There are some things in my home that are pantry staples. Chicken and Beef Broth are one of them. Broth adds a lovely burst of flavor to dishes, as well as being the base to many others. The problem with store bought broth, while convenient, it is often loaded with sodium and you are never 100% sure of what was used to make it. And sometimes you just don’t have the time (or space) to make your own broth and stock. Luckily Swanson’s has now come out with an organic line of Chicken and Beef Broth! The Organic Stock made from simple, high-quality ingredients you can recognize. It is prepared by simmering the perfect balance of all natural organic farm grown vegetables and beef from organic pastures raised with no added hormones or antibiotics, cooked to perfection.
And flavor infused broths to make your cooking even easier, can’t wait to get my hands on that Thai Chili broth.
Oh and can I mention that they have a onestep cap… no more fumbling with that little foil bit, their cap pierces the foil when you break that seal!
Now that the weather is getting colder, we are eating a lot more soup. And when I don’t have the time to simmer bones for a day to make dinner, I reach for a box of broth. Knowing that this broth is Organic makes me feel a little more confident to offer it to my family. But broth isn’t just for making soup. I have a delicious recipe that my whole family loved for you to try.
Easy Beef Stroganoff
Ingredients:
- 2-4lbs of London Broil sliced into strips
- 1 Box of Lipton Onion and Mushroom Dry Mix
- 1 large onion sliced
- 2 TBSP butter
- 1/2 cup flour
- 1 TBSP Worcester Sauce
- 1lb mushrooms sliced
- 1 carton of Swanson’s Organic Beef Broth
I used my trusty Dutch
oven, but you could even try this in the crock pot. I coated the meat strips in the soup mix and flour and heated up the butter. Browned the meat in the oil and then added the onion and mushrooms. If your saute is dry, you can add a little more butter or oil. Once everything was browned, I added the carton of broth, the Worcester Sauce and simmered on low heat for an hour. Stirring occasionally. Served it over egg noodles. Everyone loved it! If you want a richer sauce you can add sour cream, but I felt it was perfect (and healthier) as is.
With the Holiday’s coming up, I am looking forward to having plenty of this stock on hand for gravies, sauces, and flavoring everything from rice to vegetables.
What is your family’s goto recipe? I’d love to hear it!
I received product in return for my honest review. The words stated here are my own.
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