By Lydia Bolen
Hot Dishes for Cold Nights
January is typically a very cold month in Mississippi. Schools are back in session along with many activities starting up. It’s a good time to plan hearty meals for your family on these cold evenings.
These recipes of Chicken Pot Pie, Beef Stroganoff, and Pasta with Bolognese Sauce are always a hit when you’re craving warm and satisfying foods in the cold months.
Nothing makes a winter night more bearable than a hot meal!
Beef Stroganoff
- 1 1/2 pounds beef sirloin steak, one-half inch thick.
- 8 oz. fresh mushrooms, sliced
- 2 medium onions, thinly sliced
- 1 garlic clove, finely chopped
- 2 tablespoons butter
- 1 1/2 cups beef broth
- 1/2 teaspoon salt
- 1 teaspoon Worcestershire
- 1/4 cup all-purpose flour
- 1 cup sour cream
- 3 cups hot cooked egg noodles
Cut beef across grain into about 1 1 /2 inch strips.
Cook mushrooms, onions, and garlic in butter in skillet over medium heat, stirring occasionally, until onions are tender. Remove from skillet.
Cook beef in same skillet until brown. Stir in 1 cup of broth, salt, and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
In small bowl, stir remaining 1 /2 cup broth into flour; stir into beef mixture. Add onion mixture; Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream. Heat until hot.
Serve over hot cooked noodles.
Serves 6
Chicken Pot Pie
- 1 box of 2 refrigerated, rolled Pillsbury piecrusts
- 1/3 cup butter
- 1/3 cup finely chopped onion
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 can (14 oz.) chicken broth
- 1/2 cup milk
- 2 cups frozen mixed vegetables, thawed
- 2 1/2 cups cooked chicken, shredded
Heat oven to 425. (For hot ovens, cook on 400.)
In a 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes or until tender, stirring frequently. Stir in flour, salt, and pepper.
Gradually stir in broth and milk, cooking and stirring until bubbly.
Stir in chicken and mixed vegetables. Remove from heat.
Unroll one crust and press into deep-dish pie plate. Spoon mixture into crust. Top with second rolled out crust; seal and flute. Cut slits in several places in top crust.
Bake 30 to 40 minutes or until crust is brown. During last 15 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.
Serves 6
Pasta with Bolognese Sauce
- 4 ounces pancetta, chopped
- 1 tablespoon butter
- 1 small onion, chopped
- 1/2 cup celery, minced
- 1/2 cup carrots, minced
- 1 pound lean ground beef
- 1/4 cup white wine (optional)
- 2 cans (28 oz.) crushed tomatoes
- 1 bay leaf
- Salt and pepper to taste
- 1/2 cup Half & Half
- 1/4 cup chopped fresh parsley
- Parmesan cheese, freshly grated for topping
In a deep heavy pan, sauté pancetta until fat melts.
Add butter, onions, celery, and carrots and cook about 5 minutes.
Turn heat to medium-high. Add meat. Season with salt and pepper and sauté until browned.
Add wine if using. Cook about 4 minutes.
Add tomatoes and bay leaf. Simmer covered on low, at least 2 hours. Stir occasionally.
Add Half & Half and parsley. Cook 2 minutes longer.
Serve over hot penne or angel hair pasta. Sprinkle each plated serving with freshly grated parmesan cheese.
