Thank you for not being perky

Have you ever cooked an onion and had it smell horrible and tinny? I have been making beef stroganoff since I was like 15 and one time when I was about 25 I made it and when I cooked the onion part the tinny smell happened and ruined the entire batch. and so I went back to the store got more stuff and ruined ANOTHER batch. horrible! I forget why this happens, but at the time there was NO GOOGLE. y’all remember the days before GOOGLE? I mean, there was yahoo and stuff, like Alta Vista and Excite, pale comparisons.

Anyway, I think it has to do with the heat being too high and not enough oil? anyone know? Google is actually failing me right now… (FAIL).

At the time I thought something was horribly wrong with me. Like, I was getting old or turning into a horse.

Minnie’s Comfort Food Beef Stroganoff Recipe
Warning: This recipe contains no actual measurements and lots of swear words.
Beef – I usually get pre-cut stir fry beef, a pound or pound and a half. DO NOT accidentally buy stew meat. No.
Mushrooms – get some. I get small brown ones and sometimes a portabello too. You can use white button mushrooms if you have to but the brown ones have a much earthier, buttery, nuttier flavor that I like.
onion – one yellow onion
sour cream – go ahead and get the full fat kind. If you are on some diet that requires caloric restriction do not under any circumstances attempt to make this recipe.
chicken broth – I always buy the low sodium kind ina box – 32 ounces. Then I add an assload of salt.

Cut up the beef into bite sized pieces. Girl bit sized pieces not guy bite sized.
on a dinner plate put some flour, salt and pepper and add the beef cubes. Coat thoroughly. Do not walk away and let the flour commingle with the gross beef juiciness so that it get sticky.
in a large pan (not a non-stick one) put in some olive oil AND butter. look, don’t question me. Oil and butter.
Heat it up.
add the beef.
While the beef is cooking cut up the mushrooms to your desired mushroom chunk size.
cut up the onion into small small pieces because nothing is grosser than a slab of onion.
The meat should be nicely browned. If it got all gunky than you did something wrong. The meat should brown and leave brown stuff on the pan. use your metal spatula to sort of scrap up the brown stuff.
Remove the meat from the pan.
add more oil and butter.
add the onions and cook until it starts to get translucent and then add th mushrooms. Cook until the mushroom do that thing where they release all the water in them and start to get brown.
add the meat
cook for a bit. salt if desired.
add in about 16 ounces of chicken broth and simmer with cover on for however long.
check it and stir every once in a while.
uncover and turn the heat way up. add more broth. get annoyed that it isn’t thickening and add some flour of cornstarch stuff.
I like to have a lot of sauce but not watery. you can tell your sauce is the right consistency if you scrap your metal spatula along the bottom of the pan, parting the sauce and you can see the bottom of the pan for about 3 seconds before the sauce covers up the bottom of the pan again.
turn off heat.
add desired amount of sour cream.
mix up.

oh yeah and all this time you have also been making elbow noodles.
put cooked elbow noodles in a bowl cover with strog. add a small dolop of sour cream if you want.

It’s even better the next day.

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