Wednesday, February 27, 2013

Mary Patton's Beef Stroganoff with Noodles

Hmmm....what do I think about when I think about college?  Maybe how much of it I don't remember?  No, of course not!  That would be ridiculous!

I think of my friends...the people that got me into and out of more trouble than should be discussed on this blog.  

They were, for all intents and purposes, my family in Athens, GA.

We did everything together.  Meals were shared, glasses clinked together in celebration, dramas unfolded, memories were made and through it all lifelong bonds were forged.

I think back on all the silly things we did whether it be piling in a restaurant where our friends worked just to get a free meal of fried shrimp thinking there was no way the owner was going to find out....Or figuring out that if we called the pizza delivery person at just the right time they would meet us at the house with a fresh pizza perfect for a late-night, post bar snack...Or climbing on top of a fraternity house at 4:30 in the morning because that was clearly the best decision, and safest option, we could think of.

There are a million tales that are not fit for story time but what endures are the friendships that remain.

I will never forget the friends who consoled me after a heartbreak, the rides down Lumpkin Street belting out our favorite songs or sitting on a porch on a perfect spring day just having a beer and enjoying the company of those around me.

These people made a mark on my soul that will last a lifetime, but one of the highlights of these amazing people was the food their parents would send back with them that we would all devour before it ever even hit the fridge.

One such dish was a meal my roommate, Mary Beth, would bring back any time she went to see her parents.  Her mother knew it was her favorite and after my first taste of this delicious meal it soon became one of mine as well.

Here is one of my tasty memories from my college days!

Mary Patton's Beef Stroganoff with Noodles

1 ½ - 2 lbs round steak cut into strips (or use ½ thick sirloin instead)
1 medium onion sliced
1 clove garlic, minced
1 can cream of mushroom soup
1-cup sour cream
2 T. ketchup
2 t. Worcestershire sauce
1 (3 oz.) can sliced mushrooms
12 oz. noodles (egg noodles) cooked and drained and tossed with 1 T. butter
Always remember to use a separate cutting board for meat.

Brown meat strips in small amount of hot vegetable oil (2T).
Add onions and garlic and cook until tender.
 In a bowl, mix soup, sour cream, ketchup, Worcestershire sauce, and mushrooms (with liquid); pour over meat and heat through (try not to boil).
 Serve over egg noodles.
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