There is a man downstairs playing with cords and electrics and things, all to effect installation of NewOven. It’s quite exciting but I must say today I’m not quite as overcome with a raging desire to bake as I was last week, when I thought this whole palaver would be occurring. Might buy a frozen pizza for supper tonight to run an early test.
Due to aforementioned complications with NewOven’s apparent electrical superpowers The Electrician Man is having to run some big wires through some strange places. See below:
Here he is crouched in the downstairs loo, discovering all sorts of plumbing atrocities (leaks, damp, unusual piping choices) whilst wiring up the new appliance. I seriously don’t know who the people we bought the house off got in to do work for them but we’ve literally NEVER had anything done ourselves without discovering some heinous crime against tradesmanship.
Right, continuing the post-ShitOven pre-NewOven stovetop cooking theme, here be Stroganoff. My Mum used to make this when we were growing up and I believe she even used to eat it, which is astonishing. Not sure she made this version, but regardless this is an easy and tasty thing to make, and offers many comedy gold moments of discussing things in a really bad Russian accent whilst doing so. Daspadanya (?sp)….
Bout 75g of butter
One white onion
Bout 150g or so of white button-type mushrooms
2 tablespoons of tomato paste
1.5 teaspoons of Dijon mustard
Bout good 0.5 teaspoon of smoked paprika, hot if you fancy it
500g of good beef, trimmed of fat and sliced into strips (we used rump)
110ml of beef stock
Flat leaf parsley
Brandy (optional but good)
200ml sour cream
I looked at a heap of recipes for this and kind of mushed a few together across various websites like BBC Good Food and suchlike. Freestylin’….
This dish you can prep, cook and eat all within 20-30 mins I reckon, depending on how much time you waste dicking about with bad Russian accents.
Prep your onions by slicing quite finely. Same with the mushies.
Then sort your beef. Do it in that order, yeah?
In a big pan or similar, melt half the butter till gently foaming, then chuck in the onions, frying gently for 2-3 minutes till they start to soften.
Add the mushrooms, fry for a further minute or so.
Add the paprika, mustard and tomato paste and stir through for another minute.
Complex stuff this, eh?
Add the beef stock and bring to a gentle simmer. It’ll start thickening and kind of reduce over the next few minutes. That’s all it needs.
Whilst that is happening cook your beef in a separate pan, using the remaining butter, in batches, till just browned but not cooked through. Unless, of course, you love tough, overcooked meat, in which case do whatever makes you happy.
Return all the beef to the pan over a lowest heat, pour in a good slosh of brandy and flambé.
FIRE IS FUN!
When the flames have gone, add all the beef and juices to your sauce.
I’m not going to tell you it looks beautiful. It doesn’t. It smells good and tastes better, and we can’t all be beauties.
Check for seasoning. Add. Be generous with the black pepper. Stir through the sour cream and some chopped parsley at the very end.
If the sauce gets a bit thick feel free to loosen with a dash of water.
Serve with a pasta like tagliatelle or similar (not my choice) or with simple boiled rice (my choice).
On top you can either faff abut making sautéed potato fries OR you can buy the chip version. Sprinkle generously on top. I was modest, actually, for the photo I knew would be used here but threw on half a bag of the things on top once the camera had been put away.
Is yum. Enjoy.