Hamburger Stroganoff

I got this recipe from a Relief Society cookbook for a ward I used to live in. It is really easy and reallly really yummy. Adam is a big fan and often requests that I make this for dinner.

Hamburger Stroganoff

serves: 5-6

1/4 cup butter
1/4 cup chopped onion
1 clove garlic
1 lb ground beef
6 oz can mushrooms and juice (I sometimes just like to use fresh mushrooms)
3 tbsp lemon juice
1 can undiluted condensed consomme (I use beef broth and that seems to work just fine)
1 tsp salt
1/4 tsp pepper
1/4 lb (2 cups) medium noodles
1 cup sour cream
2 tbsp parsley

Saute onion and garlic in butter until lightly browned. Add ground beef and cook until browned. Stir in mushrooms, lemon juice, consomme, salt and pepper about 5 minutes. Stir in noodles and cook, covered, 10 to 12 minutes or until noodles are tender. Stir in sour cream. Garnish with parsley and serve.

Mini Shepherd's Pie

These are biscuits filled with mashed potatoes and meat, and then topped with cheese. I was really happy with how these turned out when I made them. They turned out pretty perfect even though I had never made them before. I was nervous about the biscuits turning out and I was afraid I was going to burn them or they were going to turn out doughy. But they didn't. Phew! These have a lot of flavor and they are fun to make. It's a neat creation. Adam and I ate about two each last night because they are fairly rich from the biscuits.

Mini Shepherd's Pie

1 can biscuits (12) (recommended: Grands)
2 tablespoons olive oil
1 pound ground beef
1/2 onion, minced
1 1/2 teaspoons salt
1 tablespoon cracked black pepper
1 tablespoon minced garlic
2 tablespoons all-purpose flour
1/2 cup beef stock
1 cup frozen mixed vegetables
        (I also included chopped red bell pepper for added flavor and color)
2 tablespoons chopped fresh parsley leaves (I used dried parsley)
1 tablespoon chopped fresh rosemary leaves (I used dried rosemary)
1 1/2 cups leftover mashed potatoes (I used a pouch from a box of Betty Crocker Roasted Garlic Mashed Potatoes and it took me less than 5 minutes to make and I didn't need the next two ingredients)
1 tablespoon granulated garlic powder
2 tablespoons granulated onion powder
2 cups shredded Cheddar

Preheat oven to 425 degrees F.

Spray a 12-count muffin pan with cooking spray. Mold biscuits to the shape of each muffin cup. Par-bake biscuits for 6 to 8 minutes until light golden. Remove from oven and set aside. 

(I took a spoon and futher molded the biscuits into a bowl shape after I baked them half way.)

Heat the oil in a large skillet over medium heat. Add ground beef and brown. Stir in the onions, salt, pepper and garlic and allow to cook together for a couple of minutes.

Mix flour into the meat mixture and stir until a paste consistency is reached. Add beef stock to pan and stir in vegetables and herbs, the last few minutes, until combined. 

 Reheat mashed potatoes in a microwave for 5 to 6 minutes. Stir in granulated garlic and onion powder. (Or just cook up the box potatoes)

Spoon equal amounts (approximately 2 tablespoons) of warm potatoes on the bottoms of each par-baked biscuit. Then top with equal amounts of beef mixture (approximately 2 tablespoons). Finally top with equal amounts of Cheddar. 

 Return to oven and bake for 12 to 15 minutes until cheese is melted and browned. Remove from oven and allow to cool slightly before popping individual pies out with a knife.