Grilled Succotash with Pesto
I'm not quite ready for summer to end!
It is a well-known truth: almost everything can be improved with sour cream.
Think about it. Basically anything savory. Cake with sour cream in it? Oh yeah. Empty spoons? Most certainly. And also beefy pasta with egg noodles. Thank God for beef stroganoff.
Dave made this recipe, and here’s how he did it. You will need:
Start the pasta and brown the steak in a large skillet – you should cook it most of the way while it’s whole, then cut into strips or chunks to finish (it is WAY easier to cut a mostly-cooked steak into chunks than a raw one). It probably won’t take more than a few minutes to cook the steak.
When the steak strips are thoroughly cooked, remove them to a plate and add a little bit of vegetable oil to the juice the meat left behind. Cook the onions next, and when they are mostly complete, your pasta will probably be nearly ready, too. Just for a moment, remove the onions to the plate with the steak on the side, but keep the heat on the pan. Deglaze with several tablespoons of beef stock or pasta water.
It’s time to add everything back into the pan together.
Turn the heat to low and toss the main ingredients together in your skillet, and then add salt, pepper, parsley, and sour cream. The sour cream is too thick to be a sauce on its own (a tragedy, really), so thin it out with a few more tablespoons of stock and/or pasta water if you have no stock on hand.
With the heat still low, bring the temperature of the skillet back up before you serve the stroganoff.
I am pretty sure that sour cream is its own food group. Please be sure that you are getting the required amounts!