When I was a kid, I remem?ber catching a few episodes of ?Supermarket Sweep? with my mom.
For those of you who are unfamiliar, it was a show based on trying to guess prices of items in a grocery store, and each episode would culminate in someone running through the store with a cart, trying to fill it with as much expensive merchandise as possible. The person with the highest total value in the cart was crowned the winner.
Whenever we would watch it, my mom would advise me that the best strategy was to hit the meat section, because that?s where the truly pricey items lay.
As an adult, I now know my mom would have dominated ?Super?market Sweep? because she?s absolutely right?meat is expensive.
And that?s intensely unfortunate, because it?s also delicious, especially in great comfort foods that I crave during cold weather, like beef stroganoff.
Traditionally, stroganoff is made with fresh mushrooms and steak, but both of those things can add up quickly when you?re putting them in your cart. To save some money, I decided to try a recipe that uses ground beef and cream of mushroom soup instead, and the results were a creamy, yummy version of stroganoff that satisfied my craving and didn?t break the bank.
This recipe comes from a blog called ?Everything in Moderation.? You can read the original post at http://moderationrecipes.blogspot.com/2009/10/fast-and-furious-friday-ground-beef.html.
Ground Beef Stroganoff
1 pound ground beef
1 medium onion, chopped
1 tablespoon cornstarch
1/4 cup cold water
1 teaspoon garlic powder
1/2 teaspoon salt
1 teaspoon black pepper
2 cans cream of mushroom soup (I used reduced calorie)
16 ounces egg noodles
1 cup sour cream (I used low fat)
Brown your ground beef and chopped onion, breaking apart the meat as you cook it. Drain the grease off of it and return it to the pan.
While the beef is cooking, cook your egg noodles according to package instructions.
Dissolve the cornstarch in the cold water and add it to the pan with the ground beef, along with the garlic powder, salt, pepper and cream of mushroom soup.
Stir the mixture well, and let it cook at medium heat for about five minutes, stirring constantly.
Reduce the heat to low and add the drained, cooked egg noodles and sour cream. Stir well and serve once mixture is heated through.
The calories can add up quickly on this recipe, which is why I opted for lower-calorie sour cream and soup. You can also substitute plain yogurt for the sour cream if you want. I also cut the salt down in the recipe above and opted to salt the water I boiled my pasta in to get that little bit of flavor without adding as much salt to the finished product.
I hope you enjoy eating this cheaper version of stroganoff on these cold days ahead, and remember, if you ever compete on a supermarket game show, hit the meat department first, and if you win, remember to share some of that prize money with my mom, the ultimate strategist.
When not helping husband Joey with newspaper work, Lindsey teaches speech, debate and forensics at Haven High School. She can be reached at firstname.lastname@example.org.