When we had our second blizzard on Wednesday, I decided to make beef stroganoff for dinner. First, I sauteed mushrooms, onions, and garlic in butter and bacon grease and set them aside. Using a grass-fed beef bottom round roast, I cut the meat into cubes and sauteed that in the same pot. Next, I put the vegetables back into the pot and added a pint jar of au jus and a pint jar of mushroom broth, from the freezer. I cooked everything on low for about 90 minutes. At the end, my husband added in sour cream.
Instead of making noodles, I made the double potato and halloumi bake from Nigella Bites: From Family Meals to Elegant Dinners. Essentially, this is a combination of sweet potatoes, red potatoes, red onion, yellow pepper, red pepper, and garlic coated with olive oil and baked in the oven. Since I didn’t have sweet potatoes or yellow peppers, I substituted carrots. I also didn’t have any halloumi cheese for the last step. I liked this dish as a hearty side or it could serve as a main dish with bits of bacon added in. I delegated the vegetable preparation to my six year old who prepared everything for me, except the garlic. Next time, I may add in some squash since I have some in storage to use up.