Recipe Wednesday & Cricuting Palooza

Been a busy few days with my Cricut Air 2 pushing out a bunch of die cuts for my sister.  She is creating a mini album out of chipboard and Stampin' Up! products to teach a workshop at the National Garden Railroad Convention in Nashville, TN late spring.  I created about a dozen die cuts for the album for accents; include the Grand Old Opry Stage, cowboy hat, microphone, camera, skyline, and of course a train for the cover.  It has been a lot of fun locating ideas for trains as well as the city of Nashville and some of the places we will go to for tours and entertainment.  It should be a great week, since we will not only be spending the week with my sister and brother in law at a train convention, some both guys LOVE, but the Country Music Awards are being held the weekend before we leave Nashville!  All I can think about is running in to Luke Bryan or Carrie Underwood!

I have been keeping with trying new recipes and updating some of my old ones for our dietary needs so today I am sharing an adaptation on a Beef Stroganoff Recipe.  Here is my rendition.....

The first time I made this recipe, it called for the ground beef to be cooked up and I changed it to include meatballs when I had some of my meatloaf mixture that didn't fit in to my pan.  At that time I didn't have sour cream, so I left it out (and the calories!) and we still enjoyed it even with the changes.  ENJOY!

Meatball Stroganoff

1-1/2 lbs lean ground beef                   1 egg                                         

1 small onion, diced                            ¾ cup seasoned bread crumbs

1 clove garlic, minced                         8 oz fresh mushrooms, sliced

3 tablespoons flour                             2 cups beef broth

Salt & Pepper to taste                        2 teaspoons Worcestershire Sauce

2 tablespoons fresh parsley               ¾ cup sour cream

Package of egg noodles

Combine ground beef, egg and seasoned bread crumbs.  Roll in to small meatballs and brown in pan.  Removed from pan and drain fat.  Add onions and mushrooms to pan and cook for 2-3 minutes.  Add flour and cook one more minute.

Add broth, Worcestershire Sauce, salt & pepper and bring to a boil.  Add meatballs back in to pan.   Reduce heat and simmer on low for 10 minutes.  Cook egg noodles according to package directions.  Remove from heat and stir in sour cream and parsley.  Serve over noodles

Yield:  4-6 servings

Now back at it cutting the last of the sky line dies out!

Happy Crafting, and Cooking!