Beef, Chicken, or Sausage Stroganoff

This recipe works well with beef, chicken, or sausage and helps to stretch the budget while filling the empty growler that we know as a stomach. While it is unnecessary to drain the chicken—if using bone-less, skin-less breast—you do need to drain off the meat fat from the beef or the sausage. Using 1 cup and 2 cubes of beef bouillon for the sausage and beef, or 1 cup and 2 cubes of chicken bouillon for the chicken and sausage, will replace the lost fatty-juices from the meats. One can of cream of mushroom soup will add a distinctive flavor, very pleasant, but totally unnecessary.

Stroganoff is great over pasta—angel hair, fettuccine, or elbow noodles—or is equally delicious with rice. Noodles and rice make the meal stretch and satisfy the hunger, and save money while you enjoy a meal that sticks with you.

3 tbsp olive oil

1 lb. hamburger/ground-chuck, or 1 pkg Eckrich sausage (diced), or 3 bone-less, skin-less chicken breast (cut into bite-size cubes)

3 tbsp flour

1 cup warm water, plus 2 beef or chicken bouillon cubes

1 & ½ cup milk

1-8 oz. *can cream of mushroom soup (optional)

1 tsp ginger
1 tsp garlic

1 tsp cumin (may use cinnamon as a substitute)

1 tsp nutmeg

1 tsp chives

1 tsp cilantro or parsley

1 pkg Success Rice Boil-n-Bag, or noodles

In 3 Qt. sauce pan/skillet, over medium-heat, add olive oil—allowing to heat through—and choice of meat. Allow meat to cook thoroughly, drain, and place back in pan. Add flour,  mix thoroughly , coating the meat. Add water-broth, and milk, reduce heat to low and allow to thicken. Add spices and keep over warm heat until ready to serve. 

Cook Rice or noodles according to package directions. Serve stroganoff meat sauce over rice or noodles.

Note: Chicken will take approximately 10-minutes to cook thoroughly—never under-cook poultry products; salmonella. Chicken cubes should be no more than 1-inch per cut, and hamburger should be thoroughly broken apart. Halving and then cutting into halves, again, will make the sausage the appropriate size. If using *cream of mushroom soup, reduce the flour 2 tbsp, and use milk in place of water.