Now we're cookin', Yeah baby!

[dolphins_log]

Tonight I decided to cook Juli a nice meal. That's kinda hard. Whenever I ask her what she wants for dinner she says she doesn't care. It's true, she could care less.
Then I remembered she likes beef stroganoff. And Julesong just posted a recipe for that very thing.

So tonight I tried it out. I made a few changes. Tenderloin at $12.00 per pound -vs- chuck stew meat at $3.00 per pound? The meat worked out just fine.

Dinner was great! Delicious recipe with brussel sprouts on the side. The only problem I had was that it was a little thin. Juli suggested that I not mix the sour cream in next time. And I guess I could boil it down further.

Comments

thicker

[jwyldragon.livejournal.com]

The recipe I use for stroganoff calls for a pint of sour cream with a tablespoon of flour mixed in to be added... and it thickens up pretty well :)

Re: thicker

[dolphinchatter.livejournal.com]

Actually so did julesong's. Did you see her recipe? Can I have yours? I love to play with variations. Actually I vary the variations.

Re: thicker

[jwyldragon.livejournal.com]

Um... it is one from my head, learned at my mom's kitchen...

Bout a pound of top round, cubed
one packet Mrs. Grass onion soup mix
pint of sour cream with tblsp of flour mixed in
can of sliced mushrooms (small can) or about 8-10 med sized fresh ones, sliced

brown the cubes in oil/crisco... add a couple cups of water (enough to just cover the meat) and the packet of onion soup mix, stir and let simmer, covered for 20 min or so, stirring occasionally. Add the sour cream/flour mix, stir well and serve over noodles or rice.

that is how I do it (i like fresh mushrooms :)..)

Re: thicker

[dolphinchatter.livejournal.com]

Soups are so incredible for cooking dinners. I like to pour a can of mushroom soup over chicken and bake it for about 40 minutes to an hour.

I like fresh mushrooms too. The meal last night I used Portabella. Juli doesn't know why. she says she can't tell the difference between the cheaper and the more expensive kinds. I think it's her frugal Scottish heritage. ;-)

...wait... You like fresh mushrooms? ...and you live in BELLINGHAM? [okay, I'm having fun with you here].