I hadn't been doing a whole lot of cooking in the past few weeks, and hadn't felt inclined to either. Part of this was that I have been so busy with school in addition to home/kids/etc. Part of it though was simply boredom--I was getting sick of cooking and eating the same things.
I started thinking of what else I might like to have, and for some reason I started having a major craving for beef stroganoff, a dish I have never made. So I got some meat and made that recipe, with some modifications (I used fresh mushrooms instead of canned, and chopped yellow onion instead of the green onions, and stew beef. I also think I changed up the cooking instructions a little bit for convenience.) It was quite delicious. (Sorry vegetarians! Don't stop reading--your recipe is coming!)
Realizing that this choice of entree was going to leave me with a hungry vegetarian husband and a pot of cooked egg noodles, I decided to try to make some sort of veggie stroganoff for him. So while my stroganoff was simmering I came up with the following recipe/adaptation. It's vegetarian and you could probably make it vegan if you used margarine instead of the butter and a non-dairy sour cream (if you try this please leave a comment or send a message and let me know how it worked out!) We both thought this was delicious--DH really loved it!
1 medium onion, finely chopped
1 clove garlic, minced
1.5 cups of cauliflower, cut into small florets
1 medium carrot, peeled and cut into matchstick sized julienne
5 ounces sliced mushrooms
1/2 cup green peas (I used frozen)
1/4 tsp ground black pepper
1/2 tsp. salt (or to taste)
3 Tbsp. butter, separated
1 Tbsp. flour
1/2 cup vegetable stock
1/4 tsp. prepared mustard
1/8 cup white wine
dash cayenne pepper
1/3 cup sour cream
In a large skillet, heat 2 Tbsp of the butter over medium heat and saute onions and garlic until onions are soft but not brown. Add cauliflower florets and carrot and continue to saute. Add mushrooms and green peas and continue sauteering until mushrooms are cooked and cauliflower is almost fork-tender.
Meanwhile, in a separate small pan, melt remaining 1 Tbsp of butter over low-medium heat. Make a roux by whisking in the flour and continue whisking 2-3 minutes until the mixture darkens slightly to a light golden color. Slowly whisk in the vegetable broth and bring to a boil, whisking or stirring constantly. Reduce heat to a simmer and cook, stirring, to make a thin sauce.
Add the sauce mixture and mustard to the vegetables in the skillet. Season with ground pepper, a dash of cayenne pepper and salt. Simmer the vegetables in the sauce until cauliflower is cooked and tender, taking care not to overcook. Add wine and sour cream and heat through before serving.
Adjust seasoning to taste, and serve hot over egg noodles or rice.