Electric Stove

Notes:

Recording live from somewhere

In this episode I discuss grief, art, institutions, education, and more while making a delicious Beef Stroganoff on the couch with one of my two cats, Tiger. A brief musical interlude while cooking is the song, Heywete, by Tesfa-Maryam Kioane. Here’s the recipe for the stroganoff.

Beef Stroganoff

• 1 ½ pounds sirloin steak or ribeye , cut into ½-thick strips or 1-inch cubes

• 3 tablespoons flour divided

• ½ teaspoon seasoned salt

• ½ teaspoon black pepper

• 2 tablespoons olive oil

• 2 tablespoons butter

• 1 small onion diced

• 8 ounces mushrooms sliced, white or cremini

• 1 clove garlic minced

• 14 ½ ounces beef broth

• 2 teaspoons Worcestershire sauce

• ½ tablespoon dijon mustard

• ½ teaspoon dried thyme leaves

• ½ cup sour cream

1. Season meat with salt and pepper, then toss in 1tbs flour

2. Brown beef in pan with olive oil over medium heat, then set aside on paper towel

3. Add butter and onion to pan, cook for about 4 minutes until onions are translucent.

4. Add garlic and mushrooms, cook until softened

5. Add 2 tbs flour to mixture and cook for one minute

6. Add broth, Worcestershire, mustard, and thyme to pan, bring to boil then reduce heat to simmer for 5 minutes

7. Add beef to pan and continue to simmer for 2 minutes.

8. Remove from heat, stir in sour cream, serve over egg noodles.