A recipe – at last!
So, I know you will continue to read for erudition and thought provocation (and to agree to disagree or whatever), but I was thinking “Why would I be bothered to return here?”. I have given hints and tips in previous blogs, but you would need to know something about cooking to be able to pull it together from the hidden recipes (which are in amongst the stories – but heavily disguised!) I have always assumed that the only way I could get men cooking was not to scare them off with recipes. Any excuse for a bloke to creatively avoid something that scares him will be grasped with both hands. (Women following this would just get on with it, wouldn’t you?)
I’ve had a request to be a bit more overt. So here you are.
Beef Stroganoff (featured in Romancing the Kitchen and The Valentines Dinner)
- ¾ lb. of Fillet steak (about 340 grams)
- Medium to large onion – whatever is your favourite colour
- ¼ lb mushrooms (110 grams)
- 3 tablespoons of Crème Fraiche (buy half pint – about 300 ml)
- 2 glasses of dry white wine – for the sauce, not you
- Salt and Pepper
- Nutmeg (you will need to ask for this, because you’ll never find it in the cupboard)
This goes with rice. Rice isn’t scary. You will find it in the next blog. It also goes with roasted vegetables, or even mashed spud. These will all be revealed as time goes on!
Get to that chopping board! Onions first – peel and chop into half-moon shapes. How to do this is in available on my You Tube channel.
Remember – important thing is to chop the onion into half across the equator. Then chop like into cake slices, and peel them apart before putting into the pre-heated frying pan Get them frying slowly, in a dessert spoonful of olive oil. Move them about a couple of times. Meanwhile, chop the steak into worm shapes, about 3 inches long (Two of the women reading this are now remembering an awful occasion at a sales conference in Birmingham…), and wash and chop up the mushrooms. The onions should now be softening slightly, so move them aside a bit, and chuck in the meat and mushrooms. You need to leave it a minute, and then start swiggling the whole lot around, making sure the meat is browning off nicely. Now, once it’s uniformly brown, throw in two glasses of the white wine (about 1/3rd of a bottle), turn the heat down and let it bubble. After it has calmed down , spoon in the Crème Fraiche, and stir. Finally, grate about one teaspoon full of nutmeg over the top, and some milled black pepper. Serve on top of the rice.
I’d love to hear your comments – more bits like this – and the musings?
http://www.canmencook.com also has more like this