Monday, January 3, 2011

Hamburger Stroganoff

In my humble opinion, any recipe with sour cream, or cream cheese, is a winner. I don’t care if it’s a main dish or dessert – adding either creamy goodness makes it better.

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Especially if you’re a Foodie Newbie, like me. They’re like secret weapons for us.

I realize that after the holidays you may be resolving to lighten up, exercise and watch your calories. If you are, don’t put this on your Recommended Reading.

Or, you can just save it for one of those days when you absolutely must have something Stick-To-Your-Ribs Yummy. This will fill the bill.

And it’s easy. Super easy. I don’t even really measure anything. Just dump stuff in. I’ll give you approximate amounts, but I’m sure you can find an actual recipe for Hamburger Stroganoff online somewhere.

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First, chop up an onion. Either a small one, or half of a large one.

 

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About a cup of onion. I used what I had on hand, which was just under a cup.

 

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Any oil will work, but I used Olive Oil. Note the Extra Light in Flavor. It has a lighter flavor than regular Olive Oil.

 

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About a tablespoon in a medium to large skillet.

 

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While your frying pan is heating up, fill up a pot with water to boil some noodles. Unless you’re making rice. In which case, you have to measure the water.

Either one is tasty with the stroganoff, though.

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Saute the onions until tender and translucent.

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Or just until the crunchiness is gone.

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Dump in a pound of ground beef.

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Break up the chunks and mix the onion into the meat.

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When the hamburger is brown, drain off any fat. I like to add a tablespoon or so of Worcestershire sauce. I think it makes it richer in flavor, but it also adds a salty taste.

 

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Your water should be boiling at this point, so add your salt.

I don’t know if it’s true or not, but Rachel Ray says to add salt only to hot water. If the water is cold, the salt just drops to the bottom of the pot. Makes sense to me, so that’s what I do now.

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When the water is boiling, dump in some noodles.

How much? Good question! I do a handleful per person – but then, I like pasta. Cooked pasta is about double the amount of uncooked, so I go from there.

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Once you add noodles to the water, it’ll take a few minutes to get the water back to a boil. Once it comes back to a boil, then start your timer per package directions.

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After you drain your meat, add a can of Cream of Mushroom soup. You could also add mushrooms, if you like them. I don’t like them, so I leave them out.

I know, why use Mushroom soup if I don’t like mushrooms? I dunno. I don’t like tomatoes either, but love catsup. And salsa. And tomato paste.

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Stir the soup through and let it cook about 10 minutes – about the same amount of time it’ll take for your noodles.

 

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When your meat mixture is cooked, turn the heat off and add a cup (or so) of sour cream.

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Yum . . .

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Yum . . .

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Yum!!!Enhanced by Zemanta

4 comments:

QueenB said...

Thanks for stopping by- following back. i dont know why i never think to make beef stroganoff. my kids would like it i think

www.mamalovesherbargains.com

April said...

This look delicious! It's making my mouth water!

Linda said...

Nice stuff! I'm enjoying reading your blog here!

Rolled Up Pretty and Cut Off Thoughts said...

Thanks for the cute comment on my blog today, this looks ABSOLUTELY delish! I am going to have to try it :) Have a great day!
Savannah