Beef Stroganoff

1 tbsp. all-purpose flour
1/2 tsp. salt
1 lb. beef sirloin, cut into strips
2 tbsp. butter
3-4 c. sliced mushrooms
1/2 c. chopped onion
1 clove (or more) minced garlic
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2 tbsp. butter
3 tbsp. all-purpose flour
2 tbsp. tomato paste
1 1/4 c. beef broth
1 c. sour cream
2 tbsp. dry sherry
6 ounces noodles, cooked

Combine 1 tbsp flour and salt; coat meat with mixture. Heat skillet, then add 2 tbsp butter. When melted, add sirloin strips and brown quickly on both sides. Add mushroom slices, onions and garlic; cook 3 or 4 minutes until onions are crisp-tender. Remove meat and mushrooms from pan.

Add 2 tbsp butter to pan drippings; blend in 3 tbsp flour. Add tomato paste. Stir in stock and cook over medium-high heat till thickened and bubbly.

Mix beef/mushroom and sauce together in slow-cooker pot; cook on high for 1 hr, then turn to low until meat is tender.

At the end, stir in sour cream and sherry. Serve over hot buttered noodles.

Clam Spaghetti

Hayley's Favourite...

3 tbsp. oil
3 cloves garlic, halved
1/4 c. butter
2 tsp. lemon juice
1/2 tsp. basil
1/2 tsp. parsley
salt and pepper
1 c. parmesan cheese
2 cans clams and juice
2 tbsp. sour cream or natural yogurt
Pasta of your choice, cooked al dente

Saute garlic in oil, then discard once brown. Add clams, spices, lemon juice and butter. Simmer these together for 10 minutes. Add the sour cream or yogurt at the end, blending it in completely. Pour the mixture over the cooked pasta (shells or spaghetti work well), stir in the parmesan cheese and serve.