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Chicken stroganoff

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(( DWC November 2024 Day 7, Peculiar/Theory, CW: None; @daily-writing-challenge ))

"This is Tinker calling Sapper, come in Sapper!" the radio came to life as Drogar sat at his desk, reading the day's mail. With a smile, he lifted the receiver.

"This is Sapper, I read yeh Tinker! How are things in Dornagal?"

"Quiet for the moment, we're working on maintaining the peace and following up leads on the Harbinger. How's my boy?" she asked, her reason for the call now clear.

"Stroganoff is still recovering, spending his time in the lava flows. I am, in fact, starting to suspect he's pretending to still be sick so he can stay down there and eat all meh food!"

Lorellai's laughter echoed through the radio static. "I mean, it's not impossible, but I also know he'd want to be with meh if he was really healthy. He's smart enough to find portals if he feels a need."

"I'll take yeh at yer word for tha', lass. Speaking of, though, I'd feel better if I knew yeh 'ad a boon companion, should I send one of my robots through for yeh?"

"Dunnae worry about that, Sapper, I've managed to befriend a cinder bee, he's a little clumsy but he's responded well to training, the earthen here gave me really good advice!"

"A cinder-bee, eh? Send me some photos, that sounds like somethin' worth seeing!"

"Will do, Sapper, but I should probably get going. We're going to try and help the storm-riders recover their mounts, and the team will be leaving in just a half-hour."

"I won't keep yeh then, glad to hear from yeh Tinker, I love yeh!" he said, returning the reciever to its holder, and looking out the window at the Hornswog below in the magma flow, without a care in the world. He might not be on the front lines anymore, but he could at least take care of one incredibly hungry dragon frog, he supposed.

The Best Steak Stroganoff with Buttered Noodles Recipe

Ingredients:

1 (16-ounce) package wide egg noodles

3 tablespoon salted butter

2 tablespoon vegetable oil (or use olive oil)

1 ½ pounds top sirloin steak, thinly sliced

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1 medium yellow onion, halved and thinly sliced

2 (8-ounce) packages sliced fresh mushrooms

2 ½ cups beef stock

3 tablespoon all-purpose flour

1 tablespoon Worcestershire sauce

1 tablespoon Dijon mustard

½ cup sour cream

Chopped fresh Italian parsley, for garnish

Instructions:

Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package directions. Drain, and transfer to a large bowl. Add the butter and toss until melted. Keep warm.

Meanwhile, season the steak with the salt and pepper. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Cook the steak, in two batches, until browned on both sides, about 4 minutes on each side. (The steak will naturally release its liquid before becoming golden brown.) Remove the steak to a plate, and keep warm, reserving the drippings in the skillet.

Add the remaining 1 tablespoon oil to the skillet. Add the onion and mushrooms and cook, stirring occasionally, until the onions and mushrooms are tender and golden brown, about 8 minutes.

Whisk together the stock, flour, Worcestershire sauce, and the mustard and pour into the skillet. Cook, stirring constantly, until the mixture thickens. Stir in the sour cream and the cooked steak.