Easy and Healthy Recipes from Staff - Part 1

Joanne’s Beef Stroganoff

Joanne's Beef Strognanoff

You will need:

1 small beef roast

(Tip: I use a cheaper cut of meat as it becomes very tender the longer you cook it.)

1 can beef broth
1 can mushroom soup
1 container sour cream
½ diced onion
Parsley flakes and paprika (optional)
Salt and pepper
Tablespoon of corn starch or flour
1 pkg egg noodles

Directions:

Cut up the beef roast into bite size pieces. With a little oil in a pot, cook the beef cubes until brown.

Take the beef out of the pot. Pour in beef broth, mushroom soup and sour cream. Mix well.
Add diced onion, parsley flakes, paprika, salt and pepper. Add beef back into pot. Let simmer for 2 hours.

Add cold water to corn starch and pour into pot. This helps thicken the stroganoff.

Pour over egg noodles (I like the ‘dumpling’ noodles) and serve with salad.

Lynda’s Asparagus-Spinach Soup

You will need:

Lynda's Asparagus-Spinach Soup

1 lb asparagus, chopped (break off tough stems first)

1 pkg fresh or frozen spinach

1 onion, chopped

2 Tablespoon oil

1½ cups vegetable broth

1 Tablespoon butter

2 Tablespoon flour

1 tsp salt

Pepper

1 cups milk, soy milk or almond milk

½ cups yoghurt

1 tsp lemon juice

¼ cups parmesan

Directions:

Sauté onions in medium-large sauce pan until soft. Add asparagus, spinach, salt, pepper and 1 cup vegetable broth. Cook until spinach is wilted and asparagus are soft. Blend.

Heat butter in the same sauce pan on medium. Sprinkle in flour and cook 2 minutes. Careful

     not to burn or dry it out. Add ½ cup vegetable broth and heat to thicken.

Return blended asparagus-spinach mix to the sauce pan. Stir in milk or milk substitute. Add  water if it seems too thick. Stir in yoghurt then lemon juice.

When heated throughout serve and top with parmesan.

Let us know how it turns out... or share your own recipes in the comments!