The Healthy My Ass Cookbook

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Other Entrée Recipes:

Bacon Cheese Franks

Broiled Lobster Tails

Chicken Enchiladas

Covered Roaster Turkey

Fettuccine Carbonara

Fettuccine Fiesta

Fried Shrimp

Fried Swai

Honey Mustard Roasted Chicken Thighs

Lasagna

Lemon Butter Chicken

Linguine with Caramelized Onions, Bacon and Olives

Mac and Bacon Cheeseburger Casserole

Meatloaf

Mizithra Cheese and Browned Butter Spaghetti

Oven Barbecued Baby Back Ribs

Oven Barbecued Country Style Ribs

Oven Braised Pork Steaks

Oven Sesame Chicken

Pan Fried Pork Chops

Pan Seared Parmesan Scallops

Pasta with Three Cheeses

Pressure Cooked Chuck Roast

Pressure Cooked Corned Beef and Cabbage

Pressure Cooked Country Style Ribs

Prime Rib

Rosemary's Chicken Breasts

Scallops in Beer Cheese Sauce

Seafood Lasagna

Shrimp Fettuccine with Boursin Cheese

Shrimp Scampi Pasta

Slow Roasted Pork Butt

Stromboli

Stuffed Peppers

Swissed Ham and Noodles Casserole

The Italian North Village Sub Sandwich

The Vegetarian North Village Sub Sandwich

Tuna Noodle Casserole

Turketti

Wild Mushroom and Goat Cheese Lasagna

Ziti con Pollo

Poor Man's Stroganoff

Substituting beer, ground beef and sauce mix for wine, steak and spices.

Ingredients:

12 ozs. Egg Noodles
1/2 lb. Mushrooms, sliced
1 Onion
1 Tbsp. Oil
1&1/2 lbs. Ground Beef
1 tsp. Salt, or to taste
1/2 tsp. Pepper, or to taste
1 1.5-oz. pkg. McCormick® Beef Stroganoff Sauce Mix
8 ozs. Beer
8 ozs. Sour Cream

Directions:

Bring to a boil enough water to cook the Egg Noodles as directed on the package.

Meanwhile, slice the Mushrooms and chop the Onion.  Heat the Oil over medium heat in a large skillet that has a lid.  Add the chopped onion to the oil and begin to sauté, uncovered.  Crumble the Ground Beef into the sautéing onion.  Cook and stir until beef is no longer pink.  Drain and discard any excess grease.  Salt and Pepper the beef to taste.

Stir the McCormick® Beef Stroganoff Sauce Mix and the Beer into the beef mixture to blend.  Finally stir in the sliced Mushrooms.  Bring the mixture to a boil.  Reduce heat, cover and simmer 10 minutes, stirring occasionally.

While that mixture is simmering, boil the noodles and drain.  Remove the skillet mixture from the heat and stir in the sour cream to blend evenly.  Serve over the hot noodles that have been transferred to a platter or transfer the skillet mixture to a large serving bowl, combine with the hot noodles and serve.

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Other Information:

Source: I created this from a more expensive recipe during my low budget college days.

Total Time: 1:00

Yield: 3 quarts
Servings: 6

Nutrition Facts per Serving:
721 Calories
43g Fat (54.7% calories from fat)
29g Protein
51g Carbohydrate
2g Dietary Fiber
167mg Cholesterol
975mg Sodium.

Exchanges per Serving:
2 1/2 Grain(Starch)
2 1/2 Lean Meat
1/2 Vegetable
0 Non-Fat Milk
6 1/2 Fat.

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