Simple Teriyaki Chicken #CareToFarm15

About a month ago, I had a fun opportunity to travel to eastern North Carolina–Greenville, to be specific–with a group of bloggers for #CareToFarm15. Phibro Animal Health sponsored this incredible opportunity to learn more about our food industry! I must admit, initially when I received the email invite I was hesitant.

What a sweet welcome to Greenville! đź’— #CaretoFarm15 #visitNC

A photo posted by Sarah K. // The Pajama Chef (@thepajamachef) on

Taking time off work is a commitment, and going to a large scale chicken hatchery and farm is a LITTLE out of my comfort zone. But I wanted to go, with an open mind, to learn more about large scale poultry production–even though I suspected I might get some hateful/angry animal activist comments on this blog post or other social media posts. I think eating local and organic is a good thing to aspire to, but with meat and poultry, that’s not usually possible for us budget-wise. And because of this trip, I have become convinced that eating all local/organic isn’t what is best for the world food system either. So what did I think? Read on to find out–and to get a recipe for an easy chicken dish that I love… because yes, I can still eat chicken [and feel good about it] after this trip. :) Spoiler alert: despite my hesitancy, this trip was AMAZING. So educational, enjoyable, and eye-opening.

A recipe for simple teriyaki crockpot chicken and a review of #CareToFarm15 - read on to learn more about our food industry!

We started out our stay in Greenville with a leisurely drive through the North Carolina countryside–cotton fields galore–to dinner in Kinston at Chef & the Farmer. Yup, you may have heard of this restaurant or its lovely chef, Vivian Howard. She even has her own show on PBS! The food here was incredible. We started off with lots of starters, including this pizza with beef bacon [did you even know that’s a thing??! Mmm!] and fried okra with RANCH ICE CREAM for dipping. Ohhh yeah!

A recipe for simple teriyaki crockpot chicken and a review of #CareToFarm15 - read on to learn more about our food industry!For my meal, I chose a lovely pasta dish made with cabbage and beef sausage… a basil limeade [mmm!]…. and buttermilk pie with a blackberry lime sauce. Every bite was awesome!

If you ever have the chance to visit Chef & the Farmer, do it. But plan ahead–I guess they tend to be booked about three months in advance! It is truly a delicious experience. :)

A recipe for simple teriyaki crockpot chicken and a review of #CareToFarm15 - read on to learn more about our food industry!

While we ate, we heard from some of our hosts, including  Warren Harper [Phibro’s Senior Vice President of Global Marketing], Ray Abner [Director of the US Poultry Business Unit and Global Strategic Accounts], and veterinarian Dr. Leah Dorman about Phibro as a company, animal health, and what to expect the next day.

A recipe for simple teriyaki crockpot chicken and a review of #CareToFarm15 - read on to learn more about our food industry!

Bright and early the next morning we headed out to Sanderson Farms and one of their partner farms, Three Sons Poultry to get an education in chickens!

A recipe for simple teriyaki crockpot chicken and a review of #CareToFarm15 - read on to learn more about our food industry!

On our drive, we learned a little about the history of Sanderson Farms. Though I had never heard of them before, they are the third largest poultry company in the US, behind Tyson and Pilgrim. Nationally, they produce over 60 million pounds of chicken per week [that’s 9 million birds!]. I know that might sound atrocious, but read on.

A recipe for simple teriyaki crockpot chicken and a review of #CareToFarm15 - read on to learn more about our food industry!

We first visited the hatchery and had to get all dolled up [HA] to protect the eggs. Bio-security is a major part of the poultry industry. Before entering the building [even the office portion], we had to disinfect our shoes and wear booties. Before entering the hatchery, we had to gown up in these awesome blue suits, plastic shoe covers, and hairnets. Should this be my new daily attire?! :) The same thing was required later on at the chicken farm–but also included disinfecting our bus’ tires and our shoes with bleach powder. Crazy stuff–but necessary for healthy animals!

A recipe for simple teriyaki crockpot chicken and a review of #CareToFarm15 - read on to learn more about our food industry!

