NANA'S BEEF STROGANOFF
This is a delicious Stroganoff that my Nana made all the time. My husband's favorite meal is Stroganoff, and before we met he never had homemade Stroganoff sauce. Once my mom made this for him, he has never eaten any other! Serve over rice or egg noodles.
Provided by Lauren Lowther
Categories World Cuisine Recipes European Eastern European Russian
Time 2h40m
Yield 4
Number Of Ingredients 13
Steps:
- Shake 1 tablespoon flour with salt in a large, resealable plastic bag until combined; add beef and shake to coat.
- Melt 2 tablespoons butter in a skillet over medium-high heat. Brown beef in the hot butter, about 3 minutes per side. Stir mushrooms, onion, and garlic into beef; cook and stir until garlic is fragrant, 3 to 4 minutes. Transfer beef and vegetables to a bowl, leaving drippings in skillet.
- Melt 2 more tablespoons butter in skillet over medium heat. Cook and stir 3 tablespoons flour in the hot butter until smooth; stir tomato paste into flour mixture. Whisk beef stock into mixture and cook, stirring constantly, until sauce is thickened and bubbling, about 5 minutes.
- Return beef and vegetables to skillet and stir to coat with sauce. Reduce heat to very low and simmer until beef is tender, 2 to 3 hours. The longer it cooks, the more tender the meat will be. Just before serving, stir sour cream and white wine into beef mixture and heat through. Do not boil.
Nutrition Facts : Calories 514.2 calories, Carbohydrate 14.3 g, Cholesterol 129.4 mg, Fat 33.9 g, Fiber 1.3 g, Protein 34.9 g, SaturatedFat 18.7 g, Sodium 559 mg, Sugar 3.4 g
NANA'S POT ROAST
My Nana cooked this on Sunday's in the winter, it has the best flavor. If the gravy isn't thick enough when it's done add a flour slurry to thicken to desired consistency.
Provided by PJNNH
Categories One Dish Meal
Time 2h45m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Flour and brown Roast on all sides.
- Mix Water, Soup Mix and Mushroom soup together.
- Add mixture and roast to dutch oven, cover tightly.
- Cook at 300deg for 2-2-1/2 hrs or until internal temp reaches 140deg.
- I add carrots and celery to cook with roast for added flavor, but I cook vegetables for serving separately so they don't get too mushy.
NANA'S PORTUGUESE ROAST CHICKEN AND POTATOES
Steps:
- Preheat oven to 375 degrees F. Pour water into a roasting pan. Add vinegar to taste. The water should have just a hint of vinegary taste. Sprinkle paprika over the water and mix, removing the lumps. Add salt, pepper, onion, tomato, parsley and potatoes. Before cooking add chorizo. Bake for 2 hours. Do not cover potatoes because they will steam and not roast. The potatoes will have a nice red color when they are done.
- Note: Both recipes can be cooked simultaneously in the same oven.
- (all measurements are approximate) .
- Preheat oven to 375 degrees. This recipe is made in a ceramic cooker. To prepare the cooker, soak the cover for 15 minutes, and spray the bottom with any non-stick coating. Mix first 5 ingredients, set aside. Wash the chicken and pat it dry. Put chicken in cooker and pour salad dressing mixture on top, then use hands to rub it all over the chicken skin. Lightly sprinkle entire chicken with paprika (a pinch or so), then sprinkle a pinch or so of the dry Italian seasoning on top as well. Cover and cook at 375 degrees for 2 hours. About 1 to 1 1/2 hours into the cooking time, check the chicken. If there is liquid half-way up the chicken or more, drain all of the liquid so that the chicken is dry enough to roast, then continue cooking. If it's not halfway up the chicken, just leave whatever juices are in there and continue cooking.
NANA'S MEATLOAF
Make and share this Nana's Meatloaf recipe from Food.com.
Provided by Sean 72
Categories Meat
Time 16m
Yield 1 Meatloaf, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Mix all ingredients together.
- Put in loaf pan
- Spread toppping over meatloaf.
- Bake at 350 for 1 1/4 hours.
Nutrition Facts : Calories 463, Fat 22.7, SaturatedFat 9.4, Cholesterol 215.3, Sodium 967.4, Carbohydrate 21.6, Fiber 0.6, Sugar 14.3, Protein 41.3
NANA'S POT ROAST
Best Pot Roast Recipe, and super easy! Can be made in the oven or in the Crock Pot. Great for a family get together or special occasion
Provided by egmartin2
Categories One Dish Meal
Time 6h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Put all ingredients together and put in the oven covered in tinfoil at 325 degrees for 4-6 hours. The meat should fall apart. Also can be done in crock pot for 8-10 hours. Serve with Crusty warm bread.
