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stroganoff

Mushroom Stroganoff

February 15, 2016 by rachelle 46 Comments

This post contains affiliate links.  

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Happy Monday and Happy President’s Day, y’all!  Thank goodness for federal holidays and three day weekends!  How was your weekend?  Did you have a fantastic and romance-filled Valentine’s Day? We did!  We originally planned to go to our favorite one man show hole in the wall Ethiopian restaurant, but when it got so dang cold and we realized we had to go to Costco for dog food, we just decided to grab some scallops and a filet and stay home in front of the fireplace.

 

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Nothing says romance like yoga pants and a ratty old university sweatshirt.  It’s cold and I had to leave my house, otherwise it would have been flannel jammies.  Don’t judge me.

 

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Moving on.  Let’s talk about easy weeknight meals.  This is one that we originally made because we had a vegetarian guest for dinner and not only did it turn out to be amazingly delicious, but it’s super simple!  It takes about 40 minutes or so to make, but it doesn’t require a lot of attention, so you can get dinner started and do other things like change out of your work clothes and into some comfy flannel jammies or yoga pants, let the dogs out, get the kids stated on their homework or fix yourself a dang martini.  No judgments here and you deserve it!  I would totally start with the martini .

 

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Anyhoo, the point is that this is an easy option for a weeknight hassle-free dinner.  You can get your water going for your noodles while the mushroom sauce is doing it’s thing, toss together a salad, and Wham-BAM-Thank You, M’am!  Dinner is served.

 

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Keeping in the spirit of easy weeknight meals, do you plan out your meals for the week or just wing it? We do a bit of both here, but when we had little people in the house that wanted to know what’s for dinner the minute you walk in the door, it sure was a lot less stressful when we had planned out our meals for the week and had everything on hand and ready to go.

I want to tell you about my friend Raquel (not to be confused with Rachelle since that is me).  Raquel is a blogger from My California Roots and she wrote an ebook Guide to Meal Planning.  She gave me a copy to review (and I’m totally going to put it to good use) and I’m super excited about it.

The guide includes:

  • Templates for meal planning
  • Recipe Keeper Spreadsheet (which is awesome and helpful!)
  • Meal Planning Toolkit
  • A mini book on tips for creating the best meal plans ever
  • Extra goodies!

The guide is just released today and is only available for 5 days.  I honestly love this Guide to Meal Planning and would totally recommend it even if it wasn’t published by my friend!  I am 100% confident that it will be a life-saver for anyone with a family to feed and for people who want to keep to a healthy diet – which is always easier when you have your meal plans in place so that you’re not hitting the drive-through on your way home from work because you didn’t plan.

I highly recommend you go check out Raquel’s Guide to Meal Planning.  To do that, click here: Guide to Meal Planning

 

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Note:  If you want to make a vegan version, simply substitute vegan butter and vegan sour cream.

This post contains affiliate links.  I received a free copy of the product to review and all opinions are my own.   The only additional compensation I will receive is if you click on the affiliate link and purchase the Guide to Meal Planning, I will receive a commission.

Mushroom Stroganoff

Filed Under: Archives Tagged With: mushroom stroganoff, mushrooms, pasta, stroganoff, vegetarian

Brisket and Pulled Pork Stroganoff

August 10, 2015 by rachelle 38 Comments

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.

 

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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.

 

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That’s Zoe. One of our dinner guests. She is one of the coolest people I have ever met and quite the old soul.

 

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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.

 

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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.

 

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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!

 

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It was a blast and I totally welcomed the fun.  It was almost like being a kid again.

 

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This is the face I’ll be making in the morning.

 

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And I’ll totally be having some marshmallow violence drama.

 

Print

Brisket and Pulled Pork Stroganoff

Ingredients

  • 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

Instructions

  1. 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
  2. Coat onions in 2 tablespoons of flour
  3. Melt 2 tablespoons butter in same skillet, add flour coated onions and cook until soft
  4. Deglaze pan with wine and stock
  5. Add garlic
  6. Cook until reduced and thick
  7. Add thyme, salt and pepper to taste
  8. Add sour cream, remove from heat
  9. Toss with noodles and garnish with parsley

Adapted from Food & Wine

Filed Under: Archives Tagged With: brisket, pasta, pork, pulled pork, stroganoff

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About Beer Girl Cooks


I’m Rachelle, an attorney by day with a passion for home brewing and cooking with craft beer.

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