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This week, we’ll take some favorite, traditional recipes, and do a little something different with them. Here’s some fun ways to do stroganoff, sloppy joe and alfredo dishes, so enjoy!

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MEATBALL STROGANOFF

For the meatballs:

2/3 cup panko breadcrumbs

1/3 cup whole milk

1 Tbsp. Worcestershire sauce

1 tsp. kosher salt

1/4 tsp. black pepper

2 garlic cloves, finely chopped

1 large egg

1/2 yellow onion, grated on the large holes of a box grater

1 1/2 lb. ground beef (85/15)

2 Tbsp. olive oil

For the sauce:

3 Tbsp. salted butter

8 oz. cremini mushrooms, sliced

2 carrots, chopped

2 garlic cloves, finely chopped

1/2 yellow onion, finely chopped

1 tsp. kosher salt

1/2 tsp. paprika

1/2 tsp. black pepper 

2 Tbsp. all-purpose flour

1/2 cup white wine

2 cups low-sodium beef broth

3/4 cup sour cream

1 Tbsp. Worcestershire sauce 

1 Tbsp. dijon mustard 

1/4 cup parsley, chopped

For the noodles:

Kosher salt, for the pasta water

12 oz. egg noodles

2 Tbsp. salted butter, cubed

For the meatballs: In a large bowl, combine the panko breadcrumbs with the milk. Let them sit until the milk is absorbed, about 5 minutes. Stir in the Worcestershire sauce, salt, pepper, garlic, egg, and onion until very well combined. Add the ground beef and use your hands to mix until combined, being careful not to overmix. Use a 1 ½-tablespoon cookie scoop to form the meatballs into rounds and place on a baking sheet or platter.

In a large skillet, heat the oil over medium-high heat. Working in batches as necessary, add the meatballs and cook until brown on 2 sides, 2 to 3 minutes per side. Remove to a plate and repeat with the remaining meatballs. Drain any remaining fat.

For the sauce: To the same skillet, add the butter, mushrooms, carrots, garlic, onion, salt, paprika, and pepper. Cook, stirring frequently, until lightly browned, 5 to 6 minutes. Stir in the flour and cook until toasty smelling, about 2 minutes. Turn off the heat and add the wine. Return the skillet to medium heat and stir until the wine is reduced by half, 1 to 2 minutes. Whisk in the beef broth and bring to a boil. Simmer until slightly thickened, about 5 minutes. Return the meatballs and any accumulated juices to the skillet. Cook, stirring occasionally and flipping the meatballs once, until the sauce thickens and the meatballs register at least 165°F with an instant-read thermometer, 10 to 12 minutes.

In a medium bowl, combine the sour cream, Worcestershire sauce, and mustard. Remove ½ cup of the sauce from the skillet and, whisking constantly, drizzle the sauce into the sour cream mixture to temper. Turn off the heat from the meatballs and carefully stir in the sour cream mixture.

For the noodles: Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions. Drain the pasta, reserving ¼ cup of the pasta cooking water. Return the pasta to the pot and add the butter, along with a splash of cooking water. Toss the pasta until the noodles are coated in butter.

Sprinkle the meatballs stroganoff with the parsley and serve it over the buttered noodles.

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LENTIL SLOPPY JOES

1 cup dried brown lentils, rinsed and picked through 

3 Tbsp. olive oil 

3 garlic cloves, minced 

1 small green bell pepper, diced 

1/2 onion, diced 

1 tsp. kosher salt 

1/2 tsp. black pepper 

1 cup ketchup 

1 Tbsp. packed light brown sugar 

2 tsp. Worcestershire sauce (vegetarian, if desired) 

1 1/2 tsp. chili powder 

1 tsp. soy sauce 

3/4 tsp. mustard powder 

1/2 tsp. red pepper flakes (optional) 

1 tsp. apple cider vinegar 

6 hamburger buns

Potato chips, for serving 

Combine the lentils and 3 cups water in a medium pot. Bring to a boil over high heat, then reduce to a simmer and cook until almost tender but not fully cooked through, about 15 minutes. Drain and set aside. 

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the garlic, bell pepper, onion, salt, and pepper and cook, stirring occasionally, until the vegetables are softened, 5 to 7 minutes. 

Stir in the ketchup, brown sugar, Worcestershire sauce, chili powder, soy sauce, mustard powder, and red pepper flakes (if using). Stir in 2 cups water and bring to a simmer. Add the cooked lentils and simmer, stirring often, until the mixture thickens, deepens in color, and the lentils are fully tender, about 15 minutes. Stir in the cider vinegar. Taste and adjust the seasoning as needed.

Heat the remaining 1 tablespoon olive oil in a griddle or large skillet over medium heat. Working in batches, place the buns cut-side down in the pan and toast until golden brown, 1 to 2 minutes. Spoon the lentil mixture onto the buns and serve with chips.

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BAKED GNOCCHI 

ALFREDO

2 1/2 cups whole milk

1/2 cup heavy cream

3 Tbsp. butter, plus more for the baking dish 

2 cloves garlic, finely chopped

3 Tbsp. all-purpose flour

8 oz. grated fontina (or monterey jack) cheese, divided

1 cup freshly grated parmesan cheese, divided

1/2 tsp. salt

1/2 tsp. ground black pepper

2 16-oz. packages shelf stable gnocchi

Basil leaves and chives, chopped

Preheat the oven to 375°F. In a liquid measuring cup, combine the milk and heavy cream. Cover and microwave until warm, 2 to 3 minutes.

In a large saucepan, melt the butter over medium heat. Add the garlic and cook for 1 minute. Sprinkle in the flour. Whisk together and cook the mixture, stirring constantly, until it is bubbling and lightly golden, 1 to 2 minutes. Pour in the milk mixture and whisk until smooth, scraping the bottom and corners of the pan. Cook, stirring frequently, until the mixture reaches a low boil and thickens, 6 to 8 minutes. Reduce the heat to low.

Reserve ½ cup of the fontina and ¼ cup of the parmesan for the top of the casserole. Add the remaining fontina and parmesan to the milk mixture and whisk until smooth and melted. Whisk in the salt and pepper.  

Remove the gnocchi from the packages and break into individual pieces, if necessary. Gently fold into the sauce.

Butter a 13-by-9-inch baking dish. Transfer the gnocchi mixture to the baking dish. Top with the remaining cheeses. Bake until bubbly around the edges, 30 to 35 minutes. Heat the broiler to high heat and broil for 2 minutes until the top is golden brown. Remove from the oven and let rest 10 minutes. Top with basil and chives, and serve.

TFD: “It’s hard to put a leash on a dog once you’ve put a crown on its head.” - Tyrion Lannister

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