So, what did ya think of the first 99?

This is my 100th post….I wish I could promise ya’ll a celebration worthy sumthin’ sumthin’ but I’m gonna be perfectly honest….Grammy is pooped and my brain is southern-fried crispy. Why? Because post 100 coincides with Wedding-hooplah Day 1 and as I developed a raging case of writer’s block at about post 97, I ain’t making no promises!!

I will, however, deliver a promised recipe for the masses….minus step-by-step how-to pictures ’cause I forgot to take them except for the ones I took in the wee hours of the morning yesterday when I still had a semi functioning brain. And one at the end…the middle parts? Not so much….

I’m still trying to figure out what’s worth writing about and what’s only funny/interesting/important to me. It’s a guessing game, since *insert finger shaking here*  99.7% percent of my readers don’t leave feedback. (except those I gave birth to and I’m pretty sure they do it out of fear of repercussions!)  *hint, hint*

Beef Stroganoff (feeds 8, so adjust as needed to feed the size of your crowd!) 

  • 3 lb beef roast
  • Kosher salt and freshly ground black pepper
  • Extra-virgin olive oil
  • 1/2 an onion
  • 4 cloves of garlic
  • 1/4 cup Dale’s seasoning or worchestire
  • 1 1/2 cups water
  • Few sprigs of fresh thyme
  • Extra Virgin Olive Oil
  •  
  • 2 cloves of garlic, minced
  • 1/2 cup chopped shallots
  • 1 pounds white button mushrooms, sliced
  • 1/4 cup cognac
  • 2 cups heavy whipping cream
  • 1 cup grated Parmesan
  • 1 tablespoon Dijon mustard
  • 1/2 cup sour cream
  • Kosher salt and freshly ground black pepper
  •  
  • 1 1/2 lb egg noodles
  • 1/2 stick unsalted butter
  • 2 tablespoons chopped fresh flat-leaf parsley for garnish

Coarsely chop onion and smash garlic. Mix Dale’s or worchestire with water.

Liberally season roast with salt and pepper. Poke with a fork to work seasonings into meat. Brown over medium high heat in a little Olive oil. Remove roast to crock pot and top with onions, garlic and thyme. Leave pan over heat. Deglaze with Dale’s/water scraping pan to loosen all the tasty browned bits. Pour over meat and veggies. Cook on low for 6-8 hours. 

Ask your loving readers what their favorite post has been so far….

Slice mushrooms, chop shallots and mince garlic.  Heat a large skillet over high heat and add a couple tablespoons of olive oil. Add shallots and cook for 2 minutes, add garlic, cook an additional minute or 2 until shallots are opaque. Add mushrooms.  Season with salt and pepper.  Cook for a further 2 minutes until garlic and onion becomes fragrant.  Add cognac and 1/2 cup juices from the crockpot to deglaze the pan. Add cream and parmesan.  Reduce heat and simmer until slightly reduced.  Turn off heat and stir in Dijon mustard (I totally forgot the dang Dijon, grrrr) and sour cream. Season with salt and plenty of freshly ground black pepper.

Remove meat from crock pot and break into pieces. Mix gently into sauce so you don’t break up the meat too much.

Cook pasta in salted boiling water until just tender.  Drain and toss with butter while still hot.

Suggest to your readers that perhaps they might consider taking advantage of the “Go Ask Grammy” page located on the red bar at the top of this blog, possibly submitting some thought provoking or totally preposterous or hysterical question to be used to entertain other readers…

Pile butter noodles high on a plate, top with beefy sauce.  Garnish with a sprig of fresh parsley and a little more parmesan. Unless you’re like me and forgot….

Serve with Garlic Pull-Apart Bread (recipe below)

Garlic Pull-Apart Bread

  • 2-3 loaves frozen bread dough
  • 1 cup melted butter
  • 1 cup grated parmesan
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 1 tablespoon dried parsely

1 loaf of the bread will feed about 6 people so use as many as you need.

Mix parmesan and spices in a shallow bowl or plate.

Defrost bread and let rise. Butter a 9×13 pan or use bundt cake pan. Pinch off golfball sized pieces of dough, dip in melted butter, roll in parm mixture. Pile in the pan of your choice. Bake 20-25 minutes at 350.

Remind your loving and loyal readers that they should refer all of their friends to the Blog, and take advantage of that handy little “share on facebook” button located at the bottom of every post so that more people might enjoy it…

Have a happy Wednesday!

🙂

 

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2 thoughts on “So, what did ya think of the first 99?

  1. Yum! Wish my hubby could still eat beef, I’d make that stroganoff for sure! But, we both LOVE garlic bread and the pull-apart loaf is a fabulous idea! Good luck today!

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