some days you just have to cook. you get a hankering for some home-cooked vittles, and nothing else will do.
i felt like something new today, and the green beans and mushrooms i picked up at the west side market were calling me. i had picked up the beans with a recipe i recently saw in recipezaar in mind. click on the link for the recipe. i doubled the recipe, chopped instead of sliced the onions, added salt and pepper, and steamed the beans instead of boiling them. delish as is. a perfect summer side dish.
when i was cleaning out my desk area last week, i found another recipe that i had printed out from somewhere. i stuck it up on my bulletin board and thought i'd try it sometime soon. i looked it over this morning and decided on some modifications. here's my variation:
mushroom and green bean stroganoff
1 lb fresh mushrooms, quartered
2T olive oil
3c chicken stock
2 large green bell pepper, seeded and chopped (i ALWAYS cheat and use the frozen trader joe's chopped pepper mix -- i used about 1 1/2 cups)
the double batch of roasted beans, along with the onions and garlic and pan juices
salt and pepper
1/2 c sour cream
brown the mushrooms in oil and butter over medium high head in dutch oven. remove to a bowl with a slotted spoon. add peppers to pot, saute until soft. add entire contents of roasted green beans pan. mix and heat through. add flour and paprika to veggies, cook for a couple more minutes. add stock and ketchup. turn heat on stove to low, and simmer for about an hour. add sour cream at end, mixing thoroughly to create a wonderful, creamy sauce.
notice i didn't tell you when to add salt and pepper. i always season at each step. do it however you do it. use as much or as little as you like.
i served this with another recipezaar recipe -- spaetzle. way too easy. try it.Posted by Stacey at June 1, 2006 08:39 PM