If you’re hungry for external validation, I recommend cooking for teenage boys. Just about everything I make is “bussin'” or “fire” or sometimes even “gas.” And while this all sounds like public transportation exhaust, it actually means sooo good.
And what better time for a young man to learn to cook than when he’s at his hungriest? Previously I was hoping Cuesta’s College for Kids Culinary program was going to do some of the heavy lifting. But then they scheduled multiple summers of literally the exact same recipes and my children revolted. They weren’t going to be able to sustain their future adult selves via Mukimono Munchies or Treats and Tai Chi.
So last week I asked Jacob what he wanted to learn to cook and he told me 14 meals. Ambitious! I think the logic involves two full weeks without repeats. Like his dad, he’s not big on leftovers. So we made a list and now we’re working on building confidence, one weekly dinner at a time. Last week we started with Dad’s Shitake Stroganoff.
I’m not sure if James originally thought they were called shit-take mushrooms, or if he just decided it was funny to pronounce it that way. In any case, we’ve retitled his signature stroganoff in his honor. The littlest bum bum brother takes special delight in all things shit-take.
Dad’s Shit-take Stroganoff
INGREDIENTS
1 Tbsp olive oil
1 Tbsp butter
1 package shitake mushrooms
1 yellow onion
1-2 cloves of minced garlic (Trader Joe’s frozen garlic cubes are fast and easy)
1 package of bison tenderloin steaks (get ’em at the Whole Paycheck)
1 package of tagliatelle egg noodles (Whole Foods Jovial gluten free brand is our fave)
1 cup sour cream
1 Tbsp Dijon mustard (pronounced dee-zhaan, not dee-John, or dee-hone, Nate)
Splash of balsamic vinegar
Salt
Pepper
DIRECTIONS
Start the grill
1. Turn the grill on outside to high, shut the lid, and set a timer for 5 minutes.
2. Clean the grill with the wire brush and turn the flame down to low.
3. Put salt and pepper on both sides of the bison steak (preferably at room temperature), then place on the grill, over the flame (7 minutes). Shut the lid.
4. Flip the steak and cook the other side (7 minutes).
5. Remember to turn the gas off. Put the steak on a plate to rest for at least 5 minutes.
Start the sauce
1. Meanwhile, slice the onion in half, remove the outer layer, and cut into relatively thin slices.
2. Cut the mushrooms into slices similar in size to your onions.
3. Place a skillet on medium heat, add the olive oil and butter. If it’s a non-stick skillet, only use plastic/silicon utensils to stir.
4. Once melted, add the garlic until fragrant.
5. Add the onion and gently saute until translucent. Lower the heat so they don’t brown as the brown bits become bitter (about 3-4 minutes).
6. Add the sliced mushrooms and cook until soft and golden (about 5 minutes).
7. Sprinkle with a pinch or two of salt and lots of ground pepper.
7. Remove from heat and put the lid on to keep warm.
Make the pasta
1. While your onions and mushrooms saute, heat a big pot of water and cook the noodles per the package instructions. Start testing them a minute before they’re supposed to be done.
2. Pour into the strainer and quickly rinse noodles with cool water.
Put it together
2. Slice your steak, but not too thin.
3. Remove the lid and add the sliced steak to the onions and mushrooms over very low heat.
4. Add the sour cream, dijon mustard, and a splash of balsamic vinegar.
5. Stir until the sauce is consistent in color and evenly coats all ingredients.
6. Spoon over warm noodles. Serve with green peas, steamed broccoli, or a green salad.
NUTRITIONAL INFORMATION
Ha! This blog doesn’t do nutritional information. This is a high calorie meal for teenage boys that can eat anything.
