It’s been a busy few weeks around here, and I haven’t been able to update this blog as regularly as I’d like. I apologize. But, just before Spring Break we made a delicious meal! Here’s what we did:

Hamburger Stroganoff

Ingredients:

  • 2 lbs. ground beef
  • 2 onions, chopped
  • 1 clove garlic, minced
  • 1 small can mushrooms, drained
  • 2 tsp salt
  • 2 c hot water
  • 6 cubes beef bouillon
  • 1 small can tomato paste
  • 1 1/2 c cold water
  • 4 tbsp flour
  • black pepper to taste
  • 1 lb. bag extra wide egg noodles

Method:

  • In stock pot, brown ground beef with onions and garlic. When onions turn clear, drain fat and add mushrooms. Sautee until onions are golden brown.
  • Add hot water, bouillon cubes, pepper, salt, and tomato paste
  • Whisk flour and cold water until combined
  • Pour flour mixture into meat mixture, stir to combine
  • Reduce heat and simmer until egg noodles are cooked
  • Cook egg noodles according to package directions
  • Add cooked noodles to meat mixture and stir to combine
  • Serve hot

We also made a garden salad to complement our meal

Garden Salad

Ingredients:

  • 1 head iceberg lettuce
  • 1 container grape tomatoes
  • 1 cucumber
  • Grated carrots and red cabbage optional

Method:

  • Remove heart of lettuce, then shred
  • Peel the cucumber so the skin is in stripes, then slice into rounds
  • Slice grape tomatoes in half
  • Combine all ingredients in large bowl and toss
  • Serve with your favorite dressing – we chose Raspberry Vinaigrette

This is a hearty and easy meal to prepare – and the meat mixture freezes well for make-ahead meals.

Next up for our Nook Cooks series, and the last for this school year – Mini Corn Dog Muffins! We’ll make those on May 16 in the Makerspace at 4:00 pm. Hope to see you then!

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