Weekend time!

This is my husband's recipe that he has made for many, many years.  We made it last night to have for dinner tonight.  This is one of those dishes that gets even better by sitting overnight.

In honor of 3-14-14 (a.k.a. "Pi day",) my son made a blueberry pie for tonight's dessert that will be topped with real whipped cream!

Stroganoff!

Beef Stroganoff

Ingredients

• 2 lb. top sirloin roast
• 5 onions, chopped
• 2 lb. mushrooms, chopped
• about 1/2 cup all purpose flour
• 1/2 cup beef stock
• 3/4 cup sour cream
• 2 Tbsp. tomato paste
• 1/2 cup red wine
• 4-6 Tbsp. canola oil
• Salt and Pepper 

Directions
1.  In a large skillet, saute the onions in 2 Tbsp. oil until they are almost translucent, then add the mushrooms.  Continue cooking until soft.  Take out of the pan and set aside.
2.  Cut the beef into bite-size pieces.  Place them all in a bowl, then add 1/2 cup of flour and toss the meat until it's all coated in flour.
3.  In the same pan, add 2 Tbsp. more oil and working in batches, brown the meat pieces.  Remove them from the pan when they are finished and continue until all of the meat is cooked.
4.  In a large dutch oven, add all of the onions, mushrooms, and meat and combine.  Add the beef broth and wine.
5.  Stir in the tomato paste and sour cream and heat through until hot.  Season to taste with salt and pepper.
6.  This can be served immediately OR for better flavor, allow to cool then refrigerate overnight.  
7.  Serve over wide egg noodles.
 Serves 6.

Blueberry Pie

Ingredients

• 2 frozen deep dish pie crusts, thawed
• 1 1/2 bags frozen blueberries (1 pound each)
• 1 tsp. lemon zest
• 1/2 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/2 cup flour
• 1/2 cup sugar

Directions
1.  In a medium bowl, combine all ingredients except for the pie crusts then pour into a pie crust.
2.  Top with the other crust and brush with beaten egg.
3.  Place the pie on a foil-lined cookie sheet (in case it bubbles over)
4.  Bake at 350 F for 40 minutes.
Serves 8 (approx.)