The weather is starting to turn a little nicer and it makes you want to get out there and do stuff. What stuff, I don’t know, but at least you are out there doing stuff instead of inside doing nothing. I guess you could do stuff inside but it is not as much fun. Momma Said, “Move it or lose it.”
I have a lot of winter’s havoc in my yard that needs tending. I hope the snow is finally done because the spring flowers are all going to be gone before spring decides to make a showing. I have mowed my grass twice and then the snow decides to make a comeback and I don’t mow snow.
We are getting a gradual warm up this week and I am sure the turkey hunters will enjoy that. The toms will strut their stuff for the ladies and that is a great sight to see. Momma Said, “The peacocks of the mountains will be showing off.”
The birds are at the feeder and I can’t keep it full. The doves are prancing around the yard and I have about eight or nine other kinds of birds visiting. I have been lucky enough to even have two woodpeckers hanging out on the feeder. Not the big ones but the smaller one with the red head. They are really messy eaters though. Momma Said, “I guess it is tough eating properly when you are hanging upside down.”
I have a really quick and easy meal for you this week, the name says it all. It takes a total of about 45 minutes from start to finish, so enjoy.
30-MINUTE BEEF STROGANOFF
1 lb. wide egg noodles
4 Tbsp. (1/4 cup) butter, divided
1.5 lbs. thinly-sliced steak (use top sirloin, but just about any will work)
salt and pepper
1 white or yellow onion, thinly sliced
4 cloves garlic, minced
1 lb. sliced mushrooms (button and baby bella mushrooms)
1/2 cup dry white wine (or you can substitute in more beef broth)
1.5 cups beef broth
1 Tbsp. Worcestershire sauce
3 Tbsp. flour
1/2 cup plain Greek yogurt or light sour cream
(optional garnish) chopped fresh parsley
Cook egg noodles al dente in boiling salted water according to package instructions. (For optimal timing, I recommend actually adding the egg noodles to the boiling water at the same time that the beef broth is added to the stroganoff.)
Meanwhile, as your pasta water is coming to a boil, melt the butter in a large skillet over medium-high heat. Add the steak in a single layer, seasoned with a few generous pinches of salt and pepper, and let it cook undisturbed for about 3 minutes to get a good sear. Flip the steak, and cook on the other side until browned, about another 3 minutes. Then remove steak from pan with a slotted spoon, and transfer to a separate plate. Set aside.
Return pan to heat and add the remaining 2 Tbsp. butter. Once it has melted, add the onions and saute for about 3 minutes. Add garlic and mushrooms, and stir to combine. Continue sauteing for an additional 5-7 minutes or until the mushrooms are cooked and the onions are soft. Add the white wine or beef broth, and deglaze the pan by using your cooking spoon to scrape the brown bits off the bottom of the pan. Let the mixture cook down for an additional 3 minutes.
Meanwhile, in a separate bowl, whisk together the beef broth, Worcestershire sauce and flour until smooth. Pour the beef broth mixture into the pan, and stir to combine. Let the mixture simmer for 5 minutes, stirring occasionally. Then stir in the Greek yogurt (or sour cream) until combined, and then stir the cooked steak back in, season with additional salt and pepper if needed.
Serve over the egg noodles, garnished with parsley if desired.