What's for Dinner?

Tonight, Holy Thursday, it's going to be a simple beef stroganoff. It's my mother-in-law's recipe, which she wrote out by hand over 20 years ago when Tom and I were engaged.

She's been gone for almost 4 years now, which is hard to believe. We still miss her.

But tonight, we'll have her stroganoff, remember her fondly, and begin the Holy Triduum.

Tomorrow, Good Friday, we'll fast and abstain from meat.

Saturday, I'll make our Catholic version of a seder so that we can remember the connections between the Last Supper, Passover, and the Mass.

Sunday, Easter Dinner at Mom and Dad's: ham, green bean casserole, fruit platter, rolls and lamb-shaped butter, probably a jello mold. Cheesecake and coffee for dessert.

And wine, which, after a Lenten fast, will taste particularly sweet.

Ma's Stroganoff:

2 pounds top sirloin, cut into small pieces (it's easier to cut when partially frozen)
1 lg onion, sliced
1 can chicken broth
1/2 pound (or more, if you like) fresh sliced mushrooms
flour, garlic salt, salt and pepper
1 cup sour cream

Put about 1/4 cup flour, about 2 tsp of garlic salt, and pepper into a plastic ziplock bag. Add the sliced meat and shake the bag to coat.

In an electric frying pan (or stove-top skillet), melt 2 TBSP shortening till good and hot. Add the flour-coated meat and brown on all sides.

Add the sliced onion, stir and cook for a couple minutes.

Add the chicken broth and cover. Let simmer for several hours.

About a half hour before serving, add the mushrooms.

Taste to see if you need more salt and pepper and garlic.

Finally, just before serving, gently fold in a cup of sour cream and heat through.

Serve over hot wide noodles.