Okay, so I’m a terrible food photographer in desperate need of a tripod, better lighting and a lot more patience. The meal was really delicious, though. Here’s the recipe:
Beef Stroganoff
1 pound steak, cut into bite-sized pieces
2 tablespoons olive oil
1/2 cup chopped onion
1 cup mushrooms, sliced
1 clove garlic, pressed
1 cup sour cream
1 can condensed tomato soup
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
Ground black pepper to taste
Heat olive oil in medium-sized skillet and sauté steak until lightly browned on all sides. Add onion, mushroom and garlic; cook until onion becomes translucent. Add tomato soup, sour cream and Worcestershire sauce. Season with salt and pepper. Simmer for 15 minutes. Serve over steamed rice.
A note about the steak: I used sirloin and tenderized it using this method, which worked extraordinarily well. If you have cash to spare, it’s awesome made with filet mignon or another more expensive cut.
As you can see from the photo, I like to serve this with peas. I don’t know why – it’s just the way we always did it when I was
a kid.
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