I have to admit, last night I was completely unprepared for dinner. I was getting things ready for my class and answering emails so I never go anything together for dinner. On my way home from class, I stopped at the grocery store. I had two dinners in mind. I had two different dinners in mind. I could make chicken cordon bleu, I had everything but the chicken. Well, when I went into the store, chicken was $4.99 a lb. There is no way I’m going to pay $4.99 a lb for chicken. The other thought was to make Beef stroganoff. Beef was running over $6.00 per pound. So instead of beef stroganoff, I decided to make mushroom stroganoff. I was going to put mushrooms in the dish anyways so I would just omit the meat. I was very pleased with how it turned out. It was quick and hearty. I actually had the sauce finished before the noodles. The only thing I would do differently next time is to buy two packages of mushrooms.
1 T butter
1 T olive oil
2 – 10 oz packages of sliced mushrooms
1 small onion
1 T minced garlic
1 t ground marjoram
1 – 15 oz can of low sodium beef broth
1/2 cup of milk
1 packet of brown gravy mix (I used 1/4 cup from a container of brown gravy mix)
1 cup of sour cream
Add the butter and olive oil to a large sauce pan and heat over medium heat. Add onions, mushrooms and garlic to the pan. Increase the heat to medium high, stirring constantly until the mushrooms are fully cooked and the onions are soft. Add the marjoram and stir into the veggies. Now add the broth, milk and gravy mix to the pan. Bring to a simmer until sauce is thickened. Turn off the heat and stir in the sour cream.
Serve over egg noodles. Some bread or rolls might be good, too. This sauce is great for sopping. This much sauce was more than enough for the entire bag of noodles. You might be able to get two bags of noodles out of it. It really does make a good amount of sauce.
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