Gordon has been sick this week with his first cold, so he’s miserable and Robby and I are sleep-deprived. It’s time like this when we crave comfort food the most, but I simply don’t have the time to prepare it and do the clean-up, especially in the evening when Gordon is more clingy and cranky.
Solution: cook something simple during the afternoon when things are a bit easier, and then reheat it and make quick sides at supper time.
Before I made lunch today, I whipped up a large skillet of Cowboy Stir Fry using ingredients I had on hand. This isn’t a “pretty dish” by any means, but the cream of mushroom soup and rich beef flavor make it the perfect comfort food. It also reheats well and makes several servings, so I won’t have to cook tomorrow night (woo hoo!).
Cowboy Stir Fry
- Large or deep-dish cast-iron skillet
- 1 tsp olive oil
- 1/2 cup onion chopped
- 1-2 carrots peeled and chopped
- 1 lb ground beef
- seasoning to taste: salt, pepper, Lawry's Seasoned Salt, garlic powder
- 1 tsp Worcestershire sauce
- 1/2-1 tsp Better than Bouillon Beef flavor
- 1 10.5 oz can condensed cream of mushroom soup
- Heat the skillet over medium heat until hot. Add oil, onion, and carrots and simmer 5 minutes or until onion is translucent.
- Add beef and season it to taste with dry seasonings, Worcestershire sauce, and Better than Bouillon. Let the beef cook until done, about 7 minutes.
- Once the meat is browned, add the soup and 1 tablespoon of water. Combine ingredients and simmer 5 minutes or until done.
- Serve over rice or pasta (such as spirals). Refrigerate leftovers and enjoy the next day.
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Have you tried this recipe? Let me know how it went!
Want more easy cast-iron recipes? You can now preorder Modern Cast Iron online or wherever books are sold. 🙂