • ¾ teaspoon Baking Soda
  • ¾ teaspoon Salt
  • 2 8.87oz. packages Dove Milk Chocolate Silky Smooth Heart Promises, unwrapped
  • Granulated Sugar, for rolling cookies
Instructions
  1. Preheat oven to 350.
  2. Line cookie sheet with parchment paper or non stick foil.
  3. In a medium bowl, with an electric mixer, cream together the brown sugar and butter together.
  4. Mix in the peanut butter,milk and vanilla extract.
  5. Add the egg and beat until combined.
  6. In a separate bowl, whisk together the flour,baking soda and salt.
  7. Mix in the dry ingredients into the peanut butter mixture and beat until thoroughly incorporated.
  8. Form into 1½ tablespoon balls and roll in granulated sugar.
  9. Place on baking sheet about 1" apart and bake for 10 minutes.
  10. Remove from oven and gently press one Dove Heart into the middle of each cookie and place back into the oven and cook for an additional 2 minutes.
  11. Remove from oven and allow to cool on cookies sheet for 2 minutes.
  12. Remove from cookie sheet and allow to cool on a cooling rack completely.
Notes
Makes about 49 cookies. Unwrap about 1½ packages of the Dove Chocolates, you won't need the full 2 packages.

I. Am. On. Strike

On strike

 

Let me quote my self from my blog post from january 9th 2013.

 

“Standing in-front of the fridge like every 20 minutes, but then I’m sure my fridge would go out too.”

If you read that post, you will know that I was referring to alternate ways to cool off because my a/c was out AND IS STILL OUT.

Obviously I have pissed the universe.

Did I jinx myself by uttering those words????

I come home yesterday only to find out my fridge is done. De-thawed. All nice and warm and cozy.

What did I do wrong?

Oh, and only 4 of my burners work on my range and it takes twice as long to bake things…it’s been like that for a year or so. I just thought I would throw that in for dramatic effect.

Sooo, I am on strike.

I can’t bake…It’s an oven in my house.

I can’s store anything in my refrigerator…cause it’s decided it wants to be an oven.

So that’s it.

I’ll see you when me and my universe kiss and make up.

Smithfield

Smithfield

When you hear the word Smithfield, what is the first thing that pops into your head?

Smithfield ham? Smithfield Virginia?

Well, if you said either, you would be right.

I had the amazing oppurtunity to spend a few days in Smithfield, Virginia learning alllll about Smithfield Products.

I was joined by two very awesome people, Michelle Ragussis (from the Next Food Newwork Star) and Simon Majumdar (also from The Food Network, Iron Chef judge).

Smithfield 004

We stayed at The SmithField Inn, which was a treat in-itself because Mr. Washington Stayed there…George Washington, yeah, our first President. It was built in 1752. That’s old.

You know what else was amazing about the town of Smithfield?

It smelled like ham. Like real ham cooking.

Delicious.

A Ham cannot be called a “Smithfield Ham” unless it is processed in Smithfield Virginia.

The actual company is rich with history, you can read about it here.

Bet you have never seen the worlds oldest ham…huh?

Well, here ya go.

Smithfield 003

It’s the real deal.

Smithfield 002

Oh and the oldest peanut too..from the year 1890

Smithfield 001

Everyone at SmithField was amazing, from their Executives, to the butchers to the men who were hanging hams the old fashion way, by walking on old wooden planks in the smokehouses.

Ohhhh the new products..how does Pecan Praline or Caramel Apple Spiral Sliced Ham sound???
Ahhhhh-mazing.

Smithfield 012

Oh and Simon looks mean, doesn’t he?

Smithfield 016

He’s not.

Michelle and I going into the Smithfield Innovation Center.

Smithfield 005

Smithfield 013

Smithfield 014

Dont look at the below photo if your squeamish.

A whole pig, we got to watch the butcher cut. It was very interesting.

Smithfield 015

They all exuded pride in their jobs which is rare these days.

I mean look, even their cuff links were pigs!

Two words that come to mind with everyone we encountered who is associated with Smithfield….

Southern Hospitality.

They made me want to move there and work for Smithfield. I swear.

Smithfield 010

They whisked us off to their farm, Aberdeen Farm, a beautiful “farm” complete with a landing strip for the Executive planes. It’s acres and acres of beautiful land right on the James River.

Smithfield 006

Smithfield 007

Maynard, Aberdeens main man, smoked a whole pig for us.

Smithfield 008

We didn’t use our manners as we ate straight from the smoker.

Smithfield

Shame.

 

Thank you to Hunter PR for bringing us all together for a fun and educational experience.

And to all of you History Buffs out there…Smithfield Virginia has a deep historical story. You can read about it here.

Favorite Things Thursday

Brookside

Dark chocolate.

