Slow Cooker Stroganoff Recipe

Slow Cooker Stroganoff

Serves 6 – 8

Ingredients:

  • 2 1/2 pounds Certified Angus Beef ® top round steak, cut in 1-1 1/2-inch cubes
  • 1 tablespoon coarse kosher salt
  • 2 teaspoons freshly cracked black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 2 large shallots, peeled and finely chopped
  • 8 ounces fresh baby bella (cremini) or button mushrooms, quartered
  • 2 tablespoons Hungarian paprika
  • 2 tablespoons Dijon mustard
  • 1 1/2 cups beef stock
  • 1 cup light sour cream
  • 3 tablespoons flour
  • 1 pound egg noodles
  • 1/4 cup chopped fresh flat leaf Italian parsley

Instructions:

  1. Pat beef dry and season evenly with salt and pepper. Heat large sauté pan over medium-high heat; add oil to coat pan. Sear cubes in batches in a single layer, developing a good browned crust on a least two sides, about 2 minutes per side. Transfer beef to slow cooker.
  2. Add butter, shallots and mushrooms to pan, stirring and scraping the browned bits from the bottom of the pan. Cook 5-8 minutes until water from mushrooms evaporates. Stir in paprika, mustard and stock and transfer to slow cooker; cover and cook on low for 5 hours.
  3. In a small mixing bowl, whisk together sour cream and flour. Stir into cooker; cover and simmer an additional 30 minutes. Cook noodles according to package directions and drain. Stir noodles into stroganoff and serve, garnishing with parsley.

Recipe courtesy of Certified Angus Beef®

Easy Ground Beef Chili Recipe

Easy Ground Beef Chili Recipe

Serves 8 to 12

 

Ingredients:

  • 3 pounds Certified Angus Beef ® ground beef
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1/4 cup chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon ancho chili pepper
  • 1 tablespoon coarse kosher salt
  • 2 jalepeños, stems removed and finely minced
  • 1 (28-ounce) can diced tomatoes
  • 1 (15-ounce) can tomato sauce
  • 1 (15-ounce) can red kidney beans, rinsed
  • 1 (15-ounce) can pinto beans, rinsed
  • 1 (6-ounce) can tomato paste
  • Optional toppings: shredded sharp cheddar, sour cream, diced green onions

Instructions:

  1. In a large heavy-bottom pot add beef, onion and garlic over medium heat. Cook, breaking up large pieces until no pink remains, approximately 10 minutes. Drain excess fat, if desired.
  2. Add chili powder, cumin, ancho pepper, jalapeño and salt. Simmer for 5 minutes, stirring frequently. Stir in tomatoes, sauce, beans and paste. Bring to a boil, reduce heat to low and simmer for 2 hours, stirring occasionally to prevent sticking. Yields approximately 3 quarts.

Recipe courtesy of Certified Angus Beef®

Bottom Round Pot Roast with Mushroom Onion Sauce Recipe

Bottom Round Pot Roast with Mushroom Onion Sauce Recipe

Serves 8

Ingredients:

  • 2 pounds Certified Angus Beef ® bottom round roast
  • 1 1/2 teaspoons coarse kosher salt
  • 1 teaspoon black pepper
  • 2 tablespoons corn starch
  • 2 tablespoons canola or vegetable oil
  • 1 large onion, peeled and diced
  • 8 ounces sliced button or baby bella mushrooms
  • 1/4 cup flour
  • 1 1/2 cups beef stock
  • 1 (12-ounce) package egg noodles
  • 1/2 cup sour cream

Instructions:

  1. Preheat oven to 350°F. Combine salt, pepper and cornstarch.
  2. On a large plate, season roast cornstarch mixture, reserving excess that doesn’t stick to roast. Heat oil in Dutch oven on stovetop over medium-high heat. When oil begins to smoke, sear roast on all sides until brown.
  3. Remove roast from pan and set aside on a clean plate. Add mushrooms and sear over medium heat until browned. Stir in onions to soften, 2-3 minutes.
  4. Whisk flour and stock together in a measuring pitcher, creating a slurry. Add slurry and any reserved cornstarch mix to mushroom onion mixture. Bring back to a boil then turn off stovetop heat. Add roast to center of Dutch oven with mushrooms, cover and place in preheated oven; braise 2 1/2-3 hours until tender enough to separate easily with the side of a fork.
  5. Cook noodles according to package directions.
  6. Remove roast from oven to a clean cutting board; tent with foil. Stir sour cream into braised mushroom mixture. Pull beef apart with fork and serve over noodles with mushroom onion sauce.

