(smaller button below)
For the Food on Fridays carnival, any post remotely related to food is welcome—though we love to try new dishes, your post doesn’t have to be a recipe. We’re pretty relaxed over here, and stories and photos are as welcome as menus and recipes. When your Food on Fridays contribution is ready, just grab the broccoli button to paste at the top of your post. It ties us together visually. Then fill in the boxes of this linky tool to join the fun!
Food on Fridays with Ann
Contrary to what this photo may suggest, the Kroekers do not serve sauteed dog food over noodles.It was after dark by the time we dished this beef stroganoff onto our plates, and we were eating by candlelight; so, I couldn’t get an appealing snapshot. But trust me: this simple dish turned out great.I had already browned some ground beef that was sitting in the fridge, awaiting its assignment. We’d eaten Mexican the night before, and I wasn’t in the mood for spaghetti with red sauce.A short Internet search turned up this recipe, which I modified slightly based on what I had available. The following is my version:Beef Stroganoff
- 2 pounds ground beef
- 1 shallot, chopped fine (original called for onions, but I can only digest shallots)
- 1 clove garlic, minced
- 1 8 oz container mushrooms, sliced
- 1/4 teaspoon ground black pepper
- 1 cup hot water (original called for 2 cups hot water)
- 5 or 6 cubes beef bouillon (go easy on these, as it gets salty)
- 2 or 3 shakes Worcestershire sauce
- 2 tablespoons spaghetti sauce (original recipe called for 4 tablespoons tomato paste, which is why they could get by with a bunch of water)
- 1 1/2 cups water
- 4 tablespoons all-purpose flour (these last two ingredients were added to thicken the sauce)
- 1/4 cup plain yogurt or sour cream
- Heat a large skillet over medium-high heat (I used a deep pot). Add ground beef (mine was already cooked, so I just used a tiny big of oil and added the other things), add shallot, garlic, and mushrooms; saute until onion is golden brown. Season with salt and black pepper.
- Stir 1 cup hot water, bouillon cubes, and tomato paste into meat mixture. Stir together 1 1/2 cups cold water and flour; stir into pan. Reduce heat to low, and simmer for 1 hour. Keep an eye on things, stirring to check consistency, and add water as needed to keep it from sticking to the pan or thickening too much.
- Before serving, stir in the yogurt or sour cream for a creamier flavor and look.
- Serve over hot, buttered noodles.
This got high marks from family members who rated it in the 8-10 range on a scale of 1 to 10. I’ll definitely make it again.
Photo credit: Unappealing food photo by Ann Kroeker. All rights reserved.