Stroganoff

Me said:

Somewhere out on the Internet I saw a recipe for beef stroganoff; the main
ingredients in the sauce were mustard, sliced onions, and *lots* of sour
cream. It had very little beef stock in it.

Has anyone heard of such a recipe? Thanks

yes. dependnign on the proportions, that sounds about right to me.

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saerah

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There isn't any mustard in it, nor sliced onions. Sour cream yes, though the
less you use the better is the dish.
While Stroganoff is commonly thought of as Russian, it is actually French in
origin.
Classically, it is made from filet mignon. I make it with leftover standing
rib roast when that presents itself.
Kent

"Me" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Somewhere out on the Internet I saw a recipe for beef stroganoff; the main
ingredients in the sauce were mustard, sliced onions, and *lots* of sour
cream. It had very little beef stock in it.

Has anyone heard of such a recipe? Thanks

"Me" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

Somewhere out on the Internet I saw a recipe for beef stroganoff; the main
ingredients in the sauce were mustard, sliced onions, and *lots* of sour
cream. It had very little beef stock in it.

Has anyone heard of such a recipe? Thanks

I often make "Manzo alla Stroganoff" (Beef Stroganoff). But there is a lot
of meat inside and few cream. I put in it also slices of lemon and
mushrooms! There are a lot of similar recipes for this meat! But I like this
one very much (I have tried last year and it was a success).
I hope you like this recipe, too!
Cheers
Pandora
Here is :

*BEEF STROGANOFF*

Category: meat
Nb persons: 6

800 g beef - (I use rib eye steak; you should use
-the more tender cut of the beef)
400 g champignon mushrooms
4 medium onions
1 tbs flour
1 tbs mustard
50 g cream
1/2 lemon - cut in little quarters
80 g butter
2tbs oil EVOO
salt
pepper

1)Clean mushrooms and cut them in slices; cut onions in slices. Liquefy
butter in a frying pan and brown onions till they are translucent; add
mushrooms and lemon; salt and cook without lid for 10 minutes at high fire.
2) Cut beef in stripes and brown them in another frying pan with 2 tbs of
olive oil for 5-6 minutes (or till the meat is tender); add salt and pepper;
put beef in the fryingpan with mushrooms and keep aside in a hot place.
3)Liquefy the remaining butter in a pan and add to it the flour, mixing with
a wood spoon; add the cream and let thicken for some istants, always mixing.
Turn off the fire, add mustard to this sauce; pour it on the hot meat and
serve.

Nutritional facts per serving (daily value):
Calories 364kcal
Protein 29g (59%)
Total Fat 23g (35%)
Sat. 11g (57%)
Chol. 109mg (36%)
Carb. 9g (3%)
Fiber 1g (5%)
Sugars 3g
Calcium 65mg (6%)
Iron 2mg (13%)

----------

Exported from Shop'NCook 3.1 (http://www.shopncook.com)

Me said:

Somewhere out on the Internet I saw a recipe for beef stroganoff; the
main ingredients in the sauce were mustard, sliced onions, and *lots*
of sour cream. It had very little beef stock in it.

Has anyone heard of such a recipe? Thanks

Nope. Has been discussed here before. Beef tenderloin cut into strips and
simmered in beef stock. Sliced mushrooms sauteed in butter; sour cream at
the finish and served over egg noodles. For more complete instructions,
email me.

Jill

Kent said:

While Stroganoff is commonly thought of as Russian, it is actually French in
origin.

Nonsense, obviously picked up from Larousse Gastronomique. If you are
going to rely on it for information on anything non-French, you can as
well ask a man in the street.

Victor

jmcquown said:

Beef tenderloin cut into strips and
simmered in beef stock.

A classic barbecued ribs recipe, obviously.

Victor

"sarah bennett" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Me said:

Somewhere out on the Internet I saw a recipe for beef stroganoff; the

main

Quoted message said:

Quoted message said:

ingredients in the sauce were mustard, sliced onions, and *lots* of sour
cream. It had very little beef stock in it.

Has anyone heard of such a recipe? Thanks

yes. dependnign on the proportions, that sounds about right to me.

Shouldn't it have curry powder?

Charlie, already out the door

"Charles Gifford" <[email hidden]> wrote

Quoted message said:

Shouldn't it have curry powder?

