Skip to main content

Lunchroom Beef Stroganoff

Spring Break!  Most people think of trips to the lake or the beach or to some amusement park for fun filled week celebrating the coming of warmer days and just a few weeks of the school year left.  This table and its counterparts spent it with family.  Yeah a full size kitchen with five mouths to feed three meals a day for three days.  Can't wait.  Yesterday it was Italian, tonight in honor school cafeteria foods, Classic Beef Stroganoff.  Tomorrow a soup.

Modifications Made:
Two onions seemed like way too many onions so one large onion was used instead.  Beef broth was made from a Knorr cube and additional salt was reduced to offset the salty broth cube.  Worcestershire sauce was doubled.  Sour cream was reduced to 8 ounces.  To offset the sour cream, 1/4 cup of extra flour was added along with one cup of milk.  An entire bag of wide egg noodles were cooked instead of three cups.

Instructions have the entire meal cooked in less than 30 minutes.  Knowing full well meat cooked this quick would be tough, two cups of extra water were added to mixture and allowed to cook on low for close to an hour.  Every ten minutes or so, the mixture was stirred, checked for salt and pepper and sauce thickness.

Scaled for Likability: Great
Not to my recollection have I ever made real from scratch homemade Beef Stroganoff.  Why?  I always assumed it was too much work.  Expect for the time it takes to cook, the meal was fairly simple to cook. Reducing the sour cream was not noticed and if made again would be stay reduced as the full cup and half would be too much.

Next time, the additional flour would be browned for more flavor instead of just added as a flour/broth mixture.  Also, a key step to a better meat strip would be thinner cuts and cut into bite size pieces.

Popular posts from this blog

Better Than Campbell's Old Fashion Vegetable Soup

Went to the store with the hopes of gathering fresh produce for soup. With more than 45 people in line for two packages of any meat product and the produce section containing only avocado, orange, and most randomly, strawberries, I settled upon canned soup.  Well not canned soup since that section was still void of food, too.  Instead soup made from canned goods as the canned vegetable section had been mostly restocked. Soups like this 15 Minute Vegetable Soup  are ideal in dire food situations such as current times. Modifications Made: Plain petite diced tomatoes for flavored tomatoes, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one can tomato sauce, two low sodium chicken and two pollo de tomate bouillon cubes, six cups water.  Once onions were softened, carrots, juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almost tender.  Green beans and corn tossed in, heat t

Way Too Rich, Extra Heavy Cheesecake

Pictures are deceptive. What this picture of this recipe does not show is how old and faded the print out paper is, how many stains are smudged across various spots, and the numerous notes written in the top right corner with the first one dating back to college days in 2001.  Yikes, twenty years ago makes this paper print out old, no wait, that makes me old.  Eek.   Sadly, my current living quarters do not allow for cooking of this cheesecake.  In fact the last time this recipe has been made have been close to six or seven years.  That is just too long.  Too long.  Luckily, we are spending Spring Break at family with a real oven.  A family who will help eat this oh so rich, very decadent, supremely yummy cheesecake. Modifications Made: There are four keys to a successful cheesecake. ONE: all ingredients must be room temperature.  If your house is ice chest cold, then warm the ingredients on the stovetop. TWO: do not over mix.  Excessive mixing creates air pockets resulting in split mi

Layered Lemon Curd Loaf

Good grief us heat loving Texans have made it. What a week it has been. Winter is over and Texas winter is back. Last night to celebrate the end of The Great Freeze 2021 with heating pads, electric blankets, and space heaters we indulgently ate ice cream. Yes, it was 32 degrees outside but directly in front of the space heater it was bliss.. Tonight it was back to everything lemon with The Best Lemon Curd Loaf Cake  using this Lemon Curd recipe. Modifications Made: For the bread, sugar was reduced by a quarter cup, greek yogurt was used instead of sour cream, lemon extract instead of lemon zest, and glaze was omitted. Scaled for Likability: Good Love this lemon curd.  Have made several versions and this is by far the easiest.   Bread was not excessively sweet, had a moist, crumby inside, and a crunchy top layer.  Layers of bread to curd was good but the addition of a sweetened cream cheese would have been better.  Bread was served cold and would have been great with a drizzle of lemon