Hi, I'm Torrey. Welcome to Left Field, where creativity runs amok and imagination is ALWAYS more important than knowledge. Shoes are not allowed but ties are optional. This is a repository of snippets from my life out here in Left Field. One never knows what shiny bits of creativity will be found here... cards, scrapbook layouts, photography, poetry, recipes, ponderings, rantings and musings. It could be anything! Life in Left Field is always changing, always real, always ...interesting.

July 29, 2010

Tonight's Special at Cafe Torrey


Tonight I prepared another of my favorite "comfort food" dishes. This is MY version of the classic Russian dish--Beef Stroganoff. I use hamburger instead of sliced beef. I just like it better that way. Sorry, Jodi, this is NOT a dish for you. I don't think leaving the mushrooms out would work.

Torrey's Beef Stroganovski
(Feeds 4-6)

1 pound hamburger
2 1/2 pounds fresh mushrooms, sliced thick (I like lots o' shrooms)
1/2 - 1 stick butter (can never have too much butter)
2 TBS EVOO (Extra Virgin Olive Oil)
1 can condensed cream of mushroom soup 
1/2 cup sour cream
1 small onion, diced
2 TBS chopped garlic (about 3 cloves...maybe 4)
1 tsp Worcestershire sauce
1 TBS Oyster sauce
1 tsp Pick-A-Peppa sauce (may use A-1 sauce)
salt (to taste)
pepper (to taste)

1 16 oz. package pasta of your choice (I like fusili)

Brown and drain hamburger and set aside. In large frying pan, melt butter and saute onions and mushrooms (you can use ANY type of mushrooms--white button, cremini, portobello, shiitake, oyster, chantarelle...or a combo). When they have rendered their juice...pour it off and save it for the sauce. Then, add the EVOO to the pan and continue to cook the heck out of the onions/shrooms until they are CARMELIZED. This takes awhile. I'm talking the onions and shrooms need to be cooked all the way down and BROWNED. REALLY brown. Trust me.

In a saucepan, combine reserved juice from onions/shrooms with condensed soup. Add Worcestershire sauce, Oyster sauce, Pick-A-Peppa sauce, sour cream and salt and pepper. Stir well. Heat until warm, and make sure you stir it well while heating it. Add hamburger and cooked onions/mushrooms and stir gently until everything is coated.

Serve over cooked pasta. Goes great with hot sourdough bread on the side--slathered in butter, of course! Come on...life is TOO short to eat alfalfa sprouts and tofu.


CHOW DOWN, peepskis!

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