I was at wits end as to what to cook for lunch today, that seems to be the trend lately since I’ve become a bit of a scatterbrain. Maybe it’s because of my current “condition”.
Yes, there’s a bun in the oven and it’s contributed to me been a bit distracted and a bit lazy. I usually plan meals for at least an entire week, make a list and head to the store. This past grocery shopping trip was done without a plan, no rhyme nor reason, I just dropped sh*t in the cart. Boy have I been paying dearly. I decided to make baked ziti today but realized I didn’t have any mozzarella cheese and I had defrosted stir fry beef; what was I to cook?
- Beef Stroganoff
Eventually I decided to make beef stroganoff with some type of carrots on the side and rice. Beef stroganoff is a dish originating from Russian in which beef is sauteed and served in a sour cream sauce. I added crimini mushrooms and finished it off with a sprinkling of cayenne pepper and a dash of nutmeg. Turns out being unprepared sometimes can have a very delicious outcome. No, I didn’t document the recipe for the beef stroganoff but I do have a sorta recipe for the carrots.
This is my go-to recipe for veggies, such as carrots, green beans and brussel spouts. It gives the vegetables tons of flavor. I don’t have exact measurements, but this is a pretty easy recipe so I’m sure you savvy boys and girls can average. Here goes:
1. Melt about 1/2 tbsp of butter over a medium fire. Add crushed garlic and sautee for about 1 minute. Add about 4 carrots, sliced on the bias and stir to coat with butter and garlic.
2. Add enough chicken stock to cover carrots. Add a pinch of sugar, about 1 tsp and simmer until tender and liquid had completely reduced. Add salt and black pepper to taste.