DCB Recipe #9: Hamburger Stroganoff (Twice)

Another great dinner using the Deep Covered Baker....and this one even makes enough to freeze some for another night! The Rev thought it was a little bland, so I may add a pack of dry onion soup mix next time, just to add a bit of flavor.

Hamburger Stroganoff (Twice)

1 lb ground beef
1/4 cup chopped onion
1 garlic clove, pressed
1 (10.5 ounce) can condensed beef consommé, undiluted
1 (4 ounce) can mushroom stems and pieces, undrained
3 tablespoons lemon juice
1/4 teaspoon pepper

Additional Ingredients (for each portion):
2 cups cooked spiral pasta or cooked egg noodles
1/2 cup sour cream
2 tablespoons water

Place beef, onion, and garlic into Deep Covered Baker and season with salt and pepper. Cover and microwave on high for 4 minutes. Remove and crumble.

Cover and return to microwave for 2 minutes. Remove and crumble until desired consistency is obtained. Drain.

Stir in consommé, mushrooms, lemon juice and pepper.

Place half of the mixture in a freezer bag; close and freeze for up to 3 months.

To the remaining meat mixture, add pasta, sour cream and water; heat through (do not boil).

To use frozen meat mixture: Thaw and prepare as directed.