Looking for a quick but delish dish? Here is one that I "came up" with last night. Before my blogging days I had made a stroganoff, but lost the recipe. I knew it was a good recipe because during the middle of eating it my husband stopped and said "This is really good; you'll have to make it again!" Being the recipe connoisseur I am, I can't believe I didn't save it or that I lost it. Anyways, last night I planned to make stroganoff and was in search for a good recipe; that ended when I said to myself "I'll just concoct my own." Lets step back a little bit...have you ever wondered what "stroganoff" means? Okay, maybe I'm the only one!
Stroganoff: A dish of thinly sliced beef (usually tenderloin or top loin), onions, and mushrooms sautéed in a combination of butter and sour-cream sauce. Often served with a rice pilaf. Invented by Count Paul Stroganoff in the 19th century.
There, now you know! The recipe that I concocted last night follows the definition pretty well, except for the fact that the only mushrooms in the dish were that of the cream-of-mushroom soup. My husband isn't the fondest of mushrooms, as ALOT of other people I know, so the cream-of-mushroom soup is great because you don't get all those big chunks. Anyways; on to the recipe! Enjoy!
::Maxi's Beef Stroganoff::
Approximately 2 beef sirloin steaks
1/2 lg onion
1/4-1/2 cup milk
2 cans cream of mushroom soup
1 cup sour cream
Worcestersire Sauce- about 5-7 dashes
1 Tbsp garlic
A couple dashes onion salt & onion powder
A couple dashes garlic salt & garlic powder
Unthaw steaks (easy to slice when still partially frozen) and slice. Dice onion and saute in olive oil with a little salt and pepper. Season steak with a little salt/pepper and any seasoning of your choice, if you desire. Add steak to onions and brown. When about done add dashes of worcestersire sauce and 1 Tbsp garlic. Cook until steak is done. When done, test a piece of the steak to see if more worcestersire sauce needs to be added. Add cream of mushroom soup, milk, and onion & garlic seasonsings (add a little bit at a time and test when done to see if more needs to be added) let simmer (stirring occasionally so soup doesn't burn); about 10minutes. Turn heat down and then add sour cream. Heat through and test to see if more seasonings need to be added as you like. Serve over rice or noodles.
I love living on beef-cattle farm; this is one of the benefits. If any of you ever get the chance to purchase beef from a rancher, I highly reccommend it. Fresh beef is WAY better than the store bought stuff.
I used about 2 steaks.
The onion; pre-diced.
Dice half of the onion.
Saute in plenty of olive oil with a little salt and pepper.
This will make vegetarians cry. Beef...it's what should be for dinner :)
Sorry if that offended anyone; no harm intended...just a laugh or two.
Salt & peppa...
They were a great band weren't they.
Onions are done.
You say it.
The beef all ready and ready to be creamed up a bit.
Getting the mushroom effect...but not really..
The soup added.
Milk...I guessed I poured in about 1/4-1/2 cup. If you think it needs to be a little more thinner..just add more. And if you think you've made it too think...ummm...add flour?
Stir. Stir. Stir.
Simple seasonings. When in doubt...add these!
Ready for the sour cream.
I added what I figured to be about 1 cup.
Side note: With baking you pretty much have to follow the measurements to a T. With cooking..not so much..so don't let the "about 1 cup" phrase scare you. Measure out one cup and all will be well; and if you don't measure out one cup...all will still be well!
Ready to serve!
I already had a box of these open..so this is what I used. But use whatever your heart desires.