Beef with Sour Cream
(Or Beef Stroganoff but really, I have no idea if what I make is anywhere near authentic enough to go by that vaunted name.)
What you will need:
1 almost 6 year old-otherwise known as the color commentator
1 almost 18 year old-purely decorative though handy with a gag when the color commentary starts getting on your nerves(JUST KIDDING-though she is handy with getting the electronic babysitter going at a moments notice)
Okay, you really don't need them but it seems I don't cook without my "posse".
A biggish flattish hunk of beef, like ummm sirloin or a skinny chuck or top round-about 1 1/2 lbs.
Put this in the freezer for about 30 minutes and start gathering the rest of the ingredients.
(If you have a fridge like mine you can cut out this step by keeping the meat drawer at 33 degrees-I don't know how it happened but I am thankful-and your meat will always be icy and last longer in it's nearly frozen state)
1 cup all purpose flour
1 tbsp salt
lots of fresh ground black pepper(I LOVE PEPPER so I use at least a tbsp)
1 tsp onion powder
1 tsp garlic powder
a little bit of rubbed sage
Mix all this stuff up in medium bowl and set aside
1 tbsp oil-I used olive oil this time
1 1/2 lbs sliced mushrooms which you got on clearance for $1.50(Love!)
Put these in a big skillet on medium heat, sprinkle with salt and pepper and try to keep the color commentator from stirring them cause they need to just sit there and cook for like ever without moving.
Get your big hunk of beef and a cutting board and a SHARP knife and get ready to start slicing. You want to cut this as close to paper thin and across the grain as possible-remember we are working with one tough ass slab o'beef here and the partially frozen bit will help out with that.
Once you have your beef sliced in pretty red ribbons dump it in the seasoned flour mixture and make sure each piece is coated.
You may now stir the mushrooms.
In a BIG skillet-or GIANT wok as the case may be-get some oil-again I used olive this time-almost smoking hot and add your flour dredged beef a little at a time and brown it. DON'T WORRY ABOUT COOKING IT ALL THE WAY THROUGH AT THIS POINT! When it gets kinda browned remove it to a plate , add some more oil to the skillet if you need it and more beef, repeat until all the beef is browned. I think I did it in 3 batches.
Put a big pot of water on to boil.
Now your beef is browned, sitting to the side and your skillet is hot and crusty from all the oil and flour and you are ready to get started on the gravy bit.
Pour 1 14oz can of chicken broth into the pan to deglaze it, (here would be a good place to also add some wine if you are leaning in that direction, maybe 1/2 to 1 cup of whatever dry red you like) scraping the brown bits up as you go.
Dump the meat and juices that have collected back into the BIG skillet-or GIANT wok as the case may be-and give it a good stir, bring the whole lot to a simmer and keep it there for 10 minutes or so to finish cooking the beef and hopefully let it get tender(it's called braising).
Dump a bag of extra wide noodles in the boiling water which you just salted.
Anywho, the gravy will get thick and if it gets too thick like say, playdoh or something, just add more chicken broth or if you don't feel like opening another can, some water or milk-remember you do want the gravy to be rather thick at this point though.
Next dump in the mushrooms and the liquid that's cooked out of them into the BIG skillet-or GIANT wok as the case may be-and stir. Taste it and see if it needs any more seasoning(read salt there)(you never know)
It's a big brownish mess isn't it?
We'll fix that!
Turn the heat off and stir in 3/4 -1 cup of sour cream according to your taste.
Drain the noodles and depending on how you were raised either serve the noodles on the side or stir them into the
Beef and Sour Cream.
PS DO NOT TRY TO TAKE A SHORTCUT AND USE A PACK OF ONION SOUP MIX WITH THE FLOUR.
I tested it and let me tell you GROSSNESS WILL RESULT AND I TAKE NO RESPONSIBILITY.