So I figured I'd go all in and post not one, but two recipes we have tackled this past week.
First up, the Beef Stroganoff. I don't know if it is the name or what, but I made a scrunchy face when Bob suggested we add ingredients to the shopping list to make this. I have never been a huge fan of the stuff, hearkening back to my ultra picky childhood eating habits.
However, much like the Chicken Paprikash recipe I regretted pooh-poohing when it ended up being quite tasty, I figured it just might surprise me this time around.
We used a recipe from America's Test Kitchen Family Cookbook, which has not been disappointing lately.
8 oz. egg noodles (broad)
3 Tbsp. unsalted butter
2 Tbsp. vegetable oil
12 oz. white button mushrooms, sliced
12 oz. beef tenderloin (cut into strips) We ended up buying sirloin
3/4 c. dry red wine
1 1/2 tsp. brown sugar
1 tsp. tomato paste
1 Tbsp. flour
1/2 c. low-sodium chicken broth
1/3 c. sour cream
Cook the egg noodles and drain. Add back to pot and mix in 2 Tbs butter until melted. Cover pot to keep warm and set aside.
Add 1 Tbs oil to skillet on medium-high heat and add sliced mushrooms and 1/4 tsp salt. Blogger's note: Don't these look delish? I can't believe I used to not like mushrooms (see above: picky childhood)
Okay, back to the recipe. Move browned mushrooms to a large bowl. Add remaining oil to the skillet and brown the beef strips. Once done, add to the mushrooms.
Add 1/4 cup wine to the skillet and cook until just syrupy. Here was where I had an unanswered question - should I have drained the juices from the mushrooms first? I didn't, but probably should have a bit as it got pretty liquidy. The wine syrup was then added to the bowl of mushrooms.
Add remaining butter to skillet until melted and then add onion, brown sugar and tomato paste. Cook until onions are browned. Stir in flour and whisk in the broth.
Add any juice from the mushroom bowl back to the skillet and stir. This next step seems strange, but it is done to keep the sour cream from curdling: mix 1/2 cup of the sauce to the sour cream and then pour it all back into the skillet. Mix in beef and mushroom mixture and stir until all is heated through.
Serve over the warm egg noodles. Yum-o!
Next up, an attempt to do something with all of the lovely recipes I see in my Martha Stewart Living mags and then forget about once I'm done reading.
This Mustard Green and Roasted Garlic Pesto looked super easy to make, so we brought the ingredients over to my sister's this weekend as a side to dinner. Bob took the reins and made this one up while I stayed in the garage spray painting my DIY project table (spoiler alert: it looks amazing, can't wait to share pics soon!). This also accounts for the lack of prep photos!
1/2 large bunch mustard greens, 1 1/4 toasted almond slivers, 1/3 cup (1 oz) Parmesan (in place of Pecorino-Romano) cheese, 3 Tbs olive oil, salt/pepper to taste and 2 tenderized heads of garlic - all pulsed in the food processor with 2 Tbs water and mixed with cooked linguine. Super quick and with a nice bite thanks to the mustard greens. Happy Summer Pasta Salad to you!
What are you cooking up this week?