Traditional Food is Cheap #4: Beef Stroganoff

Once again, I enter my house at 5:15 p.m. after a long day.  I'm tired.  I hear my Mom's voice in my head saying "put on a happy face."  Aren't women amazing.  If you know one, remember to tell her and thank her for everything she does to keep life together for those around her. 

I'm a little embarrassed to say that I had to clean my kitchen before I could start cooking.  I need to buy dog food tomorrow, or someone will be hungry, but there's enough for tonight.  And I haven't yet emptied the dishwasher, but at least I started it when I left this morning. 

Okay, time to get going. Two big cloves of garlic, minced or diced.  I need to get over to Diane's Produce and stock up.  I'm out of a lot of things.    A purple shallot diced. Not green onions, which some people call shallots.  By the way, have you noticed that Paula Deen calls green onions, spring onions.  I'm always so impressed with what a small world it is, but the things that make us different are interesting too.  

Half a pound of mushrooms.  I usually get crimini, but I've got these white things this time.  Have you noticed that people on Food Network recommend not washing mushrooms?  They all wipe them with a kitchen towel.  I wash mine and have never had a problem.  I wouldn't eat a potato or an apple without washing it.  Just saying people. 

I usually quarter mushroom.  For Stroganoff, I slice, but do what you want with your Stroganoff.  It's yours after all. Two T. good oil, canola or grape seed or olive oil. Saute the shallot, garlic and mushrooms. 

I like them a little soft and translucent in Stroganoff.  Nicer with the sour cream sauce.  One of the things I like about cooking is that it's all about me.  There are so many areas of my life that are all about doing things for other people.  Following other people's rules.  When I cook, the mushrooms can be any way I want.  And that's all I have to say about that. 

 A full pound of some type of less expensive beef steak.  With all meat, take the time to cut off anything you don't want to eat.  It's your decision. 

Slice the meat as thin as possible.    I've got two piece stacked.  I'm using a cheap serrated bread knife that I keep for this purpose.

Remove the vegetables to a pie plate sitting on the back of the stove.  Two T. butter and add the meat.  Saute until it's just cooked through.  Feel free to nibble a bit.  Cook's privilege. 1/2 t. salt, a couple good turns off the pepper grinder, 1 t. Worcestershire sauce.  Turn it off until you are close to ready to eat. 

Start the pasta.  I've made this with really good fresh pasta.  I've made this with homemade pasta.  Tonight, it's 1/2 pound of this, cooked according to the package. Salt the water as it heats.  Add a little oil to the water after adding the pasta. 

To finish, return the vegetables to the meat in the skillet.  Bring it back to heat and add 1/2 c. sour cream, a handful of chopped Italian parsley.  As you stir, add another 1/4 c. sour cream if needed for a very creamy texture.  Taste and consider another 1/4 t. Worcestershire sauce.  Always taste and adjust the flavors to suit you.  It's a recipe, not brain surgery.  Add the pasta and stir to combine.  It should be creamy. 

Oh, good.  Before long we are cozy on the couch, plates in our laps, a glass of wine.  Watching TV. Grateful not to be in Japan and Iran.  Grateful to have a home and good food and worthwhile work to do.  Grateful for a good warm bed and each other.  Feeling a little silly about any previous grumpiness.  Remember the important things.

Traditional Food is Cheap #3: Tuna Noodle Casserole

What is traditional American food?  Swiss Steak, Stronganoff, Chicken Enchilada - our traditional American food came from other places.  But isn't Tuna Noodle Casserole uniquely American.  I'd be interested in what you throught about that.  Everyone has their own way to do it.  I personally don't do the cream of goop soup.  Just me.  This is a better way.  But the old original recipe with be much more frugal.  Your choice.

Updated Tuna Noodle Casserole - Serves 6
2 cups pasta of your choice, cooked and drained ($.28 per serving)
1 T. olive oil, pennies
1/2 medium onion, finely chopped, ($.19 per serving) 
2 stalks celery finely chopped ($.06 per serving)
5 or 6 mushrooms, cleaned and quartered ($.22 per serving
1/2 t. salt (less than a penny)
1/2 c. dry white wine ($1.00 per serving)
6 T. AP flour ($.02 per serving)
3 cups milk, fat content of your choice ($.10 per serving)
a couple twices of the pepper grinder (less than a penny)
12 oz can tuna, drained ($.85 per serving)
1 1/2 cup frozen tuscan or California blend vegetables, thawed and drained ($.20 per serving)
1T. Butter ($.05 per serving)
1 cup grated parmesan cheese ($.60 per serving) 
1/2 bread crumbs, Italian flavor (make your own or use Panko if you want)  ($.12 per serving)
$3.31 per serving - More than I thought, but this isn't my mama's tuna casserole.

Cook noodles drain and set aside tossed with a dribble of olive oil to keep the from sticking to themselves.  Saute vegetables in the olive oil until soft and limp.  Add the salt and wine and simmer down until the wine is nearly gone.  Add the flour and stir to combine, then add the milk and stir to make a smooth sauce.  Don't stress out over a couple small lumps.  Add the tuna, pasta, and the vegetables and simmer until everything is hot.  In a separate pan, melt the butter and add the parmesan cheese and bread crumbs.  Toss to combine, then spread them over the tuna mixture and cover with a lid.  Simmer a few additional minutes and serve.   

