Ground Beef Stroganoff

This easy ground beef stroganoff recipe is perfect for families on a weeknight, not only because it is hearty, satisfying and delicious, but because of the trick I’ll teach you on how to make two meals out of it in a way that doesn’t even seem like you’re having leftovers.

This recipe is a family favorite. You should hear my 3-year-old say stroganoff when she asks “mom, what we have to eat?” and I answer “stroganoff”, and she replies “stwoganif?” You’d have to hear her, but I had to try anyway. I’ll be honest with you, it wasn’t too long ago that I learned I have been saying it wrong myself. I used to think it was “straganoff”, but google asked me one day if I meant “stroganoff” as I was typing it in looking for recipes to compare and get ideas from to create mine just the way I like it.

First tip, Sneak in veggies.

This is a great recipe to sneak in some extra veggies for picky eaters. Mushrooms, onions and peppers are a must, but I love when I have zucchini or celery to add too. You don’t need to chop them as finely as I do, but because it’s easier for the kids to eat them like that, I put in the extra effort. The step of chopping up vegetables is something I try to get done in the morning. I’ve made myself a habit of taking some time in the morning to work ahead on lunch and dinner. That includes chopping vegetables I know I’ll need, putting meat out of the freezer or marinating meat if I put it out the night before, feeding sourdough or mixing a loaf, and things like that.

Cook and drain the ground beef. Sautee your veggies in your cast iron or dutch oven. I will include measurements below, but definitely measure as you prefer, and also add whatever vegetables you have that would fit in. I like a ton of mushrooms, I feel that that makes the dish so good and hearty.

When my vegetables are ready, I push them to the side and make a hole in the center, where I add butter and minced garlic, and let that cook until aromatic. Mix it all together, and pour over 2 cups of beef broth. Add salt, pepper, Worcestershire sauce, milk/flour mixture and cream cheese.

Next, add the ground beef.

Mix, taste, add salt and pepper as necessary. When you are satisfied with the taste, add sour cream and then turn off heat.

Cook egg noodles according to package directions. You can use any sort of pasta, I’ve used spaghetti, and we’ve had it with chickpea pasta. You can’t go wrong. I make my own egg noodles and my family loves those with this dish. I’ll link a recipe here.

I also roast a spaghetti squash that I eat along with this to lessen the carb load. My oldest has started to add about 5 strings of spaghetti squash to hers, and thinks she’s very nutritious. I laugh but it’s a start. I didn’t either until I was an adult.

Now, my favorite part is where I explain how I make this recipe into another meal,..

Ground beef stroganoff casserole.

First of all, you have to make double of everything. When the fam is done eating and are like whoa mom, you made enough to feed an army. You just smile and take out your casserole dish, pour in enough pasta for another meal, drizzle some oil or butter over them. Next spread your leftover stroganoff on that, and then cover it with any white cheese like mozzarella, provolone, or an Italian mix.

Sprinkle with dried parsley, cover with foil and refrigerate. Next day or in two days, you just bake it uncovered for 45 minutes at 350 degrees F. I think I love it more as leftovers with that cheese than when it’s fresh. It’s amazing. You can also freeze the casserole, but some people say their sour cream curdles when doing that, although I haven’t had any issues with that.

If you like this recipe, be sure to check out my other recipes using ground beef for more family week night dinner ideas.

http://findthesilverlining.us/lightened-up-bacon-cheeseburger-soup/