Wednesday, June 17, 2015

Ground beef stroganoff

While my mom's staying here, she helped me with everything. Her being here alone gave a lot of support but on top of that, she wouldn't just sit down and rest. She cleaned out my totally stuffed fridge/freezer to sort things perfectly - the way my mom organize things is just awesome. I guess moms will always be moms. No matter how old I am, she would always want to take care of me and help me. 

So she found this organic grass-fed ground beef we had in the freezer. We recently had Korean taco and meatballs. I wanted to use this meat but do something different. Then I remembered I had mushrooms in the fridge. That's it, beef stroganoff! All three of us love beef stroganoff but my tot doesn't like big chunk of beef. So whenever we make it, he would just eat mushrooms and noodles or I have to cut the beef into tiny pieces. With ground beef, I knew he would definitely devour it.  

And yes, I was right. He said, "Mommy, you make really yummy meals". Adding noodles to the sauce and tossing it, rather than pouring sauce over it worked like pasta with meat sauce. Using Greek yogurt instead of sour cream makes you feel less guilty. I thought Steve would complain because it's not strips of beef but he loved it too. I love it when I have all the ingredients for a meal when I didn't plan it, especially if it means I'm cleaning out the fridge too!
if you like creamy sauce or traditional beef stroganoff, try this shortcut/ground beef for a change. 

Ground beef stroganoff

Ingredients :

1 lbs ground beef
1 tsp olive oil
1/2 medium sized onion, chopped
1 tsp minced garlic
1 Tbsp Worcestershire sauce
3 Tbsp flour
3/4 tsp salt
1/4 tsp ground pepper
1 1/2 cup beef broth
8 oz mushrooms, sliced
1 cup Greek yogurt
2 cups egg noodles 
2 Tbsp fresh parsley, chopped

Directions :

1. In a skillet heat the olive oil and saute onion and garlic.

2. Add ground beef, Worcestershire sauce, salt and pepper. Cook until meat is brown. 

3. Add broth, flour and mushrooms. Stir and bring it to a boil. Cover and reduce the heat to simmer. Simmer for 5 minutes or reduced a little. Meanwhile, cook the egg noodles according to package directions.

4. Stir in Greek yogurt and cook until just heated. Add cooked egg noodles and parsley. Toss well and serve.

* Adapted from my mommy style

No comments:

Post a Comment