Tonight you're getting a 2 for 1 special! Haha. I made regular ground beef stroganoff for Ryan and soy "ground beef" stroganoff for me. Recipe is basically the same. It's quick, it's easy, and best of all you can package the extra sauce portions and freeze them. Then they're ready to thaw and add to hot pasta when you don't feel like cooking :)
Beef Stroganoff
2 cups of sliced mushrooms
2 tablespoons butter
1 pound lean ground beef
1 cup chopped onion (this is about 1/2 a large yellow onion)
1 (10 1/2 - 10 3/4 ounce) can of cream of mushroom soup
1/8 teaspoon pepper
1/2 teaspoon of salt
1/8 teaspoon garlic powder
1 1/4 cup sour cream (for the soy version, use MORE sour cream)
Linguine (or whichever other noodles you prefer/have available)
Directions:
Saute the mushrooms in butter for about 5 minutes (I did it longer because I cooked the mushrooms for both recipes at once...meaning 4 cups instead of just the 2). Remove from heat.
Brown the onion and ground beef together in a separate pot/pan. Add garlic powder. Remove from heat when done.
vs.
Add the mushrooms to the meat/onion mixture. [Off the heat] Gently stir in the cream of mushroom soup, pepper, salt, sugar, and sour cream. Allow to cool slightly.
Since I knew we wouldn't finish all this stroganoff tonight, I had my freezer tags (2"x4" labels) and baggies ready to go. In quart size freezer bags (I only use the Zip-Lock Freezer bags b/c the Glad ones suck!), I portioned out 1-cup servings into individual baggies. The labels say what day the sauce was made/frozen and how to re-heat it (hint: thaw, and then add a little milk to thin it if it's too thick when re-heating). Now you have dinner for the evening and a bunch more portions for whenever you need them!
Yum. Yum. Yum.
2 comments:
coincidentally i made chicken stroganoff today, and it was crap! i think i will borrow your recipe! i love the raw ground beef vs. morningstar photos :)
This sounds great. Ryan would love it! I'll have to try it soon. :)
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