Pomegranate Seeds.

Acai Berries.

Goji Berries.

All very high in Anti-Oxidents.

Guess how many of these I have eaten?

3 bags, almost all by myself.

Except for little fingers that always seem to photo bomb my pictures.

Brookside 001

With all of those Anti-Oxidents, I am going to live until I am 234.

Seriously, I might have a smidgen of an addiction to these Brookside Chocolates.

The outsides are perfectly smooth dark chocolate while the insides are bursting with healthy fruits. the perfect mix.

I am starting to see them available in more places.

Saw them at Target yesterday and I know Costco sells them.

If you cant find them in a store near you, you can find them on the Mothership Amazon too.

Acai here
Pomegranate here
Goji Berries here

 

*I did receive samples of these, however I was not required to write about them. I loved them sooooo much I had to share*

Salted Saltine Toffee with Coconut

Saltine  Toffee 011

I got the BEST Christmas present EVER this year….

No, not diamonds,not an amazing purse.

Not even a new car.

Our air conditioner broke.

Jealous right?

Well, you may not be cause it’s cold pretty much everywhere else in the country

Not here in Tampa. It’s HOT and HUMID

It broke the day after Christmas and my husband was all like, “Oh, we don’t need to fix it right away, it’s going to be nice out.”

Then, the weather decided to get all pissy and send us record heat.

Record heat means 85 degrees.

So, now I am all pissy.

Me + Hot + a coughing house + no sleep = a bad situation…..BAD

Soooo, it’s Jan 9th and still no a/c.

The parts are “on order”. What ever that means.

I’m dying.

The only plus side to all this is my electric bill is going to be super low. Niiiice.

I’ve been thinking of alternative methods to cooling off.

Running around naked.

Ummm, that’s not gonna happen.

Standing in-front of the fridge like every 20 minutes, but then I’m sure my fridge would go out too.

Rubbing Ben-Gay all over me. It totally has a cooling effect.

Or maybe I can come camp out at your house???

So when I’m this hot, my brain gets all crazy and stuff and I do stupid things…..

Like turn on my oven.

Yep, that will totally help the situation.

But Chocolate makes everything better….

See wouldn’t this make you feel better???

Saltine TOffee 013

Saltine Toffee has been around forever, but I decided to jazz it up with some toasted coconut and salt.

Just melt a little bit of butter

Saltine toffee 001

Add some brown sugar and melt…

Saltine Toffee 002

Line a 17 x 12 baking sheet with non-stick foil and line it with Saltines

Saltine Toffee 003

Pour your Toffee evenly over the crackers

Saltine Toffee 004

Spread out if you need to.

Saltine Toffee 005

Pop it in the oven till the toffee gets bubbly and brown

Saltine Toffee 006

Top with chocolate chips and pop it back in the oven for a minute.

Saltine Toffee 007

Spread the melted chocolate chips with an offset spatula.

Saltine Toffee 008

It will get smooth. And here you have your blank canvas. Add what ever you want.
Pop in the freezer for 30 min and then break into pieces.

Saltine Toffee 009

 

5.0 from 1 reviews
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 51 Saltine Crackers, about 1½ sleeves of crackers
  • 1¼ cup salted butter
  • 1¼ cup brown sugar, packed
  • 1 teaspoon Vanilla Extract
  • 16 oz. Semi-Sweet Chocolate Chips, 1½ bags
  • 1 cup Coconut Flakes, toasted
  • 1 cup Pecans, toasted and chopped
  • ½ teaspoon Coarse Kosher Salt
Instructions
  1. Preheat the oven to 400.
  2. Line a 17 x 12 sheet pan with non-stick foil.
  3. Line the baking sheet with Saltine Crackers.
  4. Melt the butter in medium saucepan.
  5. Add the brown sugar.
  6. Bring to a light boil and cook for 2 minutes.
  7. Remove from heat and stir in the vanilla.
  8. Pour the butter/sugar mixture evenly over the crackers.
  9. Place in oven and cook for about 10 minutes. Mixture will be bubbly and caramelizing.
  10. Remove from the oven and sprinkle evenly with chocolate chips and place back in the oven for 1-2 minutes.
  11. Remove from oven and with an off-set spatula smooth out the chocolate.
  12. Sprinkle with the coconut,pecans and salt.
  13. Lightly press on the toppings to make them adhere to the chocolate.
  14. Allow to cool in the pan for about 20 minutes.
  15. Place the pan in the freezer for about 30 minutes or until hard.
  16. Remove and break into pieces.

 

Carrot Coconut Soup

Carrot Coconut Soup 003

Well, aren’t I a big fat looser.

Over the last almost 5 years of writing this site, I only have 4 soup recipes.