I expected the hatchery to be cold, dirty, busy, and impersonal… but truly, it wasn’t. And the baby chicks were adorable. :) Though it was definitely an agricultural facility it was efficient and clean. SO clean in fact that I would be more likely to eat off the floor at the hatchery than off the floor in the kitchen at work. #truestory [Not that I actually would eat off the floor pretty much anywhere but my home but still…]

A recipe for simple teriyaki crockpot chicken and a review of #CareToFarm15 - read on to learn more about our food industry!

When the eggs arrive at the hatchery, they’re kept in crates on trays in a cozy [but gigantic] incubator. Think industrial size refrigerators, but larger. Once they hatch, they are moved to another part of the hatchery to receive vaccinations. The reason for these vaccinations, though scary-sounding [and honestly, a little frightening to look at since they are pink in color] is to grow healthy chicks. Something I never thought about before is that even though this is a big company, they have excellent motivation for healthy chickens in the long run. They want to treat their chicks well and they have veterinarians on staff to ensure that happens. Think about it… veterinarians are trained to keep animals healthy, and continue to do so… even when their purpose is something we might not want to think about… becoming our food. Mind=blown!

A recipe for simple teriyaki crockpot chicken and a review of #CareToFarm15 - read on to learn more about our food industry!

Plus, avian influenza is nothing to joke around about–for the animals OR for people. I now firmly believe that these vaccines are necessary and good, even though the thought of them might make some uncomfortable. The lasting impact on our food system if there is a large outbreak of disease is crippling. For instance, the drought in 2012 still affects beef prices today–and our trip almost didn’t happen due to the bird flu/egg shortage epidemic of this summer. Sanderson Farms’ head veterinarian, Phil Stayer was incredibly patient with us bloggers as we tried to understand the procedures at the hatchery as well as the rationale behind vaccinations and other health protocols. Hearing the perspectives of several veterinarians on this trip was really priceless.

A recipe for simple teriyaki crockpot chicken and a review of #CareToFarm15 - read on to learn more about our food industry!

While we were there, I even got to hold a baby chick that was hatched just that day! Their timetable for hatching is super precise and regimented 365 days per year. Did you know that chicks grow in the egg for 21 days, are hatched and vaccinated, and then live at the farm for six weeks before being processed? Pretty quick turnaround, and the great part about all this is that speed results in an improvement to the gene pool–AND early realizations of problems. After hanging out with just hatched chicks, we headed over to Three Sons Poultry, a family-owned chicken farm.

A recipe for simple teriyaki crockpot chicken and a review of #CareToFarm15 - read on to learn more about our food industry!

Three Sons Poultry is part of Sanderson Farms’ integrated poultry system. This is basically a contract growing system, beneficial to both parties. The family farm is guaranteed a market for their product and a steady income, along with support for their business from the parent company. Along with that support, they are required to follow certain guidelines and pass inspections to ensure the health of the chickens.

A recipe for simple teriyaki crockpot chicken and a review of #CareToFarm15 - read on to learn more about our food industry!

The above photo shows a chicken house. A farm can have up to four houses occupied at once–with roughly 20,000-25,000 chickens inhabiting each house. Though that sounds like a lot, these houses are HUGE and the chickens have plenty of space to grow. They are technically “cage free” but not “free range” meaning they can’t go outside… but that is to keep them healthier and as free from antibiotics as possible. Diseases can spread easily so every possible precaution is taken to keep these animals safe. The chickens only receive antibiotics if they are sick, and even then, there is a waiting period between their last dose and their processing to ensure that all traces of medication are gone.

A recipe for simple teriyaki crockpot chicken and a review of #CareToFarm15 - read on to learn more about our food industry!

Here you can see the farmer from Three Sons Poultry [I’ll update when I can get his name… he and his wife were SO nice!] with veterinarian Leah Dorman. Though it’s hard to see, there is so much space in the house but the chickens tend to huddle together along the walls and the feeding mechanisms [which move up throughout the chicken’s life]. He doesn’t have to wear all the bio-security gear [except plastic shoe covers] due to his constant work/presence on the farm.

