anaterra
Pearl Clutcher
Posts: 3,858
Location: Texas
Jun 29, 2014 3:04:02 GMT
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Post by anaterra on Nov 11, 2016 10:02:27 GMT
Ok peas... i admit... i only make it using hamburger helper... its quick easy and my huge family will eat it...
But...
It has to be fairly easy to make...
Yeah I know I could use Allrecipes... but im trying to do my part in bringing back the normal... plus peas know best.... we all know that!!!
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Post by pelirroja on Nov 11, 2016 10:57:22 GMT
Here you go:
1 16-oz box penne rigate, pennette, or farfalle pasta noodles 1 lb. extra-lean ground beef or ground turkey 1 tsp. vegetable oil 1 cup diced sweet Vidalia onion 8 oz. canned sliced mushrooms, drained 2 cups tomato juice 1 tbsp. ketchup 1/2 tsp. garlic powder 1/2 tsp. Italian seasoning 1 cup reduced-fat light sour cream (or regular if you prefer) salt and pepper to taste
Start to cook pasta in boiling water until aldente, according to package directions.
While pasta is cooking: heat oil in a 12-inch skillet over medium heat. Add onion and cook, stirring often, just until onion starts to get translucent (about 3 to 5 minutes). Add beef (or turkey) to skillet. Raise heat to medium-high and cook meat and onions, turning and breaking up as meat starts to brown. Sprinkle garlic powder and Italian seasoning over browned meat and stir to combine flavors. Browning the meat will take 5 to 8 minutes: use lean meat so you won't have a lot of grease to drain off before adding seasoning.
To the meat and onions in the skillet, add mushrooms, tomato juice and ketchup. Stir well to mix and reduce heat to medium-low. Simmer the mixture, uncovered, while pasta is finishing cooking; stir occasionally as mixture will appear to be very soupy.
When pasta is al dente, drain the pasta and add to the skillet; stir well to mix. Stir in the sour cream, salt and pepper to taste, and cook for about 1 minute to heat through. Remove from heat and serve.
Makes about 8 servings (at least that's the number for our family: your result may differ).
Easy peasy. HTH
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Post by kkooch on Nov 11, 2016 12:52:30 GMT
Funny you are looking for this. I just got a recipe from a friend of mine, it was her MILs. I did have it recently at her house and it was tasty.... though she did make it with ground turkey which kills my stomach.
Oma's Beef Stroganoff
¼ cup butter or olive oil ½ cup chopped onions 2 or 3 cloves garlic ½ lb. Mushrooms 1 lb. Ground chuck (chuck will give the best flavor) 3 T. fresh lemon juice 3 T. hearty burgundy 1 can undiluted beef consommé Salt/pepper to taste ½ lb. Medium egg noodles 1 cup sour cream
Sauté onions, garlic and mushrooms in butter until slightly browned – add ground chuck stirring until all red is gone from meat. Stir in lemon juice, burgundy and consommé. Simmer uncovered for 15 minutes – add noodles, cover and cook until tender stirring occasionally. Add sour cream heat thoroughly and serve.
You may have to add a bit more liquid for the noodles – I just use a little beef broth or a bit a burgundy slightly diluted with water.
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scraptag
Full Member
Posts: 243
Location: Pacific Northwest
Jun 28, 2014 23:03:10 GMT
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Post by scraptag on Nov 11, 2016 13:17:18 GMT
My way is only a bit different than yours and my family also loves it.
We like it with rice instead of pasta - so I cook up a couple cups of jasmine rice
Thinly slice up a round steak Brown in olive oil
Follow the directions on the McCormick seasoning packet.
Quick and easy
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anaterra
Pearl Clutcher
Posts: 3,858
Location: Texas
Jun 29, 2014 3:04:02 GMT
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Post by anaterra on Nov 11, 2016 13:27:06 GMT
[quote author=" scraptag" source="/post/1380574/thread" timestamp="1478870238" Follow the directions on the McCormick seasoning packet. Quick and easy[/quote] Mccormick... duhhh never thought of that... i think if I put real mushrooms and real sour cream it won't get eaten....gonna have to try something new though....
