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.