Happy Nurse's Day!

Today is Nurse's Day and I would like to give a little shout out to my very favorite nurse--the one who resides with me. (For all you other nurse friends out there, I love you too and you all are tied for my second favorite!!) Graham is fabulous at what he does and I am amazed every day at the stamina he demonstrates both physically and emotionally at work. Graham has walked many patients and families through their battles with cancer and he does a great job of touching their lives in a very personal way. I am so proud of him! So in celebration of my very favorite nurse and all the wonderful work he does, we are going to enjoy some Rhubarb Custard Pie tonight--Graham's favorite. I'd never heard of Rhubarb Custard Pie before meeting (and becoming) a Crozier but it is a huge favorite in their family so it was a recipe I quickly learned.

For dinner tonight, we enjoyed another newer favorite from my kitchen. It is a delicious version of Beef Stroganoff, a homey comfort food. This recipe is rather light but tastes rich and creamy.

Beef Stroganoff

(Serves 4)

1 1/2 lbs flap meat sirloin steak tips
Salt and ground black pepper
2 Tbsp canola oil
10 oz white or cremini mushrooms, sliced
1 medium onion, minced
2 Tbsp flour
1 tsp tomato paste
2 cups chicken broth
1/3 cup brandy
1 1/2 tsp brown sugar
2/3 cup light sour cream
2 tsp juice from 1 lemon
1 Tbsp fresh minced parsley
Hot cooked egg noodles

1. Pound beef to ~1/2 inch thickness. Slice with the grain into 2 inch wide strips. Slice each strip crosswise into 1/2 inch wide pieces.
2. Pat beef dry with paper towels and season with salt and pepper. Heat 1 Tbsp oil over medium high heat in skillet. Brown meat until brown on both sides, ~6-8 minutes. Transfer to medium bowl.
3. Add remaining Tbsp of oil to skillet over medium high heat and add mushrooms, onions and 1/2 tsp salt. Cook until the liquid from the mushrooms has evaporated, about 8 minutes.
4. Stir in flour, tomato paste and cook for 30 seconds. Gradually add broth and stir. Add brandy, sugar and beef with accumulated juices. Bring to a simmer and cook, uncovered, over low heat until the beef is tender and the sauce is thickened, 30-35 minutes.
5. Remove skillet from heat. Stir a couple tablespoons of sauce into the sour cream to temper, then stir the sour cream mixture into the skillet. Stir in lemon juice and parsley and season with salt and pepper to taste before serving. Serve over hot egg noodles.

ENJOY!