January 23, 2013

Beef Stroganoff

This is a favorite around here. A staple. Easy, cheap, warm, filling. Comfort food at its finest!
I think I originally got the inspiration for this from Rach.ael R.ay, but I have tampered with it so much to make it "perfect" that it doesn't really resemble what she did originally. 
Okay, so first get a red bell pepper roasting in your oven. I know you can buy them canned, but... seriously, puke.... easy enough to do yourself and it tastes a thousand times better!
I need to get a post up on how to just roast a pepper, instead of including the directions on every blasted post... Hmmm. I'll work on that, but for now, you can look at the directions HERE.
So now, in a frying pan, over medium-high heat:
1 bulb onion, chopped
1 pound hamburger
8oz fresh mushrooms, sliced or diced
salt and pepper to taste
Cook all of that until the meat is browned and the veggies are tender-firm. Then add:
2-3 cloves of garlic, pressed
Let that cook for about a minute, then add:
1 family sized can of Cream of Mushroom soup
3 "cans" of the cream of anything soup mix, prepared nice and thick
2-3 TBS paprika
2 tsp dillweed
1 roasted red bell pepper, (skinned and seeded) finely diced
Simmer over medium-low heat for 10-15 minutes... Which gives you time to make the noodles or the rice. Oh yeah, did I mention, you serve it over egg noodles, or rice?
Mmmm.... delicious!

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