Type what you have

Ingredients

• ✓ flour
• bacon
• butter
• salt
• cabbage
• sour cream

Instructions

1. 1 Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel-lined plate.
2. 2 Add butter, flour, and salt to the skillet; whisk with drippings over medium heat until butter melts. Add cabbage and cook, stirring occasionally, until tender, about 15 minutes. Crumble bacon into the skillet. Stir in sour cream and cook until heated through, 1 to 2 minutes.

By Jessica Tripp

Ingredients

• ✓ flour
• milk
• sugar
• active dry yeast
• salt
• egg

Instructions

1. 1 Gather all ingredients.
2. 2 Combine warm milk, sugar, and yeast in a bowl. Let sit and bloom for about 10 minutes.
3. 3 Add egg and kosher salt to the yeast mixture. Pour in 2 ¾ cups flour. Stir with a wooden spoon until it starts to pull away from the sides of the bowl and forms a dough.
4. 4 Knead on a lightly floured surface until dough is smooth and slightly elastic, about 3 minutes.
5. 5 Transfer to a lightly oiled bowl, flipping the dough to coat the top in oil. Cover and let rise in a warm spot until doubled in size, about 2 hours.
6. 6 Transfer back to your work surface; press out the excess air and form dough into a relatively uniform ball.
7. 7 Cut dough into two equal pieces. Form each piece into a uniform ball. Roll each ball into a tube, 2 to 2 ½ inches wide. Cover with plastic wrap or a clean kitchen towel and let proof for 20 to 25 minutes.
8. 8 Meanwhile, bring a large pot of salted water to a steady simmer.
9. 9 Carefully pick up a risen piece of dough and transfer to the simmering water. Bring back to a simmer. Cover tightly and let simmer for 10 minutes. Uncover, flip, and continue to simmer for another 10 minutes.
10. 10 Transfer to a plate and poke all over with a toothpick or wooden skewer, which releases the steam from the center.
11. 11 Use a piece of string or thread to cut into 3/4- to 1-inch dumplings. Transfer to a serving plate. Repeat Steps 9 to 11 to cook remaining dough.
12. 12 Serve and enjoy.

By John Mitzewich

Ingredients

• ✓ flour
• butter
• onion
• green cabbage
• water
• salt

Instructions

1. 1 Melt the butter in a skillet. Cook the onion and cabbage in the butter over medium-high heat until the cabbage is translucent.
2. 2 Bring a small pot of water to a boil. Mix the flour and water together into a dough. Drop the dough by small spoonfuls into the boiling water and cook until firm; drain. Add the dumplings to the cabbage mixture. Season with salt to serve.

By MonSaun

Ingredients

• ✓ flour
• potato
• egg
• salt
• black pepper
• nutmeg
• butter

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 25 minutes. Drain and peel potatoes.
2. 2 Place potatoes into a large bowl and mash with a potato masher. Add flour and eggs; mix until well combined. Season with salt, pepper, and nutmeg.
3. 3 Use your hands to shape potato dough into oblong dumplings with two pointy ends. If dough sticks to your hands, rinse them under cold water.
4. 4 Bring water to a boil in a large pot over high heat, then reduce to just a simmer. Working in batches, cook dumplings in just simmering water until they float on top. Use a slotted spoon to transfer dumplings to a large bowl of cold water. Remove with a slotted spoon to a colander; drain well.
5. 5 Heat butter in a large skillet over medium heat. Sauté Schupfnudeln in hot butter until golden brown and crisp on all sides, 5 to 10 minutes. Drain on a paper towel-lined plate.

By nch

Ingredients

• ✓ flour
• pork chop
• salt
• black pepper
• egg
• bread crumb
• vegetable oil

Instructions

1. 1 Place pork chops between 2 sheets of heavy plastic on a solid, level surface. Firmly pound with the smooth side of a meat mallet, turning occasionally, until very thin. Season with salt and pepper.
2. 2 Pour flour onto a large plate. Whisk egg in a wide, shallow bowl. Place breadcrumbs in a separate shallow bowl.
3. 3 Dredge chops with flour. Dip in whisked egg. Coat with bread crumbs on both sides. Shake off excess coating.
4. 4 Heat oil in a large skillet over medium-high heat. Add breaded chops; cook until golden brown, about 5 minutes per side.

