Stroganoff Stew

I had a hankering for stroganoff, but as the snow was falling, I also wanted a pot of something on the stove, so there is now Stroganoff Stew.

4 Tbs Butter
1 1/2 pounds thinly sliced Sirloin Steak
1 large Onion sliced
8 oz. Mushrooms sliced
2 cloves of Garlic minced
1/3 cup Worcestershire Sauce
1/4 cup grated Horseradish
1 quart Beef stock
1 quart canned Green Beans
1 1/2 cups Rice
1 quart Water
Salt & Pepper
Sour Cream

In 8 quart stock pot saute onion slices in 2 Tbs. butter.  When onions are translucent, remove, add garlic, the rest of the butter and steak slices.  When steak slices are just browned add worcestershire sauce and horseradish.  Simmer 10 minutes, stir to prevent sticking.  Add onions, mushrooms and beef stock.  Simmer 30-45 minutes.  Add rice and water with salt.  May need more water as the rice cooks, but maintain a thick broth.  When rice is just about done.  20-30 minutes, add green beans and salt and pepper to taste.  Simmer 5-10 minutes.  Serve hot with a dollop of sour cream or stir sour cream into each bowl before serving.        

Game Day Dip

There's still time!

2 lb. ground beef, browned and drained
1 1/2 lb cream cheese (in pieces)
1/2 lb block of colby or mild cheddar (grated)
1 green pepper, diced
1 small onion, diced
1 jalapeno diced (more or less according to taste)
1 can diced tomatoes

Mix all ingredients together in crock pot, stir until cheese is melted.  Set on low, serve with favorite tortilla chips.