For those days when suppertime sneaks up on you! Eek! Is it 5:30 already?
Here in Nebraska we have breakfast, lunch and supper! Or, on the farm it was breakfast, dinner, and supper. Back in the day, the biggest meal (dinner) was served at mid-day often followed by a little snooze before heading back to the field. Supper was served when the day’s work was done.
Looking back, it was a pretty good plan! I absolutely love the wonderful old photos by Alfred Eisenstaed. He so artfully captured the essence of those hard working men and women of the last century. I kind of swoon to see them. Notice the aluminum tumblers! Oh my stars, I can still feel the cold metal against my teeth!
But I gotta tell you something. I vividly remember what it felt like in my hot sticky kitchen on the farm before we had air conditioning. So I’m in awe of how hard women worked to put that kind of meal on the table, three times a day!! And, I’m extremely grateful for a cool kitchen, a dishwasher, and non-stick cookware!
Like so many good things, this starts with a pound of hamburger!
This is super quick and easy to make in a non-stick skillet with a tight-fitting lid! My 10 inch T-fal skillet is a meal time workhorse and very tough! Not expensive and works great on my smooth top stove! And have I mentioned how much I LOVE my Pampered Chef Chop and Mix tool that breaks up ground beef or sausage or, heck, lots of things so beautifully? It’s one of my most favoritest tools in my kitchen!!
Next, stir in the goodies.
My go-to choice for a paste-type beef bouillon is Better Than Bouillon. It always gives me great results. The flavor is fantastic! And the perfect tool for this step? My trusty Pampered Chef Classic Scraper. The silicone head works great for mixing up ingredients and is very heat resistant.
Add the noodles and simmer til tender! That’s it! Supper’s ready!
It’s a complete meal but why not whip up a batch of muffins from a box and add some cool, crisp baby carrots for a beautiful plate?
Speedy Skillet Stroganoff
Quick and easy one-pan stroganoff ready in 25 minutes
- 1 pound ground beef
- 1 Tbsp instant minced onion, or to taste
- 1 tsp garlic powder, or to taste
- 1 tsp black pepper, or to taste
- 1 can cream of mushroom soup
- 1 3/4 cup water
- 2 Tbsp paste type beef bouillon
- 2 Tbsp dried parsley
- 1 1/2 cup noodles
- 1 can tiny peas (optional- can use 1 1/2 cup frozen peas)
- 1 4 oz. can mushrooms (optional)
In a non-stick skillet with a tight fitting lid, brown and break up the beef. Add onion, pepper, and garlic powder. Stir in soup, water, and parsley.
Add the noodles and give it a stir.
Reduce heat, put on the cover and simmer for about 20 minutes until noodles tender.
Remove lid and stir a couple of times while it’s cooking to make sure it’s not sticking. Replace lid.
You may need to add a little water.
When noodles are tender, stir in drained peas and mushrooms and let them heat through. If using frozen peas, add during last 5 minutes of cooking.
One of the best things about this recipe is that it reheats beautifully. The welcomed leftovers (I call them plan-overs) are wonderful. I pack a smallish serving in a wide mouth pint jar and have it for lunch the next day!! Love it! I think your family will love it too!
If you enjoyed this recipe today, please share it on your social media accounts like Facebook, Instagram, Twitter and Pinterest. I’d sure be tickled and ever so grateful, thank you!
If you haven’t already, check out my Facebook page where I’ll be posting easy, delicious and family-friendly recipes every week!