Every tried Hamburger Helper? This is my homemade version of their Stroganoff variety, inspired by a recipe from The Milk Calendar. Tastier, healthier and a lot more frugal than its commercial counterpart, this is a go-to recipe you can throw together on a busy day for delicious comfort food fast. Chances are you already have the ingredients on hand.
One Pot Beef Noodle Supper
Adapted from The Milk Calendar November 2001
Serves 4 to 6 depending on age and appetite
Preparation Time: 15 minutes
Cooking time: 25 to 30 minutes
1 tablespoon mild olive or other vegetable oil
1 pound lean ground beef, pasture raised or organic if possible please
1 large onion, finely chopped
1 cup sliced mushrooms
1 red or green bell pepper, de-seeded and chopped
2 cloves garlic, peeled
1 teaspoon each dried basil and oregano
pinch of salt and a few twists of fresh ground pepper, to taste
2 generous tablespoons all-purpose (plain) flour
5 cups milk
1 cup water
1 tablespoon Dijon mustard
3 cups penne or other pasta shapes
½ cup frozen peas
1 cup grated cheddar cheese
Heat the olive oil over medium heat in a large, deep, heavy bottomed saucepan or frying pan with a lid. I use a Le Creuset casserole that is safe for the stove top.
Add the onion and cook until it is just beginning to soften. Add the ground beef and cook until it begins to brown. Stir frequently, breaking up any chunks of meat.
Add the mushrooms and peppers and continue to cook until the meat is well browned and the mushrooms and pepppers are beginning to soften.
Grate in the garlic, and stir in the basil, oregano, salt and pepper.
Sprinkle the mixture with the flour and stir through. Cook, stirring constantly, for one minute.
Gradually stir in the milk, water and mustard. Cook, stirring constantly, until the mixture comes to a boil.
Stir in the pasta and return to the boil. Reduce heat a little, cover and simmer for 10 minutes, stirring occasionally.
Add the frozen peas, cover and cook for another five minutes.
Test the pasta to see if it is cooked through. It should be al dente. If not, cook for a couple of minutes longer. Taste carefully for seasoning. (The mixture will be very hot.)
Add the cheese and stir though until it is melted. Serve with crusty bread and a green salad.
Shared with Tempt My Tummy Tuesday, Foodie Friday, Food on Fridays, All My Bloggy Friends, Tasty Tuesday
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