It's been awhile since I've posted a recipe. I thought it was about time. Especially since I've been doing a lot more cooking lately, being at home with the kids and all. I've always loved to cook, but when I worked full-time, I mostly cooked on the weekends and we would eat leftovers during the week or get take out. Now I find myself doing all of my cooking during the week and none on the weekends! Weekends are now mostly reserved for grilling or take out!
Anyway, on the menu last week was a new recipe from Everyday Food. Beef and Tomato Stroganoff. Now, I've never made stroganoff, nor can I ever even recall eating stroganoff before, so this was a whole new experience for me. This recipe is super easy and delicious. We will certainly be having it again and again. Enjoy!
Beef and Tomato Stroganoff:
3/4 lb. Wide Egg Noodles
2 tablespoons extra-virgin olive oil
1 lb. Sirloin Steak, chopped or cut in strips
1/2 lb. button mushrooms, sliced
1 can diced tomatoes
1 can tomato sauce
3/4 cups chicken broth
1/3 cup sour cream (I may have tossed in a bit more)
1/2 medium onion, chopped
2 cloves garlic, minced
Parmesan, for serving
Cook noodles according to package directions, set aside. (I boiled mine during the 35 min. simmer time for the sauce) Add oil to pot and heat over high. Add steak and cook until browned, about 5 minutes. Transfer to a plate. Add mushrooms, onion and garlic and cook until mushrooms are browned and onions are tender, about 5 minutes. Add steak, diced tomatoes with juice, tomato sauce and broth. Season with salt and pepper and bring to a boil. Reduce heat, partially cover and simmer until steak is very tender, 35-40 minutes. Remove from heat and stir in sour cream, then add pasta, tossing to coat with sauce. Sprinkle and serve with Parmesan.
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