Bratwurst Stroganoff

Ingredients

• 2 lbs stadium style bratwurst

• 1 lb package of Portabella mushrooms, sliced thin

• 1 large, flat Vidalia onion sliced very thin

• 1 quart sour cream

• 1 quart white wine

• 1 to 2 tablespoons of flour

• 2 tablespoons of high heat oil (peanut or olive)

• 1/2 tablespoon garlic powder

• salt and pepper to taste

• 2 large packages (24 oz to 32 oz total weight) extra wide egg noodles

Set sufficient water to boil in accordance with the package directions of the noodles. A large pinch of course salt may be added to speed boiling and help flavor the noodles. Heat a large skillet (12 to 14 inch) and add the oil. Immediately place the brats into the oil and begin to move them around to completely brown them. This should take about ten minutes. Remove the brats from the pan and allow to rest at least five minutes. Check the water and when appropriate add the noodles. After the brats have rested, slice them into 1/2 inch pieces and set aside for later use. Add the onions to the skillet and reduce the heat slightly to a medium high. Allow the onions to just begin to turn clear then add the mushrooms. Raise the heat slightly closer to high. The vegetables should begin to absorb the drippings from the pan. When this happens return the sliced brats to the pan and allow them to cook for about 5 minutes while continually stirring. If the pan appears to be dry additional cooking oil may be added a half tablespoon at a time. Add no more than one additional full tablespoon. Sprinkle one half the flour over the contents of the pan and add the garlic. Stir to combine well and to absorb the flour. Add the sour cream and combine well. Add the wine a little at a time to achieve a consistency about like a sausage gravy or a bit thinner. This should take about half of the wine.  When the noodles are finished drain them well, add them to the sauce and combine well. Check the sauce. If it is too thick add a little more wine and combine. If too thin (doesn't coat the noodles) sprinkle a little of the remaining flour over the dish and combine well. Do not use more flour than what was left over from the original recipe measure because too much raw flour will ruin the dish.

One Pot Tortilla Breakfast

Ingredients

• 2 tsp. vegetable oil
• 2 medium green, red, and/or yellow peppers thin sliced
• 1 small red onion thin sliced
• 1 (1.25 oz.) package taco seasoning mix
• 1 can evaporated milk
• 6 large eggs, lightly beaten
• 12 (6 in.) fajita- size flour tortillas, warmed
• 1 jar of salsa
• 1 tub of sour cream
•  
• 1 lb. shredded cheddar cheese

Heat oil in Dutch oven. Add pepper, onion and seasoning mix, stir well. Cook well for 3 to 5 minutes or until vegetables are crisp- tender. Transfer to bowl, cover.

Combine evaporated milk and eggs in bowl. Pour into oven and scramble until soft curds form. Move eggs to center of oven. Arrange vegetables around eggs. Sprinkle cheese over eggs and vegetables.

Serve with tortillas. Garnish as desired.

 

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