By olenka

Ingredients

• ✓ flour
• bacon
• onion
• russet potato
• evaporated milk
• egg
• salt
• pepper

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
2. 2 In a large skillet over medium heat, fry bacon pieces until crisp; remove to paper towels. Reserve half of bacon drippings, and set aside. Return skillet to stove; stir onions, and cook until soft and translucent.
3. 3 In a large bowl, stir together reserved drippings, bacon, onion, and potatoes. Mix in flour, evaporated milk, and eggs. Season with salt and pepper to taste.
4. 4 Pour into baking dish, and bake in a preheated oven until top is nicely brown, about 1 hour. Cut into squares, and serve with sour cream, if desired.

By JOENAUJOKAS

Ingredients

• ✓ flour
• cauliflower
• margarine
• onion
• mustard
• milk
• cheddar cheese
• parmesan cheese
• panko bread crumb

Instructions

1. 1 Heat the oven to 375 degrees F (190 degrees C).
2. 2 Cook cauliflower in boiling water in large saucepan 4 minutes. Drain well.
3. 3 Melt 2 tablespoons margarine in large saucepan on medium heat. Add onions; cook and stir 3 minutes or until crisp-tender. Stir in flour and mustard; cook and stir 1 minute. Whisk in milk; cook 5 minutes or until thickened, frequently stirring. Remove from heat. Add 1 1/4 cups Cheddar and 3 tablespoons Parmesan; stir until Cheddar is melted. Add cauliflower; stir to evenly coat. Spoon into a 2.5-liter casserole dish sprayed with cooking spray.
4. 4 Microwave remaining margarine in medium microwaveable bowl 30 seconds or until melted. Stir in bread crumbs and remaining Parmesan; sprinkle over cauliflower mixture.
5. 5 Bake 20 to 25 minutes or until heated through, topping with remaining Cheddar for the last 5 minutes.

By Cracker Barrel

Ingredients

• ✓ flour
• butter
• onion
• chicken stock
• red wine
• dijon mustard
• worcestershire sauce
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in a heavy-bottomed pan over medium heat. Add onion; cook and stir until softened, about 10 minutes.
3. 3 Reduce heat to low; cover, and cook until onions are caramelized, stirring occasionally, about 20 minutes.
4. 4 Stir in flour until well mixed.
5. 5 Stir in chicken stock, red wine, Dijon mustard, and Worcestershire sauce; simmer until sauce is thickened, stirring frequently, about 15 minutes. Season with salt and pepper.

By Lupin Pooter

Ingredients

• ✓ flour
• round steak
• lard
• bacon
• onion
• mushroom
• irish stout beer
• parsley
• raisin
• brown sugar
• pie pastry

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Place steak cubes onto a plate and sprinkle with flour.
2. 2 Cook lard and bacon in a large skillet over medium heat until lard melts and bacon begins to sizzle. Add floured steak and cook, stirring frequently, until steak and bacon are browned, 10 to 15 minutes. Transfer to a large casserole dish.
3. 3 Add onions and mushrooms to the same skillet; cook and stir over medium heat until onions are lightly browned and mushrooms are tender, about 10 minutes. Transfer to the casserole dish.
4. 4 Stir stout beer, parsley, raisins, and brown sugar into the casserole dish. Cover the dish tightly with aluminum foil.
5. 5 Bake in the preheated oven, stirring occasionally, until gravy has thickened and steak is tender, about 2 1/2 hours. Remove from the oven and increase the temperature to 400 degrees F (200 degrees C).
6. 6 Line a 9-inch deep-dish pie plate with one pie pastry. Bake in the preheated oven until crust is partially cooked and lightly browned, about 10 minutes.
7. 7 Spoon cooked steak filling into the partially-baked pie crust. Cover steak filling with the remaining pie pastry, pinching the edges to seal tightly. Return to the oven and bake until top crust is golden brown, 10 to 15 minutes.

By Michael St Laurent

Ingredients

• ✓ flour
• egg noodle
• butter
• onion
• ground beef
• mushroom
• garlic salt
• cream of mushroom soup
• cream of chicken soup
• sour cream

Instructions

1. 1 Gather all ingredients.
2. 2 Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes; drain.
3. 3 Meanwhile, melt butter in a large skillet over medium-high heat. Sauté onion in hot butter until tender and translucent, about 5 minutes. Add ground beef in small chunks; cook and stir beef until browned and crumbly, 5 to 7 minutes.
4. 4 Sprinkle flour over beef mixture; cook and stir for 1 minute. Stir in mushrooms and garlic salt.
5. 5 Pour in mushroom soup and chicken soup; cook and stir until heated through, about 5 minutes.
6. 6 Stir in sour cream until smooth and heated through, 2 to 3 minutes more. Serve beef mixture over cooked egg noodles.

