Recipes for the Cooking Impaired: Beef Stroganoff

[taselby]

This ended up being a "what's in the refrigerator?" dinner, but I'm told that people occasionally plan stuff like this. Easy and reasonably fast to make, and the kids all gave it a big thumbs-up! It was crack in a pan, dude. Very yummy

Comments

[sidlj]

As a self-appointed representative of the anti-fungal crowd *g*, how would you change this recipe if you were omitting the mushrooms? Would something take their place? Would the proportions of other ingredients change?

(I was just looking at the left-over coconut in the fridge yesterday and saying to myself that it was time to make your Mulligatawney again. :-)

[taselby]

Hrm. I totally get the "no fungus" thing -- it freaks me out anywhere outside of a "this is food" situation. Creepy stuff.

As for omitting it, it wouldn't change any of the other ingredients, though the dish would be saucier. You could try any other firm, mildly-flavored vegetable, I'd think. Maybe some zucchini added late to the pan, because they get a bit mushy when overcooked. (Zucchini is the tofu of vegetables -- it goes with *everything*)

Right now I'm wondering about a variation with chicken, carrots, celery, onions, zucchini and peppers.

One thing I try to remember when cooking: baked goods (cakes, cookies, muffins, etc) are *formulas*. You can't muck too much with stuff or it doesn't turn out. Most other things (soup, stew, roasts) are just *recipes*. Tinker away!

[birggitt]

Oh, yes! I love this, but your recipe is slightly different from the one I use, so, I'll try this one next time that I cook something.
Here we're having awful hot, humid days, and I'm living mostly from fruits, tomatoes and ice-cream =D

[imkalena]

You know what? I see a lot of recipes go by on my flist, but that's one of the few that I possibly could and would make. Thanks!