Wednesday, January 09, 2013

It's Wednesday. So What's Cooking?

Beef Stroganoff over Egg Noodles and Tossed Salad

Now that it’s official winter, our Midwest weather is colder every day. Below is a tasty menu that’s easy and deliciously satisfying. It serves 8 so cut back the amounts accordingly when serving fewer people.

Beef Stroganoff over Egg Noodles
Tossed Salad
Fresh French Bread
Red Wine – Pinot Noir


Beef Stroganoff
1 8oz. carton sour cream – reduced fat works well, too
4 tbsp. tomato paste
1 ½ tsp Worcestershire sauce
½ c. flour
Fresh ground pepper to taste
2 pounds good steak like porterhouse, t-bone or sirloin
2 tbsp. olive oil
¾ c. thinly sliced onion
15 ounces beef stock, maybe a bit more to achieve the consistency you prefer
2 c. sliced mushrooms, not too thin
1 pkg. egg noodles

Combine the sour cream, tomato paste and Worcestershire sauce in a bowl, then set aside while you prepare the remainder of the recipe.

Trim off the fat and cut the steak into strips. In a paper or plastic bag, combine flour and pepper, add the steak and gently shake to coat the meat.

Melt butter and oil in a large frying pan. Add onions and sauté for 3-5 minutes. You want the onions soft but not brown. Add the coated beef, turn up the heat to medium-high and sauté beef until browned, turning frequently. This takes 5-7 minutes. Slowly pour in the stock, scraping pan to combine browned bits into the mixture. Reduce heat to medium. Stir in mushrooms, cover and cook until tender, about 3-5 minutes. Reduce heat to low and by heaping spoonfuls stir in sour cream mixture. If the sauce looks too thick, slowly add a bit more beef stock until you achieve the consistency you prefer. Cook uncovered 1-3 minutes or until hot. Do NOT let the pan come to a boil.

Egg Noodles
Fill a large pot with water and follow the package directions to cook. If the noodles are done before the Stroganoff, drain them in a colander and set the pot or lid on top of the noodles to keep them warm.

REMEMBER: all noodles/pasta can easily be re-warmed by running hot water over them before serving.

To serve, scoop egg noodles into soup/salad bowls. Spoon hearty portions of Stroganoff over the noodles.

Leftovers are excellent. To reheat pour the Stroganoff into a saucepan add a little beef stock to thin it and warm through.

Tossed Salad
Lettuce from 2 different types torn into bite size pieces
Tomatoes sliced
Cucumber peeled and sliced thick
Green onion chopped include some of the green

Any and everything else in the fridge that appeals to you.

Combine all the dry ingredients into a large bowl. Cover with a damp paper towel and store in the fridge until ready to serve.

Your favorite bottled dressing or oil and vinegar work great with this hearty meal. Pour on a small amount of dressing and toss. Or, set a variety of bottled dressings on the table for everyone to help themselves.

I'll be back Monday. Until then...

Bon Appétit!

Sloane Taylor
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4 comments:

  1. Sounds lovely Sloane. I have some beef in the fridge and it has now got 'stroganoff' marked on it.

    susan

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    1. LOL! Sounds perfect to me, Susan.:)

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  2. We must be on the same wavelength. I've got stroganoff on my meal planner for this week! By Saturday, all I'm going to feel like doing is dumping stuff in the slow cooker in the morning, anyway.

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    1. And well deserved by you, Holley.:)

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