It’s one thing to put together a gourmet meal with plenty of prep and pre-planning. It’s also another thing to consider the world of bachelor cooking ,where you make a gourmet meal that’s already sorta pre-prepared for you. Sorta.
Let me explain.
Follow along with me on this recipe for Beef Stroganoff with Swedish Meatballs. It’s tasty and you will enjoy.
- Swedish meatballs (available in the frozen foods aisle of your grocer)
- Small bottle of brown gravy (look for the Heinz brand, it’s over on Aisle 8)
- Sliced mushrooms (the store actually sells them this way if you don’t feel like cutting them yourself)
- One package egg noodles (get the kind in the cellophane bag)
- 8 oz of sour cream (in the dairy aisle)
- Kosher salt (every meal needs Kosher salt)
Okay.
Pot of salted water. Bring to rapid boil. Pour half a bag of egg noodles into the boiling water, let it return to a rolling boil, cook 9-11 minutes. Put the other half of the bag in your pantry. You never know when you’ll need it.
On another stove burner, get your skillet nice and hot. Pour the brown gravy in the skillet.
Open the bag of frozen Swedish meatballs and pour half the bag in the gravy. Pour the other half of the frozen Swedish meatballs into a freezer bag, seal it, and put it in the freezer. Waste not, want not.
Pour in the sliced mushrooms. Place a lid on the pan, cook for 15 minutes on medium heat. Stir occasionally.
Put the Kosher salt back in the cupboard.
After 15 minutes, turn off the meatball-gravy pan. Whisk in the 8 oz pack of sour cream. Mix and blend until the gravy is a nice greyish-brown color.
Drain egg noodles. Plate egg noodles. Then pour Swedish meatball mixture onto the egg noodles.
And trust me, there’s enough for seconds. 😀
Trust me. This was good enough that I did enjoy a second helping.
Yep. Sometimes you gotta roll up your sleeves and make these ingredients work for you.
And when they do … yeah. This is good stuff.
Chuck The Writer 