The Packers may have lost this weekend (sigh), but there were several “wins” to even things out. Bobby and I had a wonderful time with our neighbors on Friday night, who we invited over for a Humble Pie and game night. Our conversation won out over the game playing most of the time, but I must say that Wits and Wagers is definitely an interesting challenge, especially for someone who tends to second guess her guesstimates.
On Saturday we caught up on some longstanding to-dos before heading up to the Bender house for game watching and birthday celebrating. The former was fun and exciting for the first half but left us feeling pretty miserable by the time the fourth quarter was over. Luckily, the latter more than made up for it. All it took was a Whole Foods carrot cake, numerical candles, some
slightly off-key singing and a secret wish. Not to mention a very special dinner.
Though Papa Bender was treated to a store-bought creation from this food blogger, he was also served a delicious homemade meal from Mama Bender. My made-from-scratch carrot cake will have to wait until next year because Mama Bender’s beef stroganoff always steals the show.
I have fond memories of this stroganoff. Believe it or not, Papa Bender did most of the homemade cooking growing up. He also traveled a fair amount, which meant that we got to know our local drive-through staff when he was out of town (one of them even used to refer to five-year-old Eric as her “boyfriend” – true story). I’m sure Mama Bender will be so pleased that I am sharing this culinary history with you, but the context is necessary in order to understand just how delicious this dish is to me – and why you should make it ASAP.
Amidst trips to semi-healthy fast food and family-friendly sit-down restaurants, beef stroganoff was one of a short list of wholly MB-made staples, and it was one that I always looked forward to. If a kid has a choice between Burger King chicken tenders (with double barbecue sauce, please) or beef stroganoff, and she chooses the stroganoff, I think that’s all the proof you need to know that it’s something special. And lately, the stroganoff has managed to taste even better through Mama Bender’s dedication to using organic ingredients and grass-fed beef.
Her aversion to cooking may have changed over the years, but her talent for it has stayed the same.
Mama Bender’s Beef Stroganoff
Ingredients (makes six servings):
- 4 tablespoons butter
- 1/2 pound mushrooms, sliced
- 1 medium onion, finely chopped
- 1 pound beef sirloin
- 1 tablespoon olive oil
- 1 1/2 cup water (or 1 cup water + 1/2 cup red wine)
- 2 teaspoons Organic Better Than Bouillon Beef Base
- 2 tablespoons ketchup
- 2 garlic cloves, finely chopped
- 1 teaspoon salt
- 8 ounces dry wide egg noodles
- 2 tablespoons whole wheat flour
- 1 cup sour cream
Melt butter in a skillet. Cook and stir mushrooms and onion until onion is tender. Cover and set aside. Cut beef into strips. Brown meat over medium heat with the olive oil. Microwave 1 cup of the water (you could also do 1/2 cup water + 1/2 cup red wine) with beef base, ketchup, garlic cloves and salt for two minutes or until everything is well blended. Stir mixture into pan with beef. Reduce heat, cover and simmer for 30-45 minutes.
Prepare the wide egg noodles according to package directions. In a bowl, mix remaining 1/2 cup water with whole wheat flour and stir into meat mixture. Add mushrooms and onion. Heat entire mixture to boiling, stirring constantly for one minute. Stir in sour cream and heat through. Serve over noodles.
Nutrition Information (per serving):
- Calories: 490
- Fat: 25g
- Carbohydrates: 36g
- Protein: 32g
- Fiber: 3g
You’ll definitely need to let me know if you make this recipe. I promise you won’t regret it!
What’s one of your favorite recipes or meals from childhood?