Two posts in two days! I'm off to a great return. My husband is also benefiting from all the yummy food we are fixing. Seriously, who doesn't love warm comfort food on a cold day? Yesterday, I could not get a childhood favorite out of my head, beef stroganoff. If you haven't had it, it is a garlicky, mushroom concoction that immediately reminds me of my childhood (yes, I was that weird kid who would eat ANYTHING). My mom would always fix it with egg noodles but last night called for homemade mashed potatoes. Folks, if all you ever fix are the instant ones you are missing out. Throw them away, and get yourself the Yukon Gold potatoes. You can thank me later.
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| Ingredients |
- 1.5-2 lbs of Sirloin Steak (cut into 1.5 by 2 inch pieces)
- 1.5 cups Beef Bullion
- 1 Onions (chopped)
- 16 oz Mushrooms (sliced)
- Ketchup
- Worcestershire Sauce
- Garlic
- 1 cup Sour Cream
- 2-3 TBSP Flour
- 2 TBSP Butter
I'm not really a person who measures this recipe so stick with me and we can make something delicious. First off, prep all the onions and mushrooms so you won't have to chop them right before they're supposed to go in. All the prep work in advance makes the whole recipe come together in less than 30 minutes. Wash all veggies then chop the onion and slice the mushrooms. You can cheat and buy the presliced mushrooms but they're all dried out and yucky.
Slice the steak and I trim off the extra fat. Toss the sliced steak in flour. This is optional but I like to do this to give myself a little thicker sauce in the end.In a large skillet, heat about 2 tablespoons of butter or olive oil until bubbly then add in the steak. Sear the steak until no longer pink.
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| Boiled, drained and all the yummy extras added in. Ready to blend. |
Mashed Potatoes Ingredients & Process
- 2 lbs Yukon Gold potatoes (quartered)
- Butter
- Sour Cream
- Garlic (minced)
- Parsley
Wash potatoes really well. I do no peel them because I like the extra zing the peel brings to the potatoes. Bring quartered potatoes to a boil and boil until fork tender. Drain off all water and return to pot. Add a couple tablespoons of butter, 2-3 spoons of light sour cream, a 1/2 tsp minced garlic (optional) and minced parsley. Blend with an immersion stick blender for smooth and whipped potatoes or mash together with a potato masher for the rustic mashed potatoes.
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| Whipped and ready! Thank you stick blender. |
Two posts in two days! I'm off to a great return. My husband is also benefiting from all the yummy food we are fixing. Seriously, who doesn't love warm comfort food on a cold day? Yesterday, I could not get a childhood favorite out of my head, beef stroganoff. If you haven't had it, it is a garlicky, mushroom concoction that immediately reminds me of my childhood (yes, I was that weird kid who would eat ANYTHING). My mom would always fix it with egg noodles but last night called for homemade mashed potatoes. Folks, if all you ever fix are the instant ones you are missing out. Throw them away, and get yourself the Yukon Gold potatoes. You can thank me later.
Slice the steak and I trim off the extra fat. Toss the sliced steak in flour. This is optional but I like to do this to give myself a little thicker sauce in the end.In a large skillet, heat about 2 tablespoons of butter or olive oil until bubbly then add in the steak. Sear the steak until no longer pink. 
Add in 1.5 cups of beef bullion or beef broth, a couple of turns of ketchup (about 3 TBSP) a splash of Wocestershire Sauce and a 1/2 tsp of minced garlic (a clove or two). Stir, cover and simmer for 10 minutes. 
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