This recipe for Buttermilk Stroganoff comes from one of my favorite cookbooks:
This dish is a favorite of my husband and I usually make it once a month. I serve it with a green vegetable or a salad. One of my favorite things about this cookbook is that included with each recipe is a "Memo to Meal Planner" which gives suggestions for completing the menu. The suggestion for this recipe is, "Complete menu with broccoli, fruit salad and brownies or chocolate cake or cupcakes." Sounds good to me!
1 lb. ground beef
1 cup chopped onion
6 oz. noodles (I use 4 - 5 cups dry egg noodles)
1 3/4 cups buttermilk
1/4 cup flour
3/4 tsp. salt
1/8 tsp. pepper
1/4 cup ketchup
2 tsp. Worcestershire sauce
1 (4 oz.) can chopped mushrooms
1 cup shredded process cheese spread (Velveeta, 4 oz.) - (I use shredded cheddar cheese)
Cook ground beef and onion in skillet until beef is browned.
Meanwhile, cook noodles as package directs; drain.
Blend part of buttermilk into flour to make a smooth paste, then stir in remaining buttermilk. Add salt, pepper, ketchup, Worcestershire sauce and mushrooms.
Combine beef mixture, noodles and sauce. Spoon into 2-qt. casserole. Bake in 350 degree oven for 30 minutes. Remove from oven and sprinkle with cheese. Return to oven about 3 minutes, long enough to melt cheese. Makes 6 servings.
Note: I have never baked this in the oven. I just combine the beef mixture, noodles, sauce and cheese in the skillet and heat through.
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