Friday, November 25, 2011

Finding the time....

No one tells you how time consuming it is to be a new parent. I miss laying in bed at night, reading a book. Now, I give Jackson his last bottle at 10:30 pm, lay down to rea.......snore......snooze....snore......

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.

 







my plate....











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 saut√© 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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