Recipe courtesy of Certified Angus Beef®

 

Blueberry Pancakes Extraordinaire Recipe

Everybody loves Blueberry Pancakes, but these are above and beyond any you’ve ever had! Ricotta cheese and lemon zest come together to make light and fluffy pancakes that melt on your tongue with a sweet burst of blueberries in every bite. Served with a tingly Blueberry Ginger Sauce, these Blueberry Pancakes will take your brunch to the next taste level.

Blueberry Pancake Ingredients

  • 1-½ cups part-skim ricotta cheese or drained small-curd cottage cheese
  • ¼ cup butter, melted
  • 4 egg yolks
  • ½ cup flour
  • ¼ cup sugar
  • 2 teaspoons grated lemon peel (yellow part only)
  • 8 egg whites
  • 2 cups fresh blueberries

Blueberry Pancake Instructions

  1. In a medium-sized bowl, combine ricotta, butter and egg yolks until blended
  2. In a small bowl, stir together flour, sugar and lemon peel
  3. Stir dry ingredients into ricotta mixture
  4. In a medium-sized bowl, beat egg whites until they form soft peaks
  5. Fold egg whites and then blueberries into batter
  6. Over medium heat, form cakes by spooning ¼ cup of batter per pancake onto a hot lightly greased griddle or skillet
  7. Cook cakes, turning once, until browned, about 4 minutes
  8. Serve with Blueberry Ginger Sauce

Blueberry Ginger Sauce Ingredients

  • 2 cups fresh blueberries
  • ¼ cup sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon finely chopped crystalized ginger or ½ teaspoon dried ground ginger
  • 1⁄3 cup water

Blueberry Ginger Sauce Instructions

  1. In a large saucepan, combine blueberries, sugar, cornstarch and ginger
  2. Stir in 13 cup water
  3. Over medium-high heat, bring to a boil
  4. Cook and stir until sauce thickens, about 1 minute

Number of servings (yield): 24 pancakes

Recipe compliments of the U.S. Highbush Blueberry Council

Herb Marinated Top Sirloin Steak Recipe

Herb Marinated Top Sirloin Steak

Ingredients:

  • 1 pound boneless Certified Angus Beef®top sirloin steak, cut 1-inch thick
  • 1 teaspoon dry mustard
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1 cup beef broth
  • 2 tablespoons red wine vinegar
  • 2 teaspoons vegetable oil
  • 1 tablespoon Lea & Perrins®Worcestershire Sauce
  • Salt and pepper to taste

Instructions:

  1. To prepare marinade, combine dry mustard, marjoram, oregano and basil. Slowly add broth, stirring to avoid lumping. Add vinegar, oil and Worcestershire sauce.
  2. Place beef in zipper-locking bag; pour marinade over meat. Marinate for 2 to 3 hours, turning about every 45 minutes.
  3. Remove meat from marinade; discard marinade. Grill meat to desired doneness.

Recipe courtesy of Certified Angus Beef

 

Outstanding Customer Service Award Winners

We are happy to announce our two Outstanding Customer Service winners for 2016, Lori Williams and Doug Fitz. Both winners were selected by nomination at their store, then the Associate Council and the Office Management.

Lori Williams (pictured above center) works at the New Philadelphia location in the Service Center and as a Cashier. Lori receives numerous compliments from the many customers she has helped. She has assisted elderly customers in their shopping, and driven groceries to a customer’s home who had forgotten them at the store. Her coworkers say she doesn’t know any other way but to be helpful. 

