Keebler Fudge Shoppe Cookies, Club or Town House Crackers $2.50
75¢/1 Town House Pita Crackers Printable Coupon (if included)
Final Price: As low as $1
Sundown Vitamins B1G1 FREE = as low as $3.24 for Gummies or $2.49 for Vitamin D
$2/1 Gummies from 11/3 RP
$1/1 Vitamin or Supplement from 11/3 RP
Final Price: As low as $1.24 for Gummies or $1.49 for Vitamin D
Hefty Slider Freezer or Storage Bags or Sandwich Bags $1.67 $1/2 Printable or from 11/10 RP
Final Price: $1.17
Beggin' Strips 6oz B1G1 FREE (up to $3.50) = $1.75 each!
B1G1 FREE from 11/24 RP
$1/1 from 9/29 SS
Final Price: As low as 88¢ - WooHoo!
$1 Off Instantly wyb 3 Post Cereal 14-18 oz 3 for $6 (-$1) = 3 for $5
*Cocoa Pebbles, Raisin Bran and Fruity Pebbles pictured
$1/1 Post Raisin Bran Cereal 15oz. from 11/17 SS (regional)
Final Price: As low as 67¢
It’s not Christmas without my mom’s homemade peanut butter fudge. She makes her Fudge Recipe both with and without nuts to please everyone! If you love Peanut Butter, you’ll want to make this!
This Peanut Butter Fudge freezes really well and even tastes amazing while it’s still frozen. My poor freezer has been opened and shut about 100 times today! I break off a “little” piece at a time and then go back for more 2 seconds later!
Peanut Butter Fudge Recipe Ingredients
3 Cups White Sugar
1 1/2 Sticks of Margarine
2/3 Cups Pet Milk
1 Cup of Peanut Butter
7oz Marshmallow Creme
1 Tb Cocoa
1 tsp Vanilla
1 Cup Chopped Walnuts (optional)
Peanut Butter Fudge Recipe Directions
Melt margarine in a heavy duty pot on the stove.
Add the Sugar and milk and stir
Continue stirring over medium-high heat until it boils
Reduce heat to medium and boil while stirring constantly for 5 minutes
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I have been making this same pumpkin roll with cream cheese filling recipe for about 15 years now! I make it both with and without nuts to make everyone in my household happy! This pumpkin roll with cream cheese filling recipe is so easy to make and tastes delicious. My kids would even help me make this when they were younger!
Pumpkin Roll Ingredients
2/3 cup Pumpkin
1 cup Sugar
3/4 cup Flour
1/2 tsp Cinnamon
1 tsp Baking Soda
3/4 cup of chopped walnuts (optional)
Mix above ingredients (except walnuts)
Spread mixture onto a greased cookie sheet lined with waxed paper.
Sprinkle with walnuts (optional)
Bake for 15 minutes at 350 degrees.
Sprinkle powdered sugar on a dish towel.
Remove Pumpkin Roll from oven and flip onto the dishtowel.
Quickly peel back the wax paper and let cool while making the filling.
Spread the cream cheese filling on the pumpkin roll.
Roll the Pumpkin roll beginning at one end and place the edge side down.
Refrigerate or Freeze – these freeze really well!
**This pumpkin roll with cream cheese filling recipe came from a local bank’s cookbook that they sold for a fundraiser many years ago – I’m unsure if this is an original recipe that was submitted or if it originated elsewhere. – It looks like this recipe is similar to one found here. (Thanks John!)
3/4 cup margarine or butter (To cut calories, I use 1/2 cup)
2 cups chopped celery
1 cup chopped onion
9 cups dry bread cubes
1 tsp. salt
1/2 tsp. pepper
1 tsp. poultry seasoning
1-2 cups of chicken broth (or 2 bouillon cubes dissolved in 2 cups of boiling water)
Melt margarine in a large pot over medium heat.
Cook celery and onion in margarine for 2-5 minutes (depending on the size)
Remove from heat and add bread cubes, salt, pepper and poultry seasoning
Slowly add chicken broth and stir until you get a nice consistency. The dryer your bread crumbs, the more broth you will need.*
This is an EASY and FRUGAL side dish. Freeze leftover bread instead of throwing it away and once you have enough, use it for this recipe! This is the only way I will use bread that has been frozen. The other ingredients are also inexpensive so for only a few dollars, you can have delicious, homemade stuffing!
We make this Homemade Stuffing Recipe throughout the year – not just at Thanksgiving!
