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Monday Menus Oct 10

October 10, 2011

Beef stroganoff is a quick meal to make on a budget. If there are leftovers, they won’t last long!

Take a pound of beef tenderloin or sirloin, cutting into one inch cubes. You can also used clearance diced beef or stewing chunks. Sprinkle with salt and a half teaspoon of paprika. Brown in a pan with two tablespoons of butter, then reduce heat to medium.

Take a can of low sodium beef broth and measure out 1/4 cup of it to set aside, adding the remaining broth to the beef. Add in an 8 ounce can of tomato sauce, a package of onion soup mix, 8 ounces sliced mushrooms and black pepper sprinkled over the mixture. Reduce to low heat and let simmer about 20-25 minutes until stroganoff thickens.

While that is cooking, bring a large pot of water to a boil, add a pound of egg noodles to the water and cook as directed. Drain, return to pan and stir in two tablespoons butter and 1/4 cup chopped fresh parsley.

Whisk a tablespoon flour into the remaining 1/4 cup of broth, insuring it’s lump free. Pour the broth into the hot beef mixture, stirring constantly. Place about 1/2 cup of the hot beef mixture into a small bowl, and mix in a cup of sour cream. This allows it to warm rather than heat too quickly, before returning to the beef mixture to distribute the sour cream thoroughly. When almost to a boil, remove from heat and serve over the hot buttered noodles.

Approximate cook time – 30 minutes, prep time 8 minutes. A tasty homemade dinner in less than an hour…yum!

 

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