This delicious recipe can be made a variety of ways with different cuts of meat but on the boat we find the easiest way is using ground beef. If you have left over stew meat or meat from a roast you can substitute that. Either way it makes for an easy, filling meal whether on the hook or on passage.
- 1 Pound Ground Beef
- 1/2 Onion, Diced
- 1 Clove of Garlic, Minced
- 2 Tablespoons Beef Bouillon Paste or 2 Beef Bouillon Cubes, Crushed
- 3 Tablespoons Sour Cream
- 2 Teaspoons Tarragon
- 1 Teaspoon Dill
- 2 Teaspoons Garlic Powder
- 1 Teaspoon Basil
- 1 Can Evaporated Milk
- Water as needed to thin gravy.
Brown the ground beef. Drain half of the oil from the beef. Leave some in for flavor. Add onions and minced garlic. Cook until onions are soft. Add tarragon, dill, garlic powder and basil. Mix thoroughly. Add evaporated milk and beef bouillon paste. Cook over medium heat, stirring often, until gravy is thickened. If it becomes too thick add some water to get to desired consistency.
Boil pasta. We like bowtie pasta or egg noodles but any sort of pasta will work just fine. When pasta reaches desired firmness, drain and pour into pot with stroganoff gravy. Mix well to be sure all pasta is covered. Just before serving stir in the sour cream. Want to make it extra special? Serve with a site of our Buttery Cheddar Biscuits. Now that’s a home cooked meal that will please even the pickiest of eaters!
Note: When freezing this for boil in a bag I only froze the stroganoff gravy. We will cook the pasta as needed. This gave us much more room in our freezer and the pasta will be super fresh.