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Monday, May 22, 2017

World’s Best Window Cleaner

RON.

Oh ... I guess that wasnt the answer you were expecting. Then try this recipe!

Worlds Best Window Cleaner:

5 qt. (4.7 L) water
5 c. (1.2 L) white vinegar
5 tsp. liquid dish detergent

Pour into bucket. Slosh it on. Hose it down. Squeegie dry. 

You’d better boost your accident insurance because youll be smashing into the windows like crazy because they’re so clean. This is amazing! 


Goodbye, high-priced commercial brand! Goodbye, streaks! 

Friday, May 19, 2017

Classic Beef Stroganoff

I recently found this recipe - once a family favorite - tucked away in my files. I’ve made it twice in the past few weeks, never quite quick enough to leap up and grab the camera. A couple of tips based on personal preference: 

Don’t substitute Greek yogurt for the sour cream this recipe calls for. Yogurt has a slightly acidic under-taste - not the soft, creamy taste that makes Beef Stroganoff so delicious. Do use broad noodles and no other pasta. They feel exactly right on the palate for this dish. I like every type of pasta - but strongly prefer broad noodles in this recipe. 

And Dollinks … While you certainly can use dried parsley flakes, I greatly prefer garnishing this with fresh, chopped parsley for its color, taste, and micronutrients. Parsley is easy to grow inside or out. Read this and parsley will soon become your favorite herb! http://www.whfoods.com/genpage.php?dbid=100&tname=foodspice

Classic Beef Stroganoff:

1 medium onion, sliced
1 c. (250 mL) sliced mushrooms
1 large garlic clove, crushed
3 tbsp. (45 mL) butter or margarine, divided
1/2 lb. (250 g) boneless sirloin, divided (see Economy Note)
Seasoned flour, as needed
One 10-oz. (284 mL) can condensed cream of mushroom soup
1 tsp. (5 mL) Worcestershire sauce
1 c. (250 mL) dairy sour cream
Salt and pepper, to taste
Hot broad noodles, as needed, cooked and drained according to package directions 
Chopped fresh parsley, as garnish

In a deep skillet, sauté onion, mushrooms, and garlic until soft and golden in 1 tbsp. (15 mL) butter or margarine. Remove from skillet and set aside.

Cut sirloin into thin strips. In a plastic bag, shake meat together with seasoned flour. Brown in the remaining 2 tbsp. (30 mL) butter or margarine for about 5 min., turning often. Add soup, Worcestershire sauce, and reserved onion mixture. Simmer, covered, 7-to-10 min., or until meat is cooked through and tender.

Over low heat, blend in sour cream, stirring occasionally. Do not boil. Season to taste. Pour over hot cooked noodles. Garnish with fresh parsley. Serves 6.

Economy Note: Or ... slice leftover roast beef into strips, cooking just until heated through.

For Beef Stroganoff “Stew, check the recipe immediately below, on today’s date.

Beef Stroganoff “Stew”

This oven-baked Stroganoff is a departure from the usual. It’s easy, quick, and inexpensive.

Beef Stroganoff “Stew”:

2 tsp. canola oil
1-1/2 lb. (0.7 kg) lean stewing beef, in bite-sized chunks
Seasoned flour, as needed
4 tbsp. (60 mL) butter or margarine, divided
2 onions, sliced
2 c. (500 mL) fresh mushrooms, halved
1 large garlic clove, crushed
2 tbsp. (30 mL) margarine
Salt and pepper
1 c. (250 mL) beef broth
1 tbsp. (15 mL) cornstarch
1 tbsp. (15 mL) tomato paste
1 c. (250 mL) sour cream
Hot broad noodles, as needed, cooked and drained according to package directions
Chopped fresh parsley, as garnish

Preheat oven to 325 deg. F. Heat oil in skillet until almost sizzling. In a plastic bag, shake meat together with seasoned flour. Add floured beef to skillet, turning often, just until browned. Remove to ovenproof casserole. 

In 2 tbsp. (30 mL) margarine, sauté onion, mushrooms, and garlic until soft and golden. Season to taste.

In small bowl, whisk together beef broth, cornstarch, and tomato paste. Over medium heat in skillet, stir into onions, mushrooms, and garlic. Remove from heat, slowly stirring in sour cream until well blended. 

Pour sauce over meat. Cover and bake 1 hr. Lower heat to 200 deg. F. With casserole still covered, continue baking 2 hr. until meat is tender. Add 1/2 c. water in final hour, is sauce has reduced too much. Serve over hot broad noodles. Garnish with fresh parsley. Serves 6.

Note: Also see the Classic Beef Stroganoff recipe immediately above, on today’s date.