Beef Stroganoff and Spinach Salad
I love when I try something new and it works out just the way I hoped it would. Last night I made a perennial favorite - my modified version of Rachael Ray's beef stroganoff from one of her first books, 30 Minute Comfort Foods:
I always sub ground beef for the sirloin and add in onions and mushrooms. This time I grated in some garlic as well. Unfortunately there wasn't really enough sauce, but it was still very tasty. I still think I prefer this dish with ground turkey since it's moister and more flavorful, but ground beef worked just fine.
I also tried a completely new recipe, Alton Brown's Spinach Salad with Warm Bacon Dressing:
I modified the recipe slightly, leaving out the mushrooms since we had them in the stroganoff and subbing half a shallot for the red onion since I didn't have any on hand. I also upped the egg count to three and cooked them for about half the time I usually do hardboiled eggs so the yolks were just on the edge of being cooked through. This was a fantastic recipe and one I'll definitely make again. The dressing is astringent without being too strong, baby spinach is always tasty and the addition of the egg and bacon is a winning combination.
I always sub ground beef for the sirloin and add in onions and mushrooms. This time I grated in some garlic as well. Unfortunately there wasn't really enough sauce, but it was still very tasty. I still think I prefer this dish with ground turkey since it's moister and more flavorful, but ground beef worked just fine.
I also tried a completely new recipe, Alton Brown's Spinach Salad with Warm Bacon Dressing:
I modified the recipe slightly, leaving out the mushrooms since we had them in the stroganoff and subbing half a shallot for the red onion since I didn't have any on hand. I also upped the egg count to three and cooked them for about half the time I usually do hardboiled eggs so the yolks were just on the edge of being cooked through. This was a fantastic recipe and one I'll definitely make again. The dressing is astringent without being too strong, baby spinach is always tasty and the addition of the egg and bacon is a winning combination.
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