I love the smell of indignation in the morning! Unfortunately, my last post only vaguely offended two of you, one of whom only if I hadn't been funny about it and the other only because I don't post more often. Poo! What does it take to offend the greatest group of offense-by-proxy crowd on the planet anyway?? Well, at least you all have a sense of humor, which is more than I can say for most jerks in my life. I'm sure you can say the same. Go ahead, say it. On your blog. Naming names. Can't wait to read it.
Oh, and Fred? I can officially now say that I'm intensely proud to know you. Just knowing that you and your entire ancestral line have been chastized by LDS church leaders for over 150 years is simply heartwarming to me. To think: your entire family tree sitting in hell together, reminiscing over the good ol' days. Just brings a tear to your eye, don't it?
Speaking of hell, remember that little boy Peawhistle sentenced to Hades not long ago? Three days later his mother dropped PW off at home after preschool for me and I heard the two of these children express their undying affection for one another and how they will miss each other painfully while separated for the next less-than-24 hours of their little lives. Peawhistle digs the bad boys it would seem. That's fine, but he just better get a good job while he's at it. As my dad said, "Honey, I don't care who you marry, but he just better have a lot of zeroes after his name."
And for the several, several of you from last week's post whose only concern was that you didn't possess a proper recipe for beef stroganoff and would like to have it so that you, too, may know what goodness tastes like, I congratulate you for shunning crap. Welcome to Abby's Quality Cooking That Is Not Crap 101! And the best part that while it isn't cheap, it is easy. Takes me maybe 30 minutes total to make it.
Here's what you do. Go to the grocery store and buy a packet of McCormick's Beef Stroganoff Sauce Mix. See that? You don't even have to take the time to mix the flour and spices yourself, you lazy creations, you! And it tastes just as good and convincing as if you'd slaved over a mixing bowl yourself. It even comes with a helpful recipe on the back of the packet. Here's what else you have to pick up while you're there (assuming you already have water and vegetable oil in your home): 1 c. sour cream, package of wide egg noodles, and at least 1.5 lbs boneless, quality sirloin steak, the leaner the better. The sauce mix contains dehydrated bits of mushroom in it, but if you're a fan of mushrooms you can buy a small can of sliced mushrooms to add as well.
Some variations of stroganoff call for the sirloin to be cut into strips, but we prefer the version with cubed bite-size pieces. If you choose to go this route, make sure not to cut the cubes too small because they will shrink in size and they'll be miniscule and tough to boot. So make them a little larger than what you'd want. Also, try to cut away as much fat as possible. There's nothing worse than sinking your teeth into rubbery steak. Nasty. Also, trimming and cutting the meat is the most time-consuming aspect of this entire venture. And even that doesn't take too long.
Start boiling the water for the egg noodles when you start browning the meat and they should come out timed OK in the end. Brown meat completely in oil, then add 1 c. hot water and the sauce mix packet. Stir, simmer for 10 minutes (while your noodles are cooking for 8 or 9; you can add mushrooms at this point if you choose, or later if you don't like them as soft), add sour cream, remove from heat, stir, and you're done. Add some butter/margarine to the noodles once they're drained. Serve the stroganoff on top of the noodles. Eat. Enjoy. Send me thank you cards.
And for those of you who are culinarily challenged but whose husbands prefer the good version to that dispicable cheap version, I'd be happy to make this for you one day if you like. Because you're nice. And apparently so am I.
*For the rest of the discussion on this subject, and my advice for making beef stroganoff from scratch, see the discussion on Trina's Recipe Blog here.