Charlie, already out the door

Heh ... I've been watching for Dimitri to check in.

nancy

I had good luck with stroganoff the other day using relatively cheap
steak, cutting up the tenderer parts for the beef strips and reserving
the bone and tough parts for the stock. Not a classic version, I'm
sure, but it used up some stray steak and turned out quite good. The
recipe I used had no mustard or onion and had surprisingly little sour
cream, though it tasted like I had used much more than I did.

Kathy

On Fri, 20 Jan 2006 19:57:45 -0800, "Me" <[email hidden]> rummaged
among random neurons and opined:

Quoted message said:

Somewhere out on the Internet I saw a recipe for beef stroganoff; the main
ingredients in the sauce were mustard, sliced onions, and *lots* of sour
cream. It had very little beef stock in it.

Has anyone heard of such a recipe? Thanks

No mustard as a main ingredient, but this is a family fave:

@@@@@ Now You're Cooking! Export Format

Beef Stroganof

meats and poultry

3 1/2 tablespoon Butter
1 tablespoon flour
1 cup beef broth
1 lb. beef tenderloin or filet mignon steaks; sliced 1/4 inch thick
2 tablespoon olive oil
1/2 cup shallots; thinly sliced
1/4 cup cremini mushrooms; trimmed and halved
3 tablespoon sour cream
1 teaspoon dijon mustard
2 tablespoon dill
1/2 teaspoon Salt
1/4 teaspoon pepper

Melt 1 1/2 tablespoons butter in a small heavy saucepan over moderte
heat and whisk in flour, then cook roux. whisking constantly, 2 mins.
Add broth in a slow stream, whisking constantly, and bring to a boil.
Reduce heat and simmer, whisking occasionally, 3 mins. Remove from
heat and keep warm.

Pat beef dry and season well with salt and pepper. Heat 1 tablespoon
butter with 1 tablespoon oil in a 12" heavy skillet over modertely
high heat until foam subsides. Saute beef in two batches, turning
once, until browned on both sides but still pink inside, about 1 min.
Transfer to a plate with a slotted spoon.

Heat remaining tablespoon butter with remaining tablespoon oil in same
skillet over moderately high heat until hot but not smoking, then
saute shallot, stirring occasionally, until golden brown, about 3
mins. Add mushrooms and saute, stirring occasionally, until liquid
mushrooms give off is evaporated and mushrooms are browned, about 8 -
10 mins. Return meat with its juices to skillet and stir to combine,
then transfer to a platter.

Reheat sauce over low heat (do not let boil), then whisk in sour
cream, mustard, dioll, salt and pepper. Pour sauce over beef and serve
immediately.

Contributor: Gourmet

Yield: 6 servings

Preparation Time: 35 mi

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

On Sat 21 Jan 2006 04:19:54p, Thus Spake Zarathustra, or was it Victor
Sack?

Quoted message said:

Kent said:

While Stroganoff is commonly thought of as Russian, it is actually
French in origin.

Nonsense, obviously picked up from Larousse Gastronomique. If you are
going to rely on it for information on anything non-French, you can as
well ask a man in the street.

Victor

In a French street? :-)

--
Wayne Boatwright Õ¿Õ¬
________________________________________

Okay, okay, I take it back! UnScrew you!

Victor Sack said:

jmcquown said:

Beef tenderloin cut into strips and
simmered in beef stock.

A classic barbecued ribs recipe, obviously.

Victor

Nonsense! We don't barbeque beef in Tennessee!

Jill

Me said:

Somewhere out on the Internet I saw a recipe for beef stroganoff; the main
ingredients in the sauce were mustard, sliced onions, and *lots* of sour
cream. It had very little beef stock in it.

Has anyone heard of such a recipe? Thanks

You don't need a recipe - brown strips of beef (tenderloin or even
sirloin will do) - remove beef and saute some onions until translucent
- return meat and onion to pan, simmer in beef broth (your own
seasoning preferences, but I've never seen a recipe with mustard) until
tender - make a gravy/sauce by thickening sour cream with a couple T.
of flour and temper it with some of the hot broth, return all to the
pan, stir vigorously, add some cooked sliced mushrooms and heat
through. Serve over noodles. Garnish with parsley.

N.