Beef and Mushroom Stroganoff: #82 of 1000 Sustainable Food Experiments

Stroganoff is one of our regular rotation meals, thanks to my husband’s German-Russian roots. It’s great for a quick weeknight meal that pleases a crowd of hungry stomachs, and the leftovers are delicious too. Feel free to substitute another kind of meat or tofu for the beef if you prefer.

This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.

Ingredients ($22 total)

2 tbsp olive oil – $0.20
1/2 onion, chopped – $0.25
1 lb organic ground beef – $5.99
1 container cream of mushroom soup – $1.99
1 pint sour cream – $2.99
2 cups frozen peas – $1.00
1 lb spaghetti or egg noodles – $2.99
4 cloves garlic, minced – $0.15
1 8 oz package crimini mushrooms, sliced – $2.49
1 8 oz package baby broccoli, chopped up – $2.79
Pecorino romano cheese to sprinkle on top – $1.00
Salt and pepper to taste

Directions

1. In a large pan, heat 1 tbsp olive oil over medium high heat, then add the onion and cook for about 5 minutes until translucent and soft. Add the ground beef and stir until it’s all broken up and there’s no pink left. In a separate pan, heat the other 1 tbsp olive oil and cook the garlic for 2-3 minutes until it starts to brown, then add in the mushrooms, salt and pepper, and cook for about 5 minutes. Add the baby broccoli and cook for another 5 minutes until the vegetables are tender and the broccoli is a bright green.

2. Meanwhile, cook the pasta in a large pot filled with boiling, salted water. It’s usually about 10 minutes but check the package directions. Add the mushroom soup and sour cream to the beef mixture, along with the frozen peas, and mix well. Taste for salt and pepper and adjust as needed. Drain the pasta and pour the stroganoff sauce over the noodles, mixing to combine thoroughly.

3. Serve in individual bowls with a side of vegetables (or mixed in if you don’t have picky eaters), with pecorino romano cheese sprinkled on the side or over top. Freshly ground pepper is great here too. This recipe usually provides 2 dinners for 5 of us.

Sustainability Score (explained here)

  • Time to make: 3 = <1 hour
  • Servings:  3 = lots of leftovers
  • Cost per person (prices based on Trader Joe’s/Costco): 3 = <$5
  • Deliciousness: 3 = when are we having this again?
  • Environmental impact: 1 = wowzers (beef)
  • Nutritional value: 2 = healthy-ish
  • TOTAL: 15/18

If you tried it, please let me know how it came out for you. Wishing you and your family a healthy, happy day!

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