Spanish Bean
Roasted Tomato with Grilled Cheese Croutons
Tex Mex Chili
Garbanzo Bean Soup with Ham

It’s not because I dont lurve soup, it’s that the losers people in my house won’t really eat it.

I suppose this Carrot Coconut Soup makes it 5 and that’s one per year.

Are you one of those people who only eats soup when it’s cold?

Me, I am a non-discrimanatory soup consumer.

Here in Florida, it can be 100 degrees and 100 % humidity and I still Crave a good soup.

This soup is rich without being naughty to eat.

You can even use light coconut milk and it will be perfect.

If you notice in the recipe, I used Libby’s Canned Carrots.

They are a HUGE timesaver.

No washing, no cutting and no cooking. LOVE

Carrot Coconut Soup 001

Carrot Coconut Soup
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Ingredients
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 medium Onion, Chopped
  • 1 Garlic Clove,minced
  • 1 teaspoon Curry Powder
  • 1½ teaspoon fresh Thyme Leaves
  • 1 teaspoon Coarse Kosher Salt
  • ¼ teaspoon Freshly Ground Pepper
  • 4 cans Libby's Sliced Carrots,drained
  • 1 box (32 oz.) Vegetable Broth
  • 1 can (13.66 oz.) Coconut Milk
  • 2 tablespoons butter
Instructions
  1. In a medium Stock pot, heat the extra virgin olive oil over medium heat.
  2. Add onion and cook for 5 minutes or until softened.
  3. Stir in garlic,curry powder,thyme,salt and pepper; cook for 1 minute.
  4. Add the sliced carrots and vegetable broth.
  5. Remove from heat and allow to cool for about 30 minutes.
  6. Working in small batches, add the soup to a blender and blend until smooth.
  7. Add back to pot and stir in the coconut milk and butter.
  8. Bring to a boil.
  9. Reduce heat and simmer for 10 minutes.
  10. Serve
Notes
*If you have an Immersion Hand Blender, You can skip the blender step and use your immersion hand blender to make smooth.

 

Facebook

Screen Shot 2013-01-03 at 10.28.16 PM

Facebook. I love it and hate it.

It’s a necessary evil.

I post lots and lots of things on Facebook that are never mentioned on this site.

Super fun stuff.

Like why on earth I had on these pants…

Thing one

Guess what, even if you have “liked” my Hungry Housewife Facebook page, chances are that Facebook really doesn’t care that you already like it. They don’t show you my content.

Lovely algorithm.

So if you would like to truly see what is going on on my Facebook page, go to my page here...
Click LIKE

Then Hoover over like and make sure
“Get Notifications” AND
“Show in News Feed” are checked.

And if you are fancy and like to categorize, you can also add me to your “Interest Lists”

Screen Shot 2013-01-03 at 10.29.52 PM

There you have it.

Hopefully you will get to see all the fun.

That is until Facebook decides to change AGIAN.

 

Kale Chips

Kale Chips 006

Ok guys.

My fat jeans are too tight.

And by too tight, I mean, like tight, TIGHT.

This is serious.

Did you know that I have gained oh, about 35-40 pounds since I started by site?

I don’t lie.

Back in 2008, I was living on Nut bars and tuna fish and working out 2 hours a day.

Then my 2 hours a day at the gym was replaced by recipe developing, photographing, blogging and eating.

Obvi.

Who’s fault is it?

Well, no one has been holding me down over the last almost 5 years and force feeding me.

I could totally blame it on some crazy thyroid disorder, which I don’t have.

I could blame it on my husband, but I blame everything on him, so I’ll cut him a break.

I could ABSOLUTELY blame it on The Birth Control Pill that I take to try to alleviate my migraines.

But honestly, you know what my issue is?

Will Power.

I have none.

I don’t sit around eating potato chips or ice cream or even really anything bad for me.

Honestly, if I eat it, it sticks to me, specifically my butt and thighs, even if it’s a carrot.

Sure I taste everything I make. It’s my duty to you.

But, I suppose my tastings have added toooo many calories to my diet.

I am NOT going to make a New Years resolution to change.

I’d only be lying to myself.

I try to eat in moderation, but I guess it’s not working for me.

Some people are blessed with a great metabolism, I unfortunately, was not.

Maybe I can keep a food diary or do one of those fancy phone apps.

That would probably help.

It is alllll about calories in and calories out.

Am I going to keep developing decadent recipes for you…yup, sure am.

Am I going to keep tasting them..yup, sure am.

Let’s just hope I don’t have to start wearing maternity jeans.

That would be something.

So here are some heathy kale Chips to replace the potato chips that I don’t eat.

They are good.

Light and crispy.

They totally fill my salty craving.

Try em’ their easy..

