I did do something for a good cause today though, so it's technically not all wasted! CR requested that I bake some of my Bailey's double chocolate chip muffins/cupcakes for the charity fundraising drive we're doing at work this week - Action for Blind, which helps blind kids.
Doing their thing in the oven.So now my apartment once again smells like chocolate chip muffins. XD Not a bad smell, but it makes me hungry all the time! Ran out of milk yesterday and I totally forgot about it, so I had to make do without the milk! Batter was stiffer than normal pre-baking, but post-baking tastes pretty much the same. :)
Also did Beef Stragonoff again today because a) it's cheap to do and I'm skint, and b) it didn't end in disaster the first time I made it.
The problem with Beef Stroganoff is that it is too colourless to look appetising!It was just as tasty as last time I did it, and I did not go overboard with the ground black pepper this time around. But I did use white wine instead of red wine this time in the ingredients, and I personally prefer the red wine version. It just tastes richer somehow, and just right. White wine imparts a sweetish taste that I don't really like when associated with beef.
If you're wondering which recipe I used, it's this one with some alterations (mostly nicked from the reviews and comments). After the alterations I made, this is the final recipe that I've used:
Ingredients
A pack of stewing steak, cut into strips
Salt and pepper to taste
1 onion, chopped
1 can condensed cream of mushroom soup
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 cube beef bouillon
1/2 cup red wine
10 small closed-cup mushrooms, sliced
1 1/2 cup sour cream
Half a pack of cream cheese
1 tablespoon dried parsley (because I can't find fresh)
Directions
1. Place the beef in the bottom of a slow cooker, and season with salt and pepper to taste. Place onion on top of beef, and then add mushroom soup, and wine. Season with garlic, Worcestershire sauce, and bouillon.
2. Cover, and cook for 4 hours. Stir in the mushrooms, sour cream, cream cheese and parsley, and continue cooking for 1 hour.
3. Do a taste test and see if it needs more seasoning. This is where I usually add more ground black pepper and salt because I like my food spicier.
4. Serve on a bed of cooked noodles or rice. Sprinkle chopped or dried parsley on top.
A pack of stewing steak, cut into strips
Salt and pepper to taste
1 onion, chopped
1 can condensed cream of mushroom soup
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 cube beef bouillon
1/2 cup red wine
10 small closed-cup mushrooms, sliced
1 1/2 cup sour cream
Half a pack of cream cheese
1 tablespoon dried parsley (because I can't find fresh)
Directions
1. Place the beef in the bottom of a slow cooker, and season with salt and pepper to taste. Place onion on top of beef, and then add mushroom soup, and wine. Season with garlic, Worcestershire sauce, and bouillon.
2. Cover, and cook for 4 hours. Stir in the mushrooms, sour cream, cream cheese and parsley, and continue cooking for 1 hour.
3. Do a taste test and see if it needs more seasoning. This is where I usually add more ground black pepper and salt because I like my food spicier.
4. Serve on a bed of cooked noodles or rice. Sprinkle chopped or dried parsley on top.
2 comments:
I tend to have my stroganoff with rice... but it's nice to do some greens on the side so it doesn't look so... white
Yeah, usually stroganoff is served with rice, but I didn't have any in so I made do with spaghetti. :P It tasted pretty good though!
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