Ok, now onto the attempt at Stroganoff. Come on now, I am Russian after all, it was only a matter of time before I tried to tackle Stroganoff. Of course, this recipe would have to take a LOT of modifications and I'm not too surprised when the end-product turned out to be delicious, but not at all a Stroganoff.
Here's the ingredient list for a "simple" Beef Stroganoff I found online. This thing serves 4 and it doesn't even include the wide flat noodles that go along with a Stroganoff:
6 Tbsp butter, 1 pound of top sirloin or tenderloin, 1/3 cup chopped shallots (can substitute onions), 1/2 pound cremini mushrooms, Salt/pepper to taste, 1/8 teaspoon nutmeg, 1/2 teaspoon of dry tarragon or 2 teaspoons of chopped fresh tarragon, 1 cup of sour cream at room temperature
But I was gonna work with what I had. Since we had just found some mushrooms on sale (and they were probably getting ready to turn, so I figured they'd have to be made stat) but had no beef, this was gonna be a vegetarian Stroganoff. Or...a creamy mushroom rice, if you will. I'm posting this recipe because it was not only a tasty success, but it took the over-the-hill-mushrooms and allowed them to sit in our fridge for enjoyment for over a week. A week.
1 cup (or so...) chicken stock + 1 cup H2O
1 cup rice (I used the TJs wild rice)
1 cup yogurt
1 pack mushrooms (all shown)
Big pan (absolute necessity) sprayed down with Pam got all the mushrooms and onion. I covered the pan and let them hang out and release some juices. Eventually I added a few tbsp chicken stock.
By this time, the liquid in the rice had gone down and I added the remaining 1/2 cup water, 1/2 chicken stock. This is the secret to creamy as opposed to fluffy rice (if you prefer fluffy, just do as it says on the box). I let that boil down and kept stirring it every now and then while the mushrooms kept cooking.
In the end, I added a bit of water to the mushroom mixture because it was getting a bit dry. No biggie.
This is definitely going to be made again. =)
Now, since I've been so delinquent for so long, I'll post another quickie "recipe" though it's really just the easiest fastest dinner solution to a stressful work day.
To end on a personal note, my hellish rotation is finally over and I'll be able to spend more time actually getting my life together. However, because it's summer, I do expect to be going away on quite a few trips, doing a lot of outdoor picnicking and so forth. Hopefully I'll have something to share now and then, but I'd rather spend my summer outside than inside the kitchen!
Though I'm excited to make some cold soups, so maybe I'll have plenty to write about after all!