Monday, January 18, 2016

Beef Stroganoff

I knew I had to make dinner tonight with ground beef - and I've sorta over done all my go to ground beef recipes lately. Then I remembered that my Mom used to make us a ghetto beef stroganoff - so I looked up a bunch of recipes and came up with this based on what I like and what I had on hand.

It's a weeknight (tons of running the kids to and from activities) and I was painting our family room - so we ate it all (in 2 shifts) so - as with most meals lately - I didn't take a picture and usually I forget to even blog the recipe - but tonight's recipe was just that good that I had to write it down!

The 3 big kids had TWO servings and I kept sneaking back to the beef sauce for more samples. Hubs liked his plate clean. Baby even ate her big kid size portion! Definitely making this again and again!

Beef Stroganoff(ish)
1 1/2 lbs ground beef
1 lg white onion big slices
1 container mushrooms pre sliced
1 can cream of mushroom soup
1 T flour
12 oz stock (beef would be best - but I ALWAYS have chicken)
1 cup sour cream
Salt, Pepper & Garlic Powder
Pasta (usually this recipe uses egg noodles - but we have an egg allergy - so I just used penne)

Brown beef in skillet - drain on plate with paper towels. Sautee onion and mushrooms in butter and evoo until the onion is soft. Sprinkle flour over veg and stir to incorporate. Add beef back in, add cream of mushroom and stock, salt, pepper and garlic powder. Stir to incorporate. Cover and cook on low for 20-30 minutes - as long as it takes to boil the pasta water and cook the pasta.

Drain the pasta - drizzle in a little evoo and cover the pot. To the meat mixture add the sour cream and turn off the heat. Put the lid back on for a minute or two - then stir to incorporate. Taste and re-season with salt, pepper and garlic powder.

In my house - we always serve the pasta separate from the sauce - because I have 4 kids. If I was serving adults - I would add the pasta in to the meat mixture and then serve.


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