*If you are using this Homemade Bread Stuffing to stuff a turkey or chicken, do not use as much broth.
Place whipping cream and white chocolate chips in microwave safe mug. Microwave for 30 seconds, stir until smooth. Add in milk, microwave for 90 seconds or until heated through. Stir in Oreos. Top with whipped cream and additional Oreo crumbs if desired.
If you love White Chocolate, you’ll want to try these Chocolate Cupcakes with White Frosting Icing! The frosting for this recipe is meant to be made ahead of time. Read through full recipe before proceeding.
For the Chocolate Cupcakes
1 1/2 cups flour
1 cup sugar
1 teaspoon baking soda
1 teaspoon salt
1/2 cup cocoa powder
1 cup water
1/2 cup vegetable oil
1 teaspoon vinegar
For the White Chocolate Frosting
2 cups butter, room temperature
2 cups white chocolate chips
For the Toppings
Preheat oven to 350F. Line muffin tins, and set aside.
Combine all ingredients with a mixer or wooden spoon until all lumps are gone.
Bake for about 23 minutes, or until toothpick comes out clean.
For frosting, combine butter and white chocolate chips in saucepan over low heat. Stir constantly until completely melted. Remove from heat, allow to cool for 15 minutes. Allow the mixture to sit in the refrigerator for at least 3 hours, or until the mixture becomes solid.
Let mixture sit out and reach room temperature. This will take up to an hour. Place mixture into a bowl and beat for a few minutes until frosting becomes light and fluffy.
Is there anyone out there who doesn’t love Whoopie Pies? These delicious cookie sandwiches with a big glass of milk are to die for! They also freeze really well. My husband likes EXTRA icing on his whoopie pies so we either double the icing recipe or only use half the cookies (and freeze the other half). When using the frozen cookies, I simply thaw them on the counter and make a fresh batch of icing!
Have you ever wondered why they are called Whoopie Pies? Food historians say that they got their name when Amish women would bake these cookie sandwiches and put them in the farmers’ lunch boxes. When the farmers would open their lunch boxes and find these yummy desserts, they would shout “Whoopie!”……I think my husband has the same reaction when I make these for him!
According to Wikipedia, Whoopie Pies are also called Black moons, gobs (Pittsburgh region), black and white bobs or “BFO” for Big Fat Oreos. I’ve always called them Whoopie Pies even though I’m from Pittsburgh!
The recipe I use to make these Easy Homemade Whoopie Pies was passed down from my mother-in-law. I make these every year for my husband’s birthday! For a Halloween treat, you could simply use a little orange food coloring in your icing! Recipe makes approximately 4 dozen. Keep these in the refrigerator.
Whoopie Pies Recipe
Beat until fluffy: 1 cup of Crisco
2 cups of Sugar
Add in: 2 eggs
2 egg yolks (save the 2 egg whites for the frosting!)
In a Separate Bowl, Stir Together & Set Aside: 4 cups of Flour
1 ⅓ cups of Cocoa
½ tsp. Salt
Dissolve 2 tsp. Baking Soda in 1 cup of Hot Water and cool slightly.
Add flour mixture alternatively with soda mixture & 1 ⅓ cups of buttermilk* to creamed mixture.
Blend until well mixed.
Drop batter by rounded tablespoonful 2 inches apart onto ungreased cookie sheets.
Thanks to John for emailing me a a great “frugal” recipe! Corn is only 20¢/ear this week at Giant Eagle so you can get all the corn you need for this recipe for just $1
I’m guessing you would call this corn salsa? I begged my hubby to grill me up some corn the other night so I could make this (I grabbed corn at Kroger ….just couldn’t wait for the GE sale!). My daughter and I ended up eating this around 11pm that night AND again the next morning! Sorry for the bad picture above….it was just too late at night to even attempt to take a pretty one
Directions: Grill 5 ears of husked corn until they are cooked and start to brown a bit (10-15 mins)
Cool, and shave the kernels off. Toss with 2 minced green onions (I wasn’t too good at mincing so I just chopped some green onions up!) and
1/2 C chopped tomato
Make the dressing below:
2T FRESH lime juice
Salt & Pepper to taste
Whisk these together, then whisk in 1/4 C olive oil. Add to the Corn!
John said that you can “Serve room temp or cold. Like a salad or salsa, it is AWESOME. Great over grilled shrimp or fish, too.”