A recipe for simple teriyaki crockpot chicken and a review of #CareToFarm15 - read on to learn more about our food industry!

From beginning to end of these chickens’ lives, they are well cared for and protected. There are some parts of  the process that are unsettling to someone from outside the industry but all in all, what the men and women of Phibro, Sanderson Farms, Three Sons Poultry, and all the other players in the game do is for the good of the chickens. I was a little scared I’d come away from this trip wanting to be a vegetarian, but it’s actually been the opposite. Learning about the process makes me appreciate it more, and I learned tons of fun facts…  probably the biggest one was that in the US, it is illegal to inject hormones into poultry. Illegal! No poultry is free from all hormones because there are naturally occurring hormones in all living things but no one adds anything… growth is due to feed [and it takes 1.7 pounds of feed for 1 pound of chicken growth]. So you can rest assured that whether or not you buy the fancy local, organic, ____ [insert whatever adjective you prefer here] or the basic grocery store label, your chicken does not have growth hormones and will not affect your family! The labels and whatever they say [or don’t say] are just advertising.

After visiting Three Sons Poultry, we relaxed over lunch at The Peach House. My bacon, cheddar, and tomato quiche was the best! I want to remake it at home! Their desserts were the bomb… and the souvenir glass mugs they generously gave us were so cute too.

A recipe for simple teriyaki crockpot chicken and a review of #CareToFarm15 - read on to learn more about our food industry!

An afternoon to recharge at the hotel and it was time to eat again! This time, dinner was at the Plum Tree Bistro. The husband-and-wife team running the restaurant were sooo sweet, and our group had a great family meal together. And of course, since LOBSTER was an option I had to partake. I think this was the first time I have ever had lobster without my dad [normally he works for the lobster and I just get to enjoy] but this time, we were just given lobster tail so it wasn’t too challenging. :)

A recipe for simple teriyaki crockpot chicken and a review of #CareToFarm15 - read on to learn more about our food industry!

Over our meal [and my awesomely melty strawberry rhubarb cobbler], we heard more from the Phibro and Sanderson Farms folks I already mentioned and Sanderson Farms’ Marketing Product Specialist LaDonna Byrd about their work and their passion for chickens. And guys… it’s about wayyy more than the money. For many of these individuals, their travels to poverty-stricken areas of the world [and for some, their faith] motivates them to work to improve food sustainability, access, and efficiency. As they have seen people struggling to get their next meal, they want to make our food system better–through animal health and food efficiency.

A recipe for simple teriyaki crockpot chicken and a review of #CareToFarm15 - read on to learn more about our food industry!

This doesn’t just affect them at work, but in their personal lives. Several talked about their work with nonprofits and/or missions organizations through church [and we even discovered some personal church-related connections… fun!]. Others talked about their own food purchases. They buy the Sanderson Farms chicken to serve to their families [psst: Publix grocery stores sells Sanderson Farms under their private label. Just look for the codes P-32182 or P-18557.  These numbers are pre-printed in the USDA inspection seal on all Publix film and bags.] They also do not buy the most expensive, fanciest eggs because they aren’t sustainable for our planet. Demand and supply are so interlinked that if we cause more demand for things like fancy brown eggs, that’s what will be created… at the expense of everything else. And the average person around the world [and in America!] cannot afford that. Then what will they eat? How can we buy the best when many struggle to survive on $1 per day? Efficiency, like it or not, is key to helping end hunger–in America and across the globe. And companies like Phibro and Sanderson Farms are the ones working towards that end.

A recipe for simple teriyaki crockpot chicken and a review of #CareToFarm15 - read on to learn more about our food industry!

And now… like I promised… a chicken dish to celebrate all things chicken! I wish I could share this meal with my new chicken friends but sharing it on the internet will have to do. This simple teriyaki chicken meal is made in your crockpot for maximum ease, maximum tenderness, and maximum deliciousness!

A recipe for simple teriyaki crockpot chicken and a review of #CareToFarm15 - read on to learn more about our food industry!

