Thursdays Are For Cooking!

This is one of those classic dishes that, on a cold, rainy day, just make you wish you’d come in from the cold a lot sooner.

It is quite chilly here in my kingdom, with rain and the outdoor temps in the very, very low 50s, if that, and I still have the furnace running – and it’s the first week in May! Once in 20 years, it’s quirky weather. If it stays like this, it’s something else, maybe a warning. We’ll see.

Anyway, enjoy this good dish, add the tabletop stuff like freshly-baked crusty bread, a tray full of small veggies like radishes and green onions and celery (after you cut it up), and throw in a good dessert, some drinks appropriate for the weather in your AO, and good conversation.

And don’t get into fights over what is going on in WDC: this, too, shall pass, no matter what.

Beef Stroganoff

Source: Geoffrey Zakarian At Food Network

Link to recipe is below:

https://www.foodnetwork.com/recipes/geoffrey-zakarian/beef-stroganoff-4700692

Ingredients:

1 tablespoon canola oil

4 tablespoons unsalted butter

1 1/2 pounds beef stew meat, cut into thin strips about 2 inches long and 1/2 inch wide

2 cups button mushrooms, sliced

2 cloves garlic, minced

1 medium Spanish onion, sliced

2 cups beef stock

2 tablespoons soy sauce

2 tablespoons grainy mustard

1 bay leaf

4 sprigs fresh thyme

12 ounces extra-wide egg noodles

1 cup sour cream

3 ounces cream cheese, cut into cubes and softened

Kosher salt and freshly ground black pepper

1/2 cup fresh parsley, roughly chopped

Directions:

• In a Dutch oven or large, heavy pot over medium-high heat, add the oil and 2 tablespoons of the butter. Heat until the butter is melted and the oil is hot. Add the meat in batches and brown on both sides, about 3 minutes per side; set aside. Add the mushrooms, garlic and onion to the pot. Cook, stirring frequently, until the onions are translucent and slightly tender, 5 to 8 minutes. Add the meat back along with the beef stock, soy sauce, mustard and bay leaf. Bring to a simmer, using a wooden spoon to scrape up all the brown bits from the bottom of the pot, and simmer, covered, until tender, about 2 hours and 50 minutes. Add the thyme and cook for an additional 10 minutes.
• Meanwhile, bring a large pot of water to a boil. Cook the egg noodles in the boiling water according to the package instructions. Drain the noodles and transfer to a bowl. Add the remaining 2 tablespoons butter to the noodles, stirring to melt the butter and distribute it.
• Add the sour cream and cream cheese to the stroganoff and stir to incorporate. Season with salt and pepper if needed.
• In a serving dish, place the egg noodles in an even layer and top with the stroganoff. Garnish with the chopped parsley.

Category: Cooking