Wednesday, September 19, 2012

Beef Stroganoff - Progresso Recipe Starter


I received a very generous gift last week, that couldn't have come at a better time. Progresso has a new line of products, called Recipe Starters; they're prepared sauces which only need the addition of meat, vegetables, maybe a pinch of this or that ... et voilà! Dinner is served.

In the height of the final crush at work before the High Holidays (Rosh Hashanah, which just ended last night, and the upcoming Yom Kippur and Sukkot), I've worked long hours and 6-day weeks. Dinner has not exactly been a priority! Potato chips and blue cheese dip had become standard fare. Yeah, I know better; I have lots of fruits and vegetables on hand, I have a beloved crockpot ... it just wasn't happening.

So along came the big box of dinner assistance - yay!!! I sauteed, chopped just a bit, stirred, and sat down to a lovely hot dinner of Beef Stroganoff. Jeremy helped me to polish it off, and we both ate very well with minimal fuss.

I still love my chips 'n' dip, but a hearty, substantial meal was really, really nice ... :)


Our giveaway winner for tickets to Saturday night's CRUSH Birmingham, the fundraiser for The Children's Leukemia Foundation of Michigan, is Paul Kittle - Mazal Tov!!!


Check 'em out on AnnArbor.com:
Yesterday: Brown Sugar Baked Bananas
Today: Raspberry Coffee Cake


Beef Stroganoff à la Progresso
  • 1-1/4 pounds ground beef
  • 1 large onion, chopped
  • 6 roasted garlic cloves, chopped
  • 8 ounces small white mushrooms, sliced
  • 1 18-ounce can Progresso Recipe Starters Creamy Portabella Mushroom Cooking Sauce
  • 2 teaspoons kosher salt
  • pinch of freshly ground black pepper
  • 2 tablespoons Dijon mustard
  • generous splash of Tabasco sauce
  • 3/4 cup sour cream
  • prepared noodles, for serving

In a large saucepan, brown the ground beef over medium heat; drain.  Add the onion, garlic, and mushrooms; saute until vegetables are tender.

Combine Progresso cooking sauce, salt, pepper, mustard and Tabasco sauce; pour over ground beef and cook for 10 minutes over medium-high heat, to thicken sauce a bit.  Stir in sour cream and cook 5 more minutes.

Place noodles onto a serving platter, then top with stroganoff.

Serves 4-6.

6 comments:

Leanne said...

Oooooo, I've seen these, but wasn't sure how good they would be. beef stroganoff is is favorite of mine, and you've now convinced me to give it a go! Thanks, love!

Jenn said...

I know there are some people out there that would stick their nose in the air to already made sauces, but dang it.. they are necessary!! They help out in times where you truly don't have time to put a lot of love into your food. I'm going to have to keep my eyes open for the recipe starters.. I could use them right about now too :)

Cranberry Morning said...

That sounds delicious. I think I would use everything about this recipe except for the Progresso. Not sure what to use in its place, but the recipe looks terrific. Maybe that's what we'll have for dinner tonight! Thanks, Mary. Definitely pinning this. :-)

Bibi @ Bibi's Culinary Journey said...

I love Beef Stroganoff, but always make it from scratch....I need to give these a try :-)

Chris said...

Alexis makes a mean Stroganoff but there are times when I could use a short cut or three. I'll have to check this new line out.

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