Friday, July 13, 2012

Vegetable Stroganoff

How are enjoying your summer so far?  Despite the heat, ours is going pretty well.  Turns out the kiddo loves water!  Thank goodness my mom bought us a kiddie pool! 

Last night, the baby was being cooperative, so I made dinner before my partner came home (she's usually hungry/needy around the time I would normally need to start dinner in order to have it ready for my partner's usual arrival time).

We had Vegetable Stroganoff.  I don't think I make this often enough.  Here's how you can make it for yourself (sans pictures, sorry).

Noodles (egg noodles are traditional, but I find any noodle will do.  Last night I used bowtie pasta)
1 cube of vegetable or mushroom bouillion
1 heaping tbsp flour
sour cream
butter or margarine
1 small onion, diced
1 clove garlic, minced
an assortment of veggies, that in my opinion must include mushrooms.  Last night, I used about 7 button mushrooms, a carrot, broccoli and frozen green beans.

Put a pot of water on for the noodles.  At the same time, melt the butter in a frying pan and toss in the onions. 
When the onion has softened, add the garlic to the pan.  When the onion & garlic has started to caramelize, you can begin adding your other veggies, starting with those that will take longest to cook.
In the meantime, mix together your bouillion cube, the flour and at least a half cup of sour cream.  Add pepper to taste, and then thin it out with a quarter to a half cup of water and make sure it is well mixed.
If your veggies are mostly cooked, add the sauce to the frying pan, stirring well and being sure to scrape the delicious caramelized goodness from the bottom of the pan.  The sauce will thicken and reduce fairly quickly.  Add water if you want it runnier. 
Add the noodles and toss everything together and then enjoy! 

I hope you like it!

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