The Midday Rendezvous
Lucky or not, I am underemployed and only work two days a week this quarter. Thus, I am faced with finding ways to make use of my time. Cleaning is probably my least favorite thing to do and I am not particularly handy with projects around the house, so the time-filling has become somewhat challenging. Of course, I work on school preparations and sending out my resume to positions that seem fitting with my skills–but that still leaves a decent amount of aimless wandering about. I have decided to lure my husband home for lunch a couple times a week, in order to feel vaguely useful.
Today I made my famous Beef Stroganoff. It takes about ten minutes to make, but tastes like a slow-cooked meal. I perfected this recipe back in my Atkins days and it has evolved to include whole wheat flat noodles. I love it because it’s fast, delicious, and surprisingly low in fat.
Ingredients (all measurements are approximate):
- 1 medium onion, diced
- 8 0z. baby portabello mushrooms, sliced
- 1 lb. Stew Meat, cubed
- 8 oz. Cream Cheese (I use whipped)
- 3 tbs. Dijon mustard
- 3 tbs. Steak sauce/Worcestershire sauce
- 1 tbs. minced garlic
- 2 tbs. olive oil
- Seasoning (salt, pepper, paprika, parsley)
- 12 oz. Whole wheat flat noodles
First, put a pot of water on to boil the noodles…
Next, you’ll need a large skillet in which to saute the diced onion in olive oil with the spices. Add mushrooms into the pan after about two minutes, stirring mixture over medium high heat. Continue seasoning as more ingredients are added–do not reserve spices ’til the end, as the flavors will not meld adequately. After two or three minutes, you will add the cubed beef, garlic, and steak sauce. Cook onions, mushrooms, beef, and spices over high heat–stirring frequently–until all ingredients are browned and softened.
The vegetables and the stew meat will begin to sweat, creating a small amount of broth. Lower heat to medium and add your cream cheese, making sure that the mixture is thoroughly blended. Use more or less cream cheese based on your preference for sauce consistency. When the Stroganoff is looking the way you want it to, go ahead and add the dijon. Reduce heat to simmer and add cooked noodles to entire mixture.
(Disclaimer: Normally this dish is made with sour cream, but I have found that the creaminess of cream cheese and the tartness of dijon does a fine job of approximating the awesomeness that is sour cream.)
I’m looking forward to challenging myself in the remaining weeks of Fall Quarter, taking advantage of these extra hours of mine. Cooking makes me happy and gives me a sense of productivity–if only to benefit my hardworking husband. So, while I am stuck in this career purgatory I will try to learn some things, create some things, and be a super cool wife. Next week, I’m thinking: honey-soy seared tuna with stir fried sugar snap peas.
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