I freak out about leaving my crockpot on during the workday because of the potential for fire or a short circuit, so I use it regularly on the weekends for an easy [but tasty] meal that provides lots of leftovers for a busy week ahead. This meal is no exception! Though this crockpot recipe is a wee bit more labor intensive than “dump ‘n go,” it’s not too bad at all and the taste of that homemade sauce is well worth it! Hope you enjoy, and thanks for reading this monster of a post. :) I’m a librarian… what can I say? I’m thorough and wanted to share what I learned with others!

FYI… If you have ANY questions, please comment or email me [pajamachef AT gmail dot com] and I’ll try to answer them or get the answers for you from the wonderful folks I met. Any errors in this blog post are my own. For my blog, all first-time commenters go to moderation so please don’t think I am blocking comments on this possibly controversial subject… I want to have good dialogue but I am not going to argue with anyone. Hateful, profane, or mean-spirited comments may be deleted. Thank you for understanding! 

one year ago: Cranberry Mint Relish
two years ago: Butternut Squash Quinoa Salad
three years ago: Carnitas
four years ago: Thai Seared Shrimp with Tomato, Basil, and Coconut
five years ago: Balsamic Roasted Chickpeas

Simple Teriyaki Chicken

  • Servings: 6
  • Time: 4 hours
  • Print

A recipe for simple teriyaki crockpot chicken and a review of #CareToFarm15 - read on to learn more about our food industry!

from The Comfort of Cooking


  • 1 1/2 pounds boneless skinless chicken breasts
  • 1/2 cup sugar
  • 1/2 cup low-sodium soy sauce
  • 3 tablespoons rice wine vinegar
  • 1/2 teaspoon ground ginger
  • 3 cloves garlic, minced
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoons cornstarch
  • 2 teaspoons water
  • cooked rice, for serving
  • sesame seeds, for serving
  • green onions, for serving


Place chicken in the bottom of a crockpot. In a medium bowl, whisk together sugar, soy sauce, vinegar, ginger, garlic, and pepper. Pour over chicken, turning chicken to coat. Cook on low for 3-4 hours.

When chicken is cooked, gently remove to a cutting board. Pour sauce into a saucepan and bring to a boil. In a small bowl, whisk together cornstarch and water then pour into sauce, reducing heat to low. Cook for 2-3 minutes until sauce thickens. Remove from heat.

While sauce is thickening, chop chicken into chunks. When sauce is thick, stir in chicken. Allow to heat thoroughly, then serve over hot cooked rice, adding sesame seeds and green onions as desired. Enjoy!

As I hope you can tell, this trip was a wonderful experience–fun AND educational. It was great to meet all these lovely ladies as well as everyone from Phibro and Sanderson Farms.

Disclosure: My travel and accommodations were paid for by Phibro Animal Health. I was not required to write about my experience but chose to so that others could learn too. I was not compensated in any other way for this post or the trip itself. As always, all opinions [and errors!] are my own. 

Pumpkin Cranberry Bread

Easy and healthy, this perfectly spiced pumpkin quick bread is made with fresh cranberries! It is the best fall treat. :)

Pumpkin Cranberry Bread - this easy, healthy quick breadis the best fall treat! Recipe via thepajamachef.comAs deep as my love for pumpkin is, my love for cranberries–FRESH cranberries–is almost just as great. There’s just something about that tartness that is super appealing to me! Every fall, you can find me raiding the produce section at my grocery store, filling my freezer with bags of fresh cranberries just in case a craving for fresh cranberry relish strikes in mid-March, when nary a bag of cranberries can be found. The fact that most of those bags get used up the following fall is something that I hope my husband doesn’t notice… but truthfully, he probably does [especially since we moved this year and had to empty our fridge/freezer entirely in the process. But that’s a subject for another day, right?!]. I was a Girl Scout back in the day and fully believe in being prepared.

