22 March 2010

Recipe: Beef Stroganoff

Paula A. Tomey-Allen

1 lb. Stew Beef, Ground Beef, Turkey or Venison
2 T. Olive or Canola Oil

2 T. Dry Onion Flakes
1 tsp. Garlic Powder
1 tsp. Minced Garlic
1 tsp. Beef Bouillon
1 tsp. Kitchen Bouquet
1 tsp. Parsley Flakes
¼ tsp. Paprika
1 Can Campbell's Mushroom Soup
1 Soup Can Hot Water

2 C. Egg Noodles
1 tsp. Sea Salt

½ C Sour Cream

Brown Meat in deep non stick pan. *If using lean meat, add 2 T. Olive or Canola Oil to pan. Drain and rinse with hot water. Return to pan.

Meanwhile, mix Onion Flakes, Garlic Powder, Minced Garlic, Beef Bouillon, Kitchen Bouquet, Parsley Flakes, Paprika, Campbell's Mushroom Soup and Hot Water in a bowl or big measuring cup. Let sit for at least five minutes allowing dry spices to constitute.

Bring four cups of hot water and 1 tsp. Sea Salt to boil in a covered pan.

Add Egg Noodles. Cook with lid cracked on medium heat approximately seven minutes, or until tender. Strain through colander while running cold water in sink off to the side. This is better for drains. (I learned that on Martha Stewart. )

Add Soup and Spice mixture to meat. Mix thoroughly. Cover with tilted lid. Simmer about 20 minutes, stirring often. Turn off.

Fold in cooked Egg Noodles and Sour Cream to mixture.

Cover and let sit on hot, not "turned on" burner about five minutes to enhance flavor.

Serve with garlic toast and salad to make a full meal.

Serves 4-6

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