SANDRA'S ONE POT VENISON GOULASH

 

Prep: 10 Mins.

Cook: 40 Mins.

Rest: 5-10 Mins.

Servings: 8-10

Ingredients

1 pound ground venison
1 small onion, diced
½ red bell pepper, diced
1/2 cup diced celery
1 small can sliced mushrooms, drained
2 teaspoons granulated garlic
1 teaspoon onion powder
1-1/2 cups water
1 can (14.5 oz.) tomato sauce
1 can (14.5 oz.) diced tomatoes, undrained
1-1/2 teaspoon Italian seasoning
½ teaspoon agave
½ teaspoon crushed red pepper flakes
1 tablespoons Worcestershire sauce
1/4 cup ketchup
2 teaspoons apple cider vinegar
1-1/4 cups uncooked elbow macaroni

Method

In a 6 quart heavy bottom saucepan, cook and crumble beef over medium-high heat until no longer pink.
Add the onion, green pepper, celery and mushrooms. Cook until tender, about 3-5 minutes.
Add garlic and onion powders, water, tomato sauce, diced tomatoes and its juice, Italian seasoning, agave, crushed red pepper flakes, Worcestershire sauce, ketchup, and apple cider vinegar.  
Bring to a boil, cover and reduce heat to medium-low. Allow to simmer for 20 minutes. 
Add the elbow macaroni and stir well. Return lid and continue to simmer for 15 minutes, covered, or until the noodles are done. 
Remove from heat, and allow to sit, covered, for 5-10 minutes and mix well before serving.

SANDRA’S QUICK ASIAN VEGETABLE STIR-FRY WITH NOODLES

There are times when I have a craving for Asian food,

and this quick entree fits the bill perfectly...

Servings: 4 to 6
Prep: 10 Mins.

Cook: 10 Mins.

INGREDIENTS

Noodles:

8 oz’s (half a box) thin spaghetti noodles, cooked according to package directions

Pre-steam broccoli:

2 cups fresh broccoli florets, cut smaller

--(Pre-steam on high for 3 minutes in a covered microwave-able bowl with 2 TBs water)

Vegetables:

2 tablespoons Mazola oil

2 cups pre-steamed (above) broccoli florets, drain water beforehand

1 small yellow onion, julienned

1/2 red bell pepper, julienned

1/2 orange bell pepper, julienned

1/2 teaspoon garlic powder

1/4 teaspoon red pepper flakes

--2 green onions, white and green parts sliced on the diagonal (added last)

Sauce:

1/3 cup low-sodium soy sauce

1 tablespoon dark brown sugar

1 teaspoon ground ginger

1 tablespoon rice vinegar (unseasoned)

1/4 teaspoon sesame oil

3/4 cup low-sodium beef broth

Garnish:

1 TB roughly chopped fresh cilantro

METHOD

Prep all stir-fry ingredients, including pre-steaming broccoli in microwave, and mixing the sauce in a small bowl, prior to making stir-fry; set all aside.

Begin cooking noodles, according to package directions.

Heat a large stainless steel skillet over medium-high heat; add oil. When hot, stir-fry pre-steamed broccoli, onion, bell peppers, garlic powder, and red pepper flakes for 7-9 minutes until broccoli is crisp-tender. Stir in sliced green onions.

Whisk the sauce, then add to the skillet. Cook, while stir-frying for 2 minutes.  Add hot noodles to the skillet, toss, using tongs, to combine.

Transfer stir-fry to a serving platter, garnish with fresh cilantro and serve family style. ~ Enjoy!

SANDRA'S RUSTIC ALASKA MOOSE STROGANOFF

A scrumptious meal I created today that we will definitely be preparing often!

It's so easy to toss these ingredients together
and let the skillet do the majority of the work 
for such a phenomenal outcome...

Servings: 4 to 6

Prep: 10 Mins.

Cook: Appx. 2 Hrs.

