#MEwx Cool, sun and a quick beef stroganoff recipe for dinner tonight

Good morning Augusta

This morning we have Sunny with a high of 67°F. Winds W at 5 to 10 mph.

Tonight we’ll have mostly clear and a low of 39°F. Winds N at 5 to 10 mph.

The readings from my weather instruments are:

The Dew Point is 38.3°F, the humidity is 99%, and the outdoor temp is 38.5°F.

The wind direction is West Southwest between 0.1 MPH and 0.3 MPH.

The Relative pressure is 30.09, the Absolute pressure is 29.89 and rising with a weather graphic indicating sun.

Visibility is 10.0 miles / 16.1 Kilometers with scattered clouds to 100 feet.

The UV rating is 1 out of 16, Sunrise is 6:27 a.m. Sunset is 6:34 p.m., Moonrise is 6:20 p.m., Moonset is 4:39 a.m. and the moon phase is Waxing Gibbous being 97% illuminated.

We didn’t receive any rain here over the past 24 hours.

Yesterday’s beef shish kabob was popular, so today I’m posting another Beef recipe for cooler weather. Enjoy.

QUICK BEEF STROGANOFF

Servings:  8 – 1½ cups

12 oz. egg noodles

1 tbsp. olive oil

1 medium onion, chopped

1 lb. top round stead, trimmed and sliced ¼ inch thick

½ tsp. garlic powder

1/8 tsp. ground black pepper

1 10 ¾ oz. can low-fat, low-sodium cream of mushroom soup

1¼ cups low-fat (1%) milk

1 tbsp. flour

½ cup reduced-fat sour cream

·    Cook the noodles according to package directions, omitting the salt.  Drain and place in a large casserole dish; keep warm.

·    In a large saucepan, heat the oil.  Cook the 1 medium onion, stirring occasionally, until it starts to turn opaque, about 3 minutes.

·    Reduce the heat to low; add the steak and cook, stirring as needed, until the meat is no longer pink, about 5 minutes.  Stir in the ½ tsp. garlic powder and 1/8 tsp. black pepper.

·    Add can of soup, stir in, then fill the empty soup can with cold milk.  Combine ½ cup + 2 tbsp. milk with the meat mixture and stir.

·    Add the 1 tbsp. flour to the remaining milk in the can and stir until smooth.

Pour into the meat mixture and stir until smooth.  Cook about 5 minutes.

·         Stir in the ½ cup sour cream and continue to cook until sauce is again heated through, 2 minutes.

·         Pour the meat and sauce onto the noodles in the casserole dish; serve immediately.

Exchanges:  2½ starch, 2 lean meat

Calories:  308; fat:  8 g; cholesterol:  77 mg; sodium: 198 mg; carbohydrate:  39 g; fiber:  2 g; protein:  19 g