Wednesday, November 2, 2011

Sausage stroganoff

It's Justin's turn again!!  My main man made dinner last week since I was preparing dinner for the following night we were going to have guests and doing other odd jobs in the kitchen....I guess he got hungry because he donned his apron and dug right into making dinner for us.

This is no ordinary apron, and if you are below the age of 18, I would feel better if you stopped reading here!  :)  He loves this apron because my Aunt Vicki and Uncle Mike sent it to him a few months ago, and it's been handed down in Mike's family for quite a while. Vicki was inducted into the family officially when Mike's dad scared her with what was underneath the towel and we've had such fun times getting my girlfriends to accidentally touch it or get a glimpse of it while grilling or camping.  It's homemade and is some of the cheapest (albeit crude...hey, we're not old yet) fun we've had this summer! Not too realistic looking from the side view but if you get a quick sighting out of the corner of your eye, you'll be surprised at the gasps that come outta  you!

On with the recipe! Stroganoff is one of his specialties but this recipe was a little different, and turned out quite well I might add. We didn't have any hamburger in the house, so as any hungry man would do, he used italian pork sausage instead of walking out to the deep freeze to get the correct ingredient.  When I do this, I create cooking disasters....when he does this, it just works for him.  It actually worked better, and we decided that italian sausage is the way to go with stroganoff from here on out.

1 lb italian sausage
1 bag no yolk egg noodles
1 family sized can cream of mushroom soup (98% fat free)
1 cup fat free sour cream
1 can mushrooms, drained
1 onion, diced
1 T garlic powder (we like the stuff so you may want to use less)
salt and pepper to taste

Pretty easy from here on out....Boil your noodles according to the package.  Brown your meat...

...and then add the onions and mushrooms to saute a bit. After draining this mixture, add the mushroom soup and sour cream before adding garlic powder and salt and pepper and then heating it all through again.

Add the sauce to the noodles after draining and you have got yourself one of the most quintessential comfort foods we make in our house.  We served with garlic bread and devoured...BOTH of us had seconds!

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