This week, above all weeks in our school year, will be full of easy-to-prepare recipes. Our School Auction will be held Saturday and since I'm the Decorating Committee Chair and the ambience and atmosphere of the evening are up to me, I have many last-minute details to attend to. I also have the nutritional well-being of my family at hand as well as my own sanity.
I re-read that last paragraph and I now officially know that it's too much for one person to handle! It's a good thing that I have multiple personalities! ;)
You know I'm kidding, right? Good. Now we can move forward together (without visiting the psychiatrist!).
In anticipation of this week, I sat down Saturday past and wrote out my schedule (as much as a mother-of-teens, jack-of-all-trades, and volunteer-to-too-much can do!), made a menu for the week, and a subsequent grocery list. Then I went to the grocery store and proceeded to empty our bank account.
Just joking. But almost. I DO have a teenage son, you know, and I feel sorry for those of you that have multiples of those!! (They eat ALL.THE.TIME! and in LARGE.QUANTITIES!) The term "bottomless pit" has poignant meaning.
Tonight's menu called for Beef Stroganoff. There are many versions of this classic …
"According to the Wikipedia, Beef Stroganoff was invented by a chef working for a Russian general, Count Pavel Stroganov, in the 1890s. It became popular in the U.S. in the 1950s from servicemen returning from Europe and China after WWII. Beef Stroganoff is basically tender strips of beef and mushrooms cooked in a sour cream sauce and served over noodles, rice, or even French fries." (copied from www.elise.com)
Rachael Ray adds pickles to hers! Apparently, it's a Russian thing.
"This classic beef dish is named after Count Stroganoff, a nineteenth-century Russian diplomat and scion of a wealthy family that owned vast tracts of land and salt refineries in the Urals and later led the conquest of Siberia. It was Count Stroganoff who popularized the family dish in the rest of Europe." (copied from cooking.com)
As with many old stories, the telling of them through generations alters the original intent. I'm only happy to know that it tastes good, is on the table in record time, and that the fam loves to see it appear! Here's my Busy Mom version:
- 1 lb. beef tenderloin steak
- 2 T. all-purpose flour
- 1 8-oz. carton sour cream
- 2 t. instant beef bouillon granules
- 2 T. margarine or butter
- 1 ½ sliced fresh mushrooms
- ½ c. chopped onion
- 1 clove garlic, minced
- 2 c. hot cooked noodles
(Sorry that I haven't done my Starting Line-up recently … I've been cooking in a hurry! Just get on the field already! Play ball!)
Partially freeze beef. Thinly slice across the grain into bite-size strips. (I NEVER freeze the beef! Sometimes I cut it before it's thawed, though … that's for sure!)
Combine flour and sour cream. Stir in bouillon granules, ½ c. water, and ¼ t. pepper. Set aside. (If you don't have access to bouillon granules, you can simply add about ½ c. beef stock. Or MAKE 'beef stock' with bouillon cubes.)
In a large skillet, cook and stir half of the meat in butter over high heat till done. Remove.
(What?! Are you kidding me? No, no, no … just throw all the meat in the skillet together! Why prolong this thing?!)
Add mushrooms, onion, and garlic. Cook and stir till meat is done, and onion is tender. Add sour cream mixture. Cook and stir over medium, heat till bubbly. Cook and stir one minute more.
Serve over noodles. (Rice might be fine, but personally, I would steer clear of the French fries named above!)
My daughter is sensitive to wheat (gluten) products so we also made noodles made from quinoa. Supposedly, quinoa is supposed to be her new best friend!
The male offspring (oh … and one female one!) were so happy that I didn't add mushrooms tonight. I very much missed the fungus, however, and the members of my family should keep the fact that I left them out tonight on their tally! They WILL show up again, Sweeties! I'm up one now!