Poor Man's Beef Stroganoff

I normally make by beef stroganoff with a roast.   That recipe takes several hours to make sure the roast is very tender.   This however is a very quick and easy, but still very tasty recipe.    I use small store bought egg noodles with this recipe, because i'm trying to make it quick.  When I make the roast beef stroganoff I make my own egg noodles.

                                                             over mashed potatoes

POOR MAN'S BEEF STROGANOFF
(serves 6)

Ingredients:
*1 pound ground beef
*1 small yellow onion, chopped
*2 garlic cloves, minced
*1 (8 ounce) package fresh mushrooms, sliced
*1/4 cup all-purpose flour
*3 cups beef stock
*1 teaspoon salt
*1 teaspoon ground black pepper
*1/4 teaspoon smoked paprika
*2 teaspoons Worcestershire sauce
*1 teaspoon Dijon mustard
*1 cup sour cream
*1 tablespoon dried parsley
*3 cups hot cooked egg noodles (or desired amount) or hot mashed potatoes

Directions:
~In a large deep skillet, brown 1 pound ground beef, 1 chopped onion and 2 minced garlic cloves.
~Break up ground beef as it cooks, until no longer pink.
~If you have a lot of grease, drain most of it.
~Add 1 (8 ounce) container sliced mushrooms and cook for 2-3 minutes.
~Stir in 1/4 cup flour, 1 teaspoon salt, 1 teaspoon pepper, and 1/4 teaspoon paprika, and cook for 1 more minute.
~Stir in 2 teaspoons 2 teaspoons Worcestershire sauce, 3 cups beef stock, and 1 teaspoon Dijon mustard.
~Bing to a boil.
~Reduce heat and simmer over low heat for 15 minutes.
~Remove from stove, and slowly stir in the sour cream and parsley.
~Serve of 3 cups cooked egg noddles.

Asparagus Soup

This is a very quick and easy soup to make.    Blending it makes it creamy without the fat and calories of cream or milk.   Now if you want it creamy,  I would add a dollop of reduced fat sour cream to each bowl right before serving.

ASPARAGUS SOUP
(serves 6-8)

Ingredients:
*2 bunches asparagus, snap/cut off tough ends
*1 tablespoon butter
*1 medium yellow onion, chopped
*7 cups of chicken stock (can you veggie broth)
*1/2 teaspoon salt
*1/2 teaspoon ground black pepper

Directions:
~Melt butter in a large pot.
~Add onion and sauté until onions are soft (about 2-3 minutes).
~Cut asparagus in thirds.
~Put asparagus, chicken stock, salt and pepper into pot.
~Bring to a boil over medium-high heat.
~Reduce heat, cover and simmer for 20-25 minutes or until asparagus is tender.
~Remove from heat and carefully use a blender and puree soup (I use my immersible blender).
~Serve, add a dollop of sour cream if you want a cream of asparagus soup.

Instant Pot Directions:

~Put on saute mode.

~Add onion and sauté until onions are soft (2-3 minutes).

~Put asparagus, chicken stock, salt and pepper into pot.

~Place lid on instant pot and seal.

~Pressure cook for 5 minutes.

~Quick release.

~Carefully use an immersible blender or a blender to puree soup.

~Serve, add a dollop our sour cream you want cream of asparagus soup.