I'm starting a new chapter in this little blog. As many of you know, I pride myself on making fast, delicious, healthful meals for my family. Dinnertime is the most special part of my day. I cook for my family nearly every night of the week (and multiple times on the weekends) so that we can sit at our table and break bread together. Family meals were a big part of how I was raised and I knew before I was ever a mother that I would carry the tradition.
Most of the dinners I cook are made in the same time it takes for Darius to finish his homework - about 30-45 minutes. I cook a lot of my own comfort food. Foods that I ate as child. Foods that make me feel good. I've also learned how to make some Indian foods as well. I think it's important for us to teach Darius about his diverse culture. Food is a part of that culture. I plan on sharing on a regular basis (I'm shooting for once a week, but please be patient) with the meals I make from scratch for my family. I hope it inspires you to start cooking.
Weeknight Beef Stroganoff
The key to making a quick stroganoff is to steer clear from the stew meat. Buy the same cut of meat for this meal as you would to grill a steak. I used leftover beef tenderloin from my Dad's Christmas dinner, but going that fancy isn't necessary.
- 1 lb of steak. Slice it thin. I ask the butcher to slice it for me, saves me the hassle.
- 1 large onion, sliced. (I used red, but that was what I had on hand. White, yellow, red will work just fine)
- 1 lb of mushrooms sliced (I used one 8oz pkg of presliced button and another of presliced baby bellas)
- 1 bag of baby spinach
For the sauce, mix in a bowl:
- 2 tsp of cornstarch
- 8 oz of sour cream (light is OK, fat-free will fall apart in the heat)
- 1 beef bouillon cube
- 3 tbsp of Worcestershire sauce
- 1 tbsp of your favorite grain mustard
- 1/4 cup of beef stock (chicken stock works as well, so does water)
With just a little olive oil in a large pan over med-high heat, saute the onions and mushrooms until tender - 5 to 7 min. Add the sliced meat and cook until medium rare. Add the sour cream mixture, reduce heat to low. Let the mixture bubble and thicken (about 5 minutes). Turn off the heat and add the bag of baby spinach. Allow the spinach to wilt into the stroganoff. Season to taste. Serve over hot noodles, pasta, or rice.
I added more fresh spinach to the top of mine, since I can't get enough of the stuff.