Stroganoff - Instant Pot

This recipe is amazing.  Tim's grandma used to make the best stroganoff ever, until this one.  This is full of flavor and making it in the instant pot really brings out the flavor and makes the meat so tender.  Some of us had it over noodles and some had it over rice.  A personal preference for sure!!!

INGREDIENTS:

• 12 oz package of wide ribbon-like egg noodles, cooked separately
• 1.5-2 lbs of beef stew meat
• Kosher salt, a few generous shakes for seasoning the meat
• Black pepper, a few generous shakes for seasoning the meat
• 3 tbsp of olive oil
• 2 tbsp of salted butter
• 1 large yellow onion, diced
• 16 oz of Baby Bella mushrooms, sliced (you can use 8 oz instead if you want fewer mushrooms but I prefer it loaded with them)
• 1 tbsp of crushed garlic
• 1/4 cup of dry white wine (like a Chardonnay or you can use white cooking wine too)
• 1 Tbsp of dijon mustard (like Grey Poupon – and don’t worry, for if you hate mustard, you won’t taste it. It simply brings out more flavor in the sauce once combined with the other ingredients)
• 1 tsp of seasoned salt
• 1 1/2 cups of beef broth 
• 1 tsp of dried thyme
• 2 Tbsp of cornstarch + 2 Tbsp of water
• 1 packet of Lipton dry onion dip/soup mix 
• 1 cup (8 oz) of sour cream
• 5.2 oz of Boursin Garlic & Herb (SECRET INGREDIENT! If you can’t find the Boursin which is usually located in the deli section of your supermarket near the fancy cheeses and cured meats, use 5 oz of a brick of cream cheese )

DIRECTIONS:

1. Cook the egg noodles or rice on the stovetop according to package instructions while the meat’s cooking and strain and set aside (Note: you can also do this during Step 7 while the Stroganoff is pressure cooking, but just make sure you do it separately on the stove and don’t add the noodles directly into the pot while pressure cooking or they will absorb too much of the liquid and will become mushy)
2. Season the meat with the kosher salt & pepper (about 1-2 tsp of each should be fine)
3. Add the olive oil and butter to the Instant Pot and hit “Sauté” and adjust so it’s on the “More” or “High” setting. After about 3 minutes (and once the butter’s melted and oil’s bubbling), add in the meat and sear on all sides so it’s lightly browned (about 2-3 minutes total; the meat shouldn’t be fully cooked at all)
4. Remove the meat with a slotted spoon and set aside in a bowl for the time being
5. Now, add the onion to the pot with the already heated oil and butter and let cook for 2 minutes and then add the mushrooms and let cook for 3 minutes more. Then, add in the garlic and cook for another minute
6. Next, add in the white wine and stir for a minute followed by the dijon mustard and seasoned salt, stir well and deglaze (scrape) the bottom of the pot so nothing’s stuck to it
7. Lastly, add in the beef broth and thyme and stir well followed by adding back in the browned beef
8. Secure the lid, hit the “Keep Warm/Cancel” button followed by the “Manual” or “Pressure Cook” button High Pressure for 7 minutes for firmer meat and 12 minutes for more tender meat. Do a quick release when done OR allow a 10-minute natural release (meaning you do nothing for 10 minutes when done and the timer count up to either “00:10” or “L0:10”) followed by a quick release if you wish it to be more tender – this goes for either cooking time you choose
9. When the lid comes off, hit the “Keep Warm/Cancel” button and then hit “Sauté” again and adjust so it’s on the “More” or “High” setting. Bring the pot to a bubble and add in the cornstarch slurry and stir immediately. Then, add in the onion mix packet and let bubble for a minute and then turn the pot to “Keep Warm” so that the bubbles die down
10. Once the bubbles have mostly subsided, add in the sour cream and Boursin. Stir well until they are both totally melded into the sauce and it will be ready!
11. Place some noodles or rice in individual bowls and then follow with some the beef and plenty of sauce
12. Enjoy!

Yum-A-Setti

16 oz egg noodles
1 TB Olive Oil
1 Onion, large, chopped
1 1/2 lbs ground beef
1 can Tomato Soup
1 can Mushroom Soup
1 cup Milk
Salt and Black Pepper, to taste
1/2 t Paprika
1/2 t Dried Parsley
Garlic
Tony's Seasoning


How to make it

1.) Preheat the oven to 350 – spray a large oven dish with cooking spray.
2.) Cook the pasta, in a large pot, as per the instructions on the packet.
3.) Meanwhile, saute the Onion in the Olive Oil until soft – add the Ground Beef and cook until done.
4.) As soon as the Pasta is done – drain and return to the pot.
5.) Add the cooked Meat, Tomato and Mushroom Soups and Milk to the Pasta – stir through – season to taste with Salt and Pepper.
6.) Transfer to the prepared oven dish – sprinkle with Paprika and Parsley – bake 25 – 30 minutes.

