Beck's amazing flying beef stroganoff...woooooooh
It's possible I might be drunkamaholic while writing this. It's also possible this recipe doesn't taste as good sober or when you're not listening to the right music. But ohmygollygod does it taste good right now. Let that be the disclaimer for anyone who tries this recipe out and doesn't like it. Sorry whoever you are but you should have drunk more wine and listened to something better.
This stroganoff is a bit of a diversion from the usual boring dried out strips of beef atop boring old rice and will make enough for 4 but freezes well. Here we go:
Coupla dobs of butter
2-3 cloves garlic
Smallish onion
1 and a half beef OXO cubes
Half a kilo of beef mince
2-3 of those giant flat mushrooms roughly chopped
220g tin of mushrooms in butter sauce
400g tin of whole peeled tomatoes
Goodly splosh of white vino
Smaller splosh of Worcestershire sauce
300g tub sour cream
Salt and pepper
Shell pasta
Chopped capsicum and courgettes (sorry I've got a British hubby, what the hell do we call them here? oh yeah zucchini)
Fry onion and garlic in a dob of butter. Whack a bit more butter in and throw beef on top and fry that up too. Give it a minute then chuck in about 3 quarters of the tin of tomatoes and all the tinned mushrooms. Next up is the flavoury type stuff - chopped mushrooms, wine, woosy sauce, wine, salt and pepper, wine. Turn the heat down and throw it all in. Stir her up and let her go for a bit. While that's going stick on the pasta and steam the capsicum and courgettes. Then when there's only a few minutes before the pasta and veg are done put some of the sour cream in. I can't tell you exactly how much to put in here - I tend to be a bit heavy handed with it and generally a bit more than 3 quarters of a 300g tub goes in. I find you need that much to get the creamy flavour going.
Serve up with the pasta on the bottom, then a layer of the veg, then gloop the sauce over the top of the lot. Mmmm....beeeeewdifuuul.
Enjoy with wine from a box (cheaper the better) whilst listening to They Might Be Giants Factory Showroom ("...don't interrupt me while I struggle to complete this thought...") and try not to spill on keyboard. Especially 7 key. Sorry hon.
Hell that was productive. I might get drunk more often.
This stroganoff is a bit of a diversion from the usual boring dried out strips of beef atop boring old rice and will make enough for 4 but freezes well. Here we go:
Coupla dobs of butter
2-3 cloves garlic
Smallish onion
1 and a half beef OXO cubes
Half a kilo of beef mince
2-3 of those giant flat mushrooms roughly chopped
220g tin of mushrooms in butter sauce
400g tin of whole peeled tomatoes
Goodly splosh of white vino
Smaller splosh of Worcestershire sauce
300g tub sour cream
Salt and pepper
Shell pasta
Chopped capsicum and courgettes (sorry I've got a British hubby, what the hell do we call them here? oh yeah zucchini)
Fry onion and garlic in a dob of butter. Whack a bit more butter in and throw beef on top and fry that up too. Give it a minute then chuck in about 3 quarters of the tin of tomatoes and all the tinned mushrooms. Next up is the flavoury type stuff - chopped mushrooms, wine, woosy sauce, wine, salt and pepper, wine. Turn the heat down and throw it all in. Stir her up and let her go for a bit. While that's going stick on the pasta and steam the capsicum and courgettes. Then when there's only a few minutes before the pasta and veg are done put some of the sour cream in. I can't tell you exactly how much to put in here - I tend to be a bit heavy handed with it and generally a bit more than 3 quarters of a 300g tub goes in. I find you need that much to get the creamy flavour going.
Serve up with the pasta on the bottom, then a layer of the veg, then gloop the sauce over the top of the lot. Mmmm....beeeeewdifuuul.
Enjoy with wine from a box (cheaper the better) whilst listening to They Might Be Giants Factory Showroom ("...don't interrupt me while I struggle to complete this thought...") and try not to spill on keyboard. Especially 7 key. Sorry hon.
Hell that was productive. I might get drunk more often.
posted by Rebecca at 7:44 pm
4 Comments:
Dude - "drunkamaholic"?
I've found me a new word of the week.
i would have loved to have been there just to see you cooking it!!!
the downside is the dishes are still sitting in the sink. it's really hard committing to the cleanup after a drunken cooking frenzy.
that's what the next day is for!! sigh... i don't remember the last time i had a drunken cooking frenzy!! what fun!!
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