Monday, August 17, 2009

Dinner on a Budget: Beef Stroganoff

One way to save money on meals is to utilize leftovers. Leftovers can be frozen and served weeks later, taken to work for lunch the next day, or used to create a new meal that will fool your family into thinking they aren't eating leftovers at all!

Grilling steaks one night? Don't just throw those leftovers in the fridge to be forgotten or begrudgingly eaten a few days later (everyone knows that steak reheated isn't very tasty at all), turn them into a delicious meal that the whole family will love.

I am a huge fan of Beef Stroganoff. However, for months I was unable to find a recipe that I loved. They were all either too bland or too complicated. Finally, I stumbled across one at that was provided by Campbell's Kitchen. It was perfect! Just the right flavor and it complemented the leftover grilled top sirloin perfectly. I've altered the recipe a bit to make it work with pre-cooked steak, but for the most part it was just right:

1 lb cooked boneless beef steak (whatever leftovers you have)
1 tablespoon vegetable oil
1 medium onion, chopped (you can substitute onion flakes)
1 (10.75 oz) can condensed cream of mushroom soup
1/2 teaspoon paprika
1/2 cup sour cream
seasonings as needed
4 cups cooked egg noodles
Chopped fresh parsley (optional)

Slice beef into thin strips; set aside.
Heat oil in large skillet over medium-high heat. Add onion and cook until tender.
Add soup, paprika, and seasonings as needed. Heat to a boil. Stir in sour cream and beef strips. Heat through. Serve over noodles. Sprinkle with parsley (optional).

Originally posted at

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