Monday, June 05, 2006

More food that's hard to mess up

Something or other stroganoff

I did this tonight with boneless chicken, but it does work equally well with cubes of beef, ground meat, or I suppose tempeh (have not tried; just a guess though).

Saute an onion in a mixture of half olive oil, half butter in a large skillet.

Set aside onions and leave pan somewhat coated with oil and brown your meat over medium heat.

As the meat browns, coat both sides with paprika and parsley. Add salt and ground pepper.

When the meat is browned, pour in about 1 cup wine (white or red, your call according to your meat. Sherry or brandy would also be nice) and stir. Reduce heat to simmer.

As the liquid reduces, add 1 lb. sliced mushrooms (baby portabella, cremini, or whathaveyou) and the onions you set aside earlier, combine, and simmer for at least 45 minutes. Add wine if the pan gets dry.

Serve over egg noodles, rice or mashed potatoes with sour cream as a garnish. Steamed green beans make a nice side.


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