Beef Stroganoff (Real Simple)

2 tablespoons vegetable oil
2 1/2 pounds sirloin steak, trimmed of all fat and sliced into very thin strips
1/4 teaspoon caraway seeds (optional)
1 large onion, chopped
2 10-ounce packages white mushrooms, sliced (or use a mixture of fresh mushrooms)
2 tablespoons tomato paste
1 tablespoon paprika
kosher salt
1 14 1/2-ounce can beef broth
2 tablespoons chopped parsley
1 cup low-fat or regular sour cream
1 12-ounce package extra-wide egg noodles, cooked

Heat the oil in a large Dutch oven over medium-high heat. Add the sirloin and brown it (in batches if necessary). Remove and set aside.

Cook the caraway seeds (if desired) and onion in the Dutch oven, stirring occasionally, until the onion is transparent, about 5 minutes.
Add the mushrooms and cook until soft, 8 minutes more.

Stir in the tomato paste, paprika, and 1 teaspoon salt until well blended. Add the sirloin and broth, stirring to combine.

Simmer until the meat is very tender and about half the liquid remains, about 10 minutes.
Remove from heat and stir in the parsley and sour cream. Serve over the egg noodles.

I made colcannon not long ago, similar to your recipe. I used onions and a little nutmeg instead of the leeks and mace, though. We liked it a lot. My grandfather came from County Mayo.

This pork chop recipe is going into the crockpot today.

SAN FRANCISCO PORK CHOPS (Mel�s Kitchen Caf�)

2 tablespoons extra-virgin olive oil
4 pork chops, about 1-inch thick
Salt and pepper for seasoning
2 cloves garlic, finely minced
1/4 cup reduced-sodium soy sauce
1/4 cup low-sodium chicken broth
2 tablespoons packed light brown sugar
1/4 teaspoon red pepper flakes
1 tablespoon cornstarch
1 tablespoon cold water
Hot Cooked Rice, for serving

Heat the oil in a large skillet over medium-high heat until it is simmering . Season the pork chops on both sides with salt and pepper. Brown the pork chops for 1-2 minutes on each side in the hot oil until golden. Transfer the chops to the slow cooker.

Add the garlic to the drippings in the skillet and stir constantly over medium heat until the garlic is aromatic and golden (but not burned or it will turn bitter!). Stir in the soy sauce, broth, brown sugar and red pepper flakes; cook and stir until sugar is dissolved. Pour over chops.

Cover the slow cooker and cook on low for 7 to 8 hours until the meat is tender. If using bone-in pork chops, fish out the bones from the slow cooker.

Remove the chops from the slow cooker to a shallow pan or plate � they will most likely be falling apart in tenderness at this point. In a small bowl, combine the cornstarch and cold water until smooth. Whisk the cornstarch slurry into the sauce in the slow cooker. Return the chops to the slow cooker. Turn the slow cooker heat to high and cook for 30 minutes to an hour longer, until the sauce is slightly thickened. If you want a super duper thick sauce, once you remove the chops from the slow cooker, pour the sauce into a pan and place it over medium heat on the stove. Add the cornstarch slurry and bring the sauce to a boil. Boil for 1-2 minutes until the sauce is thick. Add the pork and heat through. Serve the tender chops over rice and garnish with green onions, if desired. Serves 4-6.

Man, those pork chops sound good Sue!
I've got my ribs in the oven, getting prepared for tonite's dinner.

Cajun Tomato Casserole

Ingredients
* 3 tablespoons vegetable oil
* 2 cups onion, chopped
* 1 bunch green onions, chopped
* 1 cup bell peppers, chopped
* 1 cup celery, chopped
* 2 cloves garlic, minced
* 1 pound ground beef
* 6 Roma tomatoes, peeled, seeded and chopped
* 1 teaspoon salt
* 1/4 teaspoon dried Cayenne powder
* 1 teaspoon dried oregano
* 1/2 teaspoon dried sweet basil
* 1 cup bread crumbs
* 6 tablespoons butter, melted
* 1/4 cup grated Parmesan cheese

Directions
1. In a large heavy pot, heat the oil over medium heat.
2. Add the onions, green onions, bell pepper, celery and garlic. Saute for about five minutes, or until the vegetables are soft.
3. Add the ground beef and cook, stirring often, until brown.
4. Add the tomatoes, salt, cayenne, oregano and basil. Cook, uncovered, over medium-low heat, stirring occasionally, for one hour.
5. Preheat the oven to 350 degrees F.
6. Pour the mixture into a baking dish. Sprinkle the top with the bread crumbs, then drizzle with melted butter. Sprinkle the top with Parmesan cheese.
7. Bake for 15 minutes or until the cheese melts.