Monday, August 18, 2008

finally, another yummy recipe

I know I've been awful about posting regularly the last month or so. I just got so caught up in the Olympics beach volleyball, I haven't had time for anything else.

Kidding, of course, the truth is that as soon as my nausea went away and we got back from our fantastic trip to the mountains I have had a MAJOR organization bug. I'm talking about the sort of addiction that keeps me up at night making lists and planning how to rearrange furniture. I think this is the "pregnancy nesting hormone" gone wild. I am currently redoing our bedroom and Acacia's too. Brandon is hacking an old and very awesome Pottery Barn coffee table into a toddler bed for Acacia and we have some new pops of bright colors in there (purple and orange, to be exact). Our bedroom has been rearranged and I'm trying to figure out where to go from there. Unfortunately, my two local design friends, June and Jonna, have both moved. June, I know you will be back in November but it will be too late then my friend. If I don't redesign by then I will lose my mind. Gable lives in Dallas, my mom probably won't come back until the baby is born; I am all alone in this big scary design world.

Anyway, we had the yummiest dinner tonight. So that's what I'm really writing about. Have at it:

Best Ever Beef Stroganoff (or Not Yo' Granny's Beef Stroganoff)
1 onion, chopped
2 cloves garlic, minced
1/4 cup vegetable oil or butter
1/4 cup flour
1 tsp salt
1/4 tsp pepper
1/4 tsp oregano
2 pounds stew beef, cut into 3/4 inch pieces
1 jar (6 oz) sliced mushrooms
1 can (10 oz) beef broth
1 can (10 oz) tomato soup
2 Tbsp Worcestershire sauce
12-16 drops tabasco
2 cups sour cream or plain yogurt

Saute onion and garlic in oil. Remove to a bowl with a slotted spoon. Combine flour, salt, pepper, oregano in a ziploc bag. Add steak and shake to coat. Add to remaining oil in the skillet and cook until brown on all sides.
Return sauteed onions mixture to the skillet and add mushrooms, broth, soup, sauce, and tabasco. Reduce heat to low and simmer about 30 minutes (or up to an hour) until steak is tender.
Just before serving, stir in sour cream or yogurt and mix well. Serve over hot egg noodles or spaghetti or whatever you like. Sprinkle parmesan if you want.


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