College Budget Stroganoff

Who'd of thunk a college kid would like mushrooms and leek in a dish?  Well, lucky us, our son does.  This recipe is originally from Germany where I grew up--sort of a poor man's version of beef stroganoff.  The first time I made it at home, the leftovers were gone by breakfast thanks to Jon.

This isn't your typical college kid's fare, but Jon has requested that I post this recipe so that when (and if) he ever begins cooking, he will have it waiting online!  After making the Pasta Bolognese, an Italian meat sauce, try this one which is a little more savory, earthy, and rustic in character.  

The key ingredient is using Knorr's Maggi Seasoning, easily found in the spice aisle or international section.  If you don't have it, don't skip trying the recipe--just get a bottle the next time you are at the store.  

Note:

I have reduced the fat by replacing 2 cups of heavy cream with milk / half-and-half, and by using ground sirloin.

Equipment:

Large 5-qt saucepan, for boiling egg noodles

Large 12" non-stick skillet

Wooden spoons

Tongs

Ingredients:

1 lb ground sirloin

1 lb mushrooms, cleaned and sliced

1 large leek, cleaned, quartered and drained (chopped leeks should sit in cold water for awhile)

2 Tbls olive oil

1 Tbls butter

2 beef bouillons (from Knorr)

2 cups milk (Whole Milk or 2%)

1 cup half & half 

Salt & pepper

3-4 dashes of Knorr's Maggi Seasoning

1/3 cup grated Parmesan 

Instructions:

1. Wash your hands.

2. Prepare all your veggies before heating things up.

3. Heat the olive oil and butter in the large non-stick skillet under MEDIUM-HIGH heat.

4. Add your mushrooms and turn heat to MEDIUM.  Cook until beginning to brown.

5. Add your leeks.  Cook until softened and slightly translucent.

6. Remove from skillet and set aside. Or, add the meat into the vegetables, and cook stirring frequently.

7. Once the meat is browned, sprinkle the DRY bouillon cubes over meat mixture.

8. Add 1 cup milk and 1 cup half & half.  Stir frequently and then let SIMMER on LOW heat.

9. Sauce should begin to thicken over 8-10 minutes.  Season to taste. If thickens too much, add milk.

10. Add 3-4 dashes of Maggi Seasoning and 1/3 cup of parmesan.

11. While the sauce is thickening, boil your pasta, preferably egg noodles.

12. If you don't have egg noodles, any other pasta will do!

Mushroom Linguini

Mushrooms are a fantastic meat substitute and one of Jon's favorite ingredients.  Add pasta and you have a great meat-less dish--great for you and great for the budget.  This dish is basically a vegetarian ragu or stroganoff-type pasta sauce packed with the robust, earthy and comforting flavors of fall: Mushroom Linguini.  Adapted from Williams and Sonoma's Cookbook Series 'FoodMadeFast'.

Skill level:  Sophomore Year.

Your biggest expense will be the mushrooms.  I use predominantly Porto Bellos and Shitake, but for budget reasons, you may want a package of regular button mushrooms to replace Shitake.  Make this meal when you are going to be home anyhow, because this is one of those meals that gets better once it has had time to sit.  Another way to save some money is to use a combo of dried thyme, oregano, and rosemary rather than buying  a bunch of fresh rosemary.  You can skip the spices, but it'll lose flavor.

Don't limit yourself to pasta--this ragu is great for potatoes, rice, couscous, or polenta.

Below, I have included the changes needed to make this vegan as well.

Save money. Skip the meat. Keep the flavor. 

Cost: under $15 / 3-4 servings

Equipment:

Large 12"  non-stick skillet

Large saucepan for boiling pasta

Chopping Board for garlic, onions, and mushrooms

Sharp knife

Wooden spoon

Ingredients:

2 Tbls butter

3 Tbls olive oil

4 large garlic cloves, minced and chopped

1 fresh sprig rosemary (optional, but it adds flavor)

1 medium yellow onion, diced

1-2 lbs Mixed fresh mushrooms

1 (14oz) Diced Tomatoes with juice

3 Tbls tomato paste

1 cup vegetarian, chicken, or beef broth 

1/3 - 1/2 cup half-and-half or light sour cream

Salt and Pepper

Parmesan Cheese

Cooked linguini, or any pasta you like.

Instructions:

1. Wash your hands.

2. Prep all of the ingredients:  mince the garlic, dice the onions, slice the mushrooms. 

3. Make your broth if you are using bouillon cubes instead of storebought broth.  Set aside.

4. Heat olive oil and butter over Medium heat.

5. Add the garlic and rosemary sprig.  Saute until fragrant, about 1-2 min.

6. Add the onions.  Saute until soft and translucent, about 3 minutes

7. Add your mushrooms.  Cook and stir frequently until they begin releasing some of their fluid.

8. Add diced canned tomatoes and their juice.  

9. Add the tomato paste and stir until well-combined.  

10. Add broth and let it all begin reducing until liquid begins to thicken, approx 10 minutes.

11. Add your half-and-half or sour cream and incorporate well.

12. Season with salt and pepper.

13. Serve on a bed of linguini and top off with parmesan cheese.

Make it VEGAN:

1. Omit the butter, use additional Tablespoon of olive oil in its place.

2. Use vegetarian broth only.

3. Skip the half-and-half or sour cream

4. Skip the parmesan. Can use soy-alternative cheese

5. Many of the spaghetti-like pastas should be vegan-friendly.  Or use couscous or potatoes.