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ibneko
ibneko
Mmm, homemade Stroganoff~
Trying to mimic the stuff you get in the instant frozen dinner anyhow.

Heated the Campanelle (which are not egg noodles, unfortunately). Set aside to cool / so I could use the pot to heat the sauce.
Mixed a can of cream of mushroom with half a cup of water and some chicken flavoring pellet thingies. Let that simmer/boil-ishness for a while. Added the thawed meatballs. Let it sit a bit longer until the stuff was decently thick.
Added a good heap of cream (the suggested amount was half a cup. I didn't measure, but I went for less). Turned down the heat. Stirred until the cream mixed into the sauce.
Poured over noodles and enjoyed. Yay!

Pretty good, yepyep. Could use some onion, maybe. And other herbs. I think dillweed? or something like that? was recommended by the package of frozen meatballs. :: shrugs:: Whatever, it's yummy. Takes about 20-30 minutes to prepare though. Possibly less, if you have thinner noodles.

Oh, yeah, and I found a better way of boiling the campanelle - we have a metal plate with holes in the middle that's supposed to be used in the steam cooker for rice - I took that, flipped it upside down, and put it in the pot. Using that meant the pasta didn't stick to the pot, since there was sufficient room for the water to boil and move the heavy pasta.

For my own record: that makes enough sauce to decently cover about 2/5 lb of uncooked campanelle. YMMV with more or less meatballs.....

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shaolin_masta From: shaolin_masta Date: March 5th, 2007 06:47 am (UTC) (Link)
*barges in uninvited, knocking over lamp*

Ancient secret family recipe for stroganoff:

(btw this recipe is WELL worth the price of a crock pot/slow cooker.. or if you don't have one become best friends with someone who does. This recipe will comfortably feed 4 hungry college age guys with leftovers)

Line the bottom of a crock pot with:

8oz canned mushrooms
a *big* chopped onion
½ cup ketchup
1 tbsp Worcestershire sauce
1 tsp salt
1 tsp caraway seed
¼ tsp pepper
½ cup beef stock/broth (or water if you dont have any; if this is the case then perhaps a bit more salt is necessary)

then lay a 3 pound *chuck roast* (trimmed of most the fat, hopefully) on top of this mixture; coat both sides in this lovely setup and cover w/ a lid. Try to immerse the meat as much as possible. For poor man's cooking, I think it's feasible to use the meatballs, although you'll want to scale the recipe accordingly. If you take the trouble of planning the meal, go for the chuck. It's a pretty cheap slab of meat, and being raw meat the juices come out to flavor everything correctly (also adds enough volume for a gravy).

Cook this sucker on low for about 8 hours (set it up before you go to class, then when you come back in the evening you'll have a heavenly smell greet you at the door); you know it's done if you can shred it easily with just a fork. If you come home and see that it needs to get cooked faster, crank the heat up to high for the last hour or so of your cooking time.

Take out the meat and cover w/ foil (Keep it warm).

The finishing touch (stroganoff gravy):

1)In a saucepan on low/medium heat add: 2 tbsp butter, 2 tbsp flour, and blend well.
2)Add ½ cup of the crockpot juices. ******keep mixing very well as you add to prevent clumping.******
3)Add 1 cup sour cream, mixing well, no more clumping will occur.
4)Put the remaining crockpot mixture into the saucepan. You now have a very very tasty gravy on your hands.

and yes!!!! proper stroganoff = egg noodles. I'd say 1.5-2 pounds for a proportional amount.

...I troll livejournal to accost people with recipes. It's becoming a bad habit.
ibneko From: ibneko Date: March 5th, 2007 07:23 am (UTC) (Link)
uninvited? Heaven's, no, you're always welcome here.

Hmm, shall have to figure out where to obtain a crock pot/slow cooker. Doesn't seem like a bad investment at $20-$30 for a cheap one from Target. But thank you for the recipe - I'll try it some time, probably once I finish the current week/week+1/2 's worth of groceries and need to buy more food.
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