Start with a pretty bunch of Kale

Kale Chips

The stems are beautiful..but unless you like chewing on bark, I suggest you get rid of them.

Kale Chips 001

Just tear them out..

Kale Chips 002

Bye Bye Purple…

Kale Chips 003

For easy clean up and even oil/vinegar distribution, massage them in a zip lock bag.

Kale Chips 004

Arrange on two large baking sheets and bake!

Kale Chips 005

Kale Chips
Author: 
Recipe type: Snack
Prep time: 
Cook time: 
Total time: 
 
Healthy Crispy Baked Kale Chips
Ingredients
  • 1 large bunch Kale
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 teaspoon Balsamic Vinegar
  • Kosher Salt and Pepper
Instructions
  1. Pre Heat the oven to 300.
  2. Rinse and dry the Kale leaves.
  3. Tear out the thick stalk/rib in the middle of the kale.
  4. Tear the kale into pieces about the size of potato chips.
  5. Pour the olive oil and vinegar into a large gallon zip lock bag.
  6. Add the Kale, seal the bag and massage the oil mixture into the kale.
  7. Arrange the kale onto two large baking sheets, taking care not to over crowd.
  8. Sprinkle with salt and pepper.
  9. Bake for about 20 minutes or until the Kale is nice and crispy.
  10. Allow to cool.
  11. Enjoy

 

Pressure Cooker Beef Stroganoff

Pressure Cooker Beef Stroganoff

My head is still spinning.

The holidays are all..Rush Rush Rush..

And then, BAM, it’s over in a second.

Hope you got some good swag for Christmas.

My Mom rocks cause she got me one of those new-fangled electric pressure cookers.

This one to be exact.

Fancy, huh?

I was torn between and electric one and a stove top one.

Way back in the day, I reviewed a stove top pressure cooker, and I just couldn’t get the thing to cook right.

Everything burned.

Operator error? Whatever.

So I asked for an electric one to be on the safe side.

I had no clue where to start.

I read that you could pretty much cook whatever you normally would in a slow cooker in a pressure cooker, you just needed to reduce the time and liquid.

Beef Stroganoff was a safe bet.

Annnnnddddd, It turned out Deeeee-licious!

Tasted like it had been cooking for hours..the meat just melted in the mouth.

Oh, and my kids liked it. So you know it’s that good.

I think I am going to love love love my New Pressure Cooker.

5.0 from 1 reviews
Pressure Cooker Beef Stroganoff
Author: 
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Pressure Cooker Beef Stroganoff. Tastes like it's been cooking for hours!
Ingredients
  • 3½ lbs. Sirloin Tip Roast, trimmed of tough tissue and cubed
  • 2 + Tablespoons Olive Oil
  • ¾ cup Flour
  • 1 teaspoon Course Kosher Salt
  • ½ teaspoon Pepper
  • ½ teaspoon Onion Powder
  • ½ teaspoon Dried Thyme
  • ½ teaspoon Dried Rosemary
  • ⅛ teaspoon Paprika
  • 1 large Onion, sliced
  • 3 cloves garlic, minced
  • 1¾ cup Beef Stock
  • ¼ cup Red Wine
  • 8 oz. Sour Cream
  • 12 oz. Medium Size Egg Noodles, cooked to package directions
Instructions
  1. In a gallon sized zip lock bag, mix together the flour,salt, pepper,onion powder,thyme,rosemary and paprika.
  2. Add the cubed beef and toss to coat.
  3. Set the pressure cooker to browning.
  4. Add 2 tablespoons oil to pressure cooker.
  5. Working in small batches, taking care not to over crowd the pot, brown the meat on all sides. (took me 4 batches).
  6. Remove the beef to a plate.
  7. Add the onions to the pressure cooker, adding more oil if needed and cook for 5 minutes.
  8. Add the garlic and cook for an additional 1 minute.
  9. Add back the beef and any juices that have accumulated on the plate.
  10. Stir in the beef stock and wine.
  11. Place the lid on and set the cooker to High Pressure for 20 minutes.
  12. After 20 minutes has elapsed, allow the pressure cooker to naturally release the steam. This will take 10-15 minutes.
  13. Carefully remove lid.
  14. Place the sour cream into a small bowl.
  15. Ladle about ¼ cup of the hot juice from the pressure cooker into the sour cream and stir.
  16. Do this several times until the sour cream is warmed.
  17. Stir the warm sour cream into the meat.
  18. Salt and pepper to taste.
  19. Serve over egg noodles.
Notes
I used the Cuisinart 6- Quart Electric Pressure Cooker for this recipe. Mushrooms are often used in beef stroganoff, however my family doesn't like them. If you choose to add them, add them before the onions and cook for a few minutes until they start to brown.