By Denny

Ingredients

• ✓ flour
• potato
• garlic
• ground beef
• mixed vegetable
• beef broth
• ketchup
• salt
• black pepper
• sour cream
• cheddar cheese

Instructions

1. 1 Place cubed potatoes and garlic in a large pot with enough water to cover; bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, about 20 minutes.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Meanwhile, cook ground beef in a skillet over medium heat. Stir flour into beef and drippings; stir in vegetables, beef broth, ketchup, salt, and black pepper until combined. Cook until thick, about 5 minutes, then transfer to an oven-proof casserole dish.
3. 3 Drain potatoes and garlic; return them to the pot. Slightly smash potatoes and garlic with a potato masher; add sour cream and 1/4 cup Cheddar cheese. Mash until smooth.
4. 4 Top beef mixture with potatoes, spreading from center of casserole to edges to form top layer. Sprinkle with remaining 1/4 cup Cheddar cheese.
5. 5 Bake in the preheated oven until cheese melts and turns golden, 20 to 25 minutes. Cool before serving, 15 minutes.

By John Mitzewich

Ingredients

• ✓ flour
• salt
• beef sirloin
• butter
• mushroom
• onion
• garlic
• butter
• all-purpose flour
• tomato paste
• beef stock
• sour cream
• white wine

Instructions

1. 1 Add 1 tablespoon flour and 1/2 teaspoon salt to a large, resealable plastic bag; shake to combine. Add beef; shake to coat.
2. 2 Melt 2 tablespoons butter in a skillet over medium-high heat. Add beef; brown, about 3 minutes per side. Add mushrooms, onion, and garlic; cook and stir until garlic fragrant, 3 to 4 minutes. Transfer beef mixture to a bowl; leave drippings in skillet.
3. 3 Melt remaining 2 tablespoons butter in skillet over medium heat. Add 3 tablespoons flour; cook and stir until smooth. Stir in tomato paste, then whisk in beef stock. Cook and stir, constantly, until thickened and bubbling, about 5 minutes.
4. 4 Return beef mixture to skillet; stir to coat with sauce. Reduce heat to very low; simmer until beef tender, 2 to 3 hours. The longer beef cooks, the more tender it will be. Stir sour cream and white wine into beef mixture just before serving; heat through. Do not boil.

By Lauren Lowther

Ingredients

• ✓ flour
• red potato
• garlic
• ground beef
• carrot
• corn
• green bean
• pea
• beef broth
• ketchup
• sour cream
• milk
• sharp cheddar cheese

Instructions

1. 1 Cook potatoes and garlic in boiling water in large saucepan 20 min. or until potatoes are tender. Meanwhile, brown meat in large nonstick skillet. Stir in flour; cook 1 min. Add mixed vegetables, broth and ketchup; cook 5 min., stirring frequently.
2. 2 Heat oven to 375 degrees F. Drain potatoes; return to pan. Add sour cream; mash until potatoes are smooth and mixture is well blended. Stir in 1/4 cup cheese.
3. 3 Spoon meat mixture into 8-inch square baking dish; cover with potatoes.
4. 4 BAKE 18 min. Top with remaining cheese; bake 2 min. or until melted.

By Kraft

Ingredients

• ✓ flour
• egg
• bread crumb
• salt
• pepper
• pork steak
• vegetable oil
• onion
• mushroom
• water
• beef bouillon
• sour cream
• cornstarch

Instructions

1. 1 Place beaten egg in a shallow dish. Mix together bread crumbs and flour in a second shallow dish; season with salt and pepper.
2. 2 Dip pork steaks in beaten egg, then press into bread crumb mixture to coat.
3. 3 Heat oil in a large skillet over medium-high heat. Fry coated steaks in hot oil until browned and cooked through, about 5 minutes per side. An instant-read thermometer inserted into the center of steaks should read at least 145 degrees F (63 degrees C). Remove steaks to a platter and keep warm.
4. 4 Add onion and mushrooms to drippings in the skillet; cook and stir until lightly browned. Pour in water and stir in bouillon cube until dissolved. Simmer for about 20 minutes.
5. 5 Combine sour cream and cornstarch in a small bowl; stir into the skillet. Cook over low heat until sauce is thickened, but do not boil. Spoon sauce over steaks to serve.

