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Thursday, November 8, 2012

It May Not Be Aauthentic But It's Good!

Beef Stroganoff is one of those dishes that should, in my humble opinion, be way easier to make than it is.  My mother-in-law makes a version using ground beef and cream of chicken soup.  'Nuff said.  But I found a way to make quick 'n easy Stroganoff using leftovers and a little ingenuity.  My recipe is also a way to use up leftover steak or roast beef, assuming you have any.  Here's how I do it.

Slice the leftover beef/steak into thin strips and set aside.  Also slice a little onion and some mushrooms (or open a can of mushrooms.  Any that you don't use can be saved for spaghetti sauce or pizza).  Saute the onion and mushroom in a little butter and/or olive oil.

Meanwhile, prepare egg noodles (or rice if you prefer) in a separate pan.

Now open a packet of brown gravy mix.  You know, the kind that comes in an envelope and is in the grocery store aisle with the instant spaghetti sauce or chili or taco seasoning mix.  It usually calls for a cup of water.  I like to mix half the water with the powder mix in a small bowl or measuring cup, then add it to the pan and stir in the remaining water.  Add this right to the pan with the onion & mushrooms.  When the gravy starts to bubble and thicken you can add the beef to heat it through.

Taste for seasonings.  You should not need additional salt but you might want some black pepper.  Just before serving stir in a few spoonfuls of sour cream and serve over hot egg noodles.

Easy, quick and tasty!

Quotable quotes; in the category Maybe So But Please Don't Add Any To My Stroganoff!

"Mustard's no good without roast beef."  Chico Marx

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