Thursday, December 11, 2014

Beef Stroganoff and Roasted Balsamic Zucchini & Squash

Beef Stroganoff is one of my favorite comfort foods during the cold months. I've tweaked this recipe a number of times and really like how it tastes now. It's definitely not a light meal, but it is SO good!

1lb ground beef
1 sweet onion, chopped
Minced Garlic (1.5tsp)

1/2tsp Cavender's All Purpose Greek Seasoning (looks like this)
1 can cream mushroom
1 can cream chicken
1 cup sour cream
1/3 cup shredded parmesan 
(I used Kraft and garnished with Locatelli)
Honey mustard (1.5tsp) (I use Woeber's)
1lb favorite pasta (I used rigatoni)

Brown meat and sauté onion together. Add garlic and Cavender's. Sauté for 3 more minutes. Add soups, sour cream, parmesan and honey mustard. Mix well and bring to a low boil. Turn down heat and simmer until pasta is ready. 
If you want the sauce to be thinner, add milk or salted pasta water to thin it out.

In a separate pot, cook pasta to al dente in salted water. Drain and return to pan. Add butter if desired, pour sauce on top and mix.

Garnish with fresh parmesan.

I don't know about you, but we eat a lot of broccoli in our house. I don't vary our veggies as much as I should, so this recipe is a quick and easy way for me to do that. The same marinade could easily be used with other veggies like carrots, brussel spouts, or asparagus. 

Olive Oil
Balsamic Vinegar
Parmesan Cheese

Slice zucchini and squash about 1/4in thick and place in a large ziplock bag. Mix together olive oil and balsamic vinegar 2 to 1 in favor of the balsamic and enough to coat the zucchini and squash. (So if you used 1/4 cup of balsamic, you'd add 2T of olive oil.) Pour over vegetables and marinate in the refrigerator for at least 30 minutes. Pour contents onto a baking sheet and sprinkle with parmesan. Roast on 400 for 30 minutes.


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