Friday, September 28

Poor Man's Stroganoff

One of my favorite things about Midwest Cookin is how, simply by changin the title of a recipe, a dish can go from bein "Half-assed, Inadequate Stroganoff" to bein "Poor Man's Stroganoff". But really, I don't see anythin in this recipe that makes it truly worthy of the Poor Man's title. Maybe I'm not familiar enough with "Rich Man's Stroganoff", but as far as I know, Stroganoff in general is not made with gold flakes and kobe beef.

This recipe was submitted to the blog by Mrs. Gertrude Black. (She sure knows her poor folks' food!)

1/2 c. minced onion (oh, do be a super-cheap dear and use the dried kind as well, won't you?)
1 clove garlic, minced (only one clove - we don't want to just throw money away here!)
1/4 c. butter (you can always use oleo if it's on sale)
1 lb. ground chuck (correct me if I'm wrong, but "chuck" is like the crappiest meat you can get, right? so THAT'S where the 'Poor Man' in the title is comin from!)
2 Tbsp. flour
1 tsp. salt
1/4 tsp. pepper
1 lb. fresh mushrooms or 1 (8 oz.) can mushrooms (oh for crimeny sakes, don't waste $2.00 on fresh mushrooms when you can get the canned ones for 50 cents!)
1 can cream of chicken soup (ugh. even the name of that shit makes me urp.)
1 c. sour cream (hmmm...that better be cheap sour cream...if I just let some old milk sit out on the counter for a few days, won't that be the same?)

How to:
Saute onion and garlic in butter. Add meat and brown. Add flour, salt, pepper and mushrooms. Cook 5 minutes. Ad ([sic]) soup and simmer, uncovered, 10 minutes. Stir in sour cream. (Yuck. Won't the last-minute sour cream make the soup get cold? Blecch. I'm not feelin so hot. I seriously have to go puke now. Our new slogan: "It's not H1N1 - it's Midwest Cookin!")

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