Wednesday, August 18, 2010
Disclaimer: I do not keep kosher. It's purely coincidence that I haven't broken any kosher laws so far in this blog. Probably because I've eaten mostly vegetarian for the past month. So, of course I pick the hottest day of the year to slave over the stove.
I had several recipes to choose from, but ultimately went with the one from the Bible.
Between this Stroganoff and the French Onion soup I made as a side dish, I took out a LOT of pantry items. Unfortunately, there's plenty more where that came from.
1 Tb butter
1 lb beef chuck, cut into strips (stew cuts are fine)
1 medium onion, sliced
3/4 tsp salt
1/8 tsp pepper
*2 4oz cans mushrooms
*8 oz wide egg noodles
1 Tb flour
1/2 C sour cream
1. In 12" skillet (which has a lid) over medium-high heat, cook steaks and onion in butter until meat is browned, about 10 minutes. Add salt, pepper, 1/4 C water and the liquid from the mushrooms. Bring to a boil, reduce heat, cover, and simmer 1-1/4 hrs until meat is tender. Add mushrooms and heat through.
2. About 20 minutes before meat is done, cook noodles as package directs; drain. Spoon onto warm serving platter.
3. Remove meat and mushrooms to platter on top of noodles; keep warm. In a cup, stir flour and 1/4 C water into a slurry. Stir liquid into skillet. Cook over medium heat until sauce is thickened, stirring. Stir in sour cream; heat through, but do not boil. Spoon sauce over meat and noodles.
Difficulty rating :)