A few weeks ago they had beef bottom roasts on sale at the grocery store. I bought three and was going to cut one up for stir fry or stews. When I started cutting though it I saw that this was going to be futile. I had a couple handfuls of bits and pieces when I gave up. I threw it in the freezer to use in something, sometime.
Well, that bag of pieces was what I pulled out this morning. I had no idea what to do with it as I had no real stir fry vegetables on hand so I started searching Pinterest. I found several recipes for Hamburger Helper Style Stroganoff and I had all the ingredients for most of them, except the hamburger, so I mixed them all together and this is what I came up with.
It was pretty good. Not overly flavorful like a real Stroganoff but for a quick easy dinner this is a definite do over.
The kids were able to eat this in the car on the way to dance with green beans. It wasn’t overly messy and they both took some for lunch the next day. I think it was a hit.
- 1 – 1 1/2 lbs. beef, small bite size bits
- 1 TBSP Olive Oil
- 1 onion, diced
- 1 (12 oz.) box of pasta
- 2 cups fat-free half and half
- 2 cups of beef or chicken stock
- 1 TBSP flour
- salt and pepper, to taste
- 2/3 cup sour cream
- parsley, garnish if desired
- Place olive oil, beef and onion in a large skillet. Brown until meat is cooked through and onions turn translucent.
- If pan contains more than 1-2 TBSP of fat drain off extra. Add pasta, half and half, chicken stock, flour, salt and pepper to skillet. Mix together all ingredients and then cover.
- Lower heat to medium and simmer 10-14 minutes until noodles are cooked through. Stir occasionally to keep noodles from sticking to pan.
- Add sour cream to pan and cook for an additional 5 minutes. Let sit for 3-5 minutes before serving for sauce to come together. Top with parsley if desired before serving.
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