Beef Stroganoff

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            FOOD FUNNY
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Thanks to Lynne Janbergs for sharing this classic food funny with us.

A rabbit went into a general store in the countryside and asked, "Do you
have any carrots?" The clerk replied, "Sorry, don't have any." So the rabbit went away.

He came back the next morning, and again asked, "Do you have any
carrots?" The clerk replied again, "Sorry, don't have any."

This went on every morning for about a week. The clerk was getting a bit
irritated about the rabbit asking him the same thing over and over every
morning, so he said to the rabbit, "Now look, we don't sell any carrots
here. You ask for carrots one more time, and I'll nail you to the wall by your ears!"

The rabbit stood still for a while and went away.

The next morning the rabbit came to the store again, and asked, "Do you have any nails?"

The clerk was a bit confused, but replied, "No, I just run out of nails. Sorry, little fella."

So the rabbit thought for a second and said, "Well, do you have any carrots then?"

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            TODAY'S RECIPE
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Who says you can't cook classic dishes in a slow cooker?

Beef Stroganoff

1 Tbs (15 ml) vegetable oil
1 1/2 - 2 lb (675 - 900 g) lean beef stew meat
2 cups (500 ml) sliced fresh mushrooms
1 medium onion, chopped
1 - 2 cloves garlic, finely chopped
1 bay (laurel) leaf
1/2 tsp (2 ml) dried oregano
1/4 tsp (1 ml) dried thyme
Salt and freshly ground pepper to taste
1 1/2 cups (375 ml) beef stock
1/4 cup (60 ml) dry sherry
8 oz (225 g) sour cream
1/3 cup (80 ml) all-purpose flour
1/4 cup (60 ml) water
Egg noodles cooked according to package directions

Heat the oil in a large skillet over high heat and brown the beef on all
sides. Place the mushrooms, onion, garlic, bay leaf, oregano, thyme,
salt, and pepper in the slow cooker. Add the browned meat, stock, and
sherry. Cook covered on high heat (or in a pot over very low heat on the
stove) for 4 to 5 hours. Remove and discard the bay leaf. In a mixing
bowl, whisk together the sour cream, flour, water, and about 1 cup (250
ml) of the hot liquid from the slow cooker. Pour into the slow cooker,
stirring to combine. Cover and cook 30 minutes. Serve over egg noodles.
Serves 6 to 8.
Received on Wed Oct 24 20:37:16 2007