Thursday, May 03, 2007

Cake and Kangaroo

Not in the same dish, obviously!

This afternoon I engaged grumpy munchkins in cooking the Banana and Blueberry Loaf from my last post, and in the process turned them into happy and, an hour later, well-fed munchkins.
Cooking with my babies is fun!

Dinner was stroganoff, but I substituted kangaroo steak for beef, and the result was gorgeous!

Kangaroo Stroganoff

500g kangaroo steak, thinly sliced
600g mushrooms, thickly sliced
2 onions, sliced
1 dessert spoon crushed garlic
~2-3 c water
1 chicken stock cube (optional)
3/4c extra lite sour cream
1 tbsp cornflour
1 tsp basil
freshly ground black pepper to taste

Suate onions til translucent. Remove from pan, and sear kangaroo strips over a very high heat for a minute or less, until sealed. Deglaze pan with 1-2 tbsp water. Add garlic, mushrooms, onions, and stock cube dissolved in a little boiling water. Fill pan with water to about 3/4 the height of the ingredients, cover and bring to the boil. Turn down the heat and simmer very gently for 45 minutes or until kangaroo is tender. Take out a couple of ladlefuls of broth and whisk into the sour cream, until smooth. Add cornflour to sour cream mixture and stir until smooth, then add to pan. Turn heat up and stir until thickened.

Serve over mashed potatoes, with steamed vegetables on the side. Drool.

This would probably make about 4 generous adult serves, or 5 if you add lots of extra veges.

Edited for clarity.

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