Normally when I hear the words "beef stroganoff," I think of the uber salty and gross frozen meals I used to nuke for lunch at work. The ones with the limp noodles, mushy vegetables, and "meat" of questionable quality. But I love egg noodles and the picture for this recipe gave me hope that beef stroganoff could, in fact, be edible and even tasty. True to its name, this dish was very quick! I loved it, and will definitely make it again for a good work night meal. The sauce was nice and creamy, I added extra hot paprika to give it a kick. I used skirt steak instead of flank steak because I didn't feel like buying 2 lbs of steak when I could get 1/2 pound instead. I used full fat sour cream instead of nonfat. The only other change I made was to buy crimini mushrooms instead of the exotic blend, which my grocery store didn't have.
Thursday, February 21, 2013
Friday, February 1, 2013
A few weeks ago I made carnitas in my slow cooker and froze the leftovers. Initially, I decided that the meat was definitely an ingredient rather than something to throw in a bowl with some cheese, lime, and pico de gallo. There's a fantastic Mexican restaurant near me that serves amazing carnitas tacos with pineapple, pickled jalapenos, and habanero salsa. They're unbelievably addictive! I've wanted to try and make something similar for a while. I decided to make a green salsa instead of attempting to use habaneros. At the restaurant they pickle their own jalapenos. To make this a quick meal, I bought a can of them instead. Since this dish was made from leftovers, it was super fast. All that needs to be done is defrost and warm up the meat, chop the pineapple, and make the salsa.
|Tecate will always be "Hellboy Beer" to me.|