Beef Stroganoff
Begin by chopping up the green onion and mushrooms, followed by dicing the fresh garlic.
In a large skillet begin to brown the beef adding in the Paprika, salt, pepper, chili powder and red pepper flakes to taste. I didn’t give exact measurements on this because everyone’s taste buds are different. You can add more later.
As that begins to cook, put on of hot water to boil for the egg noodles or follow the directions on the box to begin cooking the brown rice.
In a medium size sauce pan, on medium heat melt the stick of butter. Once its added mix in enough flour to make a paste then pour in the milk, stirring constantly. Once the flour is completely dissolved in the milk, turn the temp down to low. Pour the sauteed vegetables into the milk mixture and stir. Leave to slowly simmer on low. (You can simplify this part by using a can of cream of mushroom soup and two cans of milk instead of making your own mushroom soup. You will however still want to add extra mushrooms, the onion and garlic after sauteing them. )
Once your water starts to boil, add in noodles and cook following the directions on the package, or finish up your rice.
Mix the thawed corn and sweet peas into the mushroom soup mixture then pour over the browned meat. Allow it to continue to simmer but taste and adjust spices to your liking.
Once the noodles or rice is done, drain and place in a casserole dish. Pour your meat and sauce mixture over the noodles or rice and bake for 10 minutes at 350 degrees. Just enough to warm it completely through and let the noodles absorb the flavor. Then serve.
This Recipe serves 8 and usually leaves enough left over for one or two people to have it for lunch later in the week.