By DSPIRAL73

Ingredients

• ✓ flour
• butter
• onion
• ground pork
• bread crumb
• egg
• salt
• black pepper
• savoy cabbage
• chicken stock
• sour cream
• dill

Instructions

1. 1 Melt butter in a skillet over medium-high heat. Sautée onion in butter until tender. Remove from heat, and set aside to cool. When the onion is cool enough to handle, mix together with ground pork, bread crumbs, egg, salt, and pepper until well blended.
2. 2 Place head of cabbage in a large pot, and add enough water to cover cabbage halfway. Bring to a boil, and cook for about 2 minutes. As the outer leaves become translucent and soft, remove them one at a time by peeling them off with a wooden spoon. Trim off the thick ribs at the leaf stem.
3. 3 Preheat the oven to 325 degrees F (165 degrees C). Grease the bottom of a 9x13-inch baking dish, and line the bottom with outer cabbage leaves.
4. 4 Lay a few more leaves on a clean work surface. Place a large spoonful of the pork mixture at the base of each leaf. Roll up towards the top. Repeat until filling is used up. Arrange the finished rolls over the leaves in the dish, and pour in just enough chicken stock to cover the rolls. Place extra cabbage leaves over the top.
5. 5 Cover, and bake for 1 hour in the preheated oven. When finished, drain off cooking liquid from the dish into a small saucepan. Whisk together sour cream and flour. Gradually stir the sour cream into the broth. Cook over medium heat, stirring frequently until heated, about 5 minutes.
6. 6 To serve, arrange cabbage rolls on a platter, cover with sauce and sprinkle with dill.

By Olga D

Ingredients

• ✓ flour
• vegetable oil
• chicken
• leek
• onion
• celery
• salt
• water
• chicken bouillon granules
• nutmeg
• lemon juice
• heavy cream
• egg yolk
• parsley

Instructions

1. 1 Heat the oil in a large Dutch oven over medium -high heat and quickly brown the chicken pieces. Remove and set aside.
2. 2 In the same pot, saute the leeks, onion, celery and salt until the vegetables are tender crisp. Return the chicken to the pot and add the water, bouillon and nutmeg. Bring to a boil, then reduce heat to low; cover and simmer for 35 to 40 minutes, until the chicken is tender.
3. 3 In a small bowl or cup, combine the flour and lemon juice; pour into the pot and stir.
4. 4 Beat the cream and the egg yolks with 2 tablespoons of the hot liquid; stir into pot. Heat through, but do not allow to boil as the cream will curdle. Sprinkle in the parsley before serving.

By Rayna Jordan

Ingredients

• ✓ flour
• butter
• onion
• bread crumb
• milk
• ground beef
• ground pork
• egg
• salt
• black pepper
• beet green leaf
• chicken broth
• heavy cream
• dill

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
2. 2 Melt butter in a large skillet over medium-high heat. Add onion; cook and stir until softened, about 5 minutes. Cool off heat.
3. 3 Meanwhile, place bread crumbs in a large bowl; pour milk over bread crumbs and set aside until all liquid has been absorbed, about 5 minutes. Stir in cooked onion, ground beef, ground pork, egg, salt, and black pepper until filling is well combined.
4. 4 Cover bottom of the prepared baking dish with 2 large beet leaves; set aside 2 leaves for the top. Place remaining beet leaves on a flat work surface; add a heaping teaspoon filling to wide end (bottom) of each leaf. Roll leaf around filling, working one at a time; place into the baking dish. Repeat with remaining leaves and filling. Pour chicken broth over rolls; place 2 reserved leaves over top.
5. 5 Bake in the preheated oven until beet leaves are tender and filling is cooked through, about 1 hour. An instant-read thermometer inserted into centers should read at least 160 degrees F (72 degrees C).
6. 6 Drain liquid from baking dish into a small saucepan. Whisk cream and flour together in a small bowl until smooth; gradually stir into cooking liquid in saucepan. Bring to a bare simmer over medium-low heat; gently cook, but do not boil, until thickened, about 5 minutes.
7. 7 Transfer rolls to a serving dish; pour sauce over top. Sprinkle rolls with dill.