Have you ever made cookies with cake mix?! I made these last week and since I LOVE cookies with nuts in them, I could NOT stay out of them! I ended up throwing the last two away just so I wouldn’t eat them….after all, bathing suit season is here I could have thrown them in the freezer, but I know my willpower and did not trust myself;)
2/3 cup butter flavor Crisco shortening (75¢/1 Any Crisco Product Printable Coupon)
1/2 cup of packed light brown sugar
1 box of yellow cake mix (any brand)
1 cup of Rice Krispies
3/4 cup of chopped walnuts
1 cup of milk chocolate morsels or more if you really like chocolate
1. Heat oven to 375˚F
2. Combine shortening & brown sugar in a large bowl. Beat at medium speed with mixer until well blended. Beat in eggs.
3. Add cake mix slowly while beating at low speed. Mix until well blended.
4. Stir in cereal, morsels and nuts
5. Shape into 1-inch balls and place 2 inches apart on ungreased baking sheet. Flatten slightly.
6. Bake 7-9 minutes or until lightly brown around the edges. Cool for 2 minutes before removing from pan.
Thanks to John’s wife for passing along her Homemade Spaghetti Sauce Recipe! We are always scoring deals on those big cans of Tuttorosso Tomatoes and I never really knew what to do with them until now
Thru 4/24, grab the BIG Cans of Tuttorosso Tomatoes for 50¢ each at Giant Eagle after Coupon (or $3 for 6)! You may even find peelie coupons on the cans at your store! These 6 cans along with a few other ingredients will make enough sauce for 2-3 large family dinners (around 6 regular dinners). I had to cut the recipe in half since I only had 3 cans on hand.
2 cans of crushed tomatoes
2 can of tomato sauce
2 Cans of tomato puree
1 whole carrot, peeled and rough chopped
1 medium white onion, rough chop
2 cloves garlic, minced
Salt and pepper, to taste
*Combine all ingredients (except the fresh basil) in a large crock pot and put on low for 8 hours.
*Use an immersion blender to puree
*Add in fresh chopped basil
*You can also make meatballs and italian sausage to add to the sauce. John recommends browning the meatballs and sausage in the broiler first to render out some of the fat. Then simply add them to the crockpot when all the other ingredients are added.
This Pasta Sauce not only tastes great but it also freezes well. John and his wife freeze it in quart-size deli containers which he fills only 90% to allow for expanding.
Thanks to Kerri for this recipe for Beef Soup! You can make it in a slow cooker or stock pot! If you don’t have a slow cooker yet, I highly recommend getting one! I am obsessed with mine (I have chicken noodle soup cooking today!) :) You can get nice ones for pretty inexpensive.
1 large can or bottle of V-8 juice plus the same container full of water ($1.50 at Giant Eagle starting 3/25/13)
1.5-2 lbs of beef cubed or ground beef
2 cans of mixed vegetables
Onion soup mix (40¢ or FREE at Giant Eagle thru 3/27 – depending on what coupon you received)
or I use this combo…Beef bouillon and minced onions (I use dehydrated minced onion), add to taste
In slow cooker or stock pot, dump V-8 juice in. Fill your V-8 container (can or bottle) with water and dump it into the slow cooker or stock pot.
** If you are using burger you can pre-cook it and put it in the stock pot or crock pot or my favorite way when making it by stock pot will be listed below. I use whatever beef I have on hand ground or cubed and its been great (venison too). If using cubed beef, cubed refrigerated beef strips, just toss it into the crockpot.
Dump both cans of mixed veggies in, juice and all.
Add one or the other of the following – NOT BOTH
1 onion soup mix packet
or minced onions and a couple bouillon cubes (season to taste, but watch how much salt you use because of the bullion and/or onion soup mix).
Stir, cover & cook on low for the day.
I double this recipe & freeze in lunch size (cup or bowl) or meal size portions.
I can always find deals on refrigerated beef strips (Tyson), stew meat or burger, mixed veggies and V-8 juice somewhere.
Hint if making by stock pot…
Bring V-8 juice and one container full of water to a boil in the stock pot. Drop raw burger/beef chunks into the stock. This will give you a beef flavor, cook the burger/beef and the fat can be skimmed off the top easily. I can cut down on the bouillon too. If I’m doubling my recipe, I always use a large stock pot.
