Eat Something

{September 3, 2008}   Lazy Lady Beef Stroganoff

Well, there’s been a ruckus about the Lazy Lady recipes (only one other is actually up here and it and the boxed mac get oodles of hits and searches) so I’m working on some more and we’ll see how that goes as the time passes but for know I decided to make a lazy lady version of stroganoff (there’s a skillet stroganoff that ATK made a little while back that got me to thinking about one, as I loved the one-pot-ness of it but wanted something even simpler but still tasty so tonight I tinkered… as it was nice not to be guesting in someone else’s kitchen…) Tonight’s version was made with ground meat as it was present and accounted for (but pre-cut tips could definitely be in a future revision…) so I guess this is sort of Hamburger Helper reminiscent… but another real meat version is coming at some point in the future…

mostly absorbed, aka. if you push it aside you can see the pan without liquid rushing to cover it...

mostly absorbed, aka. if you push it aside you can see the pan without liquid rushing to cover it...

Lazy Lady Beef Stroganoff (part 1-ground)
1 lb ground beef (I technically used the v word, since it was on sale cheaper than round)
s/p, garlic pwd, onion pwd
1.5 c sliced mushrooms
2 T powdered milk (could be skipped, could lose some broth in place of a bit of milk–whatever)
1/2 c hard cider (I guess sherry would have been better but again, I’m deeply motivated by the on hand)
1/4 yellow onion
3 c beef broth
3 c egg noodles
1/4 c snipped chives (again, what was here)
1/2-3/4 c sour cream

Season the ground meat and brown it. Using the rendered fat and more as and if needed (I needed and used olive oil) saute the mushrooms. Add the powdered milk and stir to coat the beef and mush, use the cider/sherry to deglaze the pan and reduce the heat. Put onion and broth in the blender and puree smooth, add to the pan along with noodles and herbs and cover with lid and let simmer until noodles are cooked (not sure how long but it was less than 10). Remove from heat and stir in sour cream.

The sauce not absorbed by the pasta is thickened by the pasta starches, thus no fussing with making roux or flouring the meat (which wouldn’t have worked out so hot with the ground meat, LOL) or anything either… Super easy, in hindsight I’d wished I’d popped a couple of cloves of garlic in the blender too… but all in all was mostly satisfied. Little Hawk: One could also use some of those dried miced onions and powdered beef boullion, and probably even some dried mushrooms if found on the cheap, to make your own HH-ish kit of the dried items and then just add the meat (which could be preseasoned and precooked, and popped in the freezer), some water (hot tap will thaw the precooked frozen crumbles), and the sour cream later when making… still just as easy but you’d have more control over the salt and other suchness…


Amber says:

Sounds delicious! I wish my husband liked mushrooms so I could make a real stroganoff.

Carrie says:

Sounds wonderful!

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