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Beef Stroganoff

  • 2.5 Tbsp olive oil
  • 2.5 lb lean ground beef
  • 1.25 medium onion, diced
  • 2.5 lb mushrooms, sliced
  • 5 garlic cloves, minced
  • 5 Tbsp all-purpose flour
  • 2.5 cup beef broth
  • 2.5 cup heavy whipping cream
  • 0.83 cup sour cream
  • 2.5 Tbsp Worcestershire sauce
  • 1.25 tsp salt, adjust to taste
  • 1.25 tsp ground black pepper, adjust to taste
  • 2.5 (16 oz) bags medium egg noodles 

Instructions

  1. Preheat a heavy, deep pan over medium-high heat with olive oil. Add ground beef and stir to break down beef into tiny pieces. Add onions and minced garlic. Saute until the onion is translucent and golden brown. 
  2. Add sliced mushrooms and saute for another 5 minutes or until the mushrooms soften. If they release a lot of juice, let it evaporate.
  3. Add flour and stir until fully incorporated. Be sure to mix in any lumps that form.
  4. Add 1 cup beef broth, 1 cup whipping cream, 1 Tbsp Worcestershire sauce, 1/2 tsp salt, and 1/2 tsp black pepper and bring it to a simmer. Turn the heat to low and simmer for about 5 minutes. 
  5. Remove from the heat and add in sour cream. Stir to combine everything together and season to taste if needed. Serve over noodles, rice or potatoes.

Glazed Carrots

  • 5 lbs carrots peeled and cut into 1/2 inch thick slices
  • 0.83 cup butter
  • 0.83 cup brown sugar
  • 0.83 teaspoon salt
  • 3.33 tablespoon chopped parsley optional

Instructions

  1. Place the carrots in a large pan and add 1 1/2 cups of water. Bring the carrots to a simmer
  2. Cook for 8-10 minutes or until carrots are tender. Drain off any excess water.
  3. Add the butter, brown sugar and salt to the pan. Stir to coat the carrots.
  4. Cook for an additional 4-5 minutes, stirring occasionally, until a sauce has formed.
  5. Sprinkle with parsley if desired, then serve.

$2.66 per serving based on WalMart prices on 12/7/2025