Doug Fitz (pictured 2nd from left) is a long time Buehler’s employee and works Center Store at Medina Forest Meadows. Doug is always willing to go out of his way to serve the customer; from special orders to driving groceries to their homes. Doug also realizes that his coworkers are also customers and does his best every day to make Forest Meadows a great place to work. Doug is always ready with a big smile and positive attitude.

Please congratulate each winner for their efforts to make Buehler’s the #1 Customer Service store in Ohio!

Name Our Wine Club

Our new wine club needs a name! Enter our contest and you might win a $50 Buehler’s Gift Card!

Name Our Wine Club

 

Enter

One entry per person.

CONTEST RULES

Crock Pot Pork and Sauerkraut with Apples

Whether you are making a traditional New Year’s meal, or just a very hearty dinner, this easy Crock Pot Pork and Sauerkraut with Apples recipe is an east way to create a dinner that pleases.

Ingredients

  • 4-lb. pork boneless pork loin
  • 2-lb. sauerkraut
  • 2 apples, peeled and thinly sliced
  • 1 medium onion, thinly sliced
  • pepper, to taste

Instructions

  1. Brown the pork loin in a skillet.
  2. Layer sauerkraut, apple slices and onion slices in the bottom of crock pot.
  3. Top with browned pork loin.
  4. Season with pepper.
  5. Set crock pot on low and bake for 8 hours, or until pork is reaches 160 degrees.

Chef’s Chopped Veggie Salad with Turkey and Berries

This Chef’s Chopped Veggie Salad with Turkey and Berries recipe from Dole is the perfect way to eat healthy! If you have leftover turkey or chicken, this recipe is for you! It’s so easy to make. Just chop your lettuce, carrot, celery and radishes. Toss with your berries and add the turkey or chicken. Then munch down on a delicious veggie-filled meal!

Ingredients

  • 1 package DOLE® Chef’s Choice Tuscan Salad Kit
  • 1 DOLE Carrot, peeled and roughly chopped
  • 2 stalks DOLE Premium Celery Hearts, roughly chopped
  • 1/2 cup DOLE Radishes, roughly chopped
  • 1 cup DOLE Blueberries or Raspberries
  • 20 oz. cooked turkey breast or chicken breast

Instructions

  1. Prepare salad kit according to package directions, using 1 salad dressing packet.
  2. Add carrot, celery, radishes, and berries. Toss gently to coat
  3. Top salad with turkey or chicken

Merry Cherry Cherry Recipes

Cherries in the winter are sure to brighten anyone’s day! Buehler’s is happy to offer Cherries from Chile during December and January! A good source of vitamin C and potassium, cherries offer a small amount of vitamin A, iron, and calcium. One cup, about five ounces, of raw sweet cherries contains about 90 calories. Here are some cherry recipes, compliments of Cherries from Chile, for you to try! You’ll find Cherry Chocolate Chip  Muffins, Bourbon Cherries, Savory Cherry Jam, Cherry Fool and a great idea for a cheese and cracker tray with fresh cherries!

Cherry Chocolate Chip Muffins recipe

CHERRY CHOCOLATE CHIP MUFFINS

Ingredients

  • 2 2/3 cups flour
  • 1/2 cup cocoa powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 tablespoons unsalted butter, cubed and softened
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla
  • 1 3/4 cups plain fat-free or plain Greek yogurt
  • 1 1/4 cups fresh Chilean Cherries, pitted and chopped
  • 1 1/4 cups chocolate chips (about 6 ounces by weight)
  • Baking spray or paper liners

Instructions

  1. Preheat oven to 375°F.
  2. Line muffin tin with paper liners or spray with nonstick baking spray. In a large bowl, mix flour, cocoa powder, baking powder, baking soada and salt; set aside.
  3. Cream butter and sugars in a bowl using an electric mixer with paddle attachment, on medium speed until fluffy; about 3 minutes.
  4. Add eggs one at a time and vanilla Mix until well combined.
  5. Reduce speed to low; alternate flour mixture and yogurt until incorporated.
  6. Remove bowl from mixer, gently fold in cherries and chocolate by hand. Divide batter among muffin tins using a cookie scoop. Batter is very thick.
  7. Bake 15-20 minutes-rotating half way through. Test muffin by inserting skewer in the center. Skewer should come out clean.
  8. Let cool for 5 minutes before removing from pan.

