Knorr Homestyle Stock
When it comes to stock, I make my own. I really do! I make a huge pot then I can it so it's ready whenever I need it. The 15 to 18 pint jars I make usually last us about four or five months. Stock makes everything taste better so I use a lot of it. I use it for making gravy, sauteing vegetables, if I cook a roast in the crock pot and so on. Add stock to any recipe that wants you to add water, it will taste better.
I was curious about Knorr's Homestyle Stock when I saw the commercial on tv. The little tubs are convenient, each tub can make up to three and a half cups of stock! Another thing about them is you can adjust the taste. When I used them I disolved the stock concentrate in about two and a half cups of hot water (instead of the recommended 3 1/2 cups of water), I liked the taste better. I've made two recipes with the homestyle stock so far. I sauteed mushrooms, onions and garlic to serve on top of steaks one night, another night I made homemade gravy. I tried to use recipes where you would really be able to taste the flavor of the stock instead of it being somewhere in the back ground.
I liked the Knorr Homestyle Chicken Stock, it has a lot of flavor and vegetables are actually listed as an ingredient. I think I'll stick to my home made chicken stock though. Simply because it just water, chicken, veggies and spices, Knorr's has a few ingredients listed that I have no idea what they are. Not that I think Knorr's is bad, it's just making a huge pot of stock and canning it is cheaper. It cost me no more than $10.00 to make the 15 - 18 pint jars. Though Knorr would be great if there is a shortage of chicken stock in the pantry. I do have a use for it, I make tons of chicken stock, but never make beef stock. I just don't use it all that often. I'm thinking I'll grab some of the Knorr Homestyle Beef Stock to keep on hand. It will be there whenever I need it.
For both recipes I disolved one tub of Knorr Homestyle Chicken Stock in 2 1/2 cups of hot water.
Disolving takes about 10 minutes and needs to be stirred several times.
Sauted Mushrooms, Onions and GarlicRecipe by: Jackie from Free Hot Samples
In large sautee pan add 2 TBSP EVOO and 2 TBSP of butter over medium heat until pan is hot and butter is melted. Add 1 1/2 cups of sliced yellow or sweet onion and add a pinch of salt and pepper and sautee for 5 minutes. Add 1 1/2 cups of sliced mushrooms (any kind you like) and sautee about 7 minutes more. Add in about 1 TBSP of fresh grated garlic (use more or less to your taste). Sautee about 1 minute. Make sure to move the onions and mushrooms and garlic around often while sauteing. Careful not to burn the garlic, there's no salvaging the steak topping if this happens.
Add about half a cup of Knorr Homestye Chicken Stock that has been disolved in hot water and a 2 tsp of worcestershire sauce. Stir and let liquid reduce, it only takes a few minutes. Taste an onion or mushroom, add more worcestershire if needed (a little at a time). Add salt and pepper to taste and top your favorite steak!
Homemade Chicken Gravy
Recipe by: Jackie at Free Hot Samples
The second recipe I made was the homemade chicken gravy. I forgot to take pictures while making it but here is how I made it. It's easy!
Over medium heat get a medium sautee pan hot. Put 4 TBSP of butter in pan and melt then add 4 TBSP of flour. Stir together with a whisk until combined. Keep stirring until the flour doesn't look white anymore, it will start looking brown - remember whatever color the butter & flour are is what color your gravy will be. Clumping is going to happen, no big deal. Slowly whisk in about 1 1/2 - 2 cups of Knorr Homestyle Chicken Stock (that has been already disolved). Keep whisking until lumps are gone and gravy thickens. If too thick, just add more stock. Add salt and pepper to taste.
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