Beef Stroganoff

Dear Readers, I know there are some of you out there that probably think that I have been starving the poor "Darlings" again this week - but let me just set you straight - that is not the case!!


How does that old saying go - "when life gives you lemons - make lemonade!"  Well , while I have not exactly been making lemonade - I have been having to adjust things accordingly.  You see once again my oven door has broken (or what is the correct term - it needs to be "rebound") - I really don't care what it is called - I am severely unimpressed that 6 weeks after being repaired I am back exactly where I was!  I will not go into details - "I could be sued for expressing my opinions on this!!!"


So....... I have modified meals - they have been fed - they have have had Sang Choy Bow, they have had cheeseburgers, and they have had an old favourite - my easy Beef Stronganoff!!


So in the interests of still posting, I  will share with you my easy peasy Beef Stroganoff - one that  you can almost always pull out of the hat at the last minute!!

Beef Stroganoff


Serves 5 +

1 onion, finely diced
2 tbs olive oil
300g mushrooms, thinly sliced
1kg rump steak, thinly sliced *
420g can cream of mushroom soup
1 tsp paprika
2 tbs tomato sauce (ketchup)
1 tbs worcestershire sauce
1/3 cup sour cream

Heat a small amount of the olive oil in a large frypan over medium heat.  Add the onion and garlic, and cook, stirring for 3-5 minutes, or until the onion has softened.  Remove from the heat.

Reheat the frypan with a small amount of olive oil over medium high heat - add half of the beef, and quickly brown, stirring frequently.  It is ok for the beef to be still slightly pink - it will cook the rest of the way when incorporated with the sauce.  Remove from heat, and repeat with remaining beef, again removing the beef from the pan.

Add the mushrooms to the pan, and cook stirring for 3-5 minutes, or until the mushrooms have softened.

Add back the onions and garlic, beef, paprika, tomato sauce, worcestershire sauce, and mushroom soup, mix well.  Cook for approximately 3-5 minutes, or until the beef has heated through.  Stir through the sour cream, and heat gently.

Serve over rice or pasta, and with steamed green vegetables.

* Having the steak partially frozen really helps, as you can cut it very thinly!!

So Dear Readers, do you ever have days (weeks) when things do not go according to plan??  Weeks when your best laid out menu plans do not eventuate?

So please do not worry - they are not starving of malnutrition - just not eating anything of blogworthiness!!!