Friday, May 29, 2015

Go Easy Beef Stroganoff...

Walking through Sobeys bright midtown store, I felt an absolute blank on what to make for dinner tonight-- losing my mojo momentarily... until in my aimless wandering I caught glimpses of beef, sour cream and mushrooms. Bingo! Beef stroganoff came roaring to mind-- soft noodles nestled in a creamy savoury slightly tangy sauce with tender beef slices and earthy mushrooms. Eyeing a bunch of asparagus and a stick of French baguette, a complete meal quickly came together.

Go Easy Beef Stroganoff
Makes 6 servings

1 package egg noodles, cooked according to package instructions
1 Tbsp. oil
1/2 medium onion, chopped
1/2 tsp. salt
1-1/2 lbs. beef tenderloin or loin steak, sliced across the grain into strips
1 Tbsp. butter
1 clove garlic, minced
250 g mushrooms, sliced (or use a combination of cremini, shiitakes, white and oyster)
2 cups beef broth, divided 
1 bay leaf
1/2 tsp. dried thyme
3 Tbsp. all-purpose flour
1 cup sour cream or plain yogurt

NOTE: Partially freeze beef for two hours to ease cutting.

Meanwhile, I prepared the asparagus. Snap off hard part of stems; single layer on a baking tray and drizzle with olive oil, sprinkle with a little salt and pepper. Bake in preheated 400F oven for 10 to 15 minutes. Remove onto serving platter and finish with a pinch of coarse sea salt.

Heat oil in a skillet and cook onions over medium high until golden about two minutes. Add butter and cook beef with salt over medium heat, stirring occasionally, until brown. 

Stir in the garlic and mushrooms and cook another three minutes. Add 1-3/4 cups of the broth, bay leaf and thyme; cover and simmer for two minutes. Mix the flour with the remaining 1/4 cup broth until lump-free and gradually stir into beef mixture. Heat to boiling for one minute, stirring constantly; reduce heat. Stir in sour cream; heat until hot. Remove bay leaf.

Garlic bread is super easy to make- a family favourite and is perfect served with this noodle dish.The French baguette is sliced into diagonals just enough to leave the bottom still intact; with each side swiped with a mixture of olive oil, minced garlic, salt and dried oregano, then baked up on the middle oven rack until warm and crusty for about 8 to 10 minutes at 325 F.

Add cooked noodles to the beef mixture and stir until well-incorporated. Serve with roasted asparagus spears and baked garlic bread. Simple, quick, this is a great go-to meal when you've run out of ideas, or in my case, have a temporary what-to-cook lapse. Cheers!

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