It’s been a while since we’ve made a Thursday Minute Marty Meal, but we’re back in the kitchen and I have an idea on a new and cheesy twist on beef stroganoff for this week, so let’s get cooking!
This week’s ingredients include, clockwise from left: Ragu Four Cheese Sauce, Schnucks Parsley, Angus Beef Round Steak, Pappardelle Artisan Pasta, an onion, Dippin’ Stix Mini Carrots, Cheez Whiz and Organic Baby Bella Mushrooms. (Note: Daisy Sour Cream and Jif To Go Chocolate are pictured, but they didn’t make it into the meal.)
Of course, the first thing to do as we prepare for this meal is to open up a Bud Light tallboy. Cheers!
Now we’ll get the water ready to cook the pasta in.
The package suggested adding salt to the water and that gave me an idea to season the water so when the pasta is cooking, it’ll add flavor to it. I put in some Cholula hot sauce, black pepper and maple seasoning and then turned in on high to get it to a boil.
This will take a few minutes, so let’s start preparing the rest of the meal.
I’ve cut the round steak into cubes and sliced the onions and mushrooms up and it’s time to start cooking!
We’ll brown the round steak first in a pre-heated buttered pan and season it with black pepper.
After the steak is browned, we’ll put it back on the plate, add some more butter to the pan and put the mushrooms and onions in it. I’ve decided to add some Italian dressing to spike the flavor up a bit.
The seasoned water has reached the boiling point, so time to add the pasta to the pot and give it a little stir.
This will cook for about eleven minutes, so it’s back to the mushrooms and onions that are simmering away.
I’m adding the round steak to the onion and mushroom mixture and seasoning it with some A.1. Sauce and more black pepper.
After a few minutes we’ll transfer the whole mixture to a bowl to free the pan up for…
The cheese sauce mixture!
This is a simple cheese sauce consisting of the Ragu Four Cheese Sauce, Cheez Whiz and then to spice it up, we’ll add some Cholula Hot Sauce and a generous dollop of Butch’s Hot Sauce.
The side dish is the mini carrots with some of the Italian dressing mixed with them.
Okay, I’ve drained the pasta in the strainer and the cheese sauce and the sterak, mushroom and onion mixture are all done.
Time to plate this week’s Marty Meal!
We’ll start off with the mini carrots and they’re a nice crunchy prelude to the meal.
Now on to the main course, the cheese stroganoff!
My idea for this meal was to take the base of a beef stroganoff and instead of a traditional sauce, top it with a rich and somewhat spicy cheese sauce. I also added chopped parsley for a little color.
Okay, let’s dig in!
This really is tasty, if I do say so myself and I just did, so there!
The cheese sauce is rich and creamy and the hot sauce has added a nice spicy flavor to it. The steak is savory and tender and the mushrooms and onions mix well with the dish.
This is a nice satisfying and delicious dish! It transforms beef stroganoff to a rich comfort food level of eating!
Now, on to this week’s cheesy and titillating pictorial…Women Eating Cheese!
Okay, it’s time to do the dishes, see you all tomorrow!
Related Posts: Thursday Minute Marty Meals: Pigs in a Pie, Buffalo Cheesy Chicken Mini Michelle Pot Pies and Cheesy Shepherds Pie.