By Misty I.

Jesse: “Mom, why is it so cold?”
Me: “Hmm..because it’s winter in Hawaii?”
Jesse: “No, because it’s Decem-brrrrrrrrrrr!”
Me: “hahahahahahaha!”

I can confirm that it has been pretty cold in Hilo lately. How cold? Not that cold, high 50’s. Beef Stroganoff is an easy and satisfying weeknight meal that will warm your family up. If your kids like to “help” in the kitchen, this an appropriate recipe to practice chopping easy stuff like mushrooms.

Stroganoff can be made with chuck steak all the way up to hoity-toity beef tenderloin perhaps like Count Pavel Stroganov had in 18th-century Russia. This version sits on the other side of the spectrum with ground beef, but my kids gobble it up just the same.

Please disregard the frozen green beans in the pic above! I served it as a side to the stroganoff the night Jesse and I made it.

Supa Dupa Fast Stroganoff

Ingredients:
2 lbs. ground beef (90/10)
1 large (16oz.) tray of fresh mushrooms
2 onions, sliced
2 tsp. salt
1 tsp. pepper
4 Tbsp. flour
2 cans cream of chicken soup
1-2 cups sour cream
2 (16oz.) packages of wide egg noodles (optional)
Parsley for garnish (optional)

Method:

1. Over medium-high heat, saute the onions and mushrooms until onions are translucent.
2. Add the ground beef, salt, and pepper to the onions and mushrooms.
3. If using, bring a large pot of water to a boil and cook egg noodles according to directions (about 7-8 minutes.)
4. Once the ground beef has browned, sprinkle the flour into the pan, cook for 5 more minutes scraping up any browned bits.
5. Add the cream of chicken soup and simmer for 5 more minutes.
6. Off heat. Stir in sour cream until fully combined.

Over medium heat, saute the onions and mushrooms until onions are translucent (unlike the pic above!) Add the ground beef, salt, and pepper to the onions and mushrooms.

If serving with noodles, bring a large pot of water to a boil and cook egg noodles according to directions (about 7-8 minutes.) Drain and set aside.

Once the ground beef has browned, sprinkle the flour into the pan, cook for five more minutes scraping up any browned bits.

Add the cream of chicken soup and simmer for five more minutes.

Turn off heat. Stir in sour cream until fully combined. Serve stroganoff over egg noodles or rice.

That’s it, only easy!