Its a merge of international flavors! Today, the gourmet guru is putting a Latin twist on a Russian favorite. Let's check out this creative dish.
Experimenting in the kitchen often gives me a chance to combine some favorite flavors and make a new favorite, like, take a comforting Russian-style beef stroganoff and give it a south-of-the-border twist.
Sound crazy? Well, watch what we get!
Using any brands at all, in a large soup pot, we cook one pound of medium egg noodles according to the package directions. Drain 'em, rinse 'em, drain 'em again, and set 'em aside in our colander.
Okay, now, in the very same pot, we brown 1-1/2 pounds of ground beef with 1/2 teaspoon each of salt, pepper and garlic powder, until no pink remains. Stir in one 12-ounce jar of salsa (mild or medium – your choice), one 26-ounce jar of spaghetti sauce with mushrooms, and one drained can of sliced black olives.
Return the noodles to the pot and, in a few minutes, with stirring it around, it's ready! Of course, a Russian stroganoff would call for sour cream instead of salsa, but for our a south-of-the-border version, we can top it off with 1 cup shredded Cheddar cheese, maybe even add a dollop of sour cream! Either way, we've got a comforting one-pot that'll bring us double raves.
If you’d like the recipe, just send a self-addressed, stamped envelope, marked "Mexican Stroganoff." Believe me, that name will get their attention! Send it to me, Mr. Food, right here at the station, or, for a faster fiesta, check it out online and serve it up today! With a melting pot of flavors like this – whether it's said in Russian, or in Spanish, or my favorite way? Yeah…"OOH IT'S SO GOOD!!®"
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