Martha’s recipe text that day was for beef stroganoff. I’ve eaten it once, about ten years ago. JP cooked it for me. I couldn’t remember if I liked it or not, but I wanted to do something nice…doesn’t happen that often.
The recipe seemed easy enough.
What could go wrong?
I grabbed everything I needed – a pound of beef tenderloin, salt & pepper, canola oil, an onion, white mushrooms, beef stock, Dijon mustard, and sour cream (sigh).
Easy enough. – so far so good.
I sliced the beef (confession: deligated this to JP – I don’t like touching raw meet) into two-inch-long strips (one inch wide, 1/4 inch thick). I tossed them into the pan with the oil to brown. Then I set it aside.
I sliced the onion into strips and added it to the skillet to brown. I wasn’t as grossed-out by the oil when I was cooking it as I am looking at the shot now.
I added the mushrooms.
And let them brown. Gorgeous. I couldn’t wait taste these.
I added the Dijon
and the broth and let it simmer for a while. I wish you could have smelled it. It was divine. I was so excited to try it.
I added the meat back and let it warm for a few minutes.
Then, like an idiot, I added a cup of sour cream.
Yes – one full cup. The recipe called for 1/2 cup.
All that hard work, only to be foiled at the last minute.
I was crushed.
Final product…
Then I read my My Awesome Aunt Barb’s facebook post and realized she was probably right – it probably was better with the extra sour cream – Martha knows nothing.
Seriously though, I think it tasted pretty terrible. JP ate it and didn’t complain once.
P.S.: Bex, is your cooking blog still up? I lost the address. I may have to go back to stalking PW. She’s everywhere – literally. Her face is all over magazines, other blogs, etc. Love her.
The recipe seemed easy enough.
What could go wrong?
I grabbed everything I needed – a pound of beef tenderloin, salt & pepper, canola oil, an onion, white mushrooms, beef stock, Dijon mustard, and sour cream (sigh).
Easy enough. – so far so good.
I sliced the beef (confession: deligated this to JP – I don’t like touching raw meet) into two-inch-long strips (one inch wide, 1/4 inch thick). I tossed them into the pan with the oil to brown. Then I set it aside.
I sliced the onion into strips and added it to the skillet to brown. I wasn’t as grossed-out by the oil when I was cooking it as I am looking at the shot now.
I added the mushrooms.
And let them brown. Gorgeous. I couldn’t wait taste these.
I added the Dijon
and the broth and let it simmer for a while. I wish you could have smelled it. It was divine. I was so excited to try it.
I added the meat back and let it warm for a few minutes.
Then, like an idiot, I added a cup of sour cream.
Yes – one full cup. The recipe called for 1/2 cup.
All that hard work, only to be foiled at the last minute.
I was crushed.
Final product…
Then I read my My Awesome Aunt Barb’s facebook post and realized she was probably right – it probably was better with the extra sour cream – Martha knows nothing.
Seriously though, I think it tasted pretty terrible. JP ate it and didn’t complain once.
P.S.: Bex, is your cooking blog still up? I lost the address. I may have to go back to stalking PW. She’s everywhere – literally. Her face is all over magazines, other blogs, etc. Love her.