All I want to know is who wants a bowl of creamy comfort food!
‘Cause that sounds really good to me. It’s turning into Fall down here (a fact that you all know drives me crazy), and we’ve already been having some pretty cool weather so I have a mind full of cozy foods that I want to make. Even if it is clashing with all of the things I want to be making in am attempt to fake Spring.
I’m almost always the one in my family who’s cold at any given moment. Seriously, I sometimes want a jacket on a perfectly pleasant summer day when most people are shedding layers to stay cool. I guess because of that it’s needless to say how much I despise taking a cold shower with a fiery passion! I don’t think it’s any secret that South American culture hasn’t figured out the water-heater thing yet, because every house I’ve lived in here has had a stupid one, some much worse than others. We’re at the point of having to buddy up with someone to make sure the gas light lit all the way and stayed on or no hot water. Let’s just say I’ve grown to appreciate my hot showers way more than I used to by living in this country.
Ha, I was having some writer’s block a few days ago and a commenter mentioned that I could try writing in the shower and it sounded like a pretty good idea too. Somehow I’ve ended up writing about my shower instead and how frustrated it’s been making me though. Not sure how well this plan was thought through…..
Okey dokey, rant ending now and sorry for being so negative for a minute you guys. I really am going to keep working on keeping focus on the positive things in life. Really, there are so many things I love about where I live! But um…..since I’m already on the subject of things that this culture doesn’t have, I may as well add that Crock pots are not something they’re into yet (Although, Mom and I are predicting them to become a craze sometime soon), so I really miss having one.
On the good news side of things they do have rice-cookers and I was so happy last week when I finally managed to figure out how I could use mine as a makeshift slow-cooker. Guess what you guys, it totally gave me the most tender beef ever! I mean, I kind of had to do some of the cooking in the oven, but still, it produced the result I’ve been going for. I was so excited about it that I did it again for our Easter roast beef dinner, that was fabulous by the way, and now I’ll probably be trying to slow cook everything.
I figure it’s essentially the same as having a slow-cooker (which I’m assuming you already have) so that’s how I’m writing the recipe, but I’m so excited about it! As for this stroganoff, well, it’s something I’ve been wanting to share for months because it’s become a huge favorite meal with the gang. Brock has actually begged me to make it a few times before, everyone enjoys it, AND it’s a pretty easy meal to make once the meat is done. It’s just a major win win all around!
Here’s the deal, the secret to it’s amazingness is in the sauce. Since certain members of my family won’t touch visible mushrooms and onions with a 39 1/2′ pole, I puree them into the sauce, after they’ve had hours to cook with and infuse their flavor into the roast that is. Super easy and it all requires pretty minimal dishes and work because you do it almost all in one pot. Actually, it could probably all be done in a real Crock pot but since I don’t have one I can’t vouch for that and I’ll simply share what I know works well.
Alrighty, so are we all on the same page then; you’re going to be making stroganoff as soon as humanly possible, yeah? Awesome!
- 1 4-pound beef chuck roast
- 2 medium onions, peeled and quartered
- 1 small head garlic, peeled
- 1 pound white mushrooms, trimmed
- 1/4 cup worchestershire sauce
- 1/4 cup soy sauce
- 2 teaspoons black pepper
- 2 pounds uncooked German spaetzle noodles or egg noodles
- 3 cups whole milk
- 1 tablespoon dijon mustard
- 1 cup sour cream
- 1 cup Greek yogurt
- sea salt & freshly ground black pepper to taste
- Combine roast with onions, garlic, and mushrooms in a slow cooker and pour in worchestershire, soy sauce, pepper, and 3 cups water. Cook on low for about 8 hours until the meat is fall-apart tender.
- Now remove meat from slow cooker and cut into bite size pieces, trimming any gristle or fat. Put the pieces into a large bowl or dish, pour about 1/2 cup meat juice over it, and cover with a lid or a plate to keep it from drying out.
- Pour the remaining contents of slow cooker through a strainer into a large, deep saucepan or short pot. Add the veggies from the strainer to a food processor or blender and pulse with 1 cup of water until smooth then pour into saucepan also.
- Place pan over medium high heat and bring to a boil. Add the noodles, milk, and mustard and stir well to separate as it starts to cook. Cover pan and reduce heat to low allowing the noodles to absorb the sauce for about 10 - 15 minutes, stirring every few minutes, until noodles are cooked. (You may need to add a bit more water if it starts to get too dry.)
- When noodles are done, stir in sour cream, Greek yogurt, and meat and stir over heat until evenly warmed.
- Season to taste with salt and pepper and serve hot.
If you don't have a slow cooker you can follow the recipe in a large roasting pan with lid and cook it in the oven for about 4 hours on 275 degrees F (135 C).