Nutrition Facts : Calories 726.2, Fat 13, SaturatedFat 4.9, Cholesterol 49.5, Sodium 110.2, Carbohydrate 105.5, Fiber 12.5, Sugar 11.9, Protein 27
TINA'S POT ROAST
This tender pot roast is a hearty, "feel good" meal. It's also kid-friendly. Even picky eaters usually gobble it up. The last time I made this for my family, the gravy was so tasty that we poured it over the entire meal-meat, carrots, and potatoes! -Tina Meyer, Lake Orion, Michigan
Provided by Taste of Home
Categories Dinner
Time 2h55m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 325°. In a Dutch oven, heat oil over medium heat. Brown roast on all sides. In a small bowl, whisk water, gravy mix, dressing mix, soup mix, garlic powder and pepper until blended; add to pan. Bring to a boil. Bake, covered, 1-1/2 hours., Add vegetables; cook 1-1/4 to 1-1/2 hours longer or until meat and vegetables are tender. Skim fat if necessary.
Nutrition Facts : Calories 450 calories, Fat 18g fat (6g saturated fat), Cholesterol 111mg cholesterol, Sodium 907mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 3g fiber), Protein 37g protein.
NANA'S CHICKEN POT
A one pot meal that will cure a broken heart! Serve with lots of crunchy Italian bread for sopping up the juices! My grandmother made this for me and it is still one of my favorite comfort foods. Easy and very satisfying!
Provided by Chef Florida Janie
Categories One Dish Meal
Time 1h30m
Yield 6-8 bowls, 6 serving(s)
Number Of Ingredients 8
Steps:
- Slice 2 large onions into rings then lay them in the bottom of a dutch oven or soup pot with tight lid.
- Break up the tomatoes by hand and pour all the tomatoes and the juice left in the can over the onions.
- sprinkle with salt, pepper and 1 tablespoon of oregano.
- Lay your chicken pieces over the tomatoes.
- Sprinkle with salt pepper and remainder of oregano.
- Put the lid on the pot and cook about 1 hour on stove at low heat. Do not stir!
- After chicken has cooked for an hour, cut the potatoes in chunks and add them to the pot. Do not stir!
- Continue to cook on low heat until the potatoes are fork tender about 20 more minutes.
- When potatoes are done add the can of peas and all the juice. Trust me on this! Add the juice!
- Turn off the heat and let sit for about 5 minutes, just to warm the peas.
- Scoop up all layers into large soup bowls and serve with warm crunchy Italian Bread! Enjoy!
Nutrition Facts : Calories 691.6, Fat 35.9, SaturatedFat 10.2, Cholesterol 162.6, Sodium 170.9, Carbohydrate 45.4, Fiber 9.4, Sugar 10.8, Protein 46.4
NANA'S ITALIAN POT ROAST RECIPE
Provided by charlotteh371
Number Of Ingredients 14
Steps:
- Preheat oven to 300 degrees. Liberally season both sides of beef with salt and pepper. Don't be shy. They will need lots of flavor. Add olive oil to large pot over medium high heat on stove. Once olive oil is hot, add beef to pot and deeply brown on all sides then remove from pot. Scrap the bottom of the pan to get the flavor back into the oil. Next add chopped onion and sweat them for a few minutes until they start to soften and turn golden. Add in minced garlic and only cook for 1 minute. Pour in crushed tomatoes, tomato sauce, red wine, and chicken stock. Stir in Italian seasoning, sugar, red pepper flakes and salt and pepper to taste. Bring sauce to a simmer. Lastly return browned beef to pot and submerge in the sauce. Bake covered for 3 1/2- 4 1/2 hours or until beef is cooked through, tender and falling off the bone and sauce has thickened. This will depend on the thickness of beef. Remove pot from oven and gently ladle the oil off the top of the sauce which has settled. Simmer over medium low heat to thicken sauce. Cook pasta according to instructions on package and drain. Serve completed gravy by adding pasta to serving platter, topping with meat and gravy and garnishing with chopped parsley and parmesan cheese.
NANA'S CROCK POT POT ROAST
This recipe was basically a throw together dinner that turned out amazingly good. DH said it tasted just like how his Nana used to make pot roast. Even the kids loved it...definitely a keeper! We used vegetables from our garden, surely you can adjust the kind of vegetables to your liking though!
Provided by Daisydukex3
Categories One Dish Meal
Time 8h20m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Place all ingredients in crock pot. Add water until everything is submerged. Cook on low 8 hours.
- To serve: remove meat to platter, remove vegetables with a slotted spoon to a large bowl.
- For Gravy: keeping crockpot on low, add gravymaster (approx. 1 tbsp) pepper to taste, and flour to liquid in pot. Mix with wire wisk, adding flour and pepper until desired consistency is reached. Strain through a fine mesh colander into gravy bowl, and serve over meal.
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