Wednesday, July 29, 2009
Saturday, July 25, 2009
Tonight's dinner.....106 degrees Beef Stroganoff!!!
Tonight..what's cooking... was 106 degrees beef stroganoff with steamed broccoli and red wine. This day's last meal was not intended to beef stroganoff, but it was 106 degrees of hell in my tiny apartment, hence, I was planning a much more light and refreshing meal. I recently relocated to Arizona from Idaho, I miss my family and friends very much and I am homesick, all of these motivated me in the direction of my favorite food genre COMFORT foods!!!! Beef Stroganoff is what's cooking tonight and this meal is dedicated to Idaho which I miss and love!!
Margie's 106 degrees beef stroganoff
1/3 lb skirt steak
1 cup of cream of mushroom soup
1 handful of crimini shrooms sliced
2 scoops of light sour cream
A dab of Good ol' Heinz 57 to flavor
Salt and Pepper, seasoning salt
Pan #1 Started cooking with minced garlic and the skirt steak on medium heat. When the steak was cooked to my likeness, medium well, I used my food scissors to cut into generous bite size pieces (I like big bites).
Pan #2 Saute shrooms and onions, when done after 5-7 minutes depending on your temperature, add cream of mushroom soup, fill half of that can with water and add, add sour cream and the Heinz 57 to add some flavor, add salt and pepper, and seasoning salt. All of my spices I have bought from the dollar store and worth every penny! This should be on medium heat until it comes rolling boil, I then move to low and it begins to thicken.
Pan #3 Boil water to cook pasta to serve under stroganoff, I prefer an egg noodle. Tonight I used a tri colored spiral pasta, do not use this, it tasted excellent but the color scheme did not go with my stroganoff and made it look ugly.
Final and plating! On a plate, first I lay down the pasta, then the stroganoff. I served with steamed broccoli (my new favorite button on the microwave, is the fresh vegetable button, I add a little water to my washed broccoli, put plastic wrap on a microwave safe bowl and hooray! steamed vegetable!) and red wine. Very Delicious and reminded me of my home sweet home!
Margie's 106 degrees beef stroganoff
1/3 lb skirt steak
1 cup of cream of mushroom soup
1 handful of crimini shrooms sliced
2 scoops of light sour cream
A dab of Good ol' Heinz 57 to flavor
Salt and Pepper, seasoning salt
Pan #1 Started cooking with minced garlic and the skirt steak on medium heat. When the steak was cooked to my likeness, medium well, I used my food scissors to cut into generous bite size pieces (I like big bites).
Pan #2 Saute shrooms and onions, when done after 5-7 minutes depending on your temperature, add cream of mushroom soup, fill half of that can with water and add, add sour cream and the Heinz 57 to add some flavor, add salt and pepper, and seasoning salt. All of my spices I have bought from the dollar store and worth every penny! This should be on medium heat until it comes rolling boil, I then move to low and it begins to thicken.
Pan #3 Boil water to cook pasta to serve under stroganoff, I prefer an egg noodle. Tonight I used a tri colored spiral pasta, do not use this, it tasted excellent but the color scheme did not go with my stroganoff and made it look ugly.
Final and plating! On a plate, first I lay down the pasta, then the stroganoff. I served with steamed broccoli (my new favorite button on the microwave, is the fresh vegetable button, I add a little water to my washed broccoli, put plastic wrap on a microwave safe bowl and hooray! steamed vegetable!) and red wine. Very Delicious and reminded me of my home sweet home!
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