Crockpot Christmas Crack

Ingredients
1 – 16 oz jar(s) unsalted peanuts
1 – 16 oz. jar(s) salted peanuts
1 – 12 oz bag(s) semi-sweet chocolate chips
1 – 12 oz bag(s) milk chocolate chips
2 – 10 oz bag(s) peanut butter chips
2 – 1 lb pkg white almond bark

1 Layer all ingredients in a large crockpot (starting with peanuts). Turn the pot on low, cover with the lid, and leave sitting for 2 hours. Then, remove the lid and stir to combine. Replace lid and leave sitting for another 30 minutes. Stir again and then scoop mixture on to wax paper. Allow to harden for at least 1 hour. Enjoy!

DO NOT USE CROCKPOT LINER!!!

Oreo Truffles

Ingredients
1 Package Oreo cookies*
8 oz. cream cheese room temperature
12 oz Almond Bark


Instructions
Pulse the Oreos in a food processor until fine crumbs are formed.
Mix in the cream cheese until it becomes like a dough.
Roll into 1-2 inch balls and place on a lined baking sheet or plate. Place in the freezer for 20 minutes.
Melt Almond Bark and dip frozen Oreo Balls into the Almond Bark.  Set on wax paper to harden.
Keep cold.

*We used Peanut Butter Oreos with Chocolate Almond Bark and we also did Mint Oreos with Chocolate Almond Bark.  With the regular Oreo's we used White Almond Bark.  All were very good!

Amanda's Meatballs

Meatball Ingredients:

• 3 lbs hamburger
• 13 oz can evaporated milk
• 1 cup chopped onion
• 2 tsp salt
• 2 tsp chili powder
• 2 cups quick oats
• 2 eggs
• 1/2 tsp garlic powder

Sauce:

KC Masterpiece

Sweet Baby Rays BBQ Sauce 

*Equal amounts*

Or you can use your favorite BBQ sauce

Mix all meatball ingredients and roll in small balls. Mix equal amounts of BBQ Sauce.   Bake with sauce for 1 hour at 350.  

Strawberry pie

Ingredients:

• 1 9" Frozen Pie Crust, Baked
• 1 cup Sugar
• 1 1/2 cup Water
• 1/4 cup Cornstarch
• 1 lb Strawberries, sliced
• 1 3 oz package Strawberry Jello
• 1/4 cup Strawberry jam

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• Instructions:

1. Bake pie crust according to package directions, remove from oven and let cool.
2. Meanwhile in a large saucepan add sugar and water and heat over medium heat, slowly whisk in your cornstarch to incorporate well to make sure you don't have any lumps
3. Stir continuously for about 4-5 minutes until the mixture thickens and turns a little clear. Remove from heat and whisk in your strawberry jello and jam until completely dissolved, let cool to room temperature.
4. Once cooled add in your strawberries and toss to coat evenly then pour into prepared pie crust.
5. Place in refrigerator to set for about 2-3 hours. Add cool whip or Redi-Whip

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Pizza Dough

1  1/4 oz packet yeast (2 1/4 teaspoons)
1 cup warm water
1 T  Honey

1 teaspoon salt
2 teaspoon olive oil
2 1/2 - 3 cups bread flour

Pizza dough instructions:


In a large mixing bowl, preferably that of a stand mixer, stir yeast and honey into warm water. Sit for 5-10 minutes or until bubbles form and mixture starts to foam. This tells you that the yeast is alive and kicking.


Pour in salt, oil and half the flour and mix. Once that flour is incorporated, start adding flour in bit by bit until you get the pizza dough to the consistency you want: slightly tacky, but when you touch it, it doesn't stick to your hands.


Once you reach this stage, knead for 6 minutes. Turn a timer on and walk away! Resist the temptation to stop earlier than 6 minutes! That seems to be the magical number. The dough should be smooth and easy to work with. And the bowl should be clean! {*This is the point when you could freeze your dough!! Divide into portions, place into freezer bags, seal removing all air and freeze. To use, remove from freezer and let sit out to get to room temperature and double in size; 6-8 hours. Then use as you'd like.}


Lightly grease the bowl and the dough so it doesn't dry out, cover with plastic wrap and let it rise overnight.  Overnight is the best but could be made in the morning to use later in the afternoon.

Tips:

• We used a cast iron pizza pan but you can also use a stone.  If you are going to use a stone make sure it is a quality stone as it makes a LOT of difference.  
• Set the oven to 550 degrees and put in cast iron pizza pan or stone.  (Most ovens only go to 500.  So if that is all the higher yours go it is perfectly fine.  Just have to add another minute or two to cooking.)  Let it get nice and hot while you are making your pizzas.
• We make our pizzas on a peel.  But you MUST have LOTS of flour and cornmeal on them so they slip into the pan.  This is the hardest part of making pizza. LOL.
• Work fast when making pizza on the peel as the warmer it gets the more it will stick to the peel.
• We cooked our pizza for 8 minutes.  For us it was perfect.  But if baking at 500 you might want to add another or two for cooking.