I'm not sure what this is, so I'm going with Cajun Stroganoff. On a rainy Tuesday, I needed something filling and easy to fix for lunch.
Ingredients:
1.5 lbs 80/20 ground beef
Trinity (onion, bell pepper, celery, chopped fine)
2 cans cream of mushroom soup
1 pint Half and Half
1 can RoTel, drained
1 pound Velveeta cheese
1 pound egg noodles
Salt, pepper, garlic powder
Trinity (onion, bell pepper, celery, chopped fine)
2 cans cream of mushroom soup
1 pint Half and Half
1 can RoTel, drained
1 pound Velveeta cheese
1 pound egg noodles
Salt, pepper, garlic powder
Cook It!
In a Dutch oven, sauté the trinity and brown the ground beef. Drain if necessary. Add salt, pepper, garlic powder to taste. Add the cream of mushroom soup, the half and half, and the RoTel tomatoes. Cut the velveeta into cubes and stir it into the mix.
Boil the egg noodles in salted water. When done, drain and add to the mix. Serve with garlic bread. Enjoy.
This has no spice in it at all. Garlic powder is just a sesoning. How can you call it cajun?
ReplyDeleteAdd at least a tablespoon of the McCormack green cap salt free cajun spice as a start. Then add a tablespoon of Tabasco. Some fresh parsely.
But it is a good start. You could just as easily use the burger and trinity to make little "swedish" meatballs, brown them up and then simmer them in beef broth a bit, then add to the cheesey noodles.
I make a similar version, but I do add Tony Chachere's seasoning. And I never have any leftovers!!! :-)
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ReplyDeleteMaking up a batch right now. Substituting round steak for burger and will use cheddar instead of Velveeta.
ReplyDeleteExcellent! Even without the garlic bread. Thanks for the recipe!
ReplyDeleteThe Ro-Tels give it the right kick. This sounds so yummy my arteries are clogging just reading it. Gotta give it a try.
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