After making the Mushroom Stroganoff I wanted to make the real thing. Especially considering that I haven’t had beef stroganoff in at least ten years. Yeah, I couldn’t believe it either when I started thinking about it. I actually don’t remember the last time I had it. And after I made the mushroom stroganoff, I started searching for recipes. But as you know, I have a hard time following a recipe. So, I decided to combine a few and the ones I liked were the Paula Dean version and a Cooking Light version. Here is what I came up with:
1 lb of beef (I used the already-cut-up beef that you can find at your local grocery store)
3 TB of flour (this depends on your beef; you could use more or less)
24 oz. of mushrooms, sliced thinly (less mushrooms if you like less)
1 cup of low-fat sour cream
1 large onion, diced
Spices to taste (salt, black pepper, paprika, chipotle pepper)
Cook noodles according to package directions.
1. In a zip bag, season and flour the meat. Shake it to make sure the flour, salt, and pepper cover the meat.
2. In a large skillet, saute the onions and then the meat.
3. Add the mushrooms once the meat is done.
4. Once the mushrooms reduce, add sour cream and cook over low heat till you have a nice sauce and no lumps and the meat is cooked through.
Add seasonings as you go along to deepen the depth of flavor.
Serve over noodles.
Onions and meat
With Sour Cream
Posted in beef, Dinner, Healthy, Meat, Mushrooms, pasta, Quick and Easy
Tagged beef, beef stroganoff, Dinner, Healthy, Mushrooms, pasta, pasta sauce, quick
Chunky Pasta Sauce
I haven’t made anything pasta related in a while and figured it was time to get back to that. So today I decided to make pasta sauce. Additionally, I had a lot of vegetables in my fridge that I haven’t used up yet, so I figured it’s a perfect opportunity to use them. This worked out really well since I like a really chunky tomato sauce. And if you have kids, this is a great way to get them to eat vegetables. This recipe can also be vegetarian quite easily – just leave the meat out. With this recipe, use what ever veggies you like, in any quantity you like. Here is what I did.
We're cooking now!
Pasta Sauce Ingredients
Adding the meat
Ingredients: 1 lb of ground turkey
1 very large carrot (cut into half moons)
2 red bell peppers (diced)
1 large white onion (minced)
1 zucchini (cut into half moons)
1 summer squash (cut into half moons)
3.5 oz of mushrooms (that was the size of the package I had. Use more or less)
3-4 cloves of garlic (finely minced)
2 cans of tomatoes (I used 1 can of Red Gold roasted garlic and onion and 1 can of Red Gold basil, garlic, and oregano)
Roasted tomatoes (optional; I had some on hand so I used them)
Tomato paste (I used about 3 oz, half of a 6oz can of Red Gold tomato paste)
2-3 tb of olive oil
Olives (optional, but I had some so I used them; chopped, about 2 handfuls)
Paprika Salt, Pepper (freshly ground)
Flat leaf parsley (for garnish and for cooking, to taste)
6 bay leaves (3 for the sauce, 3 for the pasta)
See the parsley
All the ingredients cooking
Adding pasta to the sauce
1. Saute the onion for a few minutes and then add the garlic.
2. Add the carrots. Let cook for about 5 minutes.
3. Add the rest of the vegetables and salt & pepper. Let cook for a few minutes (I put the lid on and let the veggies steam a little).
4. If you are adding meat, do it at this stage. I pushed the veggies to the sides of the pan and added the meat into the middle so that it can brown. I also season the meat at this point. Cook the meat until it’s all browned and thoroughly cooked.
5. Add bay leaves and parsley. Mix everything together and taste seasoning. This is when I add more salt, pepper, paprika, garlic powder and anything else that strikes my fancy.
6. Add the tomato products (canned tomatoes, tomato paste, and roasted tomatoes if you have them).
7. Put the lid on and let cook over medium-low for about 10-15 minutes.
8. Add the pasta to the sauce (which has been cooking in a separate pot, according to the directions on the box.) I serve it with a little bit of cheese grated on top. I used a very mild goat’s cheese.
I know you can't resist this!
Posted in Bell pepper, Dinner, garlic, Healthy, Mushrooms, pasta, Quick and Easy, tomatoes, Turkey, Veggies
Tagged Bell pepper, carrots, flat leaf parsley, garlic, Healthy, Mushrooms, pasta sauce, summer squash, vegetables, zucchini