Cook tonight for tomorrow

This photo has nothing to do with my post today, I just think it's funny.  Philadelphia Cream Cheese "angels" are giving away bagels with cream cheese to JetBlue passengers on morning flights in February. I guess it's better than a bag of nuts. The angel wings sort of throw me ... after all, the plane is headed off into the big blue sky.

On to cooking! I made a long-cooking Beef Stroganoff for my family last week and they requested it again this week. Huh? That one took hours to make so I whipped up a quick one last night at about 8 that's destined for the table tonight. Master this cook-without-a-book recipe and add it to your repertoire.

Here's how: Use a better cut of beef like sirloin which doesn't need so long to cook. Put the beef (I used about 1 pound) in the freezer for about an hour. Cut the firmed beef into thin strips. Shake the strips in a Ziplock bag of 2/3 cup flour to cover. Shake off the excess and brown the meat in three batches in melted butter and olive oil in a pot with a lid. Set meat aside.

Use some beef broth to deglaze the pan, scrapping up all the flavorful bits stuck on the bottom. Now add a chopped onion, 2 minced garlic cloves and a package of fresh sliced button mushrooms and season with salt and pepper. Let cook for about 5 minutes, until veggies are soft. Add the beef back in and about 2 cups of beef broth. Stir well. The flour from the beef will thicken the liquid. Cook on medium for about 5 minutes. Reduce heat and stir in 1 tablespoon of Dijon mustard and 1/2 cup sour cream. Adjust seasonings.

Heat through and serve over wide egg noodles and garnish with chopped fresh parsley.

All I have to do is heat this up when I get home at about 5:30 and dinner is ready. I'll make a green salad too. Tonight, I'll be their hero.