Today didn’t go so well. I guess there’s something about Wednesdays. So first I forgot a main ingredient of my dish (beef consomme) and then I neglected to substitute it with water. But if you get all the correct ingredients I think you’ll fare better.
Beef Stroganoff
1 to 2 lbs. sirloin
1 can of beef broth or beef consomme
1 small can tomato paste
1/2 pint of sour cream
12 or 16 oz of noodles
Meat: Cut up the meat into 1-inch chunks. Put a tbsp. of olive oil in a frying pan. Brown meat on all sides on high, reduce heat to low, add beef consomme (or beef broth), cover and simmer for 30 minutes. Turn off the heat and stir in tomato paste and about 1/2 pint of sour cream.
Noodles: Boil lots of water, add noodles, bring back to boil and cook for 7 minutes and then drain.
Copper Pennies
4 large carrots
1 green bell pepper
1 can of tomato soup
Peel carrots and chop into “pennies.” Cut 1 bell pepper into 1-inch chunks (discard seedy center). Bring a small pot of water to a boil, throw in the chopped bell peppers and carrots and cook for 5 minutes on high. Pour vegetables into a strainer and then mix them with a can of tomato soup. It’s a great side.
Did you use egg noodles? I’m tempted to try this with ground turkey, but I’m not sure if it would work as well.
I use dumpling noodles but you can use any type of noodle. I think you should try it with turkey. Sounds interesting.