When I posted on Facebook that I had made a seasonally inappropriate but delicious meal for dinner, my friend Michael commented, "Food is food, not a fashion statement." Oh, that silly man -- He clearly focuses more on airplanes than he does on food (which is good, considering he's an air traffic controller). We all know that food has seasons, and right now, beef stroganoff is not in season.
But, oh man, was this recipe delicious. Probably not healthy, but I think at least 2 tablespoons could have been cut from the original recipe, if not half. I adapted this recipe from Simply Recipes, one of my favorite food blogs, and served it over egg noodles with a side of roasted broccoli. It made a lot of food -- we definitely had leftovers the next day.
Beef Stroganoff
Adapted from Simply Recipes
6 Tablespoons butter (I think this could be cut down to 3, personally)
1 pound beef, sliced or chopped (I used beef sold for stew that's already cut up into chunks)
1/2 medium onion, chopped
1 pound portobello or white mushrooms, sliced
1/4 teaspoon nutmeg
1/2 teaspoon thyme
1 cup sour cream, at room temperature
Melt 3 tablespoons butter in a large skillet over high heat (I really think 1 tablespoon would be sufficient). Add the meat and brown. Remove the meat to a plate and set aside.
Reduce the heat to medium and add the onions. When translucent, add the mushrooms and the rest of the butter. 
Next time I make this -- and there will be a next time -- I think I will add one tablespoon of butter and then a 1/2 cup of chicken broth to cook the mushrooms. Add the nutmeg and thyme. When the mushrooms have cooked through, slowly stir in the sour cream. Don't let the mixture come to a boil, as it could curdle the sour cream. If the sauce is too thick, thin it with water or chicken broth. Season with salt and pepper, and serve over rice, noodles, or potatoes.
In addition to beef stroganoff, I made veggie enchiladas on Saturday night and Lasagna Soup on Sunday night. SOUP?!? Yeah, I'm crazy.
Oh, and if you were wondering why I haven't posted for Menu Monday, it's because my menu this week is pretty boring:
Monday: Chicken tacos, steamed asparagus, leftover Spanish rice.
I just put some chicken breasts in the crockpot with salsa on Monday morning and then served it shredded in tortillas.
Tuesday: Whole-wheat spaghetti with ground turkey and marinara sauce, broccoli
Wednesday: Dinner out!
Thursday: Chicken and rice casserole, veggies (probably more steamed asparagus because I have a whole bunch of it!)
Friday: Not sure yet, as this will be my grocery shopping day.
See? I warned you.
