This evening was Grocery night, as is most Wednesdays. Since the apartment complex where I live is in the middle of resurfacing the roads, I was going to do some light shopping, since I was going to have to park some distance away. That didn't happen... While I was in the meat section I ran across a salmon steak that was on sale, so I got one of those, and some beef and chicken. The attendants were trying to get me to buy some pork, but I have never really been a huge fan of pork chops in general. So I passed on those.
This evening however I was undecided between a beef Stroganoff variation or a chicken cordon bleu variation.... I finally ended up going with the beef as you can see!
Since this deviates from stroganoff, lets call it....
Dirty Beef (serves 2)
1/2 lb of beef steak, cubed then braised
1 cup finely chopped portabella mushrooms
1 cup cooked spinach (I had some frozen)
2 tablespoons minced garlic
1 cup water
1 cup sour cream
dash of nutmeg
couple dashes of paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
1 pouch shiritaki tofu noodles (quartered)
2 beef bullion cubes
Pan seared the beef cubes and then added a cup of water and covered to let finish cooking. Removed the lid, and added the mushrooms, spinach, garlic, and seasonings at this point and cover to cook for a bit longer mixing occasionally.
After everything starts to meld, add the quartered noodles and sour cream, stir together, and then let the liquids reduce down to a sauce consistency. This took about 5 minutes for me on medium high heat. Once it reaches a sauce consistency mix again once last time and then it is ready to plate. I added a bit of shredded swiss cheese to the top for a bit more flavor (or just because I like cheese).
For garnish I just cut a left over portabella mushrooms into slices and coated the back side with a bit of whipped cream cheese with chives. To drink, blueberry lemonade.
I see you are now adding cooking times and temps. good for you! I'm glad you are doing this Phil. If you get really good at the experimenting thing you should open your own resturant and I'll manage it. :D
ReplyDeleteWell... working on adding cooking times... that is the problem with winging it. Remembering those extra bits of information when I write these up. Some day I might have a full on recipe.
ReplyDeleteAnd some day I will even open a restaurant maybe, capital is never easy to come by though... and they can be tricky to do as start ups too. Who knows what the future holds until it gets here :)