Saturday, August 9, 2014

Beef Stroganoff, Thrifty Gypsy style

Hi all!  I know I've been absent, what's new right?  I have a "summer fun" post coming up so stay tuned.  But I wanted to share todays dinner with you.   We are going to our trainers barn for  lessons this afternoon and it's 40 miles away so I wanted to have dinner ready for John if we aren't home.
I had a package of organic beef chunks and it was a little too hot out for stew.  I always want to make things and then almost always don't have one or two ingredients.  But my skill (sometimes) is improvising!  


1 package of beef chunks - I cut them smaller than how they are packaged
1 package of mushrooms halved and sliced
1 large onion chopped
1 cup of beef broth
1/3 brick of cream cheese
1/4 cup milk
a few tablespoons of half and half
flour and/or corn starch
1 lb of Campanelle pasta

Start by boiling your pasta, when it's done put 2 tablespoons of butter in it to keep from sticking.   Season your beef with garlic powder, salt and pepper and brown in a little olive oil.  Take out and put aside, then add a lil butter and put your mushrooms and onion in the pan for a about 5-7 minutes.  Add your beef back in pan and add broth.  Let simmer on low for 10 mins.  Let your cream cheese get room temp and add it along with the milk and half and half and stir to let it break up and meld in the "sauce".  Let simmer for another 5 mins and then add your corn starch and stir real good so it thickens.  Put pasta in your dish and pour this over the top!  Serve with a mixed green salad and voila, you're done! :)



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