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Awoke at what my retiree's brain considers too early, but I'm way overdue for a blood draw so I did exercises to get me able to walk, then consulted the weather app that said it would start raining in fifteen minutes. Which was so much for that idea, so had breakfast. And of course it didn't rain at all through the day, which was devoted to sloth because I was tired from being up too early.
But did manage to cook the hamburger bought Saturday. I found a long ago recipe for stroganoff in the recipe file I had some 50-odd years ago, when a year was much longer than it is now. Called for my usual onions sauteed in olive oil and mushrooms plus the garlic I never use because garlic doesn't like me, minus the ginger and greens I put into my hamburger dishes to give them flavour and foliates. And I nearly forgot the ginger this time so added it later. But the recipe also required cream of mushroom soup, a NAmerican staple (like onion powder) that I've never cooked with because my French mother wouldn't use a tinned soup where a homemade roux would do. (Is roux the same as a white sauce? Cause her white sauce was pretty damned bland too.) But I bought some to try-- low fat because I think I may have encountered mushroom soup in the wild and not cared for it. It certainly adds a certain something to the dish which obviates the need for sour cream, or the full-fat yoghurt that I use instead. Could also make beef stroganoff kosher, if that's required. Mind, it also makes the dish very very filling. I couldn't begin to think of serving it with noodles. That would be overkill.
But did manage to cook the hamburger bought Saturday. I found a long ago recipe for stroganoff in the recipe file I had some 50-odd years ago, when a year was much longer than it is now. Called for my usual onions sauteed in olive oil and mushrooms plus the garlic I never use because garlic doesn't like me, minus the ginger and greens I put into my hamburger dishes to give them flavour and foliates. And I nearly forgot the ginger this time so added it later. But the recipe also required cream of mushroom soup, a NAmerican staple (like onion powder) that I've never cooked with because my French mother wouldn't use a tinned soup where a homemade roux would do. (Is roux the same as a white sauce? Cause her white sauce was pretty damned bland too.) But I bought some to try-- low fat because I think I may have encountered mushroom soup in the wild and not cared for it. It certainly adds a certain something to the dish which obviates the need for sour cream, or the full-fat yoghurt that I use instead. Could also make beef stroganoff kosher, if that's required. Mind, it also makes the dish very very filling. I couldn't begin to think of serving it with noodles. That would be overkill.