So I am adjusting the cooking times a bit on this recipe. Browning the meat (the house smells SO DELICIOUS right now!) as well as the onions and mushrooms (I did use canned mushrooms). Adding that and the sour cream, beef broth, and cream of mushroom soup in a crockpot on low till dinner time (in about 3 hours). So yummy and easy!
Will boil the egg noodles and steam the broccoli right before dinner time!
I did stroganoff last night! Though we officially call ours "Cutchenoff" after a family that had made this ground beef variation for us when we were laid up sick in the early 90s.
ReplyDeleteI cook my ground beef ahead of time (usually about 5lbs or so at a time) with onions, garlic and oregano, and then freeze in 1c increments once I've drained it. Cuts my dinner prep time SIGNIFICANTLY for all kinds of meals!
While I'm waiting for my pasta water to *finally* boil I combine a can of cream of mushroom, a jar of Heinz Savory Beef gravy (I used to just use a brown gravy mix but I ADORE these expensive little jars now!), and a package of my pre-cooked ground beef (that I nuked for a minute to defrost and drained off the extra moisture/grease) to simmer. Before I drain my pasta I add a hefty dollop of sour cream to my skillet-o-sauce and combine well.
And my lazy self usually tosses a bag of steamfresh (typically a brocc/caul mix) into the microwave for our veggie. Last night we cracked open a can of mandarins to go along with it.
Not *quite* as comforting as the variation you're preparing this evening, but it makes for a quick meal in a pinch if you keep the ingredients on hand.
Both versions sound GREAT!
ReplyDeleteI think I prefer the hamburger or meatball version. Tonight's was good but I like the tenderness of hamburger. Plus I literally grew up on ground beef and chicken only so it's what's familar!
ReplyDeleteAnd LOVE having cooked meat stashed in the freezer!!! Smart lady!