I'm back! I took a little blogging hiatus after traveling these last couple weeks! The break was much needed and now it's time to get back to business!
My boyfriend and I flew to Phoenix for a last minute mini vacation almost two weeks ago, and a good friend and I stayed in downtown Minneapolis last weekend! I decided to take full advantage of spring break and my daughter being off of school to take some time for myself! Can you believe she is nine years old and it was my first time being gone from her for more than two days? I guess that's the life of a single mom sometimes!
It was also my first time flying.... EVER! Anytime I've traveled we've always drove so that was a new and exciting experience! We explored Phoenix and Scottsdale and I completely fell in love with the area! Today I posted about our meal at Lo-Lo's Chicken and Waffles, but I'll be sharing more restaurants and tourist spots in future posts! I have tons of great stuff to share with you all!
Here's a picture of me at the Desert Botanical Garden!
Today's recipe is easy, delicious and pure comfort food! I'm a sucker for stroganoff, but rarely have time to make it from scratch. This "cheat" uses classic cream of mushroom soup instead of a homemade sauce, but still really hits the spot when it comes to a quick weeknight dinner. I decided to add green beans for a veggie, but peas would also be tasty. You can also leave out the veggies completely and just serve something on the side.
This is also great leftover for lunch the next day, and that's coming from someone who doesn't really like much for leftovers. I usually just send everything to work with boyfriend and let him enjoy it for lunch, but I saved this one for myself! I hope you enjoy!
Ground Beef and Green Bean Stroganoff
- 6 ounces medium egg noodles
- 10 ounce package frozen green beans
- 1/2 pound lean ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1- 10 1/2 ounce can cream of mushroom soup
- 1 1/2 cups milk
- 1/2 cup sour cream
- 1/2 teaspoon dried parsley
- salt and pepper, to taste
Cook egg noodles according to package directions. Drain, rinse and set aside.
Steam green beans according to package directions.
Meanwhile heat a large skillet over medium high heat. Add ground beef, onion and garlic. Season with salt and pepper. Brown ground beef until no longer pink. Reduce heat to medium.
Add the cream of mushroom, milk, sour cream and parsley. Stir until fully combined and heat for 5-7 minutes. Stir in egg noodles and green beans. Heat for another 2-3 minutes, remove from heat and serve.
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