 

Savory Cherry Jam recipe

SAVORY CHERRY JAM

Makes 1-1/2 cups

 

Ingredients

  • 4 cups fresh Chilean cherries, pitted and halved
  • 1/2 cup orange juice
  • 1 tablespoon chopped fresh thyme or 1/2 teaspoon dried
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon salt

Instructions

  1. Preheat oven to 450 degrees F.
  2. Combine cherries, orange juice, thyme, paprika and salt in a 9×13-inch baking pan.
  3. Roast, stirring 3 or 4 times, until the cherries are starting to break down and the liquid has thickened, 35 to 45 minutes.
  4. Cool and store tightly covered in the refrigerator up to one week.
  5. Serve as a condiment on a cheese tray, with grilled pork or roasted chicken or inside a toasted cheese sandwich with provolone or cheddar cheese.

 

Cherry Fool recipe

FRESH CHERRY FOOL

Serves 4

 

Ingredients

  • 4 cups fresh Chilean cherries, divided
  • ½ teaspoon finely grated fresh lemon zest
  • 1-2 teaspoons sugar, depending on the natural sweetness of the cherries
  • zest of one small lemon
  • 2 cups chilled heavy cream (Greek yogurt is a nice alternative as well)
  • 2 teaspoon vanilla extract
  • 1 teaspoon light agave nectar or confectioner’s sugar
  • 4 sprigs of fresh mint

Instructions

  1. Remove pits from 1 cup of the cherries place them in a small food processor, with lemon zest and sugar. Blitz, then set sauce aside while you prep the rest of the dish.
  2. Save 4 of your prettiest whole cherries and set aside for garnish later. Remove pits from remaining cherries and slice into halves.
  3. Whip the cream, then add agave/sugar and vanilla. Taste and adjust flavor to your liking. (Keep in mind that if you’re working very sweet, ripe cherries you may not want to add any sweetener to the whipped cream.)
  4. Gently scoop and layer your whipped cream, cherry sauce and fresh cherries. Top each fool with a sprig of mint and a beautiful whole cherry. Serve right away or you can make the fools in advance, cover them with plastic wrap and refrigerate until dessert time.

Bourbon Cherry recipe

 

HOLIDAY BOURBON CHERRIES

Ingredients

  • 4 cups fresh Chilean cherries, left whole with stems intact
  • one cinnamon stick per jar
  • 1 1/2 -2 cups Bourbon
  • ½ cup genuine maple syrup
  • Zest of one orange, peeled into long, curling strips

Instructions

  1. Tightly pack your little gift jars with cherries and a cinnamon stick. Set aside.
  2. In a medium saucepan, combine bourbon, maple syrup and zest of one orange. Bring to a simmer and stir to integrate the ingredients.
  3. Pour hot bourbon mixture into each jar fully submerging the cherries. (If you find yourself in need of a little extra liquid, heat a little extra bourbon to top it off.)
  4. Cover each jar and keep it on the counter for 24 hours at room temp allowing the cherries to cure.
  5. Transfer jars to the refrigerator until use. The flavors will only deepen over time.
  6. Keep refrigerated and use within 1 month.
Note: A jar of these cherries makes a wonderful holiday gift. They are a delicious addition to any festive cocktail and are wonderful served over a bowl of vanilla ice cream!
Cherries and cheese tray

CHERRIES AND CHEESE AND CRACKERS

Sweeten your cheese and cracker tray with the addition of fresh cherries. It’s a real crowd pleaser!

Recipes compliments of Cherries from Chile