It's been a while since I've posted on here but things are so crazy these days that sometimes this blog is the furthest thing from my mind. I always make a point of having some good homemade meals every week even when times are hectic so it's not that we've been eating poorly it's just that taking the photos & actually finding time to sit down and post them is becoming more and more difficult.
What's been keeping us so busy?
Well, I've mentioned that we've been working on some house projects lately and it's because ...
I can hardly believe it myself considering we just moved into our first home last February and we had no intentions on moving for at least 10 years. An opportunity has come up that we just can't pass up. Luke's parents will be moving out west to Calgary this summer and our plan is to buy their family home (where Luke grew up and we got married two years ago). We both love the home and keep having to pinch ourselves that it's going to be ours come August.
More on the moving process to come but for tonight it was something new for us (well completely new to me but it had been a while since luke last had it) and totally comforting on this rainy, rainy night.
I've had the strangest craving for beef stroganoff lately and I can't explain where it's coming from. I don't even like beef and haven't eaten it in over 15 years now (but I do eat beef gravy and cook with beef stock occasionally). We had plenty of leftover mushrooms from this past weekend and I thought this was the perfect way to use them up.
Beef Stroganoff with Yolk-Free Egg Noodles & Scallions
2 large handfuls of yolk-free egg noodles
2 tablespoons of butter
2 tablespoons of flour
1 lb of stew beef (we used less because I didn't eat the beef but !lb should be good for two people)
4 scallions (green onion), chopped - whites & light green only
1 c low sodium beef broth
1/2 teaspoon prepared mustard
1/4 c white wine
1/4 c sour cream (light or regular - whatever you prefer)
1 c mushrooms, sliced
Cut the beef into cubes, season with s&p.
Heat butter in a saucepan over medium heat & quickly brown the beef on all sides.
Push the beef to one side of the pan and cook the onion on the other until soft & fragrant.
Add the flour, stir for a few minutes & whisk in the beef broth.
Stir in the mustard & bring to a boil.
Reduce heat to low, cover & simmer for about an hour.
Boil the water for the egg noodles.
Cook the egg noodles until al dente, drain & set aside.
Remove the lid on the beef, stir in the wine, sour cream & mushrooms.
Let the sauce bubble for a few minutes, then season to taste with s&p.
Toss the noodles with a ladle of sauce & top with beef with some scallions as garnish.