Is it just me or does life turn completely crazy in the spring? If your family is anything like ours, we are often eating in shifts or during car rides in order to make it to games, practices and end of the year performances. We could end up eating large amounts of fast food, but I really love to cook, and I love knowing what my kids are putting in their growing bodies. This Beef Stroganoff recipe (with hidden veggies) is from my grandma and one of our family favorites! Even my pickiest eater requests this one!
Grandma’s Creamy Beef Stroganoff
(this makes enough for my family of 6 for two meals).
2 lbs. lean ground beef
1 large onion, finely chopped
8 oz. fresh mushrooms, chopped
1-2 zucchini, grated (or any other veggie your family likes)
2-3 Tbsp. butter
1/2 tsp. garlic
Dash of salt
2 cans of beef broth
1 small cube of beef bullion
2 cups sour cream
4 oz. cream cheese
2 boxes of your favorite pasta shape (we like ziti)
1. Melt the butter over medium-high heat and saute the onion until it is soft. Add the mushrooms, zucchini, garlic and salt and cook for a few more minutes (3-5).
2. Boil the water for the pasta.
3. In a large pot, saute the ground beef until it is fully cooked. Add both cans of beef broth, the bullion cube, and the vegetable mixture to the ground beef and stir until it is nicely mixed and bubbling.
4. Cook the pasta, al dente.
5. Turn the heat down to medium and add the sour cream and cream cheese. Mix thoroughly. The sauce is thin, so the dish does not feel heavy, but it is hearty.
6. Spoon the meat mixture generously over the pasta and enjoy! We love it with a big green salad on the side. This amount with definitely give you leftovers! If you reheat it the second day, you will need to add a little milk to thin out the sauce.
**Mom Tip: Don’t assume that your kids won’t like vegetables, but you may have to disguise them. Chopping veggies very small and grating them has proven incredibly successful in our family. I put grated zucchini in more meals than my kids will ever know about 🙂