Well hi again…
Last time I spoke of childhood memories, pretty much good ones. Me and my mom in the kitchen cooking traditional Quebec foods.
I tried to paint a picturesque culinary experience between mother, daughter and of course; food. Of course there is always two sides to any good story, so I thought I would take this moment to flip the coin and expose the truth behind a loving mother who really did a great job at feeding her family with whatever was available to us at the time.
I remember a lot of pasta; without a doubt, an inexpensive staple in most households in the 70’s. As a parent, my mom tried to get as much nutrition into each of our meals by adding protein in the form of something that resembled a piece of meat that may or may not have actually come from a cow…
In her housewife-mother superwoman role – she would then get to work and pull all ingredients together to present my sister and I with a pallatable dish that would please the scrutinizing eye of a couple of kids (who unfortunately greatly hoped for the addition of a beloved family dog; aka food vacuum cleaner.)
So you’re probably wondering what we had for dinner that night ~ yap; beef stroganoff in its finest form!
Now to the flip side of the story… I don’t think I’ve touched beef stroganoff since I left home at the tender age of 15. Here’s the twist to this little piece of my life history – this week at school, we made fresh beef stroganoff.
Hallelujah; Bells are chiming !!!
This beef stroganoff was delectable; a taste bud A-lister party which I had the pleasure of being invited to.
I have to share the recipe with you; share the experience with as many people as possible – I can tell you that it has made a believer in me, it will make you one too.
Not surprisingly, of course you want to start with making your own pasta; there truly is nothing better than homemade pasta. But don’t worry if you don’t feel you can or really want to make your own – store-bought has served its purpose for a long time and will do just fine here too…
This recipe will do enough for two.
200 g of sirloin; or any quality beef product, sliced thinly
1 tbsp of butter
50 g onion; diced (about 1/2 onion)
100 g mushrooms; cut in half or quarters if large
2 tbsp white wine (red can be used but it will colour your dish)
1 tbsp of mustard (grain adds texture)
4 tbsp sour cream (skip the light here – this dish can handle the real stuff)
5 tbsp cream (again – go crazy – use the real stuff)
1/4 cup of stock or demi glaze
Thyme, dill and/or parsley
Salt and Pepper to taste
Brown your meat in a hot pan coated with the butter and a little oil to stop the butter from burning. Set the meat aside. In the same pan, sweat the onions until they become translucent, add the mushrooms, cook on medium heat until browned a little. If your onions are starting to burn – add a little touch of your wine to add moisture into your pan. Add your demi glaze and your wine to the pan. Stir. Add your mustard. Stir. Simmer for about 10 minutes which will help your meat to tenderize.
When your pasta is cooked, add sour cream and the cream to your frying pan meat mixture. Stir. Add your fresh spices, approximately 2 tbsp in total (if using dried spices, put them in earlier on so they can expel their flavours).
Plate your pasta in a shallow soup bowl and cover with a generous portion of the meat mixture.
And now you’re ready to enjoy your meal – Bon Appetit!
Til next time, my dear foodies.