Pat’s Pantry: Hearty homemade meals

By Pat Mills

Nothing screams comfort like a meal with meat and gravy. It’s a dish that has been serve since your childhood. Whether it’s beef and noodles or mushroom chicken and don’t forget your vegetables, you can’t beat a hearty meal. – Pat

beef and noodles

1 1/2 lbs. boneless beef sirloin steak, cut into 1/2-in. strips
2 teaspoons olive oil
1/2 cup chopped onion
1 1/2 teaspoon minced garlic
1 can (10.75-oz) condensed cream of mushroom soup, undiluted
1 cup water
1 cup half-and-half cream
1/3 cup brewed coffee
2 envelopes brown gravy mix
5 cups uncooked egg noodles
1 cup (8 oz) sour cream
1/2 teaspoon paprika
1/4 teaspoon pepper

In a large skillet, brown beef in oil on all sides: Remove and keep warm. In the same skillet, saute onion and garlic until tender. Return beef to the pan; stir in the soup, water, cream, coffee and gravy mix. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until meat is tender, stirring occasionally. Meanwhile, cook noodles according to package directions. Add the sour cream, paprika and pepper to skillet with beef; heat through. Drain noodles. Serve with beef.

For the complete story, see the July 21 print edition of the Richmond News.

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