I often make it with canned mushroom soup but this one features a scratch made gravy. Beef stock is the usual ingredient but I had an open box of chicken broth that worked well enough with a few spoons of the Better Than Bouillon organic beef stirred in. The distinctive ingredient for stroganoff is the sour cream, I always buy French onion dip rather than actual sour cream because it tastes better.
It turned off chilly this morning, too cold for this bee to be active. It doesn’t look all that comfy. There are other sorts of insects out this morning. My eye was drawn to this wheel bug on my sweet basil:
It was moving, albeit very slowly. I think that may be due to it’s natural hunting technique. It places one leg at a time, stalking through the foliage. Note the “fang” folded under it’s head. It uses that to stab unwary prey and suck their innards out
It’s in a basic brown sauce made with oyster sauce, soy sauce, ketchup, broth, sweet soy, and corn starch. I marinated the chicken in the sauce for an hour, then cooked the drained meat, removed it, steamed the broccoli with some added water, then returned the chicken plus the remainder of the marinade to thicken the sauce and rewarm it.
I buried the jasmine rice under the meat and veggies.