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oh yvonne
Prolific Pea
Posts: 8,009
Jun 26, 2014 0:45:23 GMT
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Post by oh yvonne on Nov 11, 2016 15:01:17 GMT
I'm picky about beef stroganoff, and this is my favorite recipe. I've made this for several dinners with friends and people rave. Its not a weeknight recipe, but one you take your time making, with a glass of wine, unrushed, with some good music playing in the background. This is divinely delicious Beef Stroganoff over Buttered Noodles Recipe courtesy of Tyler Florence Beef Stroganoff over Buttered Noodles Total Time: 3 hr 25 min Prep: 25 min Cook: 3 hr Yield:6 servings Level:Intermediate Ingredients 3 cups beef stock 1 carrot, chopped 6 sprigs fresh thyme 1 bay leaf 2 pounds chuck roast, cut into 2-inch cubes Kosher salt and freshly ground black pepper 6 tablespoons extra-virgin olive oil 1 medium onion, chopped 2 tablespoons cognac 5 tablespoons unsalted butter 1 pound mushrooms, sliced 3 cloves garlic, chopped 2 tablespoons sour cream, plus more for garnish 1 tablespoon Dijon mustard 2 tablespoons chopped fresh parsley leaves, plus more for garnish 1 (1-pound) package wide egg noodles Directions Heat the beef stock with the carrot, 3 thyme sprigs, and bay leaf. Pat the beef dry and season it with salt and pepper. Heat 3 tablespoons oil in a large heavy bottomed skillet over high heat. Fry the meat in batches so that it is browned on all sides. Lower the heat to medium and return all the meat to the pot. Add the onions and cook until they are soft, about 5 minutes. Pour in the cognac and cook until the alcohol has burned off, about 5 minutes. Add the beef stock, discarding the carrot, thyme sprigs, and bay leaf. Cook, partially covered, over a very low flame for 1 1/2 to 2 hours. In a large skillet over medium heat, melt 3 tablespoons butter in the remaining 3 tablespoons olive oil. Add the mushrooms, garlic, and remaining 3 thyme sprigs and cook until the mushrooms are browned and cooked through. Remove from heat and set aside. When the meat is done, remove it from the heat and fold in the mushrooms, sour cream, mustard, and parsley. Taste and adjust the seasoning with salt and pepper. Meanwhile, cook the noodles in a large pot of boiling, salted water until tender. Drain the noodles well, toss with the remaining 2 tablespoons butter, and season with salt and pepper. Serve the stroganoff over the noodles; garnish with more sour cream and chopped parsley. Recipe courtesy of Tyler Florence Tyler Florence's Beef StroganoffJust look at this...ahh..little pillows of beefy goodness. Love!
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paget
Drama Llama
Posts: 6,757
Jun 25, 2014 21:16:39 GMT
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Post by paget on Nov 11, 2016 16:17:54 GMT
Marking my place because I can never find anything here if I don't! Also, good call, OP, to ask the peas rather than all recipes. That place is the devil. You have to read 500 reviews to make sure you change the recipe in the right ways to equal the stars people have assigned to it. It's way too time consuming and frankly, a crapshoot.
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paget
Drama Llama
Posts: 6,757
Jun 25, 2014 21:16:39 GMT
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Post by paget on Nov 11, 2016 16:18:48 GMT
Also, I really want to make this but I hate mushrooms . Do you think I would lose much leaving them out? I can't really think of a substitute.
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Post by keesha on Nov 11, 2016 16:29:00 GMT
My husband is a stroganoff lover. I tried to get him to like from scratch versions but the McCormick mix packets are his fave. I don't fight it anymore and use them (I don't eat it though). It's easy and he doesn't have any health issues to prevent him from enjoying it. Sorry not much help!
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Post by trixiecat on Nov 11, 2016 17:39:40 GMT
Put sirlon steak cut into chunks or beef stew meat into a crock pot. Add two cans of cream of golden mushroom soup and cook on low for 6-7 hours. Serve over noodles. Quick and easy. My family loves this.
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