Tonight's Dinner: Don't try this at home

[George K]

What.
A.
Mess.

I don't remember the last time I cooked something that I refused to eat.

That's what happened today.

I was scrounging around in the freezer and found some beef stew meat.

Stroganoff in the Instant Pot I had most of the ingredients, except for the mushrooms, so I broke down and drained some canned 'shrooms.

2 tablespoons vegetable oil
1 small onion, diced
2 pounds beef steak, cubed or cut into 1/2-inch to 1-inch strips
4 cloves garlic, minced
1 teaspoon chopped fresh thyme
4 cups beef broth, divided
3 tablespoons Worcestershire sauce, or more to taste
3 cups chopped fresh mushrooms
1 (16 ounce) package egg noodles
1 (24 ounce) container sour cream
2 tablespoons cornstarch, or more as needed (Optional)
salt and freshly ground black pepper to taste

Turn on a multi-functional pressure cooker (such as Instant Pot), select Saute function, and add oil. Add onions to the hot oil and cook until soft and translucent, 2 to 3 minutes. Remove onions to a plate. Add beef to the pot and cook and stir until seared on all sides, 3 to 5 minutes. Mix in garlic and thyme and cook for 1 more minute. Pour in 1 cup beef broth to deglaze the pot, scraping off all the browned bits. Cancel Saute function.

Mix in cooked onions, remaining 3 cups beef broth, mushrooms, and Worcestershire sauce. Close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure using the natural-release method according to manufacturer's instructions, for 5 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Stir in egg noodles and mix to combine.

Close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 minutes for pressure to build.

Release pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Stir in sour cream. To thicken the sauce (if too thin), transfer 1/4 cup broth mixture to a small bowl and mix with cornstarch; add back to pot, stirring slowly until combined. Season with salt and pepper.

=-=-=-=-=-=-=-=

It was...horrible. It wouldn't thicken, and the thyme added a very unwelcome taste.

So, tonight's dinner is frozen pizza (Home Run Inn ftw!).

[Mik]

Thyme is a very strong flavor and best used

A. Fresh
B. Sparingly

[89th]

You know what they say, there’s always next thyme.

[kluurs]

We're kind of an anti-thyme household.

[Catseye3]

Speaking of casseroles, which you weren't but I am, today's Bon Appetit is featuring a list of 59 casseroles. I luuuv casseroles.

So the first one -- the very first -- is Turnip and Kale Gratin. Erm . . . okay, let's see the other 58.

In the intro the article says, "You're going to see a lot of gratins in this list of our best casserole recipes, and that's because pretty much any vegetable—any ingredient, period—is delicious coated in butter, grated cheese, and breadcrumbs." Okay, any list of casseroles that sports that belief deserves a second chance . . .

Can you say Tater Tot Egg Bake? LOL.

https://www.bonappetit.com/gallery/best-casserole-recipes?utm_term=article-1&utm_source=nl&utm_brand=ba&utm_mailing=BA_ROTD_091522&utm_campaign=aud-dev&utm_medium=email&bxid=5c4922dffc942d0477ed6559&cndid=54459463&hasha=fcba5f10aaf24340484a7fa3322afd36&hashb=ae05e6459346f47d0d3a117462e46db7ab859e87&hashc=fa7921dd875855d20f625fdcd8bc7f72c02af2492ab637e2a7e32a07160e1711&esrc=subscribe-page&utm_content=B

[Mik]

This one looks good. Not healthy, but good.

https://www.bonappetit.com/recipe/carbonara-lasagna

[George K]

@Mik said in Tonight's Dinner: Don't try this at home:

This one looks good. Not healthy, but good.

https://www.bonappetit.com/recipe/carbonara-lasagna

Mrs. George would never abide the eggs.

Me? I'm fine with it.

[Mik]

Bacon, eggs, pasta and cheese are a great combination. Carbonara is in regular rotation at Chez Mik. Also my famous smoked turkey rosemary pasta.

[Jolly]

@Mik said in Tonight's Dinner: Don't try this at home:

This one looks good. Not healthy, but good.

https://www.bonappetit.com/recipe/carbonara-lasagna

Too much sugar for a dime. Carbonara is a pretty simple and easy pasta dish.

I like simple done well...

[Mik]

Very easy. best if you can get guanciale, but in any event, some sort of bacon, egg yolks, cheese, pasta and pepper.

[Catseye3]

Looking up guanciale.

Ooo, looks good!

[George K]

The frustrations of making that Stroganoff have motivated me to try another recipe...

