Beef Stroganoff Recipe ~ adapted from Paula Deen 2008 recipe

We had leftover Kinders Ball Tip Steak to use up…thought beef stroganoff sounded good. So I quickly googled and found Paula Deen’s recipe.

Her recipe follows…with my adaptions in (BOLD):

1-1/2 pounds cubed round steak, cut into thin strips (probably 2 cups sliced bbq’d ball tip steak)
House seasoning, recipe follows (1/2 tsp fresh ground pepper, 1/2 tsp garlic powder)
flour (TBSP worth)
2 TBSP olive oil
2 TBSP butter (1 TBSP unsalted butter)
1 medium onion, sliced
8 oz fresh mushrooms, sliced
1 10 oz can beef broth (fat free & low sodium)
1 10 oz can cream of mushroom soup
salt and black pepper (just the pepper)
1 cup sour cream (1/2 cup fat free sour cream)
cooked egg noodles

House Seasoning: (did not use!)
1 cup salt
1/2 cup black pepper
1/4 cup garlic powder
Mix the ingredients together and store in an airtight container for up to 6 months.


Season the steak strips with house seasoning, then dust with flour. (I used flour, pepper, and garlic powder). In a large skillet, quickly brown them on both sides in the olive oil and butter. Remove (I did not…just pushed to one side) steak from the pan. Add the onion slices and mushrooms to the pan drippings. Saute for a few minutes, until the onion is tender. Sprinkle with 1 teaspoon flour. Put steak back into the pan with the onion and mushrooms. Add the mushroom soup and beef broth. Cook over low heat for about 30 minutes, covered. Adjust seasoning to taste, adding salt and pepper (doesn’t need it!) , as needed. Stir in the sour cream the last few minutes, right before you serve. Serve over cooked noodles.

This is an AWESOME recipe! Very tasty! My husband asked for seconds!

Paula Deen’s Christmas Ham for Easter

NOTE: Since I see a lot of people looking up this recipe I thought I’d let you know how it turned out. The ham with the marmalade/mustard rub was EXCELLENT ~ very tasty. BUT ~ personally, I’d leave off the crust. Or at least use a pie crust instead, as the crescent rolls kept sliding off the ham!

I was watching Paula Deen on the Food Network last Christmas and drooling over her CHRISTMAS HAM recipe…only we were invited over to the in-laws for Christmas and I didn’t get to make it! So, guess what I’m making for Easter!?! 🙂

Also will be making scalloped potatoes and from Raley’s Something Extra Spring 2008 magazine, MUSHROOM & ASPARAGUS SALAD.

Another Snowy & Cold March Weekend in Sparks, Nevada

We had another cold weekend ~ it SNOWED on Saturday night. Was inside and noticed an eerie white light from outside…looked out and saw it snowing with accumulation on the ground. Patooie! Windy and cold all weekend. Grrrr.

So, we hit the thrift stores, antique malls, and I cooked and crafted.

FOOD ~ even though I’ve been trying to lose weight (63 pounds so far)…I love to cook, and have been adapting recipes for healthier eating.  Sometimes it works, sometimes it just best to leave the fat in.  LOL!

I picked up the new Spring 2008 Something Extra (Raley’s, Belair, Nob Hill grocery chain) magazine last week and made a shopping list.  If you haven’t ever looked at their free magazine YOU HAVE TO!  OMGosh there are some GREAT recipes in that magazine! 

Page 51 ~ Asparagus Egg Crepes! Made them for breakfast Saturday morning. Yummy!

I made cheese blintzes with fat free ricotta and cottage cheese…topped with blueberries and Yoplait’s fat free lemon yogurt for breakfast on Sunday.  Even my husband liked those.   For dinner last night I made pork-chops (that were marinated in garlic herb), salad, and on page 27 ~ Artichoke, Olive and Garlic Pizza Puff.    Very scrumpious!

Artichoke, Olive and Garlic Pizza Puff ~ pg. 27 Spring 2008 Something Extra

1 sheet puff pastry, thawed
3/4 cup shredded Italian blend cheese
2/3 cup artichoke heart wedges
1/4 cup grape tomatoes, halved
2 tbsp shredded Parmesan
2 tbsp quartered, pitted kalamata olives
1-1/2 tbsp roasted garlic
2 tbsp snipped fresh basil

Preheat oven to 400 degrees. Unfold pastry and place on baking sheet sprayed with PAM; roll or press to make slightly larger. Fold edges in 1/4 inch, then fold again to form an edge. Top with cheese then rest of ingredients except basil. Bake for 20 minutes, let cool, top with basil.

I used low-fat cheese; instead of Parmesan I used low-fat feta; added more tomatoes, artichokes and olives; fresh garlic instead of roasted. And added mushrooms.

Will be making the Mushroom & Asparagus Salad (page 27) for Easter Dinner (along with Paula Deen’s Christmas Ham recipe).

I worked on a hammered wire heart piece. It’s not copper wire as I didn’t want to waste that on my practice pieces. I free formed the heart and spiral, hammered it, then added on a red glass bead and a metal bead from a necklace I bought at the swap meet last week. I soldered it together at the top curve of the heart…my first attempted at soldering. I’m waiting for a book to come in the mail on soldering…can’t wait!

Then I found a necklace I had made a couple of years ago that I didn’t like the green beads in it…took it apart and just used the purple matte 11/0 seed beads and purple bicone Swarovski crystals…then I added a magnetic clasp, which is pretty cool ~ like those! Much easier for my numb ct fingers to handle! I have a silver Celtic Thistle Heart pendent that is the focal of the necklace.


Got my hair cut…it’s an above the shoulders bob. Always let my hair grow out and then two years later…whack it off. LOL!

Sold all the Sugar Easter Eggs. Will have to make more next year.

Picked up a very pretty little silver-plated box (am thinking it’s a pill box ~ round) with a silver Thistle that has a purple crystal as the flower part. Cleaned up right nice!

Made an appointment for my mom, sister, my 8 year old niece & I to have a pedicure & manicure (belated Christmas present)…we’ll have it next Monday when Hannah is on Easter break.