By Anne-Marie Bullis

Ingredients

• ✓ flour
• cod
• vegetable oil
• potato
• olive oil
• onion
• garlic
• butter
• milk
• nutmeg
• heavy cream
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 Soak cod in cold water, skin-side up, for 24 hours, changing water about 4 times. Drain and discard water.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Place cod in a saucepan with enough water to cover; bring to a boil and cook for 10 minutes. Transfer cod to a work surface; remove and discard skin and bones. Cut cod into chunks; set aside.
4. 4 Heat 1/2 inch vegetable oil in large skillet over medium-high heat. Add potatoes, working in batches if necessary; fry until just cooked, about 5 minutes. Transfer to a paper towel-lined plate; drain.
5. 5 Add 1/2 cup olive oil to a Dutch oven or heat-proof casserole dish over medium heat. Add onion and garlic; cook until onion is translucent, about 5 minutes. Add cod; cook 3 minutes. Stir in potatoes; cook 1 to 2 minutes. Reduce heat to low.
6. 6 Melt butter in a separate saucepan over medium-low heat; vigorously stir in flour. Slowly stream in hot milk while stirring; cook and stir until thick. Season with nutmeg. Stir into cod mixture with 1 1/3 cups cream; stir to coat. Simmer for about 2 minutes; season with salt and black pepper. Drizzle remaining 2/3 cup cream over mixture; sprinkle with Parmesan cheese.
7. 7 Bake in the preheated oven until top is browned, 30 to 40 minutes. Serve hot.

By Rita Machado

Ingredients

• ✓ flour
• ✓ flour
• greek yogurt
• steak sauce
• beef base
• water
• butter
• butter
• black pepper
• salt
• worcestershire sauce
• ginger
• allspice
• garlic
• egg
• rolled oat
• ground beef

Instructions

1. 1 Mix beef, oats, egg, garlic, allspice, ginger, Worcestershire sauce, salt, and black pepper together in a medium-sized bowl. Use your hands to combine mixture until consistent in appearance, about 1 minutes. Roll 2 tablespoons of the meat mixture into a ball; repeat to make about 17 meatballs.
2. 2 Heat a large skillet over medium-high heat. Add tablespoons butter and allow to melt. Add meatballs to the hot skillet and brown, 4 to 6 minutes. Reduce heat to medium, turn meatballs over, and cook 3 minutes more. Transfer meatballs to the slow cooker, reserving grease in the skillet.
3. 3 Return skillet to medium-high heat. Add 1 tablespoon butter and flour and whisk to combine, about 30 seconds. Gradually whisk in water, beef base, and steak sauce, scraping and breaking up any browned bits from the bottom of the skillet. Bring mixture to a boil, whisking until sauce thickens, about 1 minute. Pour sauce into slow cooker with meatballs.
4. 4 Cover slow cooker and cook on High for 2 hours or on Low for 4 to 5 hours.
5. 5 Remove 1/4 cup liquid from the slow cooker and transfer to a bowl. Slowly add yogurt to prevent curdling. Add tempered yogurt to the slow cooker. Season with additional salt and pepper as desired.

By thedailygourmet

Ingredients

• ✓ flour
• beef round roast
• salt
• pepper
• butter
• water
• onion
• garlic
• sage
• mint
• seasoning salt
• red pepper flakes
• butter
• water
• sage
• mint

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Make the pot roast: Season roast all over with salt and pepper.
3. 3 Melt butter in a Dutch oven over medium-high heat. Brown roast on all sides in the butter, 6 to 8 minutes. Add water, onion, and garlic around the roast, then sprinkle sage, mint, seasoning salt, and pepper flakes over top.
4. 4 Cover the pot and transfer to the preheated oven. Bake until tender and cooked through, about 2 hours for rare or 3 for well-done. Remove from the oven; transfer roast to another pan and keep warm. Set aside pan drippings for the gravy.
5. 5 Make the gravy: Melt butter in a medium skillet over medium heat. Whisk in flour until smooth. Remove from the heat and add cold water; whisk until a smooth paste is formed.
6. 6 Return to the stovetop over medium heat. Stir in sage and mint, then pour in pan drippings. Boil, stirring constantly, until gravy is thickened.
7. 7 Slice the roast and serve with gravy poured over top.