Pumpkin Cranberry Bread - this easy, healthy quick breadis the best fall treat! Recipe via thepajamachef.comBeing prepared is always a good thing when it leads you to the kitchen where a slice of this lovely pumpkin cranberry bread is waiting! This bread is everything that fall should be–filled with warm spices, a little indulgence, and a hint of crisp tartness. Mmm, my mouth is just watering at the thought of this bread… even though it’s long gone. #mustmakeanotherloafsoon

Pumpkin Cranberry Bread - this easy, healthy quick breadis the best fall treat! Recipe via thepajamachef.comI always go back and forth between whether butter or oil makes the best quick bread or muffins. It really just depends, I think. I have favorite recipes in each category, but usually they call for quite a bit. Not this recipe! The three tablespoons of oil below is definitely not a typo–that oil, combined with yogurt, eggs, and pumpkin provides the perfect base for this quick bread. If fresh cranberries aren’t your thing [tear!], stirring in some dried cranberries or even chopped apples would be divine! For the chocaholics, try this recipe for pumpkin chocolate chip mini muffins–you won’t regret it! Enjoy!

one year ago: Cranberry and Cream Cheese Muffins
two years ago: Pumpkin Graham Muffins
three years ago: Pollo alla Poggia Alloro [Roasted Chicken]
four years ago: Homemade Maple & Brown Sugar Almond Butter
five years ago: Pumpkin Soup & Homemade Croutons

Pumpkin Cranberry Bread

  • Servings: 12 slices
  • Time: 75 minutes
  • Print

from The Sweets Life


  • 1 1/2 cups white whole wheat flour [or 1 cup whole wheat flour + 1/2 cup all-purpose]
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking soda
  • 3/4 cup sugar
  • 7 1/2 ounces pumpkin puree [half of a 15 ounce can, about 1 cup]
  • 2 large eggs
  • 3 tablespoons canola oil
  • 1/3 cup plain or vanilla yogurt [applesauce could probably work too]
  • 1/4 cup milk
  • 3/4 cup chopped fresh cranberries


Preheat oven to 350 degrees F. Spray a 9×5 inch loaf pan with cooking spray and set aside.

Stir together flour, pumpkin pie spice, and baking soda in a medium bowl and set aside.

With a mixer, beat together sugar, pumpkin, eggs, canola oil, yogurt, and milk. Fold in flour mixture and beat until just combined. Stir in cranberries.

Transfer batter to the prepared pan, then bake for about 60 minutes or until a toothpick inserted in the center comes out clean. Don’t overbake! Cool completely before cutting–you can let cool in the pan for 15-20 minutes before loosening with a knife and inverting on a wire rack. Store covered at room temperature for up to three days. This bread also freezes great!

Book Review: Called for Life

Today I have a faith-based memoir book review for you. I was so excited to read Kent and Amber Brantly [with David Thomas]’s Called For Life: How Loving Our Neighbor Led Us into the Heart of the Ebola Epidemic, and am grateful to Blogging for Books for offering it in exchange for my honest review.

Called for Life by Kent and Amber Brantly, reviewed on #books #reading #faith #LiberiaHere is a description of the book from the publisher:

Dr. Kent and Amber Brantly moved with their children to war-torn Liberia in the fall of 2013 to provide medical care for people in great need—to help replace hopelessness with hope. When, less than a year later, Kent contracted the deadly Ebola virus, hope became what he and Amber needed too.

When Kent received the diagnosis, he was already alone and in quarantine in the Brantly home in Liberia. Amber and the children had left just days earlier on a trip to the United States. Kent’s personal battle against the horrific Ebola began, and as thousands of people worldwide prayed for his life, a miraculous series of events unfolded.

Called for Life tells the riveting inside story of Kent and Amber’s call to serve their neighbors, as well as Kent’s fight for life with Ebola and Amber’s’ struggle to support him from half-a-world away. Most significantly, Called for Life reminds us of the risk, the honor, and the joy to be known when God and others are served without reservation.

