Paula's Poor Man Beef Stroganoff
This is the dish that is requested by my loved ones the most. You may want to play with the recipe to get your favorite combination - I don't ever use a recipe, so this is just an estimation.
This is the dish that is requested by my loved ones the most. You may want to play with the recipe to get your favorite combination - I don't ever use a recipe, so this is just an estimation.
- Carbohydrate 6.12985914873642 g
- Cholesterol 90.7184739653333 mg
- Fat 26.3061955692131 g
- Fiber 0.140102512959855 g
- Protein 16.1537283525147 g
- Saturated Fat 13.1417997956014 g
- Serving Size 1 1 Serving (156g)
- Sodium 110.478425419863 mg
- Sugar 5.98975663577657 g
- Trans Fat 3.39004706566781 g
- Calories 327 calories
Step-by-step
- Put the water on for the Reams noodles following the instructions on the package.
- Put hamburger, mushrooms, onions, and garlic in skillet and cook until the meat is browned well, Sprinkle flour over the top and stir. Keep adding flour until the mixture is sticking together.
- Gradually add the consume until the whole can is in the mixture. Let simmer for a few minutes and the mixture is thicker.
- Gradually add Sour cream until the mixture is the consistency of gravy. Add about a teaspoon of salt, or leave out and it can be added by diners, but it DOES need salt.
- I usually mix the noodles and the mixture together, but they can be served separately as well.
Operating on a strict budget requires relying on foundational skillet techniques rather than expensive cuts of meat. Ground beef renders significant fat during initial browning, which must be managed correctly before adding thickeners. Achieving the right sauce consistency relies entirely on visual and textural cues rather than digital thermometers.
- Brown the hamburger, onions, mushrooms, and pressed garlic over medium-high heat for approximately 8 to 10 minutes until the meat shows deep caramelization on the edges.
- Sprinkle flour directly over the browned meat mixture and stir continuously for 60 seconds to cook out the raw starch flavor before introducing liquids.
- Add the condensed beef consommé gradually while stirring continuously to prevent flour lumps from forming in the pan.
- Simmer the liquid for 3 to 5 minutes until it reduces slightly and coats the back of a spoon.
- Incorporate the sour cream off direct high heat or over very low heat to prevent the dairy solids from breaking and curdling.
Properly cooled leftovers keep safely in an airtight container in the refrigerator for up to three days. Reheat gentle portions on the stovetop with a splash of water to restore the emulsion of the cream sauce.
