CHEF JEFF — ONE BYTE AT A TIME: Skid-Row Stroganoff

Make quick work of supper with this combination of pasta and ground beef.

Skid-Row Stroganoff

8 ounces uncooked noodles

1 beef bouillon cube

2 tablespoons cooking oil

1 garlic clove, minced

1/3 cup onion, chopped

1 pound ground beef

2 tablespoons all-purpose flour

Salt to taste

½ teaspoon paprika

2 3-ounce cans of mushrooms (or use fresh)

1 10-ounce can cream of chicken or mushroom soup

1 cup sour cream

Chopped parsley

Cook noodles, first dropping bouillon cube into water. In the oil, brown garlic, onion and crumbled beef. Add flour, salt, paprika and mushrooms. Stir. Let cook 5 minutes. Add soup. Simmer 10 minutes. Stir in sour cream, keeping heat low so it won’t curdle. Season to taste with salt. To serve, put drained noodles on platter and top with stroganoff mix. Sprinkle on chopped parsley.

Yield: Serves 4.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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