And as usual, my five point review:

  • In a word, this book was captivating. Like many Americans, I followed Kent’s story-and the Ebola epidemic–closely. Unlike many Americans, this felt personal to me. When I was in grad school focusing on African Studies and Library Science at Indiana University, I worked for over three years in the Liberian Collections, an archive dedicated to the preservation of Liberian memory and records. During those years, I met many Liberians, learned about their history and culture, and immersed myself in working to preserve their history. By the time Ebola became international news, I was already living and working in Nashville and all I could think was… something else for Liberia?!? First all the years of war… then all the reconstruction… and now this? I was heartbroken for Liberia and her people and just could see the future, and all that will have to take place to rebuild the country–reputation and all. The story also felt personal because of the local connection. Kent is also from Indiana and went to medical school at the IU campus in Indianapolis. So reading this book was a no-brainer. I just didn’t expect to be captivated by this encouraging and heartbreaking story like I was.
  • Unlike some current history-type memoirs, Called for Life didn’t seem to be sloppy or rushed. I was impressed with the level of care, attention, and detail that seemed to go into the writing and production of this book. The maps were great to help situate readers in Liberia and along the coast of Africa. There was also a good deal of background information about Ebola, Liberia, and medical missions which is helpful to most readers. The timeline did jump around, so it was hard to follow at times, though that did get sorted out by the end. Dates at the beginning of each chapter/subsection would have been helpful.
  • As a Christian called to serve others and share the gospel AND also as an academic who has spent close to a decade learning about Africa, I have long had mixed feelings about international missions, good deeds, and foreign aid, so the ethical part of this book was fascinating. In fact, when Ebola was front-page news and Kent was sick, I spent quite a bit of time reading about the ethics behind his treatment [receiving experimental drugs, being transported out of Liberia to one of the most advanced medical facilities in the world]. It is such a hard subject. Why should Americans receive this kind of care while many Africans died? Why should a medical professional be more privileged than the thousands of others who also suffered–and died–from Ebola? And I don’t have an answer, except to say what the title of this book says: that for whatever reason, God called Kent for life and this–the drugs, the flight, the top-notch care–was how He did it. I wondered if [or how] Kent would address it in this book, and thought he did a wonderful job. He discussed these very concepts in depth throughout the last chapter, and in snippets throughout the book. He came across as very humble and grateful, thankful to the Lord. I know this will be a portion of the book  and possibly my review that people who are not Christians may not understand or may not agree with, so I just wanted to say that I know where you are coming from. If you want to discuss it with me, I would be happy to do so. I appreciated how Kent grappled with this and would encourage everyone to read the last chapter of this book before brushing off his story as one of privilege.
  • Aside from being captivating, encouraging, and heartbreaking, this book was also convicting. How do I love my neighbors? How do I serve others? What more could I do if I was willing to follow the Lord more closely? The Brantly family is a great example of this and their story encourages me to pursue this more in my life.
  • All in all, a great book! I read Called for Life in one sitting on a lazy Sunday afternoon, and immediately texted my mom to see if she wanted to read it next. I have a feeling I’ll be recommending it to many people in the future. It would be a great Christmas gift for anyone interested in faith-based memoirs, medicine, missions, or Africa. Hope you can find a copy soon!

Disclosure: I received this book for free from Blogging for Books for this review. However, I was not required to write a positive review. The thoughts expressed above are entirely my own. Thanks to Blogging for Books and the publisher, Crown Publishers, for the chance to read this great book! 

Beef Stroganoff #bookclubcookbookcc

Tender strips of beef are sauteed with mushrooms and butter, then tossed in a creamy sauce and served over egg noodles for the ultimate family meal… comfort food at its finest! 

Beef Stroganoff - a hearty, creamy, delicious family dinner via #bookclubcookbookCCWhen I think of family meals, beef stroganoff is one of THE meals that come to mind. Growing up, my mom served beef stroganoff fairly often and I’ve had it a time or two at friends’ houses also. Though it’s not the most glamourous dish, there’s no denying that it is delicious. If you aren’t familiar with the deliciousness that is beef stroganoff, all you need to know is beef + mushrooms + onions + sour cream = amazingness. Sour cream haters like my husband still love this dish because the sour cream is just used to thicken and add creaminess to the stock-based gravy. And though I am not a fan of traditional gravy, in this dish I love it! The mushrooms help too. :)

There are many versions of beef stroganoff [and like the name suggests it has a Russian heritage], and I’ve read in a cookbook before that this became a popular dish in the post WWII era. In some ways it reminds me of other classic family dishes from that era like Swedish meatballs, porcupine meatballs, or even meatloaf and mashed potatoes. Can you really go wrong with a meaty dish served with rice or noodles and a creamy sauce? No, I didn’t think so. :) Comfort food heaven! If you need any further confirmation that beef stroganoff is a comfort food thing, look no further than the Hamburger Helper aisle at the grocery store. If they have a version, you know it’s a thing! [I’ve never tried that version but I have no doubt that mine is better!]

