Beige Block 3, or “Stroganoff”

The Original – http://allrecipes.com/Recipe/Stroganoff/Detail.aspx

Ingredients

1 pound ground beef
1/2 cup chopped onion
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/4 teaspoon paprika
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup sour cream
8 ounces macaroni

Directions

In a large skillet over medium heat, saute the meat and onions for 10 minutes, or until the meat is browned and the onion is tender. Stir in the flour, salt and paprika. Then add the mushroom soup, mix well and cook, uncovered, for 20 minutes.

Reduce heat to low and add the sour cream, stirring well and allowing to heat through. Cover and set this mixture aside.

Cook the egg noodles according to package directions. Drain the water from the noodles and pour the meat mixture over the noodles.

My version:

1-2 tablespoons bacon grease
2-2.5 pounds cubed stew beef
1/2 onion, diced
2 small handfuls flour, approx 1/4-1/3 cup
3-4 teaspoon salt
2-3 teaspoon paprika
1 teaspoon saffron
1/2 teaspoon red cayenne pepper
1/2 teaspoon chili powder
1 teaspoon fresh minced garlic
1 (10.75 ounce) can condensed cream of mushroom soup with roasted garlic
1 cup sour cream
1 bag egg noodles

Directions

In a large skillet over medium heat, saute the meat and onions and garlic in about a tablespoon of bacon grease  until the meat is browned (be sure to dry the beef or it will not brown) and the onion is tender. Stir in the flour and spices. Then add the mushroom soup, mix well and cook, uncovered, for 20 minutes.

Reduce heat to low and add the sour cream, stirring well and allowing to heat through. Cover and set this mixture aside.

Cook the egg noodles according to package directions. Drain the water from the noodles and pour the meat mixture over the noodles, mixing well to combine. Allow to sit for 10 minutes to thicken. Serve with crusty garlic bread for extra awesomeness.

I’m thinking about making this with marinated beef next time. Not sure what to marinate with, but I will figure it out.

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