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I guess it's no suprise that tonight I'm making stroganoff! Ha! Think I'll make a side of broccoli and sliced fresh tomatoes. Maybe some garlic toast too. Wish I had some fresh salad but haven't been to the store in the last few days and for some reason salad mixins don't last long here--seem to go bad real fast. Not sure why but now I only buy what we are going to eat in the next day or two. I will let all of you great helpers here know how it turns out!
Location: Finally made it to Florida and lovin' every minute!
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Quote:
Originally Posted by cynwldkat
Hubby picked up some stroganoff meat yesterday and since I have read that a couple of people here are/have had stroganoff recently perhaps you can share your recipe. I usually add the package mix (like a gravy) mix to make mine but would love to know how to prepare it from scratch!!
Hey, Cyn.. I cheat! But it's cheap, easy and a good way to use up leftover roast beast. I cut the beef into med. sized strips and simmer them in 1 can cream of mushroom soup, 1 can of onion soup, 1/2 can of water. I had some leftover sauteed baby bella 'shrooms from our steaks the other night, so I threw those in, too. They made a nice addition. So in a rush.....
We are having leftover ravioli and garlic bread, probably some more salad too.
My school starts on Monday and I haven't even been able to go there because I need the clearance from HR. Stressful! I hate not knowing what is going on!
3/4 to a pound of lean beef cut up into stew sized pieces.
Season with salt & white pepper.
Brown in 2 qt. sauce pan using olive oil at a low to med heat.
About 1/2 way into the browning add a medium coarsely diced onion and baby bella mushrooms.
When browned cover with water and simmer until fork tender.
I've simmered without and without wine and we seem to like it more without.
Here's where we keep it simple and cheat. We add a can of reduced fat cream of mushroom soup. For the wife and I again we will cheat and just use some whole grain pasta or brown rices to serve with it. Now if it a company affair it's home made noodles if time permits or at least some of the frozen ones from the market. For the calorie conscious I think sirloin has a few less but we prefer a lean cut of chuck for flavor. We tend not to over spice and keep it sort of simple. Sometimes I do use a small amount of garlic when browning but not always. One deviation that I prefer but the Mrs. is not wild about is to use Golden Mushroom soup instead of the creamed type. If tired of beef you can sub pork for this too. Maybe turkey breast would work. That I may have to try.
I have 10# of extra lean ground beef I got on sale and have to use, so for tonight I'll make cottage meatloaf, (I posted the recipe here: http://www.city-data.com/forum/4667109-post7118.html ), and will make meatballs in the crock pot to freeze for sometime next week.
We'll probably have mashed potatoes and fresh string beans with the meatloaf tonight.
I dipped strawberries in chocolate already this AM, so that will be dessert
Location: Finally made it to Florida and lovin' every minute!
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Oh, I use the healthy type soups, too.
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Food, glorious food!!!!!!
