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Thursday, March 10, 2011

Sunday Dinner Two Ways

Ready for a Sunday dinner recipe?
What say we do two?
 I have two vegetarians in the house, so let's make some company victuals (er, vittles) for plant and meat eaters simultaneously!
 Cuz that's how we roll.
May I present: Beef AND Beef-Free Stroganoff!
Gather up:
A 2 1/2 pound beef roast, the cheaper the better
A package of vegetarian Meatless Meatballs
Five onions
1 pound of mushrooms, cut in half
Fresh minced garlic
Two cans of beef broth
One can of vegetable broth
Red wine
Olive oil
Baby carrots
2 16 oz tubs of light sour cream
Adobo Seasoning
McCormick's Grill Mates Roasted Garlic and Herb seasoning
One envelope of onion soup mix. Read the ingredients before you buy it. Some contain beef stock
Wide egg noodles
 Okay, get ready to cry.
Drizzle olive oil and 3 tablespoons of butter into a hot saute pan
 Cut your onions into eighths so they're chunky.
 I used about 4 tablespoons of garlic because Sam and I will kiss each other no matter what.
Sprinkle the garlic with a teaspoon of Adobo and saute until they just start to turn brown
 Add the onions and mushrooms.
 Dump a teaspoon of this stuff in there and cook until the onions are transluscent.
You know, transparent.
Like my motivation for doing this post.
Do not eat as is.
Divide this mess into two dutch ovens.
 Trim your hunk of meat and cube it into bite sized pieces
Brown your meat in the same saute pan, then choose which pot is for the carnivores and dump it in.
 Put your meatless balls in the other.
Deglaze the saute pan with two cups of red wine and pour that over the carnivore mixture.
Add 1 1/2 cups to the vegetarian pot straight out of the bottle.
Throw three cups of baby carrots into each miasma.
Sprinkle half of the onion soup over each.
 Add the vegetable broth to the vegetarian pot, and the beef broth to've got this, right?
Simmer for an hour and a half. Go catch up on the laundry or haul out the Parcheesi.
 A half hour before serving, ladle some of the broth from each pot into a bowl.
 Stir in the sour cream. This will raise the temperature gently and keep it from breaking; you want this sauce like velvet.
 Blend it into each pot. Try not to get them mixed up.
Vegetarians do not like T Rex food.
  Let that simmer and cook up your noodles.
 Serve it up.
 Watch it disappear.
Do not notice until too late that your plate could have used wiping.
It really wasn't in my possession long enough to do that.


Musings from Kim K. said...

Looks yummy! I'm ready to get back in the kitchen after conference food the last few days.

Debbiedoos said...

That looks wonderful! I have had those meatless meatballs, they are pretty good, and I bet like this even better!

Mikalah said...

Hey Sunny! First of all, that looks delicious. =) Second of all, thanks for adding a caption to my little contest! Yours was awesome, and I picked you as the "winner." So make sure you stop by sometime today to see your fabulous quote! Have an awesome day!

Heather{Our Life In a Click} said...

Oh my goodness they both look amazing! You had me at the mushrooms,onion and garlic! I would have just eaten that but the finished product looks interesting. Must try for my vegetarian friendly family.

Heather{Our Life In a Click} said...

.and I had to go look up miasma! :)

Michelle @ Dream Home DIY said...

Yum! You rock to cook up two batches of food too :0)

Olive said...

Yummy, I love meatballs and make turkey ones usually.

Heather said...

Looks delicious! Are you the meat eater or the vegetarian?

Jami said...

It looks delish! Sometimes I am not so good at keeping the sour cream from separating, but it still tastes great. Wow! That's A LOT of onions!