I really don’t miss gnawing on beef cubes. But I do miss my dad’s beef stroganoff (minus the mushrooms, of course).
This version is adapted from Campbell’s Shortcut Stroganoff. I can part with a lot of the foods I grew up with, but cream of mushroom soup has been a major holdout (yes, I am strangely picky and like mushroom flavor but not actual mushrooms). So, I give you my version of beef stroganoff, minus just about all the things that make it original. But look at it! It’s a fine substitute, I think.
(Not) Beef Stroganoff
1 T. olive oil
1 package Morningstar Farms breakfast sausage (or your favorite)
1 can Campbell’s cream of mushroom soup (I have found the store brand is NOT the same here)
2 c. no-chicken or vegetable broth
2 T. Worcestershire sauce (not vegetarian, but OK for fish eaters)
3 c. egg noodles
1/4 c. half and half
Heat soup, broth, Worcestershire sauce and egg noodles in a deep skillet over medium-high heat until it starts to boil. Reduce heat to medium and cook about 15 minutes or until noodles are soft and sauce is thickened.
While that’s cooking, heat oil in another pan over medium. Drop in your sausages and cook until heated through and slightly brown on both sides. Chop them into fourths.
Turn off the heat on both pans. Add the half and half to the noodles and stir. Then mix in the sausage pieces.
To make it meaty:
You know, the beef cubes.
Throw a bag of Steamfresh in the microwave and you’ve got dinner in less than half an hour. That’s my kind of dinner.