Ingredients:
Burgers
3 Tbsp olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 Tbsp jalepeno pepper, minced
1 (15 0z.) can black beans, rinsed and drained
2 pieces of toasted whole wheat bread, pulsed into breadcrumbs
1 1/4 cups cooked brown rice
2 Tbsp fresh lime juice
1/2 tsp salt
1/2 tsp pepper
1/4 chopped cilantro

Salsa
2 avacados, cut into 3/4 inch pieces
1 cup cherry tomatoes, cut in half
1 tsp lime juice

1. Heat 1 tablespoon of the olive oil in a nonstick pan. Add onion and saute until soft. Add garlic and jalepeno and saute for an additional 2 minutes.
2. Scrape mixutre into a food processor. Add black beans, brown rice, lime juice, salt and pepper. Pulse just until beans are chopped, but not pureed.
3. Scrape black bean mixture into a large bowl. Add half of the breadcrumbs and 1/4 cup chopped cilantro. Stir mixture until combined.
4. Divide mixture into equal portions and form patties. The original recipe says 8 patties, I ended up with 6. If the mixture is too moist to form patties, add more breadcrumbs.
5. Refrigerate for 30 minutes.
6. Heat 1 tablespoon olive oil in a nonstick skillet on medium heat. Add 4 patties and cook for 4 minutes on each side, or until a good crust forms. Repeat with 1 tablespoon of the olive oil and remaining patties.
7. For the salsa, gently stir the avacado, tomatoes and lime juice.
8. Serve salsa over 2 patties.

Source: Cookin’ Canuck

There are definitely fancier stroganoff recipes, but this is perfect for a quick weeknight meal and it’s kid-friendly (at least, there is only one ingredient my 7-year-old picks out – the onions).

Simply slice a half-cup of onion (the recipe says to chop, but I keep ’em big so my daughter can easily find them) and your red meat of choice. Sautee them ’til cooked through in a pan with a little vegetable oil, or I sometimes just spray the pan with cooking spray because it’s gonna get pretty juicy in there.

Then you’ll add the soup, sour cream and paprika. Feel free to add more paprika; it really makes the dish. Mix together well and heat through.

[I don’t have a picture of those added ingredients because I ended up transferring this to a larger pan. Maybe you suspected that was going to happen.]

Then you dish out some of these yummy egg noodles onto plates and top with the stroganoff.

Beef Stroganoff

1 lb. boneless beef sirloin steak
1/2 cup chopped* onions
1 can cream of mushroom soup
1/2 cup sour cream
1/2 tsp paprika
Hot cooked egg noodles

1. Cut steak into thin slices across the grain.
2. Brown the steak and onions in a small amount of oil.
3. Add soup, sour cream and paprika. Mix and heat until smooth.
4. Serve over noodles.

*Or large slices if someone wants to be able to pick them out.

Source: My mom, Beverly