Beef Stroganoff

After realizing that I'd need lunch, and that Will would be left to his own devices for dinner while I worked an evening shift, something relatively quick was needed. (Will sometimes has this college mentality where chips and pop is considered a meal. I didn't want to risk it.)

Ingredients (probably makes 4-6 servings; it's hard to tell, since we haven't eaten it yet):
1 pkg egg noodles
2 cups frozen peas
2 cups (about 0.5 lb) ground beef
1 tsp ginger paste
1 onion, diced
2 cups (or so) mushrooms, sliced
1 cup stock (beef/chicken/veg), seasoned with Worcestershire and Maggi
1 small tub (250ml) sour cream


Method:
Cook the noodles with some oil. Near the end, add in the peas. Drain and set aside.
In a 4L pot, brown the beef with ginger.
Add in onions and saute.
Add mushrooms and cook.
Add stock and noodles and heat through.
Turn off the heat and stir in sour cream.
Enjoy!


Comments:
The addition of Maggi really makes it Chinese-y. Don't ask; it just reminds me of Chinese dishes.

The ginger is optional, but I find it cuts out that heavy beefy smell.

We buy ground beef in large amounts when it is on sale and portion them into 4 2-cup ziploc tubs, hence the odd measurement in the recipes. I think one tray of beef is about 1kg, so 1 tub would be about 250g. I could be completely off, though.

The mushrooms release a lot of water, which helps to create the sauce. If you don't use mushrooms, you'll need to add in more stock.

I used lean ground beef and 7% sour cream. Regular sour cream is 14%, and there's also fat-free, if you're worried about that.

I was going for quick and easy, so no other veggies. Otherwise, I would've added zucchini, celery, and maybe eggplant. (... maybe not, since Will doesn't like eggplant).

Stroganoff's supposed to have more sauce. I purposely made it a bit drier because it's mostly going to serve as lunch, and I didn't want mushy noodles.

Verdict:

The taste test was good. Will have to see how well it holds up through a reheat cycle.