Tag Archives: egg noodles

beef stroganoff


Beef Stroganoff is such a comfort food for me. I have fond memories of my mom making it for us growing up, but I also remember it somehow originating from a can or two of condensed soup. I try to steer clear of the canned soups due to their sodium content, but I did decide to whip this recipe up using conveniently pre-made meatballs.┬áIf I wasn’t so rushed, I probably would have used a nice piece of beef tenderloin to make this, but by using the meatballs, I had dinner on the table in less than a half hour. You just can’t beat the convenience in this case.

To come up with this recipe, I read through a few others and mixed and matched various ingredients that sounded like they’d be yummy together. The end result was delicious! The flavours were just right, the perfect balance of rich without being heavy. I even witnessed one of the boys licking their plate clean!

Beef (meatball) Stroganoff
1 package frozen meatballs, prepared as per the cooking instructions
2 tbsp olive oil
1 large onion, chopped (the next time I make this I may use shallots instead! I think they would be an excellent alternate ingredient)
1 clove garlic, minced
2 tsp paprika
1 lb white button mushrooms, sliced
3 tbsp dry sherry
1 cup low-sodium beef broth
1 tbsp Dijon mustard
1/2 cup reduced-fat sour cream
Salt & pepper to taste
Cooked, large egg noodles
Freshly chopped parsley for garnish

In a large pan, heat olive oil over medium heat. Add onion & garlic and cook until softened, about 5 minutes. Sprinkle with paprika and cook another minute or so.

Add mushrooms and saute until browned and the liquid has evaporated, about 8-10 minutes.

Add sherry and deglaze your pan. Keep cooking until slightly reduced. Add broth & and stir. Simmer for a few minutes until the sauce just covers the mushroom & onion mixture.

Stir in sour cream and add meatballs. Simmer until everything is heated through. Serve over cooked egg noodles and sprinkle with parsley. Enjoy!

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I realize you can’t really *see* the mushrooms in this picture, but they’re there. I promise.

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beef taco pasta


I’ve found another winning recipe from Budget Bytes! This time, their Beef Taco Pasta was tried, tested and deemed worthy of being added to our regular meal rotation by all four of us.

This recipe is really reminiscent of old school Hamburger Helper with a lot less sodium, a lot less processed and a whole lot more flavour.

Beef Taco Pasta
1 tbsp olive oil
1 onion, diced
1 tsp garlic, minced (about 1 clove)
1 lb extra lean ground beef
2 tbsp homemade taco seasoning (see recipe below)
1 can diced tomatoes
1 small jalapeno pepper, minced
2 cups beef broth
8 oz (about 2 cups, dry) extra wide egg noodles
1 cup cheddar cheese, shredded
2-3 green onions, sliced
Sour cream for garnish

In a large pot, heat your olive oil over medium heat. Throw in your onion and garlic and cook until softened. Add the ground beef and cook until browned.

Add the taco seasoning and jalapeno. Stir to combine and cook another minute or so.

Add the noodles and beef broth. Stir and push the noodles down until they are completely covered by the broth. Cover your pot and let it come to a gentle boil. Turn down the heat and simmer for another 10 minutes. Make sure to stir so the pasta doesn’t stick to the bottom of your pot!

After 10 minutes, the pasta should be cooked and most of the broth absorbed. If it’s still too runny, cook for another 3-4 minutes with the lid off.

Add cheese and stir until completely melted. Top with green onions and sour cream.

Serve and enjoy!

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Homemade Taco Seasoning
1 tbsp chili powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp crushed red pepper flakes
1/4 tsp dried oregano
1/2 tsp paprika
1 1/2 tsp ground cumin
1 tsp sea salt
1 tsp black pepper

Mix all the ingredients together and you’ve got yourself a low-sodium, tasty, taco seasoning. I usually triple or quadruple the recipe and keep it in my pantry, ready to go!

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