Beef Stroganoff - a hearty, creamy, delicious family dinner via #bookclubcookbookCCThough we regularly eat beef stroganoff at home, I made this batch special for this month’s edition of #bookclubcookbookcc, a cooking project I’m a part of this year. This month, Wendy at A Day in the Life on the Farm was our hostess and she selected Julia Glass’ Three Junes. Though I didn’t make a recipe discussed in the book OR Wendy’s suggested recipe [a very delicious looking white chocolate pumpkin mousse]. I was inspired by the numerous family meals that accompanied events in the life of one family over [you guessed it] three Junes. And what better way to celebrate family than with a delicious family meal? I hope you enjoy this dish as much as we did. Though this isn’t the beef stroganoff I grew up with [I still need to make and share that recipe], this version of beef stroganoff is so good and is sure to be a family favorite! Don’t forget to scroll down past the recipe for the giveaway. You could win a copy of the The Book Club Cookbook so you can join us in this project in the future, if you wish!

one year ago: Pumpkin Quinoa Oatmeal Bake
two years ago: Skinny Southwest Chicken Dip
three years ago: Mexican Rollups
four years ago: Butternut Squash Mac & Cheese
five years ago: Asian Chicken Bowls

Beef Stroganoff

  • Servings: 6
  • Time: 60 minutes
  • Print

from Jenna’s Everything Blog


  • 1/4 cup canola oil, divided
  • 1 1/2 pounds sirloin steak tips
  • freshly ground black pepper
  • 16 ounces white mushrooms, sliced
  • 1 medium yellow onion, minced
  • 2 tablespoons flour
  • 1 teaspoon tomato paste
  • 2 1/3 cups low sodium chicken broth
  • 1 1/2 tablespoons dark brown sugar [or light brown with a splash of molasses]
  • 2/3 cup sour cream
  • 2 teaspoons lemon juice
  • handful of parsley, minced
  • cooked egg noodles, for serving


In a large skillet, heat 1 tablespoon oil over medium heat. While oil is heating up, cut beef into bite-size chunks and season with pepper. Working in two batches, brown each side of the beef [about 3 minutes per side]. Beef doesn’t have to be cooked all the way through. When done, place in a bowl and set aside. Add a little more oil halfway through if necessary.

Next, add mushrooms and onion to the pan along with a little more oil. Cook until soft, about 6-8 minutes. Whisk in flour and tomato paste. Stir constantly for 30 seconds, then slowly pour in chicken broth. Add the brown sugar and the reserved beef. Stir together and reduce heat to low, then simmer uncovered for 30-35 minutes.

Meanwhile, cook 16 ounces of egg noodles according to package directions. When simmer time is done, stir in sour cream, lemon juice, and parsley. Serve over noodles. Enjoy!!

This month Wendy at A Day in the Life on the Farm, this month’s host, is giving away a copy of the book.* Enter to win a copy of the cookbook so you can join us in future months, if you wish!
One of our lucky readers – US and Canada only! – can enter to win a copy ofThe Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club’s Favorite Books and Authors by Judy Gelman and Vicki Levy Krupp, courtesy of Tarcher-Penguin. Giveaway runs from October 1st till October 31st at 4 o’clock PM, Pacific time. Please see terms and conditions in the rafflecopter widget below. Many thanks to Tarcher Books. You may find Tarcher: on the web, on Facebook, on Twitter, and on Pinterest.
*Disclosure: Wendy received a complimentary copy of The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club’s Favorite Books and Authors by Judy Gelman and Vicki Levy Krupp as an opportunity to give a copy away. Opinions are our own. We received no further compensation for our posts.