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This classic recipe appeared in a 1963 Times article by Craig Claiborne about the increasing popularity of beef stroganoff (the article featured not one, but two slightly different recipes for the dish.) Mr Claiborne reported that “the meat-and-cream dish is of Russian provenance, likely named for a noted Russian gourmet, Count Paul Stroganoff, a dignitary in the court of Czar Alexander III.” Stroganoff may not be considered haute cuisine any longer, but the rich stew, dotted with mushrooms and laced with sour cream, is still deeply satisfying and the perfect antidote to a chilly day Serve it over buttered parsley noodles.
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This vegan taco soup made with rice, black beans, and homemade taco seasoning is a great way to use up leftovers and can be varied to taste.
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Tender beef strips are quickly stir-fried with crisp and colorful vegetables to make this delicious restaurant-style dinner in your own kitchen.
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This delicious version of the popular after-Thanksgiving casserole rises above its humble origins as a way to use leftovers by including heavy cream and fresh mushrooms. It's topped with Parmesan cheese and crunchy almonds.
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Get Hunter's Veal Chop with Southern Cheese Grits: Jaegerschnitzel with Southern Cheese Grits Recipe from Food Network
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The chopped fresh herbs in the biscuits that top this comforting chicken stew add another layer of flavor to the dish.
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Vegetarians rejoice! This thick, rich gumbo contains no meat or seafood, but is full of great flavor.
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This is another dish I make that is designed for very busy families. Something that uses some store bought ingredients but also uses fresh ingredients. It is...
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This exotic dish is easy to make, and blends the exciting flavors of ginger and chile paste with fresh vegetables in a creamy coconut milk base.
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Get Pot Roast with Baby Vegetables Recipe from Food Network