Thursday, April 11, 2013

Cube Steak Stroganoff

Latveria sloughs winter,
stretches bones toward the sun,
and bends slowly to half-remembered obligations
to craft a summer and autumn
to provide dreams
to make bearable 
the return of winter's comet trail.

Oh, Doom shall once more own Versus Verses, the Annual Villain Poetry Slam. Bring your sonnets, Baron Zemo! Doom will eat your icebox plums. Doom lurks late, and Doom strikes straight. Doom's ass-kicking will kindly stop for thee.

Do you demand more brief lines of genius? Try this recipe, peasants.

Cube Steak Stroganoff
Doom knows what you are about to bark in your simian cackles. "Cube steak is for frying." HOOLIGANS AND CURS. Cube steak is a perfect sauté cut. Thin and tenderize, it cooks quickly and retains a distinctive flavor and texture. You would do well to heed Doom in this as in all things.

1 pound cube steak
1 cup sliced mushrooms
1 cup beef broth
1 medium sweet onion chopped
1/2 cup sour cream
3 cloves garlic minced
2 tablespoons all-purpose flour
1 tablespoon butter
1 tablespoon paprika black pepper to taste

Doom commands you to:

Melt butter in large skillet (not iron this time) on medium-high heat. Brown steak, turning once and set aside.

Into steak drippings, add garlic, pepper, onion, mushroom, garlic, paprika. Cook on medium until mushrooms are tender. Add broth and stir.

Combine cream and flour in bowl and then add that to skillet. Cook until bubbling and cook one minute more. Return steaks to mixture to warm and coat.

Prepare seven handfuls of rotini pasta according to package instructions. When done, pour out water and add noodles to skillet and stir to coat.

Doom commands you to poetry slam that into your belly parts.

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