Ingredients

• Butter and/or olive oil for frying
• 8 ounces mushrooms, sliced
• 2 medium onions, diced
• 1 (20-ounce) sirloin steak, cut into 1-inch strips
• Flour for dredging
• 1/2 cup red or white wine, plus more for deglazing pan
• 16 ounces beef stock
• 1 pint sour cream
• 1 tablespoon Worchestershire
• Salt and pepper
• Egg noodles or rice as an accompaniment
• Garnish: parsley

Directions

In a hot saute pan melt butter and saute the mushrooms first then add the onions. The mushrooms take a little longer. In a separate pan brown strips of sirloin that have been dredged in flour. Set aside. When the onions and mushrooms are done, deglaze both of the pans with a little white or red wine and combine all ingredients into one pan. Add 2 cups beef stock, white wine or water and 1/2 of the pint of sour cream. Simmer for 30 to 45 minutes. During the cooking the sour cream will separate and some of the butterfat will become visible. This is normal, just stir the pot. Just before serving add the balance of the sour cream, stir to combine. Serve over noodles or rice pilaf and garnish with parsley.

Ingredients

• 1 1/3 pounds ground sirloin, 90 percent lean ground beef
• 1 slice white bread, spread with softened butter, then cut into small cubes
• 1/8 cup (a splash) milk
• 1 egg
• 2 teaspoons grill seasoning blend, or coarse salt and black pepper combined
• 1/2 teaspoon ground allspice
• 1 rounded tablespoon tomato paste
• 1 medium onion, finely chopped, reserve 1/4 amount
• 3-Condiment Pan Gravy: (recipe to follow making of patties)

Directions

Place meat in a large mixing bowl and create a well in the center of the meat. Fill the well with the bread cubes and dampen them with a splash of milk. Pour 1 beaten egg over bread and add seasoning or salt and pepper, allspice, tomato paste and onion to the bowl.

Combine the meat, bread and grill seasoning or salt and pepper and form mixture into 4 large oval patties 3/4-inch thick. Pan fry meatloaf patties in a nonstick skillet over medium high heat 7 minutes on each side under a loose tin foil tent. The tent will reflect heat and allow the steam to escape the pan. Remove meat loaf patties to a platter and return pan to heat.

**3-Condiment Pan Gravy:**
2 tablespoons butter
1/4 medium onion, finely chopped, reserved from meatloaf mixture
2 tablespoons (a handful) all-purpose flour
1 to 1 1/2 cups beef stock
1 tablespoon ketchup
1 rounded teaspoon spicy brown mustard
1 tablespoon steak sauce

Reduce heat to medium and add butter and onion to your skillet. Cook the onion 2 minutes and sprinkle pan with flour. Cook flour 1 minute and whisk in 1 cup beef stock. Bring broth to a bubble. If gravy is too thick, thin with additional stock. Stir in condiments and remove gravy from heat.

Slice meatloaf patties and drizzle with gravy. Pile smashed potatoes (see Vegetables for recipe) along side and make a well in the center for sour cream or gravy. Serve meatloaf and smashed potatoes with baby carrots, or with a tossed salad dressed with oil and vinegar.

Ingredients

• 4 medium-size ears of corn
• 2 medium-size zucchini (about 10 ounces each)
• 4 large plum tomatoes
• 4 medium-size chicken-breast halves (about 2 1/2 pounds)
• 1/2 teaspoon dried oregano leaves
• salt
• 3 tablespoons lemon juice
• 1 tablespoon olive or salad oil
• 2 tablespoons chopped fresh basil or 1 teaspoon dried basil leaves
• 1/2 teaspoon sugar
• 1/4 teaspoon crushed red pepper

Directions

Preheat oven to 400 degrees F. Remove husks and silk from corn. With serrated knife, cut each ear of corn crosswise into 3 pieces. Cut zucchini into 3-inch chunks. Cut each tomato lengthwise in half.

Place chicken breasts in large roasting pan (17″ by 11 1/2″); sprinkle with oregano and 1/2 teaspoon salt. Arrange corn and zucchini around chicken. Bake chicken and vegetables 30 minutes. Add tomatoes and bake 15 minutes longer or until juices run clear when chicken is pierced with a knife and vegetables are tender.

Meanwhile, in cup, with fork, mix lemon juice, olive or salad oil, chopped basil, sugar, crushed red pepper, and 1/2 teaspoon salt.

Arrange chicken and vegetables on large platter. Brush chicken and vegetables with lemon mixture. (Remove skin from chicken before eating if you like.)

Ingredients

• One 3- to 3-1/2-pound chicken, cut into 8 pieces
• 6 cups water
• 2 cans (15 ounces each) tomato sauce
• 1 large onion, finely chopped
• 1 teaspoon dried thyme
• 1 tablespoon salt
• 1 teaspoon black pepper
• 2 cups long- or whole-grain rice, rinsed

Directions

In a large pot, bring all the ingredients except the rice to a boil over medium-high heat.

Cover and allow to boil for 35 minutes.

Add the rice and cook for 25 to 30 minutes, or until the rice is tender, no pink remains in the chicken, and the chicken juices run clear.

Ingredients

• 4 tablespoons vegetable oil
• 2 large onions, chopped
• 4 pounds split chicken wings
• 3 jars (12 ounces each) beef gravy
• 1 teaspoon (each) paprika, garlic powder, sugar, black pepper, onion powder
• 2 pounds ground beef
• 2 eggs
• 1/2 cup bread crumbs
• 1/8 teaspoon salt

Directions

Cook a classic dinner for your family! Serve this over buttered egg noodles for a main dish.

In a soup pot, heat the oil over medium-high heat. Add the onions and saute until softened. Add the chicken wings and cook for about 15 minutes, or until golden, stirring occasionally.

Add the gravy, paprika, sugar, garlic powder, and black pepper and cook over medium heat for about 20 minutes, stirring occasionally.

Meanwhile, in a large bowl, combine the ground beef, eggs, bread crumbs, onion powder, and salt. Roll into small meatballs.

Gradually add the meatballs to the pot and cook for 20 to 30 more minutes, or until the meatballs are cooked through, stirring the mixture frequently but carefully so as not to break up the meatballs.

Serving Tip: This is great served in bowls over your favorite egg noodles.

Ingredients

• 2 tablespoons olive oil
• One 4-pound boneless beef chuck roast
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 tablespoon dried oregano
• 2 teaspoons salt
• 1/4 teaspoon black pepper
• 5 large onions, chopped
• 1 can (28 ounces) diced tomatoes, undrained

Directions

In a large pot, heat the oil over medium-high heat and brown the roast for 8 minutes, turning to brown on all sides.

Sprinkle the onion powder, garlic powder, oregano, salt, and pepper over the roast, then add the onions and tomatoes to the pot.

Reduce the heat to low, cover, and simmer for 2-1/2 to 3 hours, or until the roast is tender.

Slice the roast across the grain and serve with the pan juices.