Goodcookbecky's Blog

Letting the juices of life (or food) drip from my chin!

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Beef Stroganoff

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

Serves 6

  • 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


  1. Brown the ground beef in a large skillet until cooked through and no longer pink.  Drain the fat.
  2. Add minced garlic and cook until aromatic.  Add green onions and mushrooms and cook for about 10 minutes.
  3. Add beef gravy and sour cream and stir until combined.  Heat through and serve over cooked pasta.

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Skillet American Chop Suey

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

Serves 4

  • 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.

  1. 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.
  2. 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.
  3. 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.

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