Today’s NYT article Putting Meat in its Place captured my philosophy on meat perfectly. We don’t NEED huge slabs of meat on our dinner plates every day!
In that spirit, here’s a recipe several people have requested. We only make this a couple times a month– it is NOT low fat– but everyone loves it when we do!
Affordable Hamburger Stroganoff
1 (16 ounce) package egg noodles
3/4 pound lean ground beef
2 cups milk
2 T. flour
2 T. butter
1 clove garlic
1/4 cup ketchup
1/2 of an 8 oz package of cream cheese
1/2 of an 8 ounce container of sour cream
1 cup fresh sliced mushrooms, optional (or canned, if you must)
Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain.
In a skillet over medium heat, brown the ground beef until no pink shows; drain and set aside. If you are using fresh mushrooms, fry for 1-2 min in same skillet that you used for the hamburger. Set aside.
Again in the same skillet, melt butter on medium high heat. Add minced garlic and cook for a minute. Then add flour. Whisk well to break up any clumps of flour. Add milk and heat till bubbly and starting to thicken.
Add cream cheese, ketchup, and sour cream. Whisk til smooth and heated through. Add hamburger and mushrooms back into skillet. Blend hamburger mixture with pasta. Salt and pepper to taste.
Once you’ve made this recipe a few times, you’ll probably be able to get the whole thing on the table in 30 minutes. It is a quick, easy and very delicious meal. We serve the mushrooms on the side, since not all our kids like mushrooms.
(Note that this recipe does not call for canned soup, which helps make the recipe more affordable. If you want to save a few calories and even more money, you can also delete the cream cheese. It is not essential, but it sure is yummy.)