Are you a Martha Stewart like cook, a “once around the kitchen” cook, or a little of both?
I don’t cook often like Martha Stewart. Basically, my mission in cooking is to feed my family in a healthy, affordable…and at times fun method. There are moments when I haven’t been to the grocery store in a week and stare into my chest freezer trying to figure out what meat I can pull out and invent a fast meal with it.
On Saturday at noon, I pulled 3 lbs. of round steak from the freezer and created a modified beed stroganoff and noodles with what I could find in my fridge and freezer. It turned out good enough that my son was asking for more which is usual for a ragingly hungry teenager and my husband adopted my dad’s old classic line, “Is this a new recipe?”
My meat was already tenderized but I gave it a little extra…it also had been a little over defrosted in the microwave. (Ignore that.)
Cut into 1 inch strips. You could go with 2 lbs. of beef on this recipe. I make large amounts to feed large appetites. You also could cut smaller bite size pieces of beef if you would prefer.
Saute with 1 cup of water.
I think my mom would call this “once around the kitchen”.
I grabbed what I had.
1 green pepper, 1 4.5 oz. can of mushrooms, 2 onions, 1 cup of carrot slices, season salt, pepper, garlic salt, light mayonnaise and…
you can’t cook on the prairie with out these pantry staples, Campbell’s soups. Martha Stewart once said on her television show she had never cooked with these. Can you imagine? She probably doesn’t make beef and noodles on Saturdays at noon.
I used 1 can of Golden Mushroom and 1 can of Cream of Celery.
I boiled up some noodles also. Our one and only prairie grocery store carries homemade noodles made locally. I didn’t have any and instead used the “on sale” noodles I picked awhile ago. They were great…even with out the yolk.
Back to round steak.
Chop two onions and add to your beef round steak.
Add one green pepper chopped.
Season to taste with season salt, garlic powder and fresh ground pepper.
Add the magic Campbell’s soups.
Add 1 cup of carrot slices.
Add 1/2 cup of light mayonnaise. I have never used mayo in beef and noodles before…but I was out of sour cream or plain yogurt which is what I normally would use. It did just fine and my mayonnaise loving husband was pleased.
Bring to a boil, turn down to simmer and cover for 20 minutes, stirring every so often while you boil up your noodles. I don’t like mushy vegetables so simmer longer if you like mushy vegetables.
5 minutes before serving I added 2 TBSPS. of corn starch to about 1/2 cup of cold water.
Add the corn starch mixture to thicken.
Dish up a bed of noodles and top with your beef and vegetables.
Toddlers eat it.
Big manly eaters chow down platefuls of it. But I am not sure if Martha would eat it. And that’s just fine with me. My family is fed, full and happy.