Stroganoff

One of the things I really liked eating back when we ate tons of boxed foods was Hamburger Helper Beef Stroganoff, but I had no idea how to replicate it when I started eating real food. One day, I was making homemade Mac' n Cheese, and after adding the butter, cream, and milk, I decided to add some garlic and onion powders. Instead of cheddar, I used a blend of white cheeses such as asiago, Parmesan, and queso blanco.

After tasting it, I realized that I had just made alfredo sauce! I was totally in lust, and very reluctant to share my delicious sauce with my family, but begging prevailed, and we had alfredo Mac' n Cheese, mmm...

Later on, during an attempt to replicate the alfredo sauce - only this time I was adding ground beef to the Mac' n Cheese - I decided to try adding Mushrooms, et voila! Stroganoff!

So, tonight, an awesome friend of mine volunteered to drive me to the health food store, and I bought 5 crimini mushroom and 1 portabella. I am out of beef, so I tossed 2 pork chops in a pan of leftover chicken grease from lunch - which is nice but not necessary. :-)

As the chops cooked, I started a pot boiling of organic rotini noodles because they're pretty much all I had on hand tonight. While that was cooking, I sliced up my mushrooms. Once the chops were cooked, I removed them from the pan, and tossed the mushrooms in.

I let them self-sautee on very low as I cut the chops into chunks, and then drained the noodles. When everything else was ready, I added 1/2 stick of butter to the mushrooms and at least a cup of cream. I had enough chicken/pork drippings/grease that I had at least 2 cups of sauce.

In the pot of drained noodles, I lightly sprinkled some shredded cheese and then poured the sauce on top. Finally, I added the pork chunks and stirred until it melded.

The verdict, we all loved it!