Sunday, January 29, 2012

Sunday Stroganoff - A request from G

It's Sunday.....the day of rest........LOL
I learned a little about myself this week, I'm too old to stay up until 3am, three days in a row.  A four day girls weekend was just what my soul needed; time to regroup without judgement or care, I came home whole again ready to face the world head-on for another 6 months before the next getaway.  It's 7 days later and I am just now starting to feel like myself again, I guess it's true, no rest for the wicked.

Anyhow, it's Sunday the day I cherish. The day I know the four of us will be together at the dinner table talking about the week to come.  The day I make a meal that takes more than 30 minute, may contain butter or cream or some other ingredient we try to avoid most days. 

 I always ask for requests and more often than not get none, leaving me perusing my collection of books or the Internet for ideas.  Today was different! G requested beef strogenoff. I don't think I've made that in more than a decade... I'm not a fan of white food of any kind.   I didn't care, I was ecstatic someone had a suggestion, any suggestion, so off to the store I went.  After making a batch of healthy pumpkin muffins which turned out pretty darn bad, I turned my attention to dinner.  Here is how it went.  Overall pretty darn tasty.  I expected lots of leftovers but as I worked on the dishes, which should have been done by the kids but weren't as they were sent to their rooms for being so obnoxious I just couldn't take it anymore, G kept eating and eating until there was only a small amount left, so much for a second meal for four.  Enjoy!

Beef Stroganoff

1.5 Lbs tenderloin
1LB Mushrooms sliced thin - I like to use a mixed variety
1 small onion chopped
2 t Flour
3 T Butter
1/2 C Beef broth
1/2 C Cream
1 C Sour Cream
1.5 T Dijon

2 T Chopped, fresh parley
Egg Noodles
Salt and pepper to taste

  1. Cut tenderloin into strips approx 1 x 1/4 inch
  2. Salt and pepper
  3. Sear in batches and set aside on plate
  4. Saute onions and mushrooms in butter until soft, 15 minutes
  5. Add flour and sit until Incorporated
  6. While sauteing in step 4, combine cream, sour cream, Dijon and broth in a separate bowl
  7. Add liquids to pan, turn heat down to a simmer and stir until it thickens
  8. Add meat and keep on low until meat it warmed
  9. Stir in parsley
  10. Taste, adding salt and pepper as needed
  11. Serve over egg noodles

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