I'm On a Roll

My stomach was slightly achy this morning and I think it was its way of telling me to please not consume any cereal or popcorn for at least a few days. So noted.

I got a surge of energy this afternoon and decided I was going to make one of my favorite meals, popularized by my mom growing up. I was always very lucky to have a home-cooked, sit-down meal with my family most nights of the week growing up. I'm still trying to implement that in our household. I guess this was a step in the right direction.


Too bad my husband is still out of town and I ate on a TV tray.

I busted out the recipe box my mom gave me when I was in college. It's filled with all of her signature dishes and tonight I pulled out the recipe for beef stroganoff. Yum - a perfect blend of carbs and protein. It's cold out and I am entitled to this type of comfort food!

All of the prep work aside, stroggy (as I affectionately refer to it as) is really easy to make. But in case you don't have a good recipe or - gasp, shudder - have never had it, I'm going to share my mom's recipe.

Ingredients:
1 thin-cut round steak
1/4 cup flour
salt, pepper
1 yellow onion (only use about 1/2 for this)
2-3 cloves of garlic (or 4-5 if you are like me) minced
2 cans beef consomme soup
8oz container of sour cream (best to use the "full" fat kind!)
mushrooms (optional)
egg noodles (medium bag)

Steps
- Cut round steak into thin strips, dust with flour, salt and pepper
- Slice about 1/2 of the onion thinly and mince the garlic
- Brown meat in in butter, add in onion and garlic while browning
- If using mushrooms, add them in add this point. I use baby bellas - creminis work well also.
- Once meat is sufficiently browned, add beef consomme and bring to boil.
- Once to a boil, reduce heat to about med-low and cover. Cook for 50 min- 1 hour.
- Blend in sour cream gradually - I don't typically use the whole container, maybe 6 oz.
- Cook 15 minutes longer. (If it is still a thin consistency, whisk in some flour to thicken)
- Serve over egg noodles.

Also, this isn't technically part of the recipe, I add a lot of garlic salt at several points. Before I brown the meat and when I mix everything together. But that's just me. I realize that not everyone loves garlic and salt as much as I do!