Beef Stroganoff or Russian Beef

Beef Stroganoff: 

Ingredients:

2 tablespoons bacon fat
2/3 cup finely chopped onion
2 pounds round steak
1 can (4 oz) sliced mushrooms
1 can (8 oz) tomato sauce
1 cup sour cream
1 teaspoon salt
1/8 teaspoon pepper
1 tablespoon Worcestershire sauce
2 tablespoons flour
2 tablespoons water

Instructions:

Cut steak into 1" cubes.
Melt bacon fat, cook onions and garlic until soft.
Add meat, cook about 10 minutes until brown.
Add rest of ingredients except flour and water.
Lower temperature and cook about 2 hours.
During last ten minutes of cooking, mix flour and water and stir into mixture to thicken.
Serve over egg noodles.

Serves 8

Sidenote: this is a great one to toss in the slow-cooker and simmer during the day... Enjoy!

Overnight Steel-Cut Oatmeal

Yesterday in Indiana, Hurricane Sandy gave us her last dregs in the form of icy pellets that made our Tuesday cold and miserable.  The only way to deal with this kind of shocking cold is to make shockingly warm food.  Accordingly, we turned up the fall music (try White Winter Hynmal by Fleet Foxes) and warmed the house with some tasty oatmeal.

Overnight Steel-Cut Oatmeal: 

Ingredients:

3/4 cups steel-cut oats
3 cups water

Instructions:

In a 1 1/2 to 3 quart slow cooker, combine oats and water. 
Cover and cook on low setting for 8-9 hours (overnight)
Stir well and scoop into serving bowls. 
Serve with milk, sugar, raisins, cinnamon, apple butter, pumpkin butter, or anything else that trips your fancy.

 Cold Morning? Vanquished.