We aren’t at home very much, at night time, anymore. And I’m getting to where I really miss it, either school stuff, sports, music, work/meetings, etc. steps in and before long, you can’t remember the last time you sat down for dinner, and not just at chick-fil-a.
So before school started back, the 12 year old kept asking to me to let her make supper. So I told her she could help me and we would make it before the nine month craziness, that we call the school year, begins.
She was in charge of the Parslied Noodles, and I did the rest.
Steak Stroganoff with Parslied Noodles
1 medium onion, thinly sliced and separated into rings
1 tablespoon vegetable oil
1/4 cup all-purpose flour
1 teaspoon salt
4 (4-ounce) cubed steaks
2 tablespoons vegetable oil
1 (4-ounce) can mushroom stems and pieces, undrained
1/2 cup sour cream
Parslied Noodles (see below)
Cook onion in 1 tablespoon oil in a large skillet over medium-high heat 5 minutes or until onion is tender, stirring often. Remove onion and set aside.
Combine flour and salt; dredge steaks in flour mixture. Heat 2 tablespoons oil in skillet; add steaks. Cover and cook over medium heat 4 minutes on each side or until done. Remove steaks, and keep warm. Add onion and mushrooms to pan drippings; cook until thoroughly heated. Remove from heat, and stir in sour cream.
Arrange steaks over Parslied Noodles, and spoon sauce over steaks.
Yield: 4 servings
I find it easier to hold on to the onion and slice the rings, if you peel back and use it to hold while slicing…
First place I think I messed up…no lid, kind of dry. Guess I was too focused on the heat and taking pics, whoops…
And again on the heat, guess it was too hot. And since I didn’t use the lid, there wasn’t really any drippings left. So it was more of a paste and not a sauce, booooo….
Oh well, it was still yummy….. Even the kid who doesn’t like mushrooms, managed to eat it, awesomeness…
And always love me some roasted asparagus…
Parslied Noodles (if you don’t have time for this, just buy a pkg of egg noodles and cook according to pkg directions)
4 cups water
2 teaspoons salt
4 ounces wide egg noodles, uncooked
1 tablespoon butter or margarine
1 tablespoon chopped fresh or 1 teaspoon dried parsley flakes
Combine water and salt; bring to a boil. Add noodles, and cook 7 to 9 minutes, stirring occasionally; drain. Combine noodles, butter, and parsley.
Yeild: 4 servings
And for dessert:
1 (6-ounce) can frozen lemonade concentrate, undiluted
1/2 cup cold water
1 pint lemon sherbet or vanilla ice cream*
1 (12-ounce) can ginger ale
Combine first 3 ingredients in container of an electric blender; cover and process until smooth, stopping one to scrape down sides. Pour into a serving pitcher; add ginger ale.. Serve Immediately.
Yield: 4 cups
(there was 6 if us, so I doubled all of this, and it made 7 or so cups)
*Plenty of lemon favor prevails if you use vanilla ice cream in this slushy dessert. Every time I have made it, I cannot find lemon sherbet and get the ice cream. Everyone loves it. It is super sweet and almost can’t imagine adding more lemon to it, by using the sherbet.
Mine was a tad runnier than usual, the lemonade and ice cream hadn’t completely frozen back from when I brought them home from the store…
Why yes, I do have numb-chuck skills…
For some it was perfect…
Others, I guess it must have been a tad sour…
To many more,