Thursday, January 13, 2011

"Skillet Stroganoff"

Skillet Stroganoff
Ground beef
Chopped onion
Pasta (I use "bow tie", or mini bow tie, or extra wide egg noodles)
dry onion soup mix
Garlic (I use the pre- minced from the jar)
 "Better Than Bullion" beef soup base
corn starch
Sour cream

In a deep heavy skillet, brown the ground beef. You may add the onions along with the beef and cook them at the same time.
When the beef is cooked, drain off the fat.
Add the garlic, a tablespoon (or more) of beef soup base, and at least one packet of onion soup mix. (Two packets or more if cooking for more than 4 people)
Add hot water, at a ratio of 2 1/2 cups hot water per cup of pasta (for most pastas).
Bring to a boil.
Stir in the uncooked pasta. Try to submerge all of the pasta in the boiling liquid.
Allow to cook, stirring frequently, until the pasta is as tender as you like it. this takes longer than the cooking directions on the package indicate. If you cannot keep the pasta (or most of it) submerged, add more hot (BOILING) water. Add no more than a cup of hot water at a time.

Once the pasta is tender, you may want to thicken the sauce. I add 2 tablespoons of corn starch to 1/2 cup COLD water. Stir until dissolved, then stir into the simmering pasta mixture. Allow to cook another minute or two, for the sauce to thicken some.
Turn off heat.
Stir sour cream into the mixture.
Ready to serve!

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