As
you become more comfortable in the kitchen, you will be better able
to “Think on your feet”. Slave uses this as an example: This week
there was a sale on a “Saint Louis” style cut known as a pork
steak. It was decided to try them in the crock pot the way that thick
pork chops had been done so successfully. Yes, they came out very
tasty but cooked so tender they fell off of the bone!
This
is how the left-overs were turned into a unique and hearty dinner.
They became “Saint Louis Stroganoff”. This is the first recipe
that slave has seen using pork in place of the traditional beef. Not
only a wonderful holiday meal but a nice example of “Thinking on
your feet”.
Ingredients:
1lbs
(or more) of left over cooked pork steak.
1
medium yellow onion
8oz
mushrooms sliced
1
13.5 oz can condensed cream of chicken soup
3
Tbs Worcestershire sauce
8
oz low fat sour cream
2 Tbs olive oil
½ package of pasta.*
Please note that
Stroganoff is traditionally served on egg noodles. However, slave
has found it also works just as well served over puffed rice!
(unsweetened) So, since the pantry held ½ box of mostaccioli pasta,
that was used. Use up what you have!
Directions:
Do
your cutting. Wash and slice the mushrooms. Do a rough chop on the
onion. Cut up the left-over cooked steaks into bite sized pieces.
Slave
served this with fresh roasted green beans so they were washed,
snapped, tossed with 1 tbs olive oil and placed in a 425 degree oven
for a total of 20 minutes.
Water
was brought to a boil and the pasta cooked for 10 minutes.
While
that cooked, 2 tbs oil was brought to a medium heat in a large frying
pan and the onions stirred in. This was left to cook until the
onions started to soften.
Next
add the sliced mushrooms and let that cook covered, for about 4
minutes. This will draw out the moisture. Stir in the undiluted
condensed soup and the Worcestershire sauce until that starts to
bubble.
Add
the pork pieces, lower the heat to a simmer and cover. Let that go
for another 4 – 5 minutes. This is just to warm up the meat and
blend in the flavors.
Dish
out the green beans and a large bowl with cooked pasta. Then pour the
meat mixture into a 9 x 13 casserole. After it is on the table
divide the sour cream into three portions and spoon that on top to
melt into the Stroganoff.
A
complete, wonderful tasting, and unique meal. This also might be
nice with some crusty bread, but it is not necessary since the pasta
already provides the starch.
Hope
you enjoy making this easy and smart meal. Feel free to add your own
special touch, like maybe some Dijon Mustard?
Slave
passes along the best Holiday Greeting from Master Indy and this
humble servant.
socialslave
To
satisfy and restore.
To
nourish, support and maintain.
To
gratify, spoil, comfort and please,
to
nurture, assist, and sustain
…..I
cook!
Please
buy slave's cookbook:
The
Little Black Book of Indiscreet Recipes by Dan White
http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM
via @amazon
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