Creation from last night

Stroganoff

1 package spaghetti, split in half

Cook in pan with oil and salt until cooked except for the center, drain.

2-baseball or 1-softball sized onion(s)
1-stick butter
½ cup minced garlic

Melt butter with garlic, on higher temp until garlic STARTS to brown. Add onions, stir, reduce heat to medium and cover. Cook until onions turn soft and garlic browns, making sure to stir often.

1lb-ground meat-elk, beef, deer, turkey (ew)
Salt
Pepper
Red Chili Flakes

Add meat cutting in until mostly browned. Cover to finish cooking, add salt, pepper and red chili flakes to taste.

2 cups-ish thick sliced mushrooms
½ cup wine
Pre-cooked pasta

Stir pasta until broken up and mixed well with meat. Cover and let juices cook down, make sure to check often so pasta doesn’t start to stick.

SHORTCUT SAUCE

Add 2 cans cream of mushroom sauce, 1 can milk. Stir and simmer until heated through. Serve.

LONGCUT SAUCE


Add ½ stick butter, stir in quarter cup flour. Cook until hot and flour taste is gone. Add roux to main mixture with milk, stirring to prevent sticking add just enough milk so noodles are covered but not soupy. Re-season to taste simmer until heated through.
Serve.