And alas, when I am time starved, the last thing I want to do is cook. And clean up the kitchen. But somehow last weekend, I mustered the energy to cook beef stroganoff. And it was pretty darn good. I found the recipe on the back of a package of Publix brand egg noodles that was taking up space in the pantry. I amazingly had every ingredient on hand. The recipe was easy, yummy, and made enough for lunch the next day. I do believe this recipe is a keeper.
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| my plate.... |
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| Eric's plate....isn't her clever?
Ingredients 1 small yellow onion
1 tablespoon butter 1 tablespoon minced garlic 1 lb lean ground beef, 7% fat 4 oz pre-sliced fresh baby portabellas 1/4 teaspoon salt 1/8 teaspoon pepper 1/4 cup flour 8 oz wide egg noodles 1 (10.5-oz) can condensed beef broth 1 (8-oz) container sour cream Prep Put water on to boil for pasta.
Peel and dice onion.
Steps
Melt butter in large sauté pan on medium-high, then add onions and garlic; cook and stir 1 minute to soften. Add beef, mushrooms, salt, and pepper (wash hands); cook and stir 5–7 minutes or until meat crumbles and no pink remains.
Stir flour into beef mixture; cook and stir 2 minutes.
Cook pasta following package instructions.
Slowly stir broth into beef mixture; then stir in sour cream. Reduce heat to medium; cook and stir 7–8 minutes to blend flavors.
Drain pasta; serve beef mixture over pasta.
CALORIES (per 1/6 recipe) 360kcal; FAT 15g; CHOL 100mg; SODIUM 520mg; CARB 31g; FIBER 2g; PROTEIN 22g; VIT A 6%; VIT C 2%; CALC 4%; IRON 20%
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