Mexican Stroganoff (OAMC)
Another once a month recipe that will help you face the month ahead with a meal ready to please. I serve this with tomatoes stuffed with guacamole and some corn.
Another once a month recipe that will help you face the month ahead with a meal ready to please. I serve this with tomatoes stuffed with guacamole and some corn.
- 2 tablespoons vegetable oil
- 3 tablespoons all-purpose flour
- 1 tablespoon chili powder
- 1/3 cup red wine vinegar
- 2 teaspoons garlic minced
- 1 teaspoon soy sauce
- 1 cup onion finely chopped
- 1 tablespoon paprika
- 1/2 cup chili sauce
- 1 package wide egg noodles
- 2 teaspoons seasoning salt
- 1 3/4 cups water
- 2 lbs round steaks
- 1 can mushroom stems and pieces drained
- 1 carton sour cream or 1 (8 ounce) carton low-fat yogurt
- Carbohydrate 194.552687848309 g
- Cholesterol 545.49304889615 mg
- Fat 117.165907733545 g
- Fiber 3.58481373521646 g
- Protein 136.085013097864 g
- Saturated Fat 65.9376506232338 g
- Serving Size 1 1 -8 serving(s) (1696g)
- Sodium 2375.24008816484 mg
- Sugar 190.967874113092 g
- Trans Fat 6.93262935589387 g
- Calories 2366 calories
Step-by-step
- Cut steak into bite-size pieces.
- Cook and stir steak, onion, and garlic in oil in a large saucepan over medium heat until brown.
- Drain off oil.
- Stir in vinegar, water, chili sauce, paprika, chili powder, seasoned salt, soy sauce, and mushrooms into steak mixture.
- Bring to a boil; reduce heat.
- Cover and simmer 1 hour until meat is tender.
- Cool and store in freezer container.
- To prepare for serving, thaw meat mixture and heat in saucepan until bubbly.
- Cook egg noodles according to package directions.
- Stir sour cream or low-fat yogurt and flour together; combine with stroganoff.
- Heat to a boil, stirring constantly.
- Reduce heat, simmer, and stir about 1 minute.
- Serve stroganoff over noodles.
My Secret Weapon for Busy Weeknights: Mexican Stroganoff
As a working mom, time is my most precious commodity. Juggling work deadlines, school pick-ups, soccer practice, and everything in between leaves little room for elaborate cooking. That's why I've developed a collection of "Once-a-Month" recipes – meals that I can prepare in advance, freeze, and then easily reheat on those crazy busy weeknights. This Mexican Stroganoff is a shining star in my OAMC (Once A Month Cooking) arsenal.
The beauty of this recipe lies in its versatility and ease of preparation. It's a flavorful twist on a classic stroganoff, incorporating the warmth of Mexican spices. The rich, savory sauce clings beautifully to tender steak and perfectly cooked egg noodles. I love how it's hearty enough to satisfy even the hungriest members of my family, yet still feels relatively light. It's also incredibly forgiving – if you're short on time, feel free to use pre-chopped onions and garlic. And don't worry about precision measurements; a dash more of this or a pinch of that won't ruin the dish. It’s all about embracing the delicious imperfection that often accompanies the best home-cooked meals.
I usually prepare a large batch on a Sunday afternoon, portion it into freezer-safe containers, and then pull one out whenever I need a quick and satisfying dinner. This eliminates the stress of figuring out what's for dinner each night, allowing me to focus on more important things – like spending quality time with my family. And let's be honest, who doesn't appreciate a little extra time to relax after a long day?
Beyond its convenience, this Mexican Stroganoff is a crowd-pleaser. It’s become a family favorite, especially with my picky eaters. They love the tender steak and creamy sauce, and I love the ease with which I can whip up a delicious, healthy meal, even on the busiest of days. And, just to add a little extra something special, I often serve it alongside some simple sides like tomatoes stuffed with guacamole and a sprinkle of fresh corn. This adds a vibrant freshness that complements the richness of the stroganoff perfectly.
So, if you're a busy mom, a professional juggling multiple projects, or simply someone who appreciates a delicious and convenient meal solution, I highly recommend giving this Mexican Stroganoff a try. It's more than just a recipe; it's a time-saver, a stress-reducer, and a delicious way to nourish your family without spending hours in the kitchen. This is one of those recipes you'll turn to again and again, and that's the highest compliment I can give. Trust me; your family will thank you for it!
Tips and Variations:
- Spice Level: Adjust the amount of chili powder to your liking. For a milder flavor, use less; for a spicier kick, add more.
- Meat Alternatives: While I prefer using round steak, you can substitute chicken, beef, or even vegetarian crumbles for a meatless option.
- Dairy-Free: Replace sour cream or yogurt with a dairy-free alternative, like coconut cream or cashew cream, for a vegan-friendly version.
- Make it Ahead: The beauty of this recipe is that it's perfect for make-ahead meals. Prepare a large batch, freeze it in portions, and enjoy quick weeknight dinners.
- Serving Suggestions: Pair this stroganoff with your favorite sides, such as rice, mashed potatoes, or a simple green salad.
I hope you enjoy this recipe as much as my family and I do. Happy cooking!
