First, a public service announcement. I'm off this morning to get my mammogram done - have you had yours done recently? I know it's not one of anyone's favorite activities, but for you and your family it's probably one of the most important things you can do. Now go make that appointment!
This week's meals are pretty back to the basics - I wanted things that were good tasting, but easy enough I didn't need a recipe and could just throw them together. Sunday night we had tacos - tonight we're having a chicken stir-fry and last night was beef Stroganoff.
Beef Stroganoff isn't one of those things I think about when I think "quick cooking" - but this came together nicely in about 25 minutes (and yes, that does include the cutting). The supermarket I went to this week has packages of small diced meat - they market it for stew, but it's really lean and in smaller pieces than what I think of for stew. I sliced them into either halves or thirds depending upon how thick the slices were and they were a good bite size piece once the Stroganoff was done.
I have to say this photo doesn't make it look appetizing ... I really need to figure out the lighting and camera situation. Oh, I didn't mention I bought the Nikon L105 camera that Target had on sale on Black Friday - so far I'm happy with it but I'm still learning. Anyway, I served it with buttered Amish egg noodles (not sure what makes Amish egg noodles better, but that's what the package said - they were on sale and they actually were good), an apple cheddar salad with an apple vinegarette (yes, that's a prepackaged salad, see... quick) and a slice of the bread I had made the other day toasted with a little butter and garlic salt.
Because of the Amish egg noodles (I love saying that), I'm submitting this easy recipe to this week's Presto Pasta Night roundup. This week it's being hosted by Jamie over at Cookin' with Moxie - head over there Friday (oh, heck, head over there now too!) and see what other wonderful pasta creations were in the work this week.
As for this one, here's the down and dirty:
Beef Stroganoff
- 1 pound lean beef, sliced into thin strips
- 8-16 ounces mushrooms, sliced, just depending upon how much you like mushrooms
- 1 sweet onion, finely diced
- 1 teaspoon dried thyme, divided
- olive oil
- 1 cup sour cream
- 12 ounce package egg noodles - cook according to the package directions as you cook the beef
In a large skillet (I used a wok), cook the beef in batches in a little olive oil until lightly browned. Once all the beef is cooked, set it aside in a bowl and add a little more olive oil to the pan. Add the onions and 1/2 teaspoon thyme and saute until they start to caramelize. Add those to the beef that you've set aside and then cook the mushrooms with the remaining thyme until they start to caramelize as well.
Add all the ingredients back into the pan and stir in the sour cream. You'll just want to mix it until it's warmed up - don't boil it - and then serve over the cooked egg noodles tossed with a little butter.
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