• Kosher salt, a few generous shakes for seasoning the meat
• Black pepper, a few generous shakes for seasoning the meat
• 3 tablespoons olive oil
• 2 tablespoons salted butter
• 1 large yellow onion, diced
• 16 oz of Baby Bella mushrooms, sliced (you can use 8 oz instead if you want less mushrooms but I prefer it loaded with them)
• 3 cloves (1 tablespoon) crushed garlic
• 1/4 cup dry white wine (like a Chardonnay or you can use white cooking wine too)
• 1 tablespoon dijon mustard (like Grey Poupon – and don’t worry, for if you hate mustard, you won’t taste it. It simply brings out more flavor in the sauce once combined with the other ingredients)
• 1 teaspoon seasoned salt
• 1 1/2 cups beef broth (I use 2 tsp of Beef Better Than Bouillon + 1.5 cups of water)
• 1 teaspoon dried thyme
• 2 tablespoons cornstarch + 2 tablespoons water
  1* (1-ounce) packet dry onion dip/soup mix (like the kind you’d use for dips – there are many varieties and I used an Onion Mushroom flavor)
• 1 cup (8 oz) sour cream
• 5.2-ounce package of Boursin (SECRET INGREDIENT! If you can’t find the Boursin which is usually located in the deli section of your supermarket near the fancy cheeses and cured meats, use 5 oz of a brick of cream cheese. You can also make mine.)

Cook the egg noodles on the stovetop according to package instructions while the meat’s cooking and strain and set aside (Note: you can also do this during Step 7 while the Stroganoff is pressure cooking, but just make sure you do it separately on the stove and don’t add the noodles directly into the pot while pressure cooking or they will absorb too much of the liquid and will become mushy).

Season the meat with the kosher salt & pepper (about 1-2 tsp of each should be fine) and rub it in well.

Add the olive oil and butter to the Instant Pot and hit Sauté and Adjust so it’s on the More or High setting. After about 3 minutes (and once the butter’s melted and oil’s bubbling), add in the meat and sear on all sides so it’s lightly browned (about 2-3 minutes total; the meat shouldn’t be fully cooked at all). Remove the meat with a slotted spoon and set aside in a bowl for the time being.

Now, add the onion to the pot with the already heated oil and butter and let cook for 2 minutes and then add the mushrooms and let cook for 3 minutes more. Then, add in the garlic and cook for 1 more minute.

Next, add in the white wine and stir for a minute followed by the dijon mustard and seasoned salt, stir well and deglaze (scrape) the bottom of the pot so nothing’s stuck to it.

Lastly, add in the beef broth and thyme and stir well followed by adding back in the browned beef

Secure the lid, hit the Cancel button followed by the Manual or Pressure Cook button High Pressure for 20 minutes. When done, allow a 10-minute natural release followed by a quick release.

When the lid comes off, hit the Keep Warm/Cancel button and then hit Sautéagain and adjust so it’s on the More or High setting. Bring the pot to a bubble and add in the cornstarch slurry and stir immediately. Then, add in the onion mix packet and let bubble for a minute and then turn the pot to Keep Warm so that the bubbles die down.

Once the bubbles have mostly subsided, add in the sour cream and Boursin. Stir well until they are both totally melded into the sauce and it will be ready!

Place some noodles in individual bowls and then follow with some the beef and plenty of sauce.

[Mik]

Thyme will tell. I love good stroganoff. It was one of my mom's best dishes, that and goulash.

I'm making this tonight as the main entree. With some modifications, like I'm not making pomegranate puree or anything. Just using some store-bought creamy fruit based salad dressing.

https://www.americanlamb.com/consumer-recipes/marinated-american-lamb-tenderloin-and-blood-orange-salad

The appetizer will be roasted marrow bones with truffle butter and baguettes.

[Catseye3]

I bet an invitation to Mik's house for dinner is cause for celebration in your neck of the woods.

[Mik]

Well, thanks, but they're usually not nearly so dramatic. I had the lamb tenderloin and marrow bones I wanted to use up. This time of year, dinner usually consists of a BBQ chicken breast or pork chop and corn on the cob. Or maybe a quick red sauce pasta.

[Mik]

Turned out perfect. Steve. one of my guests, brought a 2009 Chateau Potensac that was fantastic. Junior's Deli cheesecake for dessert. Life just doesn't get much better.

[George K]

I made the alternate recipe this evening.

A bit on the salty side, but very very good.

It's a keeper.