Nothing beats a good old bowl of comfort food on those cold, rainy days! Check out the recipes below for some delicious comfort foods whenever you're in the mood for that warm, cozy feeling in your tummy!
Beef Stroganoff
Ingredients
1 (12-oz.) package egg noodles
2 tbsp. butter
1 tbsp. vegetable oil
1 lb. beef chuck roast, cut into 1" pieces
Kosher salt
Freshly ground black pepper
2 tbsp. extra-virgin olive oil, divided
1 lb. baby Bella mushrooms, thinly sliced
1/2 large onion, chopped
2 cloves garlic, minced
2 tsp. fresh thyme leaves
1 tbsp. tomato paste
4 c. low-sodium beef or chicken broth
2 tsp. dijon mustard
1 tsp. Worcestershire sauce
2 tbsp. cornstarch
2 tbsp. sour cream, plus more for serving
2 tbsp. freshly chopped parsley
Directions
1. Prepare egg noodles according to package instructions and toss with butter while still hot.
2. In a large skillet over medium-high heat, heat vegetable oil. Add beef and sear 8 to 10 minutes, until golden on all sides, and season with salt and pepper. Work in batches if needed. Remove beef and place in a large bowl.
3. Lower heat to medium and add one tablespoon olive oil. Add mushrooms and cook until golden and tender, 8 to 10 minutes. Remove from skillet and place in bowl with beef.
4. Add remaining olive oil and add onion. Cook until tender, 6 minutes. Add garlic, thyme, and tomato paste and cook until fragrant, 2 minutes more. Stir in broth, mustard, and Worcestershire sauce and bring to a simmer.
5. In a small bowl, whisk some of the hot broth into your cornstarch. Stir into broth along with reserved beef and mushrooms and continue to simmer until thickened by about half, 10 to 12 minutes. Remove from heat and stir in sour cream. Season with salt and pepper.
6. Spoon beef mixture over prepared egg noodles and garnish with a dollop of sour cream and parsley.
To view the original recipe, click here.
Smothered Pork Chops
Ingredients
4 thick, bone-in pork chops
Kosher salt
Freshly ground pepper
1 c. all-purpose flour
2 tsp. garlic powder
1/4 tsp. chili powder
1/4 c. plus 3 tablespoons vegetable or canola oil, divided
2 medium yellow onions, thinly sliced
2 tbsp. butter
1 1/2 c. low-sodium chicken broth
1/4 c. heavy cream
Chopped fresh parsley, for garnish
Directions
1. Season pork chops all over with salt and pepper.
2. In a shallow dish, mix together flour with garlic powder and chili powder. Coat pork chops in flour, shaking off excess. Reserve 2 tablespoons seasoned flour.
3. In a large, heavy skillet over medium heat, heat 1/4 cup oil until shimmering. In batches, cook pork chops until golden, 4-5 minutes per side. Transfer to plate. Wipe out skillet.
4. Reduce heat to medium low, pour in remaining oil, and add onions. Season with more salt and pepper and cook until very soft and slightly caramelized, 15-20 minutes. Add butter and let melt, then sprinkle in reserved flour. Cook until flour is no longer raw, about a minute. Stir in chicken broth and heavy cream and bring to a simmer, until sauce begins to thicken, about 5 minutes.
5. Return pork chops to skillet and cook until pork is cooked through, about 10 minutes more.
6. Garnish with parsley and serve immediately.
To view the original recipe, click here.
Easy French Onion Soup
Ingredients
4 tbsp. butter
3 large white onions, thinly sliced into half moons
2 tbsp. all-purpose flour
Kosher salt
Freshly ground black pepper
1/2 c. white wine
2 c. low-sodium chicken stock
4 c. low-sodium beef stock
8 sprigs fresh thyme, plus more for garnish
8 baguette slices
1 c. grated Gruyère
Directions
1. In a large pot over medium-high heat, melt butter. Add onions and cook, stirring occasionally, until deeply golden, 25 minutes. Add flour and cook 1 minute until no longer raw. Season with salt and pepper, then add white wine and let simmer until evaporated, 3 minutes. Add chicken and beef stocks and thyme and bring to a boil. Reduce heat to medium and simmer 15 minutes. Season with salt and pepper and remove thyme.
2. Preheat broiler to high. Place 2 baguette slices on a large baking sheet and top each slice with 2 tablespoons cheese. Place under broiler until cheese is bubbling and golden brown, 1 minute.
3. Serve soup in bowls or large mugs with baguette slice on top. Garnish with a thyme spring.
To view the original recipe, click here.
Best-Ever Beef Chili
Ingredients
1 tbsp. extra-virgin olive oil
1/2 large white onion, chopped
3 cloves garlic, minced
2 tbsp. tomato paste
1 1/2 lb. ground beef
1 1/2 tbsp. chili powder
1 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. paprika
1/4 tsp. cayenne pepper (optional)
Kosher salt
Freshly ground black pepper
1 (15-oz) can kidney beans, drained
1 (28-oz) can crushed tomatoes
TOPPINGS
Shredded cheddar
Sour cream
Thinly sliced green onions
Directions
1. In a large pot over medium heat, heat oil. Add onion and cook until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more, then add tomato paste, stirring to combine. Add ground beef and cook until no longer pink. Drain fat and return to heat.
2. Add chili powder, cumin, oregano, paprika, cayenne (if using), and season generously with salt and pepper. Pour in kidney beans and crushed tomatoes and bring chili to a boil. Reduce heat and simmer 20 minutes. Season with more salt and pepper, if necessary.
3. Ladle into bowls and top with cheddar, sour cream, and green onions.
To view the original recipe, click here.
Comments