Cane River Cuisine Beef Stroganoff

This is a wonderful recipe, full of flavor and it is easy to make. My family loved it and my next-door neighbor gave it four stars.

Beef Stroganoff 

Adapted recipe and photos by Miss Kate's Cookbook   

Original recipe from Cane River Cuisine

• 1 1/2 pounds beef sirloin 
• 2 tablespoons flour
• 1 teaspoon salt
• 3 tablespoons butter
• 1/4 cup finely chopped onions
• 1 can mushrooms, diced
• 1 clove garlic, finely chopped
• 2 tablespoons flour
• 1 cup beef bouillon
• 1 tablespoon Worcestershire 
• 1 cup sour cream 
• Hot cooked noodles

Remove fat from beef and cut into thin strips about 11/2-inches wide and 2-inches long. Dredge with 2 tablespoons flour and salt. Heat butter over high heat and quickly brown onions, mushrooms and garlic. Add meat and brown. Sprinkle remaining 2 tablespoons flour over meat mixture in pan. Add bouillon and Worcestershire. Cook and stir until mixture boils and is thickened. Place over hot water in pan. Stir in sour cream and heat for a few minutes. Keep over hot, not boiling water, until ready to serve. Garnish with chopped parsley. After this is done you can leave it on the burner to simmer until the meat is tender. I put it into a slow cooker, it really made it moist and tender.  Serve over noodles. Serves 4. Bon Appetite !

 

Click here for a printable version of this recipe -  Miss Kate's Cookbook

Bayou Sausage Royale

This  recipe  comes  from the Bayou  Cookbook,  Oak-lawn Manor, Franklin, Louisiana. Bayou . The owner Thomas  J  Holmes wrote the cookbook in 1969. The home Oak-lawn Manor  built in 1837 and sits on 35 acres. This recipe  is a traditional creole recipe inspired by the heritage of bayou. Just like the house it is rich in taste and flavor of the sausage and the rice is remarkable. 

 

 

Oak Manor 1837

Bayou Sausage Royale
adapted recipe and photos by Miss Kate's Cookbook
original recipe by Bayou Cook book  1969

•  1/2  lb  good  smoke  sausage,  cut  in  1/2  inch  thick  rounds  ( you  can  use  any  sausage  you  like)
•   1  small  onion,  chopped
•   1  small  bell  pepper,  chopped  (I  used  a  orange  bell  pepper)
•   1  stalk  celery,  chopped
•   1  cup  of  raw  rice
•   1  tsp.  salt
•   2  cups  water

 Fry  sausage  rounds,  in  own  fat,  over  low  heat,  until  slightly  browned. Drain  sausage  on  paper  towels.  Pour  all  fat  from  sausage  from  saucepan  except  3  tablespoons.  Saute'  onion,  celery,  bell pepper in  same  pan  until  wilted, not  brown.  Add  2  cups water  and  one teaspoon  of  salt.  Bring  to  a boil  and  cook  for  two  minutes.  Remove  from  fire, add  sausage  and  raw  rice.  Now  pour  all into  a  greased  casserole  with a  tight  lid,  cover  and  bake at  350F   for 45  minutes.
Bon  Appetite !

Click here for a printable version of this recipe - Miss Kate's Cookbook