My husband and I used to do a one big grocery shop a month. Over time, I found this rather excessive in terms of cost…and also food wastage. So what seemed to happen was we would pack our cupboards and freezer with all kinds of things in the hope that it would be utilized within the coming month. Nine times out of ten, I wouldn’t use all of the meat and chicken and it then ends up going bad. I’m personally not a fan of freezing things for a super long period of time. And then there’s the bill of R4000+. Not ideal for two people.
So I decided to do weekly shops instead. Buy just enough for the meals I am planning for the week, and I get to have fresh produce on hand too. I promise you it works out so much cheaper. Ideally I cook two large meals on a Sunday which will last us until the Thursday night. Fridays are usually burgers or takeout.
Today I tried beef stroganoff for the first time, and it actually turned out to be really delicious. I had a request to share some of my week day recipes…so here you go! xx
500g tenderized steak, cut into strips
1 sachet Royco Creamy Beef Stroganoff powder
1 punnet white mushroom, sliced
1 green bell pepper
1 red bell pepper
flour (for coating steak strips)
2 tablespoons canola or olive oil
450ml cold milk
salt and pepper
- Heat oil in a pan.
- Add barbeque spice, pinch of salt, pepper and chilli flakes to the flour – and coat each strip of steak in the flour mixture. Fry the steak in the oil until lightly browned.
- Add sliced mushrooms and peppers and lightly toss until softened. When done, pour into a casserole dish and set aside.
- Mix the sachet of Royco Beef Stroganoff with the milk. Simmer gently in the same pan you had the steak in, for about 1 minute.
- Pour the Royco sauce over the steak in the casserole dish, and bake in a preheated oven at 180 degrees, for about 25 minutes.
- Serve with plain white rice.
If you have tried this dish, please let me know if you enjoyed it!