This is the second night of the Stroganoff. The first night, it was more sour cream-y, and served over lightly curried rice, with a side of broccoli. Last night I resurrected it and added a bit of intensely condensed tomato paste without adding any additional sour cream. It made a completely different dish from the first night. I added some additional sautéed onions, but not any additional mushrooms, which had been plentiful the night before. This time it was over the more traditional egg noodles, since we had eaten up all of the curried rice.
The fresh asparagus, with butter and lemon, was the perfect foil for the relative heaviness of the meat and sauce. It sure did go down easy! ;->