Check out how Inexpensive Kerrie was able to make this Beef Soup for:
“I had V-8 for $1.25 a large bottle, burger was 99¢/lb for 90/10 (total score and hardly any fat) and 2 cans of mixed vegetables that I bought months ago for 25¢/can. So about $3.73 for two nights of dinners for my hubby and I and a nice size bowl for my lunch. If you double it, expect a bunch.”
I can’t wait to try this frugal & healthy recipe! We have LOTS of venison that I probably will use! Thanks so much Kerrie for passing along this recipe!
When trying to save money on your grocery bill, half the battle is getting food for cheap, the other half is figuring out what to do with the food you bought I would love to know what kind of frugal recipes you love so if you have one that you would like to share, please email me at tammy @ ladysavings.com.
I’ve been cooking in my slow cooker weekly since getting it for Christmas. There are a million recipes out there – you’ve probably seen me posting about the FREE ones on Amazon I’ve read many recipes and tried out a few but it seems like I never have all the ingredients on hand. One of our favorite things to cook in the slow cooker is Beef Soup. I guess you would call it soup even though I don’t use much of the broth – I like to eat it with a fork!
One thing I love about this is that it’s REAL food and Healthy! Plus, you don’t have to measure anything! Just cut as many veggies as you like. My son likes it with more meat while I prefer the veggies. Another thing that I love is that it’s very frugal and makes for an inexpensive dinner! I usually buy the fresh French Bread at the store for $1 to complete this Healthy and Frugal meal! All the Veggies in this soup are usually inexpensive, we’ve had many deals on the Lipton Soup Mix and the beef can be a cheap cut (since it cooks for many hours, it turns out really tender no matter how cheap the cut is!)
3 Stalks of Celery
1 -2 lbs of Beef
2 packets of Lipton Beefy Onion Soup Mix
1. Cut all veggies into bite size pieces.
2. Cut Beef into 1-inch squares and brown in skillet with 2Tb of oil.
3. Place Beef over the vegetables, sprinkle Lipton Soup Mix over the meat and then add water to just cover the ingredients.
4. Set Slow Cooker for about 6-8 hours (depending on how large you cut the Veggies).
5. Enjoy This recipe is so simple and easy! Most of us already have all the ingredients – no need to buy some expensive spice that you’ll only use once! Remember that you can adjust the amount of meat and vegetables!
I buy Salsa with or without coupons since we go thru it so quickly! My daughter who for the most part eats gluten-free will eat the same lunch and dinner MANY times a week and the recipe takes a jar of salsa!
Right now the Pace Salsa is $2.99 at Giant Eagle, but hopefully we see a sale to grab it for cheaper!
The recipe that is my daughter’s favorite uses venison (we never call it that….it’s always just deer meat to us). We will use ground beef if we run out of deer meat, but we drain it very well so it’s not greasy. She prefers the taste of the deer meat. We don’t have a name for this recipe but it’s kinda like an stuffed pepper without the pepper
1 lb ground deer meat
1 jar salsa
about 2 cups of cheese (I never measure)
1-2 small onions chopped (I don’t cook the onion but you could)
1 – 1 1/2 cups of rice
Brown the meat and cook the rice. Then simply mix ALL the ingredients together. Simple enough Add some Frank’s Hot Sauce if you like it a little spicy. My daughter eats hers with tortilla chips. She seriously loves this stuff! Plus, if you have a hunter in your family and have lots of deer meat, it’s a frugal lunch or dinner!
A few of you guys asked for the recipe for the Peanut Butter Balls after I posted the picture on facebook of the ones that stuck to the plate…I ran out of wax paper and just assumed they would easily come off of a plate….Wrong! Anyway, these are my husband’s favorite! I got the recipe from my friend Amy about 15 years ago and have made them every year since then! We’ve already eaten at least three batches in the past month or two!
Crunchy Peanut Butter Balls (Buckeyes)
6 Tablespoons of soft butter (I use Parkay Margarine)
3 Cups of Granulated Sugar
3 Cups of Peanut Butter (I use Jif)
6 Cups of Rice Krispies
Semi-Sweet Morsels for dipping (about 2 bags) – These melt MUCH better than the milk chocolate morsels
Directions *Soften butter or margarine in microwave.
*Place 6 cups of Rice Krispies into a ziploc bag and crunch them into tiny pieces. I squeeze the bag, lay them on the counter and beat them with my hands, use a big metal spoon, etc. Great way to get out frustration!
*In a BIG bowl combine the butter, rice krispies, peanut butter and sugar. (EVERYTHING except the morsels!)
*Mix well with a mixer.
