Beef Stroganoff

This recipe claims to cook in the same amount of time as the boxed helper. 

 

Beef Stroganoff

1 lb. ground beef
1/2 bag of egg noodles (any size – I’ve used small and extra wide)
1/2 onion, chopped (go ahead and chop the rest and throw it in a bag in the freezer for a future recipe – no chopping required!)
1 box of beef stock
1 cup of sour cream
In a large skillet, brown the beef and the onion. Drain off any excess oil. Add egg noodles and beef stock. If beef stock doesn’t cover the noodles add enough water to cover them. Simmer until liquid is cooked out and noodles are done. Stir in sour cream. Turn off heat. Serve with bread and a green vegetable and viola! Dinner is served.

Beef Lo Mein

Ingredients:
8 ounces hot cooked pasta noodles (spaghetti, linguini, etc.)
1 lb flank steak (sliced)
1 teaspoon dark sesame oil
1 tablespoon peanut oil
1 tablespoon fresh ginger (minced)
4 garlic cloves (minced)
3 cups fresh broccoli (chopped)
1 ½ cups onions (sliced)
3 tablespoons low sodium soy sauce
2 tablespoons brown sugar
1 tablespoon oyster sauce
1 tablespoon chile paste with garlic
Cooking Instructions:

Step 1: In a large bowl combine cooked pasta and sesame oil, tossing well to coat. Cover and set aside. In a wok over medium high heat, heat peanut oil. Add ginger and garlic, stir fry for 30 seconds. Add broccoli and onion, stir fry for 3 minutes.
Step 2: Add steak and stir fry for 5 minutes or until done. Add pasta mixture, soy sauce, brown sugar, oyster sauce, and chile paste. Cook 1 minute or until heated thoroughly.
(Makes 4 Servings)