INGREDIENTS

4 moose cube steaks, thawed, cut each into large pieces

Kosher salt and freshly ground pepper to taste

1 tablespoon olive oil

1 tablespoon unsalted butter

1 large garlic clove, finely chopped

1 tablespoon all-purpose flour

2 tablespoons rice vinegar (unseasoned)

2 cups low-sodium beef broth

1 large dry bay leaf

1/2 teaspoon dry thyme leaves (or 1/4 teaspoon ground)

1 medium yellow onion, chopped

1 (10.5-oz. can) Cream of Mushroom Soup

8 medium button mushrooms, wipe clean, slice 1/4" thick

1/4 cup sweet petite frozen peas (no need to thaw)

1/2 cup sour cream

--1 pkg prepared wide egg noodles (we like 'No Yolk')

METHOD

Heat a large heavy-bottom skillet or Dutch Oven to medium-high heat. Add the olive oil and butter. Once the butter has melted in the oil, add the meat pieces and sear, just until browned on both sides.  Add the garlic and sauté for 30 seconds.  Sprinkle in flour and sauté until it's incorporate, about 1 minute.  Deglaze skillet by adding the rice vinegar, and let it cook for 1 minute, while scraping bits off bottom.  Add beef broth, bay leaf, thyme, and onion; mix to combine. Bring to boil, cover, and reduce heat to low to gently simmer for 1-1/2 hours, or until meat is tender.

Add the cream of mushroom soup, mushrooms, and frozen peas. Once a gentle simmer is reached, cover, and cook for a 1/2-hour longer while occasionally stirring. Fetch out bay leaf, and discard.

Remove skillet from heat and add sour cream, folding to incorporate.  Taste for seasonings, adding additional kosher salt and freshly ground pepper, if desired. 

Serve immediately over wide egg noodles. ~ Enjoy!

SANDRA'S MOOSE-MEDITERRANEAN-MEATBALLS and SPAGHETTI

This entree sounds fancy

but it's a breeze to make in about 1/2 hour

with typical on-hand ingredients...

Servings: (6 to 8)

Prep: 15 Mins.

Cook 25 to 30 Mins. (= Total time)

INGREDIENTS

Meatballs:

2 slices wheat bread, left whole

1/2 cup milk

1 lb. ground moose (venison, caribou, elk, beef, poultry, and so on)

2 tablespoons dried parsley

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon ground cumin

1 large egg, beaten

1 teaspoon granulated garlic

--1/4 cup olive oil (for searing, reserving some after searing meatballs for sauce)

Sauce:

--2 tablespoons drippings (reserved, as stated above)

2 (14.5 oz. cans) diced tomatoes, with juices (do not drain)

3 tablespoons red wine vinegar

1/2-1 teaspoon dried chili flakes (depending on how spicy you want it -- I like 1 tsp.)

1 teaspoon dried oregano, or 1/2 teaspoon ground oregano

--1/2 box thin spaghetti, prepared according to package directions

METHOD

Meatballs:

In a small and flat dish, add the bread slices and cover with the milk; set aside to absorb.

In a medium bowl, add the ground moose, parsley, salt, pepper, cumin, beaten egg and garlic, use clean hands to mix and  combine. Slightly squeeze a tiny bit of milk off and break the bread into small pieces while adding to the meat mixture. Mix mixture lightly, just to combine, then form into 1" meatballs. (Form all the meatballs prior to cooking to ensure even searing.)

Add the olive oil to a Dutch Oven and set heat to  medium-high. When oil is hot, add the meatballs in 2 separate batches and gently sear on all sides (top, bottom, and around sides of meatballs), about 1 minute on each side, until dark golden brown. Transfer meatballs from Dutch Oven to a plate, using tongs. Reserve 2 tablespoons drippings in pot; reduce heat to medium.

Sauce:

Add the tomatoes, red wine vinegar, chili flakes and oregano and stir. Bring to a boil; reduce to a very gentle simmer (so the addition of the meatballs is undisturbed). Using tongs, gently add the meatballs to the pot of sauce in an even layer.  Leave pot uncovered, and let simmer happen very gently to allow sauce to reduce and meatballs to cook through.

Pasta:

Meanwhile, prepare your favorite pasta (I adore thin spaghetti). ~ Enjoy!