Be prepared for 100000 posts today, as I have been getting so behind, and I don’t want to forget a single recipe. However, I don’t really know why it matters, since basically two people read this (hello to my husband as well as my former roommate!). 😉 That being said, I’ve noticed that a TON of people have been “liking” my posts. My favourite likes come from Maggie’s One Butt Kitchen, mostly because how can you NOT like a title like that? The thing is, I’m not sure if all of these “likes” are coming from legit bloggers/followers, or if it’s just spam-like. I am really trying to work on getting my readership up, though I’m not looking to be one of those paid bloggers (though if I could get paid to blog, that’d be awesome, but I really would miss doing social work). Mainly, I blog for my own benefit, but if it benefits others in the meantime, then that is great!
As some of you may recall (I know my husband does, at least, since he eats everything I cook, for better or for worse), I made beef stroganoff a few weeks ago for the first time, as it was something he requested. I know I’ve eaten beef stroganoff before, although I don’t recall ever ordering it in a restaurant, and I’ve certainly never made it. The first recipe was kind of a flop (though came from one of my favourite food blogs). It was WAYYYYY too salty, and not very creamy. My husband said that he is used to it being creamier. The upside to that recipe is that the stroganoff itself was a mere 3 ingredients. But moving right along, I decided I wanted to continue looking for another stroganoff recipe, and settled on this one from foodfanatic. I feel that it was much better than the first recipe (also, I really enjoyed the tomato-ish feel to it, almost like a really mellow tomato sauce, but also creamy and brothy). My husband said it was good, also, but felt like it was “missing something.” Of course, he is not a cook (though he makes a mean Kraft mac’n’cheese, and I am not joking), and on top of that has never made beef stroganoff, so it was hard for him to specify what it might be missing. He ended up suggesting marinating the beef or adding more spices to the beef, to spice up the rest of the sauce. He said the sauce was missing a “beefy” flavour (despite adding beef broth). I kept the little beef bits in the pot when I cooked the broth, but he said that if the beef was not spiced well enough beforehand, then the beef bits might not do much. So who knows, perhaps I will take that into account next time.
Fun fact: I was trying to figure out what culture/country beef stroganoff comes from, so that I could update the Category for it, and wikipedia tells me it is a Russian dish (Бефстроганов) that originated in the 19th century, however obviously has become popular around the world, and therefore adapted, I’m sure, from it’s original taste, flavour, and ingredients.
-1.5lbs flank steak, cut into thin strips
-1/4tsp black pepper
-1 medium onion, diced
-2 cloves garlic, minced
-8oz mushrooms, sliced (so actually, I *hate* mushrooms, but my husband loves them, so I bought 2 large ‘shrooms and planned to cut them in quarters, so I could easily pick them out, but I ended up making this recipe like a week after I planned to, so they had gone bad, and therefore had to omit the ‘shrooms)
-1.25cu beef stock
-1tbsp tomato paste
-1/2cu sour cream
-chives, for garnish
-whole wheat egg noodles, for serving
-In a large bowl, combine the flour, salt and pepper. Add the sliced steak and toss thoroughly to coat, then set aside.
-In a large skillet, heat the butter over medium-high, then add the floured steak and cook until no longer pink, about 2-3mins, then remove steak and set aside.
-Add the diced onion to the skillet and cook for 1-2mins, until the onion softens and becomes more translucent.
-Add garlic and cook for 1min, then add the mushrooms, broth, tomato paste and paprika, and cook for 2mins, until the sauce begins to thicken.
-Return the cooked steak to the skillet and heat through (I pretty much heated it through the first time around, so I only cooked it for like 1min at this step).
-Remove from heat and add the sour cream (you can also use yogurt).
-Serve hot over cooked egg noodles and garnish with chopped chives (I used dried, since I couldn’t find fresh).