I decided that it can't, and who wants to waste perfectly good sauces and syrups and spices on an experiment that makes no sense?
It's a rainy day here in Minnesota (FINALLY! HOORAY!), and although that makes it a great day for napping, it's also wonderful for cooking and using the oven. Because this rain is also a cool rain so it inspires me to think of fall things like soups and dips and the like.
So I wondered what I would make:
Garlic Soup? Maybe
Roasted Red Pepper Soup? Hmm...maybe.
Beef Stroganoff? - Never did it before, but I'm craving it and feeling adventurous
Seafood dip with fresh French or Italian bread from the deli bakery? - Maybe. I need to use up some ingredients.
Angel Hair Pasta with Pesto, onions, and fresh tomatoes? Caprese?
So a-shoppin' I went. Normally I do my grocery shopping early on a Saturday, and this afternoon, was reminded as to WHY.
Because there was NO BREAD at EITHER of the grocery stores I went to. NONE. There was sliced Vienna bread. Not what I needed or wanted. There was Garlic Artesan bread. Too heavy for my needs. There were roll and a tiny baguette with poppy seeds. Nope.
So Garlic Soup is out. And so is the seafood dip. I guess the ingredients will have to pend for another day or so.
I turned my focus to my needs for Roasted Red Pepper soup. It's an easy soup, and Serrrano peppers were available, but the fresh red and yellow peppers were in DISMAL condition. I considered it, but that thing so so bruised and nicked, I could not in good conscience even make it into a soup...unless they'd be willing to give it to me for free. Fat chance.
So soup is out unless I want to scoop it from a can.
So that leaves either pasta which I have at home, but don't want, or beef stroganoff. I picked up some stew meat, I have lots of hamburger, so I got some fresh onions, some mushrooms, I have green onions, I picked up garlic, and I can make beef broth from a bullion. And I picked up sour cream and egg noodles.
Wish me luck. I'm not really much of a cook. It's not that I can't cook, it's just that I'm normally uninspired. Usually stuff turns out well, but there have been a few flops in the past. I pray this is not one of them. Can I still do this half in the pan and half in the crock, esp as I'm using stew meat? It's tougher than the sirloin that some recipes recommend, and I don't want to go the cheap route and use hamburger and cream of mushroom soup...although I may.
So we'll see what happens. If it works, I'll share the recipe. Stay tuned!
Cubed Stew Meat
1/2 - 1/3 C. Chopped Vidalia Onions
Chopped Green Onions
1 C. Sour Cream
1/4 C. Flour
1 Bay Leaf
1 1/2 C. beef broth
Salt/Pepper to taste
Various other spices - to taste and according to whatever's in the cupboard
White or red wine. (Note: NEVER cook with wine you would not actually serve)
In large frying pan,melt the butter or vegetable oil, brown the beef with the onions, mushrooms, and garlic.
Add beef broth and spices. Simmer 1 hour or until meat is tender.
Cook egg noodles according to directions and amount needed.
When beef mixture is ready, add sour creme and flour mixture, stir, and cook down. Add a little water if necessary.
* Egg Noodle substitutes: Mashed potatoes, Gnocchi, other pasta or starchy edible material.
I would serve this meal to Jesus if He came to my house. Probably with egg noodles, but if he made a request I'd acquiesce.