Saturday, May 3, 2014

Fast and Easy Stroganoff post by Tampa Cake Girl

I am Cydnee, Tampa Cake Girl filling in for my sweet friend Lysska, who is recovering from surgery. I bake cakes, pies, cupcakes, appetizers and deliver throughout the Tampa Bay Area. Today I am bringing you a Fast and Easy Stroganoff. This meal comes together in about 30 minutes. Team this dinner up with a side salad and/or vegetables for a complete meal. Enjoy!

8 ounces of egg noodles
1# lean ground beef, 7% fat
1 small onion, I used Vidalia
3 cloves of garlic minced
4 ounces presliced mushrooms, I used Baby Bellas
1 Tablespoon of butter
1/4 cup of flour
1/2 teaspoon garlic salt, or salt
1/2 teaspoon of pepper
8 ounces of beef broth*
2 ounces of red wine, optional*
8 ounces sour cream

Start a pan of water boiling for egg noodles.  Salt your water with regular table salt or sea salt about a teaspoon.

Dice onion.  Melt butter in a large skillet. Add onions and garlic.  Stir about a minute. Add beef, mushrooms, garlic salt and pepper. Cook until beef is no longer pink on the inside. Add flour to beef/mushroom mixture. Stir and cook 2 minutes.

Cook pasta according to package directions.

Slowly add beef broth and wine to beef/mushroom mixture.* If you choose not to add wine, add the entire can of beef broth.  Stir in sour cream. Reduce heat. Cook on medium for 8 minutes, stirring occasionally.

Drain pasta and serve beef/mushroom mixture over the pasta.

1 comment:

  1. There's magic in the combination of beef and sour cream! Mmmmm. Red wine OPTIONAL? Bwa ha ha.