{"id":113233,"date":"2021-05-06T13:30:05","date_gmt":"2021-05-06T17:30:05","guid":{"rendered":"https:\/\/valorguardians.com\/blog\/?p=113233"},"modified":"2021-05-06T12:22:51","modified_gmt":"2021-05-06T16:22:51","slug":"thursdays-are-for-cooking-125","status":"publish","type":"post","link":"https:\/\/www.azuse.cloud\/?p=113233","title":{"rendered":"Thursdays Are For Cooking!"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-81474\" src=\"https:\/\/www.azuse.cloud\/wp-content\/uploads\/2018\/08\/Onions2011copy-300x173.jpg\" alt=\"\" width=\"300\" height=\"173\" srcset=\"https:\/\/www.azuse.cloud\/wp-content\/uploads\/2018\/08\/Onions2011copy-300x173.jpg 300w, https:\/\/www.azuse.cloud\/wp-content\/uploads\/2018\/08\/Onions2011copy-768x443.jpg 768w, https:\/\/www.azuse.cloud\/wp-content\/uploads\/2018\/08\/Onions2011copy-500x289.jpg 500w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/p>\n<p>This is one of those classic dishes that, on a cold, rainy day, just make you wish you&#8217;d come in from the cold a lot sooner.<\/p>\n<p>It is quite chilly here in my kingdom, with rain and the outdoor temps in the very, very low 50s, if that, and I still have the furnace running &#8211; and it&#8217;s the first week in May! Once in 20 years, it&#8217;s quirky weather. If it stays like this, it&#8217;s something else, maybe a warning. We&#8217;ll see.<\/p>\n<p>Anyway, enjoy this good dish, add the tabletop stuff like freshly-baked crusty bread, a tray full of small veggies like radishes and green onions and celery (after you cut it up), and throw in a good dessert, some drinks appropriate for the weather in your AO, and good conversation.<\/p>\n<p>And don&#8217;t get into fights over what is going on in WDC: this, too, shall pass, no matter what.<\/p>\n<p><strong>Beef Stroganoff<\/strong><\/p>\n<p>Source: Geoffrey Zakarian At Food Network<\/p>\n<p>Link to recipe is below:<\/p>\n<p><a href=\"https:\/\/www.foodnetwork.com\/recipes\/geoffrey-zakarian\/beef-stroganoff-4700692\">https:\/\/www.foodnetwork.com\/recipes\/geoffrey-zakarian\/beef-stroganoff-4700692<\/a><\/p>\n<p><strong>Ingredients: <\/strong><\/p>\n<p>1 tablespoon canola oil<\/p>\n<p>4 tablespoons unsalted butter<\/p>\n<p>1 1\/2 pounds beef stew meat, cut into thin strips about 2 inches long and 1\/2 inch wide<\/p>\n<p>2 cups button mushrooms, sliced<\/p>\n<p>2 cloves garlic, minced<\/p>\n<p>1 medium Spanish onion, sliced<\/p>\n<p>2 cups beef stock<\/p>\n<p>2 tablespoons soy sauce<\/p>\n<p>2 tablespoons grainy mustard<\/p>\n<p>1 bay leaf<\/p>\n<p>4 sprigs fresh thyme<\/p>\n<p>12 ounces extra-wide egg noodles<\/p>\n<p>1 cup sour cream<\/p>\n<p>3 ounces cream cheese, cut into cubes and softened<\/p>\n<p>Kosher salt and freshly ground black pepper<\/p>\n<p>1\/2 cup fresh parsley, roughly chopped<\/p>\n<p><strong>Directions:<\/strong><\/p>\n<ul>\n<li>In a Dutch oven or large, heavy pot over medium-high heat, add the oil and 2 tablespoons of the butter. Heat until the butter is melted and the oil is hot. Add the meat in batches and brown on both sides, about 3 minutes per side; set aside. Add the mushrooms, garlic and onion to the pot. Cook, stirring frequently, until the onions are translucent and slightly tender, 5 to 8 minutes. Add the meat back along with the beef stock, soy sauce, mustard and bay leaf. Bring to a simmer, using a wooden spoon to scrape up all the brown bits from the bottom of the pot, and simmer, covered, until tender, about 2 hours and 50 minutes. Add the thyme and cook for an additional 10 minutes.<\/li>\n<li>Meanwhile, bring a large pot of water to a boil. Cook the egg noodles in the boiling water according to the package instructions. Drain the noodles and transfer to a bowl. Add the remaining 2 tablespoons butter to the noodles, stirring to melt the butter and distribute it.<\/li>\n<li>Add the sour cream and cream cheese to the stroganoff and stir to incorporate. Season with salt and pepper if needed.<\/li>\n<li>In a serving dish, place the egg noodles in an even layer and top with the stroganoff. Garnish with the chopped parsley.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>This is one of those classic dishes that, on a cold, rainy day, just make you &hellip; <a title=\"Thursdays Are For Cooking!\" class=\"hm-read-more\" href=\"https:\/\/www.azuse.cloud\/?p=113233\"><span class=\"screen-reader-text\">Thursdays Are For Cooking!<\/span>Read more<\/a><\/p>\n","protected":false},"author":653,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[485],"tags":[],"class_list":["post-113233","post","type-post","status-publish","format-standard","hentry","category-cooking"],"_links":{"self":[{"href":"https:\/\/www.azuse.cloud\/index.php?rest_route=\/wp\/v2\/posts\/113233","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.azuse.cloud\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.azuse.cloud\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.azuse.cloud\/index.php?rest_route=\/wp\/v2\/users\/653"}],"replies":[{"embeddable":true,"href":"https:\/\/www.azuse.cloud\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=113233"}],"version-history":[{"count":1,"href":"https:\/\/www.azuse.cloud\/index.php?rest_route=\/wp\/v2\/posts\/113233\/revisions"}],"predecessor-version":[{"id":113234,"href":"https:\/\/www.azuse.cloud\/index.php?rest_route=\/wp\/v2\/posts\/113233\/revisions\/113234"}],"wp:attachment":[{"href":"https:\/\/www.azuse.cloud\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=113233"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.azuse.cloud\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=113233"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.azuse.cloud\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=113233"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}