Here is another quick dinner recipe that has quickly become a favorite of mine. I found this one over at The Family Homestead. It’s a tasty recipe that you can cook on the stove – no need to heat up the oven (and your house)! To start, you’ll need:
- 1 lb. ground beef (I always get the 97% lean variety)
- 1/2 cup chopped onion
- 1-1/2 cups elbow macaroni (uncooked)
- 2 teaspoon Worchestershire sauce
- 1 can (8 oz.) tomato sauce
- 1/2 cup sour cream (or plain yogurt as a substitute)
- 1 tablespoon Italian seasoning
- 2 beef bullion cubes
First, add the onions and ground beef to a large pot or skillet that can be covered. Brown the meat and drain off the fat.
While you’re browning the meat, mix the Worchestershire sauce, tomato sauce, sour cream, and Italian seasoning together in a 1-1/2 quart pot (It’s usually the smallest pot in your collection. I say use this pot because it’s just the right size, but please feel free to use whatever bowl or pot that you have handy that is a similar size).
Next you want to mix the beef boullion cubes. You need three cups of boullion, so you’ll start by using 2 cubes to make 4 cups of bullion (2 cups of water to one bullion cube). Add three cups of bullion to the pot and discard the remaining cup (if you use it all, your stroganoff will be too soupy). Stir until it’s all thouroughly mixed.
Now let’s turn back to the beef and onions that you’ve browned and drained. Layer the macaroni evenly on top of the beef. Then pour the liquid mixture over the beef and macaroni. DO NOT STIR!
Cover the skillet, and let simmer over low heat for 30 minutes. Remove from the heat and let it cool for a couple of minutes before serving.
Enjoy!
