Sacrificial Love

If someone were to ask me to name foods I can live without… the top three on my list are probably the top three on my husband’s “Foods I Love” list. Steak, mushrooms, seafood. I can eat steak and sometimes I even enjoy it, but I have never craved it. Mushrooms, if mixed in with other things are virtually undetectable and therefore edible. Slap a large portabella mushroom on my plate, though, and it’s just not going to make it into this girl’s mouth. No matter how much I will myself to do it, it’s just not going in.

Seafood, however, will never cross my lips. It’s completely and utterly a psychological issue. They are creepy, crawly ugly things. We shove them in boiling water, toss them on a plate, crack open their exoskeleton and eat what’s inside. Personally, that makes my stomach turn. Repeatedly.

My husband, though, loves it. He practically trembles when we vacation in Chincoteague, VA because it means soft shell crab is on his menu at some point during the trip. I have ventured into the seafood realm far enough to make him some Balsamic Glazed Salmon… and even Shrimp Fra Diavolo for his birthday… but I must confess that I was slightly gagging while making both. (Which, in my mind, is just a testament to how much I love my husband. Right?)

Once in a while I’ll have a tender moment in Wegman’s Market when I feel sorry for my husband who has a wife who doesn’t cook some of his favorite foods. So I’ll grab some mushrooms and steak. This past weekend’s trip to the grocery store included one of those tender moments.

Hence, tonight’s dinner of Steak Stroganoff.

The beauty of this recipe is that it actually is two recipes in one. If you omit the very last ingredient (cream cheese) you have a lovely, slightly thickened mushroom gravy to pour over a perfectly grilled steak. Add the cream cheese and you have Steak Stroganoff!

My hubby thoroughly enjoyed his steak and mushrooms tonight. Do you think the fact that he isn’t sure when – or if - he’ll get this meal from his wife again may have made it even tastier for him? (Poor guy.)

Sacrificial love on both sides, isn’t it? He sacrifices some of his favorites for me… I sacrifice a settled stomach to cook things for him. *wink*

PS – I can’t conclude this post without telling you a scary truth: I really liked this meal. It was creamy and gentle and the steak was yummy. DON’T TELL MY HUSBAND.

Gluten Free Steak Stroganoff

1 (1 lb) flank steak

1 tsp oil

1 ½ Tbsp butter

1 Tbsp canola oil

1 small onion, chopped

1 lb baby portabella mushrooms, sliced

2 bay leaves

¼ tsp dried thyme, slightly crushed

1 ¼ cups chicken broth or stock

1 tsp cornstarch

¼ cup water (or chicken stock)

4 oz cream cheese

In a large skillet, heat the ½ Tbsp butter and oil on medium-high heat. Cook the steak for 2 minutes on each side until browned. Remove steak, place on a plate and cover with aluminum foil to keep warm.

Lower the stove temperature to medium and add the remaining butter to the same skillet. Add onions and cook until soft, about 5 minutes. Add the mushrooms, bay leaves and thyme and cook for 10 minutes. Add the chicken broth and bring to a boil. Simmer on lower heat for 5 minutes.

In a small cup or bowl, stir together the cornstarch and water (or broth). Add to the mushroom mixture in the skillet and turn heat up to medium. Heat until the liquid thickens.

STOP HERE FOR MUSHROOM GRAVY… continue on for stroganoff.

Add the cream cheese, stirring until it melts. Discard the bay leaves.

Cut the flank steak across the grain into thin slices. Add the slices into the skillet and cook for 5-7 minutes until the meat cooks through.

Serve over gluten free buttered noodles or rice. Serves 4.