Bad, Bad Blogger

Ok, so I know I have been absent for a while, and there is lots of food I've missed out on sharing. I've been doing some cooking, but haven't had the time to do any writing:/

This, however, is for my friend who asked about making stroganoff. This can be made with beef or mushrooms, as we discussed!

Beef/Mushroom Stroganoff (or both!)

1 medium onion, chopped
1 or 2 cloves of chopped garlic
Around 1 lb. beef - cut into bite sized pieces*
*Alternatively, a few cups of assorted mushrooms or whatever you can find
Red wine (sub water or beef stock if you prefer)
Some vegetable oil
Salt & pepper, to taste
Paprika (a sprinkle or around 1tsp)
Dried dill (around 1tsp)
Fresh chopped dill or parsley
A dollop of sour cream

Rice or noodles for serving

Season and brown the meat (or mushrooms) in a hot pan with some oil - whatever you need for the pan you are using. Remove the meat (or mushrooms) to a warmed plate -- it is OK if the meat is not cooked all the way through yet! -- then add the chopped onion and garlic (add a few mushrooms here if you like to go with the beef) with a little salt (this helps the onions sweat and not get brown too quickly). Lower the heat a little, if necessary so your onions and garlic do not burn. Stir with a wooden spoon or spatula and pick up as much of the brown bits from the bottom of the pan as possible.

When your onion mixture is soft and lightly golden, return your meat to the pan (with the accompany-ing juices) and deglaze with the liquid of your choice. Stir some more with your wooden spoon/spatula to get the remaining goodness that might still be stuck to the pan and lower the heat to low. Let the liquid reduce to about half then stir in a dollop or so of sour cream. I'm not identifying here how much liquid or sour cream to use because it is really going to depend upon you how much you need/want especially depending upon the type of pan you are using. I tend to not add much liquid so I end up with a thicker gravy though not as much of it.

As you are stirring in the sour cream, sprinkle in your dill and paprika as well as salt and pepper - as always, to taste. Serve over egg noodles or rice - I love wild rice here but basmati us gorgeously scented as well -- and sprinkle some fresh chopped dill or parsley. A little red wine is perfect here. Make a little green salad to go alongside, or better yet, serve some radishes and green onions with a bowl of salt:) Perfectly comforting and elegant enough for dinner guests.