*Place in the freezer to harden. I usually put it in the ziploc bag that I used for smashing the Rice Krispies (reusing the bag…frugal, right?!)
*Once the mixture is frozen (a good hour or more), break it apart with your hands or cut off chunks with a knife and roll into balls. If the mixture is not frozen enough the balls will crumble and not roll easily. I usually only take out half the mixture at a time so it doesn’t thaw too much.
*Once you form the balls, place them back into the freezer on wax paper or foil and let them freeze again.
* Melt the chocolate in a double broiler. Some people also use a microwave to melt their chocolate. I rig up a double broiler with my pots and pans making sure that the pot with the morsels doesn’t touch the water. Do NOT turn the stove up too high. It’s best to melt the chocolate SLOWLY….this is very important. I’ve had a hard time with my chocolate this year but was finally able to get it right. Once the chocolate is melted, turn the stove off for a while. If you need to melt it a little more, just turn it back on.
*Take the Peanut butter balls out of the freezer (about 5 at a time so they don’t thaw too much) and use a toothpick to dip them into the melted chocolate. They will slide off the toothpick easily so you’ll need to hold them sideways and shake the chocolate off a little before placing them onto wax paper or foil.
*If the toothpick doesn’t slide out easily once place on the wax paper, just wait a minute or two and it will. Continue to take out 5 peanut butter balls and dipping them into the chocolate until your wax paper or foil is full. Place the chocolate covered peanut butter balls back into the freezer. This is probably weird but I like to put the foil or wax paper onto a magazine which makes it sturdy enough to pick up and stick right into the freezer.
*Once frozen, place into a ziploc freezer bag.
*Keep frozen until ready to eat. We like them best right out of the freezer, but you could let them thaw if you prefer.
A NEW $1/3 Canned Fruits Coupon became available! The Canned Pineapple is on sale for only $1 this week making them 67¢ per can wyb 3! We got sugar for super cheap last week, so add in a few more ingredients and you have a frugal side dish!
Here is a Pineapple Stuffing Recipe that my mother-in-law has made for years and passed down to me. I’m usually in charge of making this and taking it to Thanksgiving Dinner! It’s Super easy to make (that’s why they have me do it – haha) and I think it’s delicious
1/4c Margarine or Butter
1 (20oz) Can or Crushed Pineapple (drained)
5 Slices of White Bread (broken into bits) – no need to dry out.
Cream together the Margarine, Sugar and Eggs. Mix in the Pineapple (drained) and bread. Put into a greased baking dish (I use 8×8) and bake uncovered at 350° for 1 hr.
*Be sure not to throw away the pineapple juice you get from draining the can! Put it in the cup and have a healthy drink while cooking:)
Get a FREE Download of Jo Ann & Vickie’s Favorite Recipes (25 in all!) Head over to the GooseberryPatch Page on Facebook and click LIKE to get yours! Hurry – limited time only!
The Crustless Pumpkin Pie (pictured above) is included in this download!
Crustless Pumpkin Pie
4 eggs, beaten
15-oz. can pumpkin
12-oz. can evaporated milk
1-1/2 c. sugar
2 t. pumpkin pie spice
1 t. salt
18-1/2 oz. pkg. yellow cake mix
1 c. chopped pecans or walnuts
1 c. butter, melted
Garnish: whipped topping,
chopped nuts, cinnamon
Combine eggs, pumpkin, evaporated milk, sugar, spice and salt. Mix well; pour into an ungreased 13″x9″ baking pan. Sprinkle dry cake mix and nuts over top. Drizzle with butter; do not stir. Bake at 350 degrees for 45 minutes to one hour, testing for doneness with a toothpick. Serve topped with whipped topping, sprinkled with nuts and cinnamon. Makes 8 to 10 servings.
I will eat anything if it has Cheddar Cheese on it So this recipe sounds Super Yummy to me!
Cheddar Chicken Recipe:
(no amounts listed since you are simply dipping the chicken into the ingredients)
Cheddar Cheese, shredded
1. Cut Chicken Breasts into pieces with Clean Kitchen Scissors or Knife.
2. Grind up your Crackers (you can use Club Crackers or whatever kind you have!). You can put the crackers in a bag and use a rolling pin to crush them!
3. Shred your Cheese (unless you have shredded on hand!)
Now you are ready to set it all up….
Get out 3 bowls -
1 for milk
1 for the Shredded Cheese
1 for the Cracker Mixture (Throw the salt in pepper in this bowl too!)
