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.
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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