Beef Stroganoff

When I get stressed, I experience muscle tension. I tend to feel it most in my jaw, neck and shoulders. Earlier in the week while taking a bite of a delicious apple strudel (a pretty soft food to bite into…), I felt the lovely discomfort and “pop” of a very tense jaw. Luckily with a little Ibuprofen, applied heat and avoiding excess gabbing, the pain subsided. That is until I woke up  yesterday morning. There it is!!  Indication that I’ve most likely been grinding my teeth and gripping my jaw at night. Nice.

I’ve been dying for a satisfying home-cooked meal all week, however nothing has really sounded all that good. And now that my jaw was bothering me, I knew it was best to stay away from foods that cause the jaw to work (i.e. no crispy carne asada taco’s this week from Chellino’s for me. 😦  Poor me!!), giving it time to rest and “heal”.  Then it hit me! Beef Stroganoff!! When prepared right, the beef is tender and melts in your mouth.  The gravy and egg noodles…. are there even words to describe it?!  Delicious and comforting, Beef Stroganoff it is!!

Beef Stroganoff!


Beef Stroganoff

(Courtesy ~ Paula Deen)

1 1/2 pounds cubed round steak, cut into thin strips
All-purpose flour
2 tablespoons olive oil
2 tablespoons butter
1 medium onion, sliced
8 ounces fresh mushrooms, sliced
1 (10 3/4-ounce) can beef broth
1 (10 3/4-ounce) can cream of mushroom soup
Salt and black pepper
garlic powder
1 cup sour cream
Cooked egg noodles

Season the steak strips with salt, pepper and garlic powder, then dust with flour. In a large skillet, quickly brown them on both sides in the olive oil and butter. Remove the steak from the pan. Add the onion slices and mushrooms to the pan drippings. Saute for a few minutes, until the onion is tender. Sprinkle with 1 teaspoon flour. Put the steak back into the pan with the onion and mushrooms. Add the mushroom soup and beef broth. Cook over low heat for about 30 minutes, covered. Adjust seasoning to taste, adding salt and pepper, as needed. Stir in the sour cream the last few minutes, right before you serve. Serve over egg noodles.

I absolutely LOVE this recipe! I leave out the butter and only use olive oil. I had a bit of a fail when preparing this last night as I thought I had egg noodles. I didn’t. That’s what I get for thinking. 😉 Instead I served it over rice, which was good, but it wasn’t egg noodles. But my goal of a having a comforting, easy-on-the-jaw, home-cooked meal was achieved!  So not all was lost. 🙂

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