Get out a pan (or pans if you are cooking many) and spray with cooking oil
Dip the chicken into the 3 bowls in order (milk, cheese then crackers). Place on pan and cover with Aluminum foil.
Cook for 35 minutes at 400 degrees, remove foil and cook an additional 10 minutes until golden brown and crispy!
*The originally recipe is on Jamie Cooks It Up. She also includes a sauce to go over the chicken which looks really delicious – My hubby and I would love it but my kids don’t like any kind of sauce on their chicken.
Don’t you love when you can use Cereal for other reasons besides just eating it with milk? I usually skip the milk and eat it straight out of the box while working on the computer Couponers can get cereal for really cheap or Free so we usually have plenty on hand!
A while back I posted a recipe for meatloaf that uses Crispix! A reader used corn flakes & Rice Krispies instead of the Crispix and it still turned out Yummy – so if you don’t have Crispix, give another cereal a try!
Here’s a recipe for Honey Bunches of Oats Baked Chicken-
1/4 cup butter or margarine (melted)
4 cups crushed Honey Bunches of Oats (or a similar cereal would do)
4 boneless, skinless chicken breasts (split if needed)
Salt and Pepper (for a little extra flavor)
Dip chicken in melted butter or you can brush it on
Roll chicken in the crushed cereal and coat it well
Lay chicken in shallow baking dish -put foil on bottom of dish for easier clean-up!
Sprinkle the remaining crushed cereal on the top and/or sides of the chicken
Bake at 450 degrees for 35-40 minutes or until thoroughly cooked
I posted this a while back but thought I would repost it for anyone that missed it! This is truly one of my favorite recipes
I found this Chicken Noodle Casserole from aTaste of Home Magazine years ago (they also have it on their website here).
This recipe is Very Inexpensive if you stock-up on the ingredients when they are on sale!
(Photo and recipe credit to Taste of Home) I put in parenthesis things I do differently.
1 can condensed cream of chicken soup, undiluted
1/2 cup mayonnaise (I use a little less)
2 tablespoons lemon juice
2 cups cubed cooked chicken (I usually just boil 1 chicken breast)
1 small onion, chopped (I LOVE the onion in this, but my son doesn’t so I leave it out if he’s home)
1/4 cup chopped green pepper (I also LOVE the green pepper (gives the recipe a little crunch along with onion) but I leave it out as well if my son is home.
1/4 cup chopped sweet red pepper (I never have a red pepper on hand)
1 cup shredded Monterey Jack cheese, divided
1 cup shredded sharp cheddar cheese, divided
12 ounces medium egg noodles, cooked and drained
In a large bowl, combine the soup, mayonnaise and lemon juice. Stir in the chicken, onion, peppers, 1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese. Add noodles and toss to coat.
Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350° for 30-35 minutes. Sprinkle with remaining cheeses. Bake 10 minutes longer or until vegetables are tender and cheese is melted. Yield: 6 servings.
Over the years I have tried a few times to make Beef Stroganoff, but the beef was always hard to chew (I have told you that I’m not a great cook, right ) I love the creamy sauce and the noodles but never like the meat. Using Hamburger meat might just do the trick and I’ll be able to make it turn out delicious!
2 tablespoons butter
1 1/3 pound ground beef (85% lean)
1/2 cup chopped sweet onions, like Vidalia
2 teaspoons garlic paste or minced garlic
2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon pepper
8 ounces fresh mushrooms, stems removed, wiped clean, and sliced (optional – leave this out if you don’t like Mushrooms!)
1/4 cup Asian sweet chili sauce (optional)
1/2 teaspoon Worcestershire sauce
1 1/4 cups beef broth
8-9 ounces dried egg noodles
1 cup sour cream
Place a large pot of water over medium heat and bring to a boil (for the noodles)
Melt butter in a large nonstick skillet over medium heat.
Add ground beef and onions and cook, stirring frequently, until beef is no longer pink, about 5 minutes.
Stir in garlic, flour, salt, and pepper. Cook for 1 minute, stirring constantly.
Add mushrooms, chili sauce, Worcestershire sauce, and broth. Stir to combine.
Reduce heat to low and simmer, uncovered, for 10 minutes.
As beef mixture is simmering, cook egg noodles in boiling water according to package directions. Drain.
Stir sour cream into stroganoff and heat through, about 2 minutes (do not allow to boil or sauce will curdel).
Serve stroganoff over egg noodles & enjoy