Farewell 2016 Hello 2017

Wow, another year coming to an end.  They aren't kidding when they say as you get older time goes so dang fast.  This was our first full year in Awesome Opossum and it was, well, awesome.  Of course not everything was perfect....the garden had it's challenges,

we lost our beloved Louie as well as quite a few hens to the many predators that we now live with,

we tried our hand at ducks and decided it wasn't for us and a few other incidents.  But overall, 2016 left me very thankful and happy to have experienced what life threw at me.

The twinadoes successfully started kindergarten, and I, well.... after many tears and breakdowns released my grip on them and let them go.  It took a few weeks to adjust, but now we are all enjoying this new adventure.  I can't believe how much they have changed in the three months since they started.  Thing 2 really shows the changes, her vocabulary, her behavior, yowza!

For me, I went on my first job interview in about 15 years.  I didn't get the job but I did feel pleased that I did it.  After the rough first few weeks of kindergarten for Thing 1 I can now see it as a blessing that I didn't get that job, he needed me a lot more than any employer ever would.  So thankful that I could be there and not have to worry about telling an employer that my son needs me.  Finally unpacked the last of the boxes from moving, and even got rid of a bunch of stuff (still more to get rid of....).  Added more power tools to my collection and learned how to use them.  I'm getting to the point where I feel confident that I will be able to really start making some cool stuff this coming year.  Tested new vegetables in the garden, some successes some failures, and have a good idea for the next one. 

Mr. Housewife has been so helpful in my adventures at home.  Building me little things I request for the garden and hens.  Supporting my crazy ideas and sometimes adding on to them.

He even bought a chainsaw to cut down some trees that were hindering my secret garden space.  Those little trees led to a few others which led to some really neat craft ideas that use cut logs. 

This year as been a good one.... The Drunken Breeder and I became friends, went on some fun mini vacations,

met my beloved Ina Garten at a book signing (isn't she lovely?), ate amazing food and overall had a wonderful time.

What will 2017 bring?  I have no clue.  Hopefully more fun, love, good times, adventures, eggs, a new rooster and..... who knows.  What I will shoot for is good health and happiness for my family and others.  Wishing you all a prosperous, happy, healthy and adventurous new year!! 

HAPPY 2017!!!!!

Beef Stroganoff

Beef stroganoff is one of those meals that has it all, meat, noodles and yummy sauce/gravy.  What's not to love, really?  It's not difficult to make, can pretty much be done in one pot and doesn't take any crazy culinary skills to achieve success.  Winning!!  I pretty much stick to the same recipe every time I make it, however, I do change out the meat sometimes.  I mostly use beef tenderloin (fillet mignon) since it produces the most tender meat and it's quick, but you can also use sirloin, chuck or pretty much whatever you have.  The only consideration to make would be cooking time, some cuts you will need to let cook a little longer in order to achieve a nice tender result.



Also, I use crème fraiche, but that too is optional.  You can be a purist and use just sour cream or you could make kind of a mock crème fraiche with sour cream and cream cheese.  To be honest, all are really delicious, so it's not a big deal what you use.  The other optional ingredient is cognac, I just love the flavor it gives, but understandably, you can choose to omit.

For the Recipe:
a few tablespoons of oil (canola, avocado, grapeseed), this can vary since it depends on size of pan you use
2 lbs beef tenderloin (or meat of your choice), cut into bite size chunks *see note for using other meat
1/4 c. flour
salt and pepper (you will need about 1 1/2 tbsp. total of salt and 1 tbsp. of pepper throughout the recipe)
1 1/2 tbsp. butter
1 large onion, chopped
2 c. mushrooms, sliced (I use crimini, but you could also use shitake or any other you prefer)
2/3 c. cognac (optional)
3 c. beef stock, homemade preferred
1 tbsp. Dijon mustard
1 container of crème fraiche, they are usually around 8 oz.  (or substitute sour cream or a combo of sour cream and cream cheese)
1 pound noodles of choice

In a large pan heat the oil.  While the oil is heating, coat the meat with flour.  Season with salt and pepper.  Next you want to brown the meat.  This part can be tedious but don't skip it!!  Place each piece in the pan and let brown on each side, don't crowd the pan or it will not brown it will steam.  You will probably have to do this in batches, just be patient.  Once the meat has been browned set it aside.  To the same pan add the butter and onions, approximately 1 1/2 tsp. salt and 1 tsp. pepper, let cook until starting to brown a bit then add the mushrooms and a little more salt and pepper.  Cook for another 10 or so minutes until the mushrooms also start to brown.  Next, TURN OFF THE HEAT!!  Time to add the cognac and unless you are truly going for the flambé action you need the flame OFF.  You will use the cognac to deglaze the pan and make sure all the brown goodness is coming and becoming part of your sauce.



Now you can turn the flame back on and add the beef broth. Bring to a simmer and let cook for about 15 minutes.  Now would be a good time to make the noodles, according to the package.  Next add the Dijon mustard, crème fraiche, and salt and pepper to taste. Because I used beef tenderloin that I browned (pretty much cooking it to almost rare) I add in the when I add these last ingredients so it doesn't cook too long and get tough. You really don't want to overcook such gorgeous meat.  Serve over noodles and you are ready to enjoy this retro yumminess.



Enjoy!

**note** because I used beef tenderloin I did not need to cook the meat a long time.  If you choose to use another type of meat you will want to adjust the cooking time, adding tougher meats earlier in the cooking in order to give it time to cook properly.  I've used sirloin steak, chuck roast and even got desperate and used ground beef once.... you can vary it up according to your needs.