Sunday dinner and, finally, my turn to cook. Ron trimmed all fat from the beef tenderloin for the Beef Wellington meat, so it was a lean, tender, delicious cut of meat. That was the perfect opportunity to put it to good use. Beef Stroganoff is one of our favorites so we invited Nana and Papa over for a hearty winter meal. Can you believe they've never tried Beef Stroganoff. Recipe to follow.
I have decided there is nothing to compare to the smell of onions and garlic sauteeing in a pan. I think this beats even chocolate chip cookies. I could be cooking upstairs, starting anything with onions and garlic sauteeing, and my kids could be downstairs with friends and they'll come upstairs and wonder what I am making that smells so delicious.
We also found a star competitor in the salad dressing refrigerated section at Jewel. It is good on anything--we made a fresh lettuce salad with avacados, celery, blueberries, blue cheese and fried up bacon bits, topped it off with this delicious dressing and voila, a yummy, fresh tasting Asian salad. The dressing is by Litehouse and is called Toasted Sesame and Ginger. I'm afraid I'm going to have to buy more since it's almost all gone.
Between tinging the bread in the salad dressing and the Beef Stroganoff, we cleaned every plate on the table.
Papa made some very good rice pudding for dessert and we were in roly-poly heaven.
Beef Stroganoff
(This is my sister-in-law Anna's recipe. It is very easy and very good.)
1/2 stick melted butter
1 chopped onion
Round or sirloin steak, sliced thin
Burgundy wine
Cream of mushroom soup with the same amount of milk
Mushrooms sliced
Egg noodles
Sautee onion in butter.
Add meat and season with seasoned salt, garlic powder, S & P.
Add wine and let simmer. (If meat is tough, cover and simmer 1/2 hr)
Add soup and 1 can milk and cook till warm.
Add 1 T sour cream and mix through till warm.
Serve atop cooked egg noodles and enjoy!
