In “Holiday Slow Cooker” (Page Street Publishing), Leigh Anne Wilkes reveals her “secret weapon” that home cooks can turn to for recipe ideas creating unforgettable holiday and entertainment needs.
Portland, Ore.-based Wilkes guides readers on recipes that celebrate holidays and special occasions year around. Thanksgiving, Christmas and New Year’s Eve have come and gone. But don’t fret: Wilkes casts a wide net. Chinese New Year, Easter brunch and Cinco de Mayo each get attention.
For Valentine’s dinner, Wilkes focuses on Creamy Beef Stroganoff (recipe follows), an appealing dish one could enjoy any time.
Wilkes founded the blog "Your Homebased Mom."
CREAMY BEEF STROGANOFF
1/3 cup flour
1/2 tsp. paprika
1/2 tsp. garlic powder
2 lb. stew meat
2 Tbl. olive oil
1/2 cup chopped onion
1 1/4 cups beef broth
2 tsp. salt
1 tsp. pepper
1 tsp. onion powder
1 tsp. dried parsley flakes
1/2 tsp. dried thyme leaves
1/2 tsp. paprika
2 Tbl. Worcestershire sauce
8 oz. mushrooms, cut in half
1/2 cup sour cream
Fresh parsley, for garnish
Place the flour, paprika and garlic powder in a large plastic bag. Add the stew meat and toss to coat.
Heat the olive oil over medium heat in a large frying pan and add the meat. Cook until lightly browned, 3 to 4 minutes.
Add the meat and onions to a 6-quart slow cooker.
Mix together the broth, salt, pepper, onion powder, parsley, thyme, paprika and Worcestershire sauce. Pour it over the meat mixture and stir to combine.
Cook on low for 5 to 6 hours. During the last hour of cooking, add the mushrooms.
Add the sour cream at the end and stir to mix.
Serve over noodles and garnish with fresh parsley.
Journalist Tom Witom, who lives in Elgin, has written extensively for years about food and the food industry. Contact him at firstname.lastname@example.org.