By SHADOWS1

Ingredients

• ✓ flour
• cannellini bean
• vegetable oil
• bacon
• kielbasa sausage
• onion
• bay leaf
• allspice berry
• tomato
• marjoram
• garlic
• salt
• black pepper
• butter
• paprika

Instructions

1. 1 Place cannellini beans into a large container and cover with several inches of cool water; let soak 8 hours to overnight. Drain and add to a large pot. Cover with fresh water and cook on low heat until beans are tender, 45 minutes to 1 hour.
2. 2 Meanwhile, heat oil in a skillet over medium-high heat while beans are cooking. Add bacon and sausage and cook until browned, 5 to 10 minutes. Transfer meats to a bowl, reserving some of the grease in the skillet.
3. 3 Cook onions in the reserved grease until browned, 5 to 10 minutes. Add to bowl with meats.
4. 4 Stir meat mixture, bay leaves, and allspice into the cooked beans and bring to a simmer. Add tomatoes, marjoram, garlic, salt, and pepper, and continue to simmer, 10 to 15 minutes. Add water if there is not enough liquid in the pot.
5. 5 Melt butter in a small saucepan over low heat, add flour, and stir into a paste. Remove from heat and add to stew; stir in paprika powder. Simmer until stew has thickened, about 15 minutes.

By Olenka

Ingredients

• ✓ flour
• salt
• thyme
• rosemary
• browning sauce
• steak sauce
• coconut aminos
• worcestershire sauce
• onion
• carrot
• russet potato
• beef broth
• garlic
• butter
• black pepper
• garlic salt
• beef stew meat

Instructions

1. 1 Place stew meat in a large bowl and season liberally with garlic salt and pepper. Add flour and toss to coat. Set floured meat aside.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt 1 tablespoon butter and add garlic. Saute until soft and fragrant, about 1 minute. Add remaining 1 tablespoon butter and floured meat; discard remaining flour in the bowl. Cook beef without stirring until browned on one side, 1 to 3 minutes. Stir and repeat until most sides are browned, 5 to 7 minutes more. Add beef broth. Close and lock the lid. Choose manual high pressure and set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
4. 4 Add potatoes, carrots, and onion to the pot and stir to combine with beef. Close and lock the lid. Choose manual high pressure and set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
6. 6 Add Worcestershire sauce, coconut aminos, steak sauce, browning sauce, rosemary, and thyme to the pot and stir to combine. Taste and season with salt, if needed.

By thedailygourmet

Ingredients

• ✓ flour
• bacon
• onion
• chicken breast
• tomato
• paprika
• water
• salt
• sour cream
• water
• all-purpose flour
• salt
• egg
• water
• butter

Instructions

1. 1 Place a large pot or Dutch oven over medium heat and cook bacon until crisp, about 4 minutes. Add onion and cook until soft and translucent, 3 to 5 minutes, stirring once or twice. Add chicken and tomatoes. Cover and cook over medium-low heat for 10 minutes. Stir in paprika. Pour in 1/2 cup to 3/4 cup water and season with salt. Cover and simmer over low heat for 25 minutes. Remove lid and cook an additional 5 minutes.
2. 2 Transfer chicken to a plate and keep warm. Mix sour cream and 1 teaspoon cold water together in a small bowl. Add mixture to the pot and stir until gravy is evenly colored and smooth. Return chicken to the pot, cover and simmer on low for another 30 minutes.
3. 3 Meanwhile, stir flour and salt together in a bowl. In a separate bowl mix egg and water together. Gradually add flour mixture and stir together until dumpling batter is very thick and mixture breaks from a spoon.
4. 4 Bring 2 quarts of water to a boil in a large pot. Add 2 teaspoons salt.
5. 5 Drop 1/2 teaspoons of dumpling batter into the boiling water. Dumplings will rise to the surface in about 1 minute; boil for 5 minutes more. Use a slotted spoon to transfer dumplings to a bowl. Repeat steps until batter is used up and all dumplings are cooked. Mix 1 teaspoon of butter with cooked dumplings. Add dumplings to chicken mixture in the pot and allow to heat through.

