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Newspaper
The Chronicle Telegram
Location
Elyria, Ohio, United States of America
Date
Feb 03, 1999
Page
13
A nostalgic winter kitchen piece detailing slow braising of beef shoulder or chuck to fork tender with barley, mushrooms, onion, sour cream, and peas. It includes steps for browning, braising on low heat, and optional cranberry Waldorf salad as a dessert or side, with notes on oven warmth and home cooking comforts.
A Valentine’s Day friendly beef stroganoff features star fried tenderloin tips with mushrooms and onions in broth served over bow-tie pasta. Accompanied by a mixed greens salad with a herbed vinaigrette for a simple quick dinner.
Trim fat from beef and cut into bite sized pieces. Stir fry in spray coated skillet until no longer pink and set aside. Sauté mushrooms and onion then add broth to form a glaze. Return beef, heat through, and serve over pasta with green onion and sour cream top. Nutritional facts per serving: 344 calories, 30 g protein, 25 g carbs, 13 g fat.
A 3 pound boneless beef chuck roast browns in oil then simmers with onion mushrooms garlic beef broth bay leaf and barley until tender. Add peas and sour cream to barley just before serving. Yield 8 servings.
Recipe for four baked apples prepared with Rome varieties, honey, orange peel and juice, ginger, vinegar, and water. Oven method bakes at 400 degrees for 60 minutes total with periods of baste and optional yogurt or granola garnish. Microwave variation circulates apples in a glass pie plate, covered, with 8 to 12 minutes cook time. Nutrition estimates per serving: 220 calories, 5 g fat, 32 g fiber, 4 mg sodium.
A recipe for Cranberry Waldorf Salad with celery grapes walnuts and mayonnaise plus guidance from The Chronicle Telegram on publishing weddings engagements and anniversaries including deadlines photo guidelines and submission details for Accent department.
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