Lately I’ve been on a pantry-freezer raid. Although I love having a well-stocked freezer and pantry, I also feel the need to reorganize and start fresh since it feels like spring around these parts. Wait, not a totally fresh start–I’d have an anxiety attack if the pantry and freezer were empty.
This raid also gives me the opportunity to reassess my stockpile and shopping habits. I’m noticing a few items I rarely use and should stop buying them–even if they’re a bargain I swear I can’t pass up. For example, canned corn goes unused in this house. I don’t like the flavor or texture of canned corn…so why did I buy it? Because it was 29 cents. Stop it, Danielle. Just stop.
Alright, keep it moving.
Today I want to share a recipe for beef stroganoff that helps use up freezer and pantry items. Kind of old school, but always welcome in my home. Actually, it wasn’t always welcome–my husband has bad memories of a beef stroganoff from his college days so the first time I made stroganoff I had to promise it wouldn’t resemble College Stroganoff.
I made this one day when I had far too much ground beef in the freezer and needed to finish up a container of sour cream. To top it off, I had one of those large packages of cremini mushrooms from Costco sitting in my fridge. LARGE. Enter this recipe. It was a hit:) Earlier this week I noticed I had the same ingredients and went online to see if I could find a variation of this recipe to mix things up a bit. Instead, I found nearly the exact recipe at The Country Cook–ha! Another cozy-comfort-old-school-meal-loving soul.
There are only very slight variations with our recipes, but I thought I’d link to Country Cook’s recipe since it might suit your tastes better. Otherwise, here is my version of Easy Beef Mushroom Stroganoff.
Today I presented my munchie with her first knife so she can finally help with cutting during meal prep. She has asked me for a year, ”Can I cut the veggies now, mama?” Today seemed like THE day. I presented her (da duuuuum) with the kiddie knife I purchased when she was about a year old. I thought she might faint from shock and ecstasy. She cut all the mushrooms for the stroganoff. Proud mama moment.
Then I cut one small onion and minced 3 large cloves of garlic.
Next, put a pot of water on to boil for the egg noodles (Pantry Item). Cook according to the package directions (about 8 minutes). In the meantime, cook the ground beef (Freezer Item) in a bit of olive oil in a large sauté pan. Once cooked through, remove the beef and set aside. Drain or wipe the fat from the pan.
Add the butter to the pan. When it has melted, add the onions, mushrooms, and bell pepper (if using) to the pan and cook until the onions are soft. Add the garlic and cook for another couple of minutes, stirring constantly. Then add the flour and cook for about 3 minutes, stirring constantly, to cook off the ”flour” taste.
Add the beef broth (Pantry Item), turn the heat up to high (or med-high depending on your stove) and whisk or stir to mix thoroughly. Cook for a couple of minutes, stirring all the while. You will see it begin to thicken a bit.
Turn the heat back down to medium and stir in the sour cream and cream of mushroom soup (Pantry Item). A note about “cream of” soups: I’m not sure if I have addressed canned cream soups in the past, but let me just say this: I am not opposed to the occasional use of a certain brand’s “cream of” soups in my cooking. Actually, I quite like them in a few of our favorite easy meals. I am a firm believer in all things in moderation. If you prefer not to use it, I’d recommend making your own. I like to make it myself sometimes, but I’m also not a hater when it comes to the canned version, specifically for quick meals like this one. Of course, do as you please:) Add a pinch of salt and about 1/2 a teaspoon of freshly ground pepper.
Return the ground beef to the pan and stir. Cook for a couple of minutes to warm the beef again.
Serve over egg noodles. You can also serve this over rice which my daughter enjoys very much. But then she’d eat rice at every meal if I let her. Add a dash of smoked paprika and enjoy.
Easy Beef Mushroom Stroganoff
- About 3/4 pound of ground beef
- 1.5 cups cremini mushrooms, chopped
- 1 small onion, chopped
- 3-4 large cloves garlic, minced
- 1/2 green bell pepper, chopped (optional: I use a bell pepper if I have one)
- 3 tablespoons butter
- 3 tablespoons whole wheat white flour
- 3/4 cup sour cream
- 1.5 cups beef broth
- 1 can cream of mushroom soup
- Salt and pepper
- 1/2 lb large egg noodles
- smoked paprika
Cook egg noodles according to package directions. In the meantime, cook the ground beef in a tablespoon of olive oil. Remove beef from pan and drain or wipe fat from pan. Set beef aside. Add the butter to the pan. Once melted, add the onions, mushrooms, and bell pepper (if using) and cook until the onions are soft. Add the garlic and cook for another couple of minutes, stirring constantly. Then add the flour and cook for about 3 minutes, stirring constantly, to cook off the “flour” taste. Add the beef broth, turn the heat up to high (or med-high depending on your stove) and whisk or stir to mix thoroughly. Cook for a couple of minutes, stirring all the while until thickens. Turn the heat down to medium and stir in the sour cream and cream of mushroom soup. Add a pinch of salt and about 1/2 a teaspoon of ground pepper. Return the ground beef to the pan and stir. Cook for a couple of minutes to warm the beef again. Serve over egg noodles (or rice). Add a dash of smoked paprika and enjoy.