Traditional Food is Cheap: Hominy Casserole

This is Installment #2 in my Traditional Food is Cheap series

Hominy is a traditional food in pioneer times and the South.  It is made from corn.  This is one of those things it's better not to question how it happens. Dried and ground hominy is called Grits.  Grits and hominy kept many a poor family in the South from hunger during the depression.  

My mother didn't make Hominy, but she did buy it at the store and used it in casseroles and stews.  I wonder why she used hominy.  Did she think it was frugal food?  Did it remind her of childhood?  Did she like it?  I like it and my husband likes it.

So imagine my surprise the other day when the lovely Daughter in Law asked me about hominy.  She had chosen to make a Chicken Tortilla soup recipe which was delicious and contained hominy.   In fact, hominy is found in some Hispanic dishes.  If you can't find it in the vegetable aisle at the grocery store, they will surely have it in the Hispanic section.

Hominy Casserole Makes (6 servings)

1 lb ground beef ($3.99 per lb; $.67 per serving)
15.5 oz can yellow or white hominy, drained ($.69 per can; $.12 per serving)
2 8 oz cans Tomato sauce ($.50 cents each; $.17 per serving)
1 3.8 oz can sliced black olive, drained ($1.85; $.31 per serving)
1 t. salt (less than $.01 per serving)
1/2 t. garlic powder ($1.70/oz; 6 t. = 1 oz; $.02 per serving)
1 t. dry minced onion ($1.43/oz; $.04 per serving)
2 t. Italian seasoning ($3.51/oz; $.20 per serving)
1/8 t. cayenne pepper ($1.03/oz; About $.01 per serving)
1 c. shredded medium cheddar cheese (About $.28 per serving)

About $1.83 per serving for this dish.

Brown the meat and drain off any liquid.  Add all ingredients except the cheese.  Cook on medium heat covered for approximately 15 minutes.  Top with cheese.  Cover and simmer on low an additional 5 minutes.  Do not stir after applying the cheese. 

Corn meal muffins and a vegetable.  Yummy stuff.

Traditional Food is Cheap #1: Swiss Steak

Over the last few years different people have told me that they eat fast food and highly processed packaged food because it is cheaper.  I feel much compassion for the pain I've seen in the world recently and I don't mean any offense, but I've got just a few things to say about this.

I'm committed to the principle that real food is not expensive.  The adverse argument is a sales job that marketers have done to the young ones of the world.  Traditional food is not expensive.  There is a time commitment; organization is required.  But I ask you to tell me what is more important than what you and your loved ones eat.

So I've decided to price a few traditional dinners as carefully as possible and come up with an approximate cost per serving.  This is based on an Alton Brown recipe.  I've actually got a little bit of a crush on Alton Brown.  Don't tell anybody.

Swiss Steak  (Makes 8 servings)
2 lbs chuck steak, purchased this week at $3.99 / lb ($1.00 per serving)

2 t. salt (Less than $.01 per serving)

1 c. flour -$1.99 for 5 lbs; 1 c. flour = 4.3 oz (Approximately $.01 per serving)

1/4 c. canola or grape seed oil  - $3.19 for 24 ozs ($.03 per serving)

1/2 a yellow onion, thinly sliced ($.05 per serving)

2 stalks of celery - $.06
1/2 of small can of tomato paste - $.59 per can ($.04 per serving)
14.5 oz can diced tomato - $.69/can ($.08 per serving)
14.5 oz can beef broth - $1.29 per can ($.16 per serving)
1T.  Worcestershire sauce - $2.39 for 5 fl ozs or less for larger jars.  1T=1fluid oz = $.48 or ($.08 per serving)
1 t. oregano - $4.59 per .75 oz jar or 4.5 t. or ($.13 per serving)
1 t. paprika  - $2.95 for 1 oz jar; 1 oz = 6 t.($.06 per serving)


Cost per Serving: $1.70 for Swiss Steak plus the cost of the rice and vegetable.

Cut the meat into manageable size pieces.  Dry each piece with a paper towel.  Add oil to a stew pot and get it hot.  If you drop a drop of water into hot oil it should sizzle up. 

Combine the flour and salt and dropped the meat into the flour a bit at a time to coat, then drop pieces into the pan.  Keep the meat moving as it browns.   

Removed browned meat from the pan and add more until all is brown.  Keep the browned meat in another pan on the side.  A pie plate is what my mother used.

Now add the vegetables to the pan.  Add a little more oil if needed and stir until they soften and sweeten.  Return the meat to the pan and add the remaining ingredients.  Continue cooking on low for about 2 to 2 1/2 hours with the lid on.   And yes, babies like it.

When you get close to eating, make a pot of white rice and a vegetable or salad.  By the way, I buy medium grain rice for 5 lbs for $8.29 or $1.66 per pound.  What do you suppose 3 cups of cooked rice costs?  Slice 4 carrots and cook them, drain, add a tablespoon of butter, salt and a pinch of dill.  This isn't that hard. 

And it doesn't last long here.  But if you get some left overs off this, that would be a good thing.
 

Shared with Kelly the Kitchen Cop's Hearth and Soul Hop
http://kellythekitchenkop.com/2011/03/real-food-wednesday-3211.html and

Miz Helen's Full Plate Thursday



and Prairie Story Recipe Swap

http://prairiestory.blogspot.com/2011/03/recipe-swap-thursday-27.html