Excited to prepare that $100+ organic bird? Or to shave those beautiful black truffles over scallops or rissotto? Or just freaking out over cooking dinner for 15 friends and family for the first time??

Whatever your situation, most people with family coming in town are focusing on preparing that perfect holiday meal. But what do you serve to everyone before the “big event” and before you have leftovers?

I stumbled upon this crazy easy Chicken Stroganoff recipe last week that is sure to satisfy even the pickiest of house guests, including kids! There are only five ingredients, six if you count the pasta, and the best part is everything gets thrown in the crockpot!

Now, it’s not the healthiest of recipes, but who are we kidding, your diet is out the window until January 1st anyway. It’s also not the prettiest dish in the world, but sprinkle some chopped parsley on top, and lots of black pepper, and after the first bite no one will care what it looks like.

I do use lowfat cream cheese and whole wheat egg noodles, to make it not soooo bad for you. Also, next time I throw this together, I will add frozen peas, sliced baby bellas and a splash of dry white wine (in the last 30 minutes).


Easy Crockpot Chicken Stroganoff

What’s one of your easy, go-to meals to serve when you have houseguests coming in town?

My Goodness, My Goulash

March 1, 2010

If the USA team won the gold medal in hockey, this title would have been Gold Medal Goulash, however, since I drowned my sorrows of our loss in Guiness, I thought this was also appropriate.  Enjoy…and be proud of our boys that came home with the silver.  We’ll meet again in Rio!

Hungarian Goulash

4 tbsp. evoo
2 yellow onions, chopped
2 lbs. beef chuck, trimmed
   and cut into 1⁄2″ cubes
Kosher salt and freshly ground
   black pepper, to taste
1⁄4 cup sweet paprika
2 tsp. dried marjoram
2 tsp. caraway seeds
2 cloves garlic, finely chopped
2 medium carrots, diced
2 medium parsnips, diced
1 1⁄2 lbs. medium new potatoes, peeled
   and cut into 1⁄2″ cubes
1 tomato, diced
1 Italian frying pepper, diced

1. Heat oil in a 5-qt. dutch oven over medium heat. Add onions, cover, and cook, stirring occasionally, until soft and translucent, about 10 minutes. Increase heat to high. Add beef and season with salt and pepper. Cook, uncovered, stirring only once or twice, until the meat is lightly browned, about 6 minutes. Stir in paprika, marjoram, caraway, and garlic and cook until fragrant, about 2 minutes. Add carrots, parsnips, and 6 cups water. Bring to a boil; reduce heat to medium. Simmer, covered, until the beef is nearly tender, about 40 minutes.




2. Add potatoes and cook, uncovered, until tender, about 55 minutes. Stir in tomatoes and peppers; cook for 2 minutes. Season with salt and pepper to taste and serve with rye bread, if you like.  (The Rye bread really makes it, so I would def. serve with it!)






Serves 4 – 6.

Recipe adapted from Saveur.