MUSHROOMS: Steak Stroganoff

FEATURED ITEM:

MUSHROOMS

WHY STORE THIS ITEM:

• Stilltasty.com = UNOPENED 2-5 years!
• Can be frozen once opened for longer storage
• Contains natural vitamin D (good for when you can’t go outside during the zombie apocalypse)

DINNER RECIPE:

Steak Stroganoff

My husband loves this recipe. It combines two of his most favorite foods, steak and sour cream. I like it because, besides cooking the noodles, this meal uses one pan making it easy for clean up.

Serves 4

Cook Time: 30 minutes

Ingredients:

-          ½ onion chopped

-          3 tablespoon veggie oil

-          ¼ cup flour

-          3 teaspoon salt

-          1 pound steak, cut into cubes

-          1 4 ounce can of mushrooms

-          ½ cup sour cream

-          8 ounce of egg noodles

-          1 tablespoon butter

-          1 tablespoon parsley flakes

Directions:

Add 2 teaspoons salt to 4 cups water and bring to a boil. When water is boiling, add noodles and cook according to package instructions.

When noodles are cooked, add butter and parsley, mix thoroughly and set aside.

Heat 2 tablespoons of oil in a skillet. While the oil heats up add steak, flour, 1 teaspoon of salt to a gallon bag. Shake bag until meat is well coated. 

Add meat to skillet and cook until juices are clear, about 10 minutes, then remove from skillet leaving the drippings.

Heat up remaining oil in the skillet, and then add onions. Cook onions until tender, about 5 minutes, then add mushrooms and cook an additional 2-3 minutes to heat up mushrooms.

Add meat back to skillet then mix in the sour cream.

Serve meat mixture over noodles.

Tell us what you made!

Please leave a recipe of what you made with this week’s featured item in the comments field or email it to us.