Robb was a good cook. He specialized in tasting someone else's best dish, asking for the recipe, tweaking it ever so slightly, and making it his own. Melanie's cheesy sausage toast... Brad's mango salsa... Jen's lasagna... He believed that once you serve something three times with your own alterations, the recipe is now your own.
My personal favorite was his beef stroganoff. Originally his mom's recipe, Robb 'made it his own.' I often teased that I would request it as my very last meal, were I to be executed at midnight.
I ordered the 'mushroom stroganoff' at Noodles & Co. last week... I wasn't really thinking. Suddenly, it was the closest thing I've tasted to Robb's stroganoff brilliance. I wasn't prepared.
These five senses of mine... they hold memories of their own.
Memories with a quick trigger.
Just in case you've ever tried it, and just in case you haven't, I decided to share the recipe.
And it's for real-deal my favorite.
(Number of servings depends on how much you make -easily adjustable.)
Red Cooking Wine
1/2 t garlic powder
salt and pepper
1 pkg. brown gravy mix
2 C sour cream
1/2 t paprika
1 stick butter/margarine
2 tsp parsley
Cut the round steak into bite-sized pieces. (Robb liked to marinade it overnight in red cooking wine.)
Put the round steak into nonstick skillet. Sprinkle garlic powder, salt and pepper to taste over the meat and toss; add enough water to cover the bottom of the pan and keep the meat from sticking. Over medium high heat, cook the meat until it is browned. Put the meat into a crock pot.
About an hour before serving, add the brown gravy mix, 1/2 stick of margarine, paprika, and sour cream. If not to desired consistency, add more wine or sour cream as needed. (Robb's recipe was nice and creamy.) :)
Cook noodles per directions, drain, and then add the other 1/2 stick of margarine; stir until margarine is melted. Add parsley to noodles.
Serve sauce mix over noodles with a side of fresh bread.
It's freaking amazing. Enjoy.
On caveat: He would want you to say, "This was Robb's recipe."