When I know that I won’t have a lot of time to prepare a meal, hamburger stroganoff is often the choice. It’s delicious, nutritious and it doesn’t take a lot of time to prepare; about 25 minutes. You will need:
1 1lb tub of organic sour cream
8 to 10 good sized mushrooms
1 medium or large onion
2 tablespoons coconut oil
dash of Himalayn pink or sea salt
1 package egg noodles, zoodles, or favorite gluten-free noodle
Fill a good sized pot with fresh water. Put on the stove to boil.
Wash and cut the mushrooms into 6 or 8 portions per mushroom. Place in a small saucepan with the butter and a dash of salt. Cook until soft, about 7 or 8 minutes.
As soon as the water boils in the pot, add the egg noodles, turning the burner down and stirring often.
Dice the onion and put it along with the coconut oil and a dash of salt in a large saucepan. Saute until the onions are soft—about 5 to 7 minutes. Add the hamburger and cook until it is well cooked. Add the mushroom mix and the sour cream heating it thoroughly. Drain the egg noodles. Place the noodles on the plates and cover with the stroganoff. Prepare for compliments!
Celeste Longacre is the author of “Celeste’s Garden Delights” and an accomplished gardener who has been growing most of her family’s vegetables for over 35 years. She also writes a regular gardening blog for The Old Farmer’s Almanac and Mother Earth News. For further information, visit her website at www.celestelongacre.com or her Facebook page.