They say that with age comes wisdom.
I’m not sure if it’s wisdom or simply acceptance.
I have learned that when I’m a bit ‘under the weather’ I cease caring about anything.
I have come to understand that if I cease caring, chances are I’m sick but just don’t know it yet.
The wisdom part, or acceptance part, is not forcing myself to ‘accomplish something’ in this state because I know it will just have to be done over when I’m back to caring and realize what I’ve done.
The hard part is convincing that old ‘work ethic’ thing that it’s acceptable to take some time off.
The easy part is making comfort food to make me feel better.
This is NOT the Hamburger Stroganoff I made (and loved) in college.
Total time: 30 minutes
- 8oz (250gr) egg noodles
- 12oz (360gr) ground beef
- 1 medium onion, chopped
- 4oz (125gr) mushrooms, chopped
- 2 tsp olive oil
- 3/4 cup (6oz, 180gr) beef broth
- 1 tbs Worcestershire sauce
- 1 tsp dried basil
- 1 1/2 tbs cornstarch (maizena) dissolved in
- 2 tbs beef stock
- 1/2 cup (4oz, 125ml) Greek yogurt, plain yogurt or sour cream
- Cook noodles according to package instructions. When done, drain and set aside.
- Heat olive oil in a large skillet. Add onions and sauté until starting to get tender.
- Add mushrooms and sauté 5 minutes.
- Add beef, sauté, breaking it up as it browns
- Add stock, Worcestershire sauce, basil and heat to boiling
- Add cornstarch, stirring until thickened.
- Remove from heat, add yogurt, mix thoroughly.
- Put the pasta in large pasta bowl, spoon the Stroganoff over and serve.
Not my college Stroganoff – also not a very proper Stroganoff.
For that you want to try Beef Stroganoff:
The paprika, Worcestershire and tomato paste in this dish add a depth of both color and flavor that you won’t find in the more traditional, paler versions.
But, sometimes, quickest is best….
In case you’re wondering, mon mari and I were gifted with bronchitis last week.
We are attempting not to re-gift.
The cold, rain and wind are supposed to stop tomorrow….
Sunshine will improve all of us.