Comfort Food: Beef Stroganoff

It was rainy and cold today. I guess I should specify that “cold” was like 57 degrees, but still. So, I felt like eating comfort food. It has been about 4 days since I had pasta (which I think, besides when I did the South Beach Diet before my wedding, it’s the longest I’ve ever gone without having pasta!). So, I saw a recipe for Beef Stroganoff and I was absolutely craving it! It looked so delicious!

Earlier today we had one of my friends and her little baby come over. Don’t you just love the smell of babies? This sweet girl also very obviously loved her mommy. I so desperately wanted to take pictures of her sweet face, and every time she saw her mommy, she smiled REALLY big and put her face in her hands! Precious right? Hard to get a picture though… have a few cute blurs though! 🙂 So while she was over it was rainy and cruddy all morning. Luckily we were ok with being inside. But it definitely put me in the mood for one of my planned meals: Beef Stroganoff. So, here it is!

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Ingredients

3-4 servings

Inspired by: http://www.foodnetwork.com/recipes/ree-drummond/beef-stroganoff.html?soc=socialsharingpinterest&oc=linkback
Buttered Egg Noodles:
8 ounces Egg Noodles
1 tablespoons salted butter

Beef Stroganoff:
2 tablespoons olive oil
1 TB butter
1/2 tsp minced garlic
1 pound top sirloin steak, cut into small cubes
Salt and freshly ground black pepper
2 carrots, finely chopped
1/2 onion, finely chopped
1/4 cup red wine (your favorite) **optional
2 1/4 cups beef stock
2 tablespoons Corn Starch
1/4 cup FULL FAT Greek Yogurt PLAIN
Chopped fresh parsley, for serving

wpid-1429230708966.jpgDirections
For the buttered egg noodles: Bring a large pot of water to a boil. Add the egg noodles and cook according to the package instructions. Drain and set aside.

For the beef stroganoff: Heat 1 tablespoon butter in a skillet over medium-high heat. Season the meat with salt and pepper. Add half the meat to the pan and brown it quickly (but don’t quite cook through). Remove the first batch and cook the rest of the meat. Remove and set aside with the first batch.

Add the olive oil to the skillet and cook the carrots, garlic and onions until lightly browned. Turn off the heat and add the wine and 2 cups of the beef stock. Turn the heat back on and reduce the liquid for 2 to 3 minutes. Mix the cornstarch with the remaining 1/4 cup stock, getting out all the lumps. Pour the slurry into the skillet and cook until the sauce thickens.

Turn off the heat. Stir in the sour cream, and beef. Taste and adjust the seasoning with salt and pepper.

To finish the noodles, melt the butter in a skillet over medium heat. Add the cooked egg noodles and toss to heat through and coat with the butter.

Serve the stroganoff with the noodles, and sprinkle with the parsley.

wpid-1429230825084.jpgThis seriously hit the spot. Rainy day? Want a filling and enjoyable meal made with whole and fresh ingredients? THIS IS IT! Delicious, seriously. I would have eaten more if I wasn’t so full. I had to keep myself out of the skillet with the leftovers. I, personally, am allergic to mushrooms… so if you notice that my Beef Stroganoff does not have any mushrooms… it’s because that was intentional. If you look at the original recipe, hers does. FYI. 🙂

And now, for the quote of the day:

One of the most SIMPLE and DOWN-TO-EARTH EXPLANATION of ministry that qualifies all of us.

Tomato Paste… in a tube! (And other quick tips)

Ok, so in a few of my recipes, and recipes that I’ve seen, it will call for a tablespoon or two of tomato paste. Then you’re usually left with a dilemma… what do you do with the rest of the tomato paste? Put it in the fridge usually. Then, you have to make sure you use it within 5-7 days or it starts to mold! Then, you’ve wasted food and money! I do not like do not like doing either of those! So, my tip for this is something that I saw on “The Chew” talk show, and then FOUND at Trader Joe’s (only one of my favorite stores EVER!)

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It’s in a reclosable tube! What?! Am I Right?! How exciting is this? Now, those of you who are chefs are probably thinking, “um, that’s been around forever”… but this is new to me and I’m ecstatic! This is gonna be great!
Also, did you know they have tubes of fresh herbs? They do! Basil, cilantro, parsley, etc. So, if you need a couple of months to use up herbs in things like guacamole and pasta,  try those! They are still fresh and taste fresh, but last so much longer! Sometimes my herbs are bad within 5 days!
Remember my tip about onions! Slice them, put them in a freezer bag and freeze the leftovers!
Canned condensed soups… don’t use them if you don’t have to! It’s soooo easy to make a creamy base! Butter, flour, milk or cream… and then chicken or veggie broth! Seriously! That’s it! I keep all of those in my pantry or fridge at all times! Then you just add mushrooms or chicken or whatever base you want! I’ll make it soon to post on the blog. Then, you have a natural and organic food base that you know where it all came from! Chicken broth is easy to make too! After Thanksgiving I make Turkey broth and saved it in glass jars in the freezer! I made some awesome soups with it!
Any questions or tips you want to know about? Ask! Send me an email or ask a question in the comments and I’ll do my best to respond and even possibly make a post out of it!

Good luck cookin’!