Sunday, April 14, 2013

Stroganoff

When I was in high school, I would spend a few dinners a week at my then-boyfriend's house. His mom made the BEST stroganoff. I've never been able to replicate it, but this one was definitely a keeper! It had the mushrooms, beef and flavor I was looking for without being over powering. It was very easy as well! There are also directions for freezing this meal for another day--I did not try this, but included the directions

Stroganoff
Stroganoff-adapted from Taste of Home's "Easy Back to School Meals"
Total Time 15 Minutes
Serves 4

  • 1 pound ground beef
  • 1/4 cup chopped onion
  • 1 garlic clove, minced
  • 1 can condensed beef consomme, undiluted
  • 8 ounces mushrooms, chopped
  • 3 tablespoons lemon juice
  • 1/4 teaspoon pepper
  • 2 cups uncooked spiral pasta
  • 1/2 cup sour cream
  • 2 tablespoons water
Cook pasta according to package directions. In a large skillet over medium heat, cook beef, onion and garlic unti meat is no longer pink; drain. Stir in the consomme, mushrooms, lemon juice and pepper. Add pasta, sour cream and water to skillet and heat through (do not boil).

**Freezer Directions**
Cook the beef, onion and garlic until no longer pink; drain. Stir in the consomme, mushrooms, lemon juice and pepper. Place the meat mixture in a freezer container, cover and freeze up to three months.

To Use Frozen Meat Mixture:
Thaw in the refrigerator. Transfer to a skillet and prepare as directed above.
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