I look forward to sharing my cooking adventures with you. Taking pictures as I go will be my challenge, and I did miss a couple steps here in my first go around, but I do hope you can use your imagination on the parts I left out of the pictorial. I cook by tasting as I go, and recipes tend to be loose guidelines rather than explicit instructions that MUST be followed. This method has surely resulted in a few unexpected "pizza nights" when things have gone awry, but also many homeruns that have landed in our family's meal rotation.
For my first recipe, I took a comfort classic and added my own little twist to it: booze. I was planning on deglazing my saute pan with a splash of white wine, but as is common in this house... we drank it. So upon peeking in the bar cabinet, I figured a little bit of JD would add just the right amount of spice and sweetness to the dish. And really, can you ever go wrong with whiskey? I think not.
Give yourself around 5 hours for this dish to cook to perfection. It is on the short end of the spectrum as far as slow cooking goes, so likely not a great choice for a day when you will be gone for the majority of the day.
Step one is easy. Toss 1lb of your diced steak of choice (I used the stir fry beef) with 2 cans of Condensed Golden Mushroom soup. And no, you cannot substitute cream of mushroom. Its gross. Throw in a tablespoon of chopped garlic and 1/2 packet of onion soup mix. Stir it up, set it and forget it for the next 4.5 hours.
Around an hour before your 4.5 hours are up, get back in the kitchen to finish your prep.
I chopped up approximately 4 cups of combined white and baby bella mushrooms.
Chopped 1 medium sweet yellow onion...
Heat up a large saute pan and add approx 1-2 tablespoons of olive oil. Once heated, toss in the medium onion and 1.5 tablespoons of chopped garlic. Saute until the onions are slightly translucent, stirring frequently.
Now for the fun part... Deglaze your pan with 1/4 cup Jack Daniels (or white wine if you didn't drink all of yours like we did). However, I think the whiskey imparted a hint of sweetness that really played well with the dish. You should try it ;)
After deglazing the pan, reduce the heat to medium, toss in your mushrooms.
Add 1.5 tablespoons of herbs de provence and another splash of whiskey. Stir to combine the herbs and cover for 1-2 minutes. The mushrooms should be soft, but not saturated. Remove from heat.
Time to bring the two worlds together. Before....
And after! Now cover it up and let the flavors combine for another 30 minutes. During this time, prepare your egg noodles. I used a full 16oz bag. Drain and set aside until your stroganoff is ready.
Here is another example of me forgetting to take pictures... I'll do better next time! Add 1/4 - 1/2 cup cream cheese and 1/4 cup sour cream. Stir to combine and then add your noodles. I know, I know... some of you would rather just top your dry noodles with the sauce. But I like the sauce all up in my noodles, so I prefer this way.
Top with another dollop of sour cream and enjoy!
This is intricate!
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