Comments on: Whatever It Takes http://davidonfinance.com/2007/06/14/whatever-it-takes/ Mon, 08 Feb 2010 02:12:37 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: David http://davidonfinance.com/2007/06/14/whatever-it-takes/comment-page-1/#comment-716 David Thu, 14 Jun 2007 14:34:41 +0000 http://www.davidonfinance.com/2007/06/14/whatever-it-takes/#comment-716 Ok, so my faux beef stroganoff went as follows (I don't do strict recipes, so you'll have to experiment like I did to get it right): Take some butter (maybe half a stick) and melt it in a pot. Add some diced onions and cook them until they turn clear, maybe 5 mins. Add some flour, maybe a half a cup or so, and cook about 5-10 minutes. Pour in some chicken broth (I used about 1-1.5 cups), stirring it into the flour mixture. Get rid of any lumps. Now, pour in some milk a little at a time, until it reaches your desired consistency. It should be thinner than Campbell's condensed cream of mushroom, but thicker than something you'd use for soup. If you go too far, add some flour and cook longer. You can use cream too, with probably better results. In the meantime, wash and dice your mushrooms (I think I had 10 oz) and select some seasonings. I think I used tarragon, garlic powder, cayenne pepper, salt, black pepper, and some thyme. Season the soup mixture, and put the diced mushrooms in there. Cook until the mushrooms are tender. I also used a "masher" (Not sure what the technical term is, but I use it to mash potatoes) when the mushrooms tenderized to mash up as many mushrooms as possible. An alternative might be a very fine dice. While all that is going on, take some hamburger and brown it. I was using frozen patties, so I had to thaw them first and break them apart. Season the meat with salt and pepper, and some garlic. When it is browned, drain any grease and mix it into the soup mixture. Add some sour cream, about a half cup or more depending on your liking. While the mixture is cooking, cook a package of wide egg noodles (or I suppose any macaroni would do). Serve the mixture over noodles. I also cooked some corn, and green beans to go with it. As far as amounts, I probably had about 25 oz (3/4 liter) of soup, a little under two pounds of hamburger (pre-cooked), a full package of egg noodles (12 or 16oz, cannot remember; it's the large bag). Most of all, you'll have to experiment with it. It took me awhile to get it right, or nearly right, and it wound up being good enough that I'll likely do it again sometime with the correct ingredients. I only had to buy egg noodles, but I think if you bought all the raw ingredients, it'd be around $6-7 for 7-8 meals worth of it. Not a bad deal. Ok, so my faux beef stroganoff went as follows (I don’t do strict recipes, so you’ll have to experiment like I did to get it right):

Take some butter (maybe half a stick) and melt it in a pot. Add some diced onions and cook them until they turn clear, maybe 5 mins. Add some flour, maybe a half a cup or so, and cook about 5-10 minutes. Pour in some chicken broth (I used about 1-1.5 cups), stirring it into the flour mixture. Get rid of any lumps. Now, pour in some milk a little at a time, until it reaches your desired consistency. It should be thinner than Campbell’s condensed cream of mushroom, but thicker than something you’d use for soup. If you go too far, add some flour and cook longer. You can use cream too, with probably better results.

In the meantime, wash and dice your mushrooms (I think I had 10 oz) and select some seasonings. I think I used tarragon, garlic powder, cayenne pepper, salt, black pepper, and some thyme. Season the soup mixture, and put the diced mushrooms in there. Cook until the mushrooms are tender. I also used a “masher” (Not sure what the technical term is, but I use it to mash potatoes) when the mushrooms tenderized to mash up as many mushrooms as possible. An alternative might be a very fine dice.

While all that is going on, take some hamburger and brown it. I was using frozen patties, so I had to thaw them first and break them apart. Season the meat with salt and pepper, and some garlic. When it is browned, drain any grease and mix it into the soup mixture. Add some sour cream, about a half cup or more depending on your liking. While the mixture is cooking, cook a package of wide egg noodles (or I suppose any macaroni would do). Serve the mixture over noodles. I also cooked some corn, and green beans to go with it.

As far as amounts, I probably had about 25 oz (3/4 liter) of soup, a little under two pounds of hamburger (pre-cooked), a full package of egg noodles (12 or 16oz, cannot remember; it’s the large bag).

Most of all, you’ll have to experiment with it. It took me awhile to get it right, or nearly right, and it wound up being good enough that I’ll likely do it again sometime with the correct ingredients. I only had to buy egg noodles, but I think if you bought all the raw ingredients, it’d be around $6-7 for 7-8 meals worth of it. Not a bad deal.

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