FULL DISCLOSURE: I wrote this post last night (Sunday) under extreme exhaustion (read below) and thought I had set it to publish this am. Apparently, I had the marshmallow and brownie sweats and scheduled this post to publish on Tuesday instead of Monday. I hope that this disclosure puts this everything into context and that I can get myself a pass on this transgression – additionally I hope I can learn how to read a calendar and get some sleep. I’m glad we had this little talk.
Happy Monday! How was your weekend? Mine was a very welcome reprieve because last week for me was a total buzzkill!
But last weekend was a blast because we had Lisa’s annual Birthday Meat Fest. We smoked a brisket and and a pork butt and had a ton of leftovers, so when I found out at the last minute that we were having a couple of guests for dinner I decided to use it in a stroganoff. It was delicious.
That’s Zoe. One of our dinner guests. She is one of the coolest people I have ever met and quite the old soul.
That’s Harmony. Zoe’s sister. She did her own makeup. She also loves marshmallows, brownies, strawberries and cherries. She’s 4. And one hot mess.
They loved stroganoff for dinner and made me bake all night long. I’m exhausted. I forget how much work a 4 year old is. Jeesh.
We did this. I admit it. Candy canes, marshmallows, and strawberries. Chocolate. Can’t forget about that. We were a hot mess. We also made brownies. I would like to sleep for the next 246 days, but oh yeah, I have to work. Womp womp!
It was a blast and I totally welcomed the fun. It was almost like being a kid again.
This is the face I’ll be making in the morning.
And I’ll totally be having some marshmallow violence drama.
- 3 cups prepared brisket and/or pulled pork
- 2 tablespoons extra virgin olive oil
- 10 ounces sliced mushrooms
- Salt and pepper
- 1 onion diced
- 2 tablespoons flour
- 2 tablespoons butter
- 1/4 cup red wine
- 1/3 cup beef stock
- 1 clove garlic, minced
- 3 cups beef stock
- 3/4 cup sour cream
- 1 tablespoon Worhestershire sauce
- 1 tablespoon thyme
- 2 tablespoons chopped fresh parsley
- Prepared egg noodles
- Heat 2 tablespoons olive oil in a cast iron skillet over medium-high heat, add mushrooms, cook until just soft, salt and pepper, cook another minute and remove from pan, reserving in a bowl
- Coat onions in 2 tablespoons of flour
- Melt 2 tablespoons butter in same skillet, add flour coated onions and cook until soft
- Deglaze pan with wine and stock
- Add garlic
- Cook until reduced and thick
- Add thyme, salt and pepper to taste
- Add sour cream, remove from heat
- Toss with noodles and garnish with parsley
Adapted from Food & Wine