By katja

Ingredients

• ✓ flour
• egg noodle
• vegetable oil
• mushroom
• onion
• garlic
• flank steak
• london broil
• salt
• pepper
• butter
• beef broth
• sour cream
• tomato paste
• paprika
• parsley

Instructions

1. 1 Prepare noodles according to package directions.
2. 2 Heat oil in a large nonstick skillet. Add mushrooms, onion and garlic. Cook over medium heat, stirring frequently, for 5 minutes or until vegetables are tender. Remove from skillet (don't bother to wash skillet).
3. 3 Combine beef strips, 2 tablespoons flour, salt and pepper in a plastic bag. Shake well to lightly coat beef. Melt butter in skillet. Add the beef strips, half at a time if necessary to prevent crowding. Brown on both sides, about 2 minutes per side over medium heat. Remove when deep brown. Pour beef broth into skillet, scraping up browned bits in bottom of skillet. Reduce heat to low.
4. 4 Combine sour cream, tomato paste, paprika and remaining 1 tablespoon flour in a medium bowl. Pour about 1/2 cup of the hot broth into the sour cream mixture. Stir well. Pour the sour cream mixture back into the skillet. Cook over low heat, stirring constantly, until mixture is smooth and slightly thickened (sour cream may separate but will come together and thicken as it cooks). Stir in reserved mushroom mixture and beef and heat through, about 5 minutes. Serve over noodles. Garnish with chopped parsley.

By NO YOLKSR

Ingredients

• ✓ flour
• chicken leg quarter
• water
• green cabbage
• carrot
• celery
• onion
• parsley
• bay leaf
• garlic
• thyme
• marjoram
• salt
• black pepper
• dill pickle
• sour cream

Instructions

1. 1 Place chicken leg quarters in a large pot; cover with water. Add cabbage, carrots, celery, onion, parsley, bay leaves, garlic, thyme, marjoram, salt, and black pepper.
2. 2 Cover pot; bring to a simmer over medium heat. Cook about 1 hour; transfer 1 cup soup broth to a saucepan. Add pickles to broth in saucepan; simmer over medium-low heat for about 15 minutes. Pour pickle broth into soup in pot.
3. 3 Combine sour cream and flour in a bowl; stir into soup. Bring to a boil until thickened, about 5 minutes. Serve immediately.

By baginska

Ingredients

• ✓ flour
• parsley
• water
• cornstarch
• carrot
• potato
• nutmeg
• sugar
• bay leaf
• beef broth
• caraway seed
• pepper
• salt
• beef stew meat
• onion
• garlic
• canola oil

Instructions

1. 1 Heat 1 tablespoon canola oil in a Dutch oven over medium-high heat. Stir in garlic and onion, and cook until softened and translucent; remove from pan. Pour 2 tablespoons canola oil into Dutch oven. While this heats, mix the beef with salt and pepper. Sear the beef in batches until browned all over, about 5 minutes.
2. 2 Stir in caraway seeds and flour, cook until flour is incorporated and the caraway seed is fragrant, about 1 minute. Pour in beef broth; add bay leaves, sugar, nutmeg, and onion mixture. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the meat is tender, about 2 hours.
3. 3 Stir in the potatoes and carrots; continue cooking until the vegetables are tender, about 30 minutes. Stir together the cornstarch and water; stir into the stew along with the parsley. Simmer until thickened, about 5 minutes.

By TasteKing

Ingredients

• ✓ flour
• chive
• spring onion
• balsamic vinegar
• worcestershire sauce
• chicken broth
• all-purpose flour
• kosher salt
• red onion
• butter
• pork sausage
• vegetable oil
• water
• milk
• all-purpose flour
• cayenne pepper
• black pepper
• kosher salt
• egg

Instructions

1. 1 Prepare batter: Combine eggs, salt, pepper, cayenne, 1 cup plus 1 tablespoon flour, and milk in a large bowl; whisk thoroughly until batter is very smooth and no lumps remain. Whisk in water. Cover and let rest at room temperature for 1 hour.
2. 2 Prepare sausages: Heat vegetable oil in a skillet over medium-high heat. Add sausages and cook until browned, 2 to 3 minutes per side. Remove from the heat and transfer to a buttered 9x12- or 9x13-inch baking dish. Pour oil from the skillet over the sausages; brush oil with a pastry brush all over the bottom and up the sides of the dish.
3. 3 Start onion gravy: Melt butter in the same skillet over medium-high heat. Add onion and salt; saute until soft and starting to brown, 5 to 6 minutes.
4. 4 While onion is cooking, pour batter in and around the sausages. Place in the center of a cold oven and turn temperature to 500 degrees F (260 degrees C). Set oven timer for 30 minutes.
5. 5 While toad in the hole cooks, finish onion gravy: Stir in flour and cook for about 2 minutes. Whisk in chicken broth and return to a simmer. Add Worcestershire sauce and balsamic vinegar and simmer until gravy thickens up and reduces, about 5 minutes. Reduce heat to low and stir in green onions. Taste and adjust seasoning.
6. 6 When timer goes off, remove toad in the hole from the oven; it should be browned and puffed. Spoon gravy over the sausages and garnish with green onions and chives.
7. 7 Serve with extra gravy.

