Monday, January 2, 2012

Strogafredo? Alfredonoff?

Cream of Mushroom soup is weird. I accidentally bought some junior year in college (probably thought it was chicken noodle) and decided to make some sort of sauce out of it. It ended up being some weird cross between a Stroganoff and an Alfredo but either way, it was delicious! I made it again tonight to get rid of the leftover roast beast from Christmas. So here is my recipe for Strogafredo/Alfredonoff!

Strogafredo/Alfredonoff Recipe (serves 6):
1 10oz can Campbell's Cream of Mushroom Soup
1 Cup milk
1 white onion, diced
3 cloves garlic, diced
1 cup of mushrooms, thinly sliced
1 bag of fresh spinach
1/2 Cup Pecorino Romano
1 Tbl garlic powder
1/4 tsp salt
1 tsp pepper
1 Tbl olive oil
1-2 cups of any leftover meat (roast beef, chicken, pork, etc.)
1/2 lb of spaghetti

Heat 1 Tbl of olive oil over medium heat in a saute pan. Add the onions and cook until translucent. As they cook, boil about 6 cups of water and cook the pasta for about 8-10 minutes. Add the mushrooms to the onions and cook until brown. Add the garlic and spinach and cook until the spinach has wilted. Add your meat, cook for 2 minutes just to heat through, then add the soup. Cook for 5 minutes, then add the milk (I use 1%). Add the Pecorino, salt, pepper, and garlic powder. Stir, let sit for 10 minutes, then strain the pasta  and add it into the sauce.

Nutrition Facts:
Calories: 578 (with leftover beef)
Total Fat: 19g
Cholesterol: 106.1mg
Sodium: 1,728.2mg
Carbohydrates: 56.1g
Protein: 54.6g

Serve and Enjoy! :)