Quick n Easy Stroganoff

Ingredients:

1 lb Ground Beef (or sirloin beef strips)
1 medium onion
1 small can of mushrooms pieces & stems
1 clove of garlic (optional)
1 cup of beef broth or (1 cup bouillon from 2 cubes)
1 tsp olive oil or vegetable oil
half cup all-purpose flour
1 16 oz package of extra wide egg noodles
1 small container of sour cream
Seasonings: I used salt, pepper, garlic salt, onion powder, ground oregeno, and curry powder.


Prep:

Heat oil in large pan over medium heat. Add beef. Simmer beef on medium low heat until browned...seasoning as its cooking. Chop onion and garlic while beef is cooking. Start large pot of water to boil for egg noodles. Drain excess fat and oil from beef. Add onion, garlic, and mushrooms to beef. Continue to simmer and season beef mixture over low medium heat for about 4-5 minutes. Add noodles to boiling water. Mix in 1 cup beef broth and about 2 tablespoons of flour to beef mixture. Stir in until thickened. Add more water and flour to desired thickness. This should take about 4-5 minutes. Drain noodles and place back in empty pot. Take the beef mixture off of the burner and allow to cool for a minute BEFORE adding the sour cream. Add about half of the container of sour cream to beef mixture and stir in well. Dump over noodles and mix it all up.

Serve & enjoy!


Considering you already have some of the ingredients on hand. Oil, spices, and flour...this is fairly cheap.

lb ground beef - about $2.50
onion - about $1
small can of mushrooms - about $1
garlic clove - about 50 cents to $1
beef broth - about $1
package of egg noodles - about $2
sour cream - about $1.50


Total - about $9-10


I just made this and I had enough to feed me and I still have enough to feed about 4-5 people easy.

Find yourself a great big crock pot, and make soups.

The soup I made the other week used beef broth (made with a paste called "better the bullion") frozen mixed veggies, a couple cans of tomatoes (rotel, plain diced, or stewed) a can of mushroom pieces, 1/2 cup of rice, and some frozen meatballs. Let cook until everything is hot and you can't wait any longer (or overnight).

I might have spent 10 bucks, but I don't think so. I already had the rice, meatballs, and soup base, and I didn't use any of those up for this recipe.

It made about 16 cups worth of soup, or 8 large servings.

I froze half, and took containers of the other half to work for lunch all week.