By John Mitzewich

Ingredients

• ✓ flour
• green bean
• sweet potato
• potato
• parsley
• water
• white wine
• tomato
• paprika
• carrot
• green bell pepper
• onion
• salt
• black pepper
• bay leaf
• garlic
• beef stew meat
• olive oil

Instructions

1. 1 Heat the oil in a stockpot over medium-high heat. Dust the beef with the flour. Place the beef, garlic, bay leaves, and pepper in the stockpot; cook until the beef is brown; season with salt and cook until beef is tender, about 5 minutes. Add the onion, green pepper, carrot, and paprika; cook until the onion softens, about 5 minutes. Stir in the tomato, wine, water, and parsley. Cover, reduce heat to medium-low and simmer 30 minutes.
2. 2 Mix in the red potatoes, sweet potatoes, and green beans; continue to cook until potatoes are easily pierced through with a fork, about 45 minutes.

By dolcevita

Ingredients

• ✓ flour
• black pepper
• salt
• thyme
• chicken bouillon powder
• garlic
• parsley
• carrot
• mushroom
• ground turkey
• onion
• olive oil
• black pepper
• salt
• butter
• milk
• potato

Instructions

1. 1 Start the topping: Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes.
2. 2 While the potatoes are cooking, preheat the oven to 375 degrees F (190 degrees C).
3. 3 At the same time, make the filling: Heat olive oil in a skillet over medium heat; stir in onion. Sauté onion until soft and translucent, about 5 minutes. Stir in ground turkey, mushrooms, carrot, parsley, garlic, bouillon powder, and thyme. Cook and stir until meat is broken up and cooked through, 5 to 7 minutes. Season with salt and pepper. Stir in flour and cook for 1 minute more. Remove from the heat and set aside.
4. 4 Finish the topping: Drain potatoes and transfer to a bowl. Add milk and butter and mash to desired consistency. Season with salt and pepper.
5. 5 Transfer filling to a deep-dish pie pan or casserole dish. Spread topping over filling and swirl with a fork.
6. 6 Bake in the preheated oven until the topping is lightly browned, about 30 minutes.

By ANGCHICK

Ingredients

• ✓ flour
• flat-leaf parsley
• potato
• brussels sprout
• balsamic vinegar
• flat-leaf parsley
• celery
• carrot
• chicken broth
• dark beer
• caraway seed
• bay leaf
• garlic
• onion
• butter
• vegetable oil
• black pepper
• salt
• pork shoulder

Instructions

1. 1 Season pork with salt and black pepper.
2. 2 Heat oil in a large pot over high heat. Working in batches, cook and stir pork in hot oil until browned on all sides, 5 to 10 minutes. Transfer pork to a bowl.
3. 3 Melt butter in the same pot over medium heat. Cook and stir onion in hot butter with a pinch of salt until onion is softened and translucent, 7 to 10 minutes. Add garlic; sauté until fragrant, about 30 seconds.
4. 4 Stir flour into onion mixture; cook and stir until flour is completely incorporated, about 2 minutes. Add bay leaf and caraway seed; cook for 2 minutes more. Pour in beer. Cook and stir until thickened, 1 to 3 minutes.
5. 5 Stir browned pork, broth, carrots, and celery into beer mixture; bring to a simmer. Stir 1/4 cup parsley and balsamic vinegar into stew; reduce heat to medium-low and simmer until pork is fork-tender, about 2 hours.
6. 6 Meanwhile, bring a large pot of lightly salted water to a boil. Cook Brussels sprouts in boiling water until almost tender, about 5 minutes. Drain.
7. 7 Stir Brussels sprouts into stew and simmer until heated through, about 5 minutes. Season with salt and pepper.
8. 8 Divide mashed potatoes between 6 bowls. Ladle stew over potatoes and garnish with 1 teaspoon parsley.

By John Mitzewich