#MEwx Sun, still cool and quick Beef Stroganoff

Good morning Augusta

A direct, real-time feed from my personal weather station is available for you here.

This morning it’s mostly sunny, turning mostly cloudy. Highs in the upper 50s. South winds around 10 mph with gusts up to 20 mph.

Tonight we’ll have cloudy skies with areas of fog and a chance of rain after midnight. Not as cold with lows in the mid 50s. South winds around 10 mph with gusts up to 20 mph.

The readings from my weather instruments are:

Our outdoor temperature is 39.3°F, the humidity is 99% and the Dew Point is 39.0°F.

The wind direction is Northwest between 1.1 MPH and 2.5 MPH and the Wind Chill is 39.2°F. 

The Relative pressure is 30.29, the Absolute pressure is 30.09 and falling with a weather graphic indicating clouds.

Visibility is 10.0 Miles / 16.1 Kilometers with clear skies.

The UV rating is 1 out of 16, Sunrise is 6:42 AM Sunset is 6:11 PM, Moonrise is 3:04 PM, moonset is x:xx AM and  the moon phase is in it’s first quarter.

Augusta’s RAW METAR readings are:

METAR KAUG 061153Z AUTO 17004KT 10SM CLR 02/02 A3036 RMK AO2 SLP284 T00220017 10028 20000 50001

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

Now that the temps are hitting the 30’s at night, you need to fill the kids up with some hot and stick-to-their-ribs meals.

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