I don't really have anything to talk about today, so since we just got done with dinner a little while ago, I'll talk about that. Tonight we had a genuine Matt Creation.
Brandi pulled out a round steak today, so we had that as a starting point. But what to go with it? My first thought was some Stovetop stuffing, but nah. Been there, done that. What else do we have...ah, noodles.
The round steak was seasoned with garlic powder, a little salt, Italian Seasoning from the spice rack and a splash of Lea & Perrins Worcestershire Sauce. It was then grilled for about four minutes per side over a medium flame. I did have to brush the snow off the grill first. The round steak was a little thinner than I figured, so a little part of one piece got crispified, but I just cut around that later.
Then I made a pot of vermicelli and spaghetti (I was using up the last of a couple of boxes of pasta) and I boiled some broccoli.
While that was all going on I made a thin sauce that was composed of a little of the Worcestershire, some soy sauce, a little water, two cloves of crushed garlic, a little of the Italian Seasoning and a little garlic powder and whisked that all together. All in all, it was maybe a third to a half of a cup of sauce, with this stuff you really don't need much.
With the round steak inside I cut that into thin-ish strips. The noodles were put in a large bowl with the broccoli on top. The round steak was added to that and then the sauce was poured over all of it. The combination was tossed together and ta-da! we're done.
As strong as the sauce is by itself, since there's so little of it mixed with everything else it creates a nice balance of flavor. I've done this a few times before with other combinations of meat and veggies, so I didn't think it would turn out bad.
And that's that. Logan partook of a couple noodles and a little of the round steak without the sauce, and then he had some applesauce.
I really do enjoy experimenting in the kitchen when I'm making dinner. Most of the time it turns out pretty good, but then every once in a while, not so much. Perhaps I'll have to post some more kitchen experiments in the future.