Posted by goodcookbecky on August 10, 2010
One of our stand by recipes is Beef Stroganoff. This is a recipe that comes together quickly and with ingredients that I usually have on hand. Today I made it slightly different from other times. I could not locate my recipe book so I tried to make it from memory and it turned out even better than usual. I think it is the garlic! It was so good that my family practically licked the pan I made the Stroganoff in. Serve over cooked pasta.
Beef Stroganoff - goodcookbecky
- 1 1/2 lbs ground beef
- 2 cloves of garlic, minced
- 1 tsp salt
- 3 green onions, thinly sliced
- 6 oz – 8 oz white button mushrooms, thinly sliced
- 1 jar Beef Gravy (I like Heinz brand)
- 1 cup sour cream
- Brown the ground beef in a large skillet until cooked through and no longer pink. Drain the fat.
- Add minced garlic and cook until aromatic. Add green onions and mushrooms and cook for about 10 minutes.
- Add beef gravy and sour cream and stir until combined. Heat through and serve over cooked pasta.
Posted in Main Dish, Main Dish - Beef | Tagged: Beef Recipe, Beef Stroganoff, Ground Beef | Leave a Comment »
Posted by goodcookbecky on March 22, 2010
I remember my mother making “Chop Suey” when I was growing up. For some of you, this means Chinese food.. no, this is the American version. A nice way to doctor up a pound of ground beef and other staples you have in your pantry. It is a better alternative to Hamburger Helper. A much tastier one as well!
I just came home from our church’s Ladies Retreat. What a let down to return to dishes, a broken dishwasher and the dirty laundry that multiplied while I was away, but I was getting hungry and wanted easy and tasty for dinner. I had not gone to the store since returning, but had ground beef and this has ingredients that I usually have on hand.
This recipe for “Skillet American Chop Suey” is from America’s Test Kitchen’s book The Best 30-Minute Recipe (page 148)
Skillet American Chop Suey
- 2 Tbsp. vegetable oil, divided use
- 1 lb. 90% lean ground beef
- 1 onion, minced
- 1 red bell pepper, cored and chopped medium
- 1 celery rib, chopped medium (I didn’t have any this time)
- salt and ground pepper
- 2 garlic cloves, minced
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can tomato sauce
- 1 1/2 cups low-sodium chicken broth
- 8 oz elbow macaroni (about 2 cups-dry)
Making the minutes count: Before cooking, mince the onion. While the beef cooks, chop the bell pepper and celery. While the vegetables cook mince the garlic.
- Cook Beef: Heat 1 Tbsp. of oil in a 12-inch skillet over medium-high heat until shimmering. Add beef and cook, breaking it into pieces with a wooden spoon, until no longer pink, about 3 minutes. Transfer to a bowl and set aside.
- Saute Vegetables: add remaining Tbsp oil to skillet and return to medium-high heat until shimmering. Add onion, bell pepper, celery and 1/2 tsp salt and cook until vegetables begin to soften, about 4 minutes. Stir in Garlic and cook until fragrant, about 30 seconds.
- Simmer Macaroni: Stir in tomatoes, tomato sauce, chicken broth, macaroni, and browned beef. Cover and cook, stirring often and adjusting heat as needed to maintain a vigorous simmer, until macaroni is tender, 10-15 minutes. Season with salt and pepper to taste and serve.
Posted in American Test Kitchen Recipe, Ethnic, Ethnic - American, Main Dish, Main Dish - Beef, Main Dish - Pasta | Tagged: America's Test Kitchen, American Chop Suey, Beef, Canned Tomatoes, Ground Beef, Pasta | 1 Comment »