I tried a beef stroganoff once before, back in "Part Two". It is fair to say it was not a resounding success. In fact, it would be more accurate to say it was a total disaster, that more of it ended up in the bin than in me, and that I determined at that time never to try it again.
Still, the next thing in the book was a stroganoff, so who am I to argue. Off I went to the supermarket, there to pick up some butter, some leeks, but not the wine that was called for as I got that from my parents (one of the joys of having tee-total parents working in education is the free alcohol that comes with the end of term).
Now, before I proceed, a word about butter, which I described as one of my culinary nemeses. In truth, it's not really butter I object to, but rather margarine, and even then, it's mostly in sandwiches. The reason for this aversion is that many moons ago, back when I were a lad, those who would prepare sandwiches were somewhat over-generous when applying the margarine to the bread. And so, instead of having a cheese sandwich, or a chicken sandwich, or such thing, one would have a margarine sandwich with hint of cheese. It wasn't entirely pleasant. However, rather then try to explain this, it was simply easier to drop the margarine from the sandwiches entirely.
Anyway, while making dinner today, the first thing I made was a real mess. There were bits of food flying everywhere - the walls, the floor (none on the ceiling, though). I'm not entirely sure what went wrong there, but never mind.
Eventually, the meal was complete, and the moment of truth.
4-1 to Jamie. It was good.
Will I have it again? Well...
The problem with this one is that it's not going to be easy to cut down for one person, and I'm also extremely dubious as to the prospects for reheating. Perhaps one day, when I have someone to impress. Like that's ever going to happen.
Next up is "Asian Chicken Noodle Broth", which to me says 'starter', but I guess we'll see next week. Tomorrow, I'm having lasagne.