Last week we (by “we” I mean my husband!) grilled steaks outside on the coldest, windiest day of the week! We love our beef and we will cook it at all personal costs! Ha! Forget the idea of every being vegetarian!
While we had the grill fired up, I decided we’d do two steaks and have one for another night. I used the leftover meat for Beef Stroganoff and it was so delicious! I couldn’t find my old recipe, but pretty much had it in my head. Here’s how I made it:
1# Beef, cut into strips – **(Mine was cooked, so I added it in at the end to warm it up.)
4 Tbl. butter
1 Onion, sliced
1 C Fresh Mushrooms
2 – 3 Tbl Flour
1 Can Beef Consume’
1 Cup Sour Cream
Bag of Egg noodles
Boil noodles. In the meanwhile, melt butter in skillet. Add meat and cook ’til browned. Add onions and mushrooms and cook until tender. Add flour and stir to combine. Pour in consume’ slowly to combine with flour mixture.. Cook over medium heat to thicken. Remove from heat and add sour cream. Stir. Warm on stove just until hot. Pour over cooked noodles.
This is such a great fast meal. I love it because it’s not your typical pasta and red sauce quick meal. It’s hearty and full of flavor. Add a salad and a roll and supper is on the table in half an hour!
Any other meat lovers out there?
Love from my country kitchen,