Was what I thought I’d be doing today. We’ve been eating some classics at the end of this week, stuff we have made numerous times, stuff I thought I’d posted ages ago and which would thus be hiding in the archives, waiting for a little cut-and-pasting. You know what they say about assuming things, though! Turns out neither dish–Moo Shu Vegetables or Beef Stroganoff–were in there at all, and if you want a photo of them now, well, you’ll need a laproscopic camera, as we’ve gobbled down all the leftovers.
Beef stroganoff is an easy dish to make, though, so I’ll post the recipe even without a picture. We ate bowls of the stuff last night while sitting on the porch, handing out candy to ravenous trick-or-treaters. We had well over 100 of them and went through about 10 pounds of candy. I kid you not.
Start by assembling the following:
1 lb of sirloin, trimmed and cut into bite size slices or chunks
2/3 lb mushrooms–white button, or a combo of button and crimini are good, chopped into nice big chunks. This meant halving most of them.
1 onion, sliced thin
14.4 oz can beef broth, or some water, a bouillion cube, and a little worcestershire sauce
2/3 c sour cream
oil, butter, flour
Start by putting about 1/2 T of both canola oil and butter in a pan over fairly high heat. Add beef, season with salt and pepper, and brown on both sides. Remove with a slotted spoon.
Add mushrooms and onions, a little salt and pepper, and drop the heat to medium. Remove with the spoon.
Add 1 T or so of butter and 1 T or so of flour to the pan, and cook the flour, making a roux. Add your liquid and bring to a simmer, scraping all the beefy bits off the bottom. Cook until thickened, five or so minutes. Add veg and beef back to the pot and simmer a few minutes to meld. Add sour cream, warm through, and turn off the heat.
Serve with warm egg noodles. It’s warm, tasty, and hits the spot on a cool night.