Beef Stroganoff

Damsel in dis Dress said:

Quoted post said:

vega said:

I use a chuck roast cut into 1 1/2 inch peices. I don't cut it into
cubes. I like an irregular shape.

I agree about the chuck, but it's important to use the mckormacks
stroganoff sauce powder, not one of the cheap imitations.

You're in rare form today, Barry. LOL!

Carol

LOL

Yea, and only the best caned shrooms you can find!

Damsel in dis Dress said:

OmManiPadmeOmelet said:

I'd vote for chuck. :-)

What office is Chuck running for?

Carol

Had a friend named Chuck. Hiis wifes' name was Dianna. They spent the
week end. I asked my wife to wake them for breakfast. I
said,......wait for it..................I said,
"Wake...........................

.....Up Chuck and Di!

Heheheh. I kill mayself !

One time on Usenet said:

OmManiPadmeOmelet said:

I'd vote for chuck. :-)

What office is Chuck running for?

Beefmaster General..?

--
Jani in WA (S'mee)
~ mom, VidGamer, novice cook, dieter ~

vega said:

Quoted message said:

Quoted post said:

vega wrote:
>
> I use a chuck roast cut into 1 1/2 inch peices. I don't cut it into
> cubes. I like an irregular shape.

I agree about the chuck, but it's important to use the mckormacks
stroganoff sauce powder, not one of the cheap imitations.

Yea, and only the best caned shrooms you can find!

Right. None of those stems and pieces. Spring for the slices or whole
caps. They're worth the extra investment.

Carol

vega said:

Had a friend named Chuck. Hiis wifes' name was Dianna. They spent the
week end. I asked my wife to wake them for breakfast. I
said,......wait for it..................I said,
"Wake...........................

....Up Chuck and Di!

Heheheh. I kill mayself !

After that joke, maybe you should. LOL!

Carol

(S'mee in WA) said:

One time on Usenet said:

OmManiPadmeOmelet said:

I'd vote for chuck. :-)

What office is Chuck running for?

Beefmaster General..?

The groaners are flying this afternoon! LOL!

Carol, gonna take a nap

"Damsel in dis Dress" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted post said:

vega wrote:

Quoted message said:

Quoted message said:

Quoted message said:

I use a chuck roast cut into 1 1/2 inch peices. I don't cut it into
cubes. I like an irregular shape.

I agree about the chuck, but it's important to use the mckormacks
stroganoff sauce powder, not one of the cheap imitations.

You're in rare form today, Barry. LOL!

Honestly, and you know he's well aware it calls for an envelope
of onion soup mix. Honestly.

nancy

I used vegi-burgers =)

But that's just me

I used vegi-burgers =)

But that's just me

"Damsel in dis Dress" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

vega said:

Quoted message said:

"[email hidden]" <[email hidden]> said:

> vega wrote:
> >
> > I use a chuck roast cut into 1 1/2 inch peices. I don't cut it into
> > cubes. I like an irregular shape.
>
> I agree about the chuck, but it's important to use the mckormacks
> stroganoff sauce powder, not one of the cheap imitations.

Yea, and only the best caned shrooms you can find!

Right. None of those stems and pieces. Spring for the slices or whole
caps. They're worth the extra investment.

Carol

And don't forget the IMO.

Dimitri

"Damsel in dis Dress" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

vega said:

Quoted message said:

"[email hidden]" <[email hidden]> said:

> vega wrote:
> >
> > I use a chuck roast cut into 1 1/2 inch peices. I don't cut it into
> > cubes. I like an irregular shape.
>
> I agree about the chuck, but it's important to use the mckormacks
> stroganoff sauce powder, not one of the cheap imitations.

Yea, and only the best caned shrooms you can find!

Right. None of those stems and pieces. Spring for the slices or whole
caps. They're worth the extra investment.

Carol

And don't forget the IMO.

Dimitri

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

Quoted message said:

I used vegi-burgers =)

But that's just me

I know it's called Veginoff!

Dimitri

Curt Nelson said:

Mitch@this_is_not_a_real_address.com said:

What cut of meat should I use?

It isn't often when I have something useful to say on this group, but I do
think you'll like my thoughts on Stroganoff. I actually think of myself as
somewhat of a somewhat sucessful Stroganoff dude. [snip]

This sounds quite good. Now you need to come up with a name as
ingenious as this dish is, because <smile> of course it's not
Stroganoff. -aem

aem said:

Curt Nelson said:

Mitch@this_is_not_a_real_address.com said:

What cut of meat should I use?

It isn't often when I have something useful to say on this group,
but I do think you'll like my thoughts on Stroganoff. I actually
think of myself as somewhat of a somewhat sucessful Stroganoff dude.
[snip]

This sounds quite good. Now you need to come up with a name as
ingenious as this dish is, because <smile> of course it's not
Stroganoff. -aem

Maybe it's Alfredo?!

Jill <--ducking and running

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

Quoted message said:

Curt Nelson said:

Mitch@this_is_not_a_real_address.com said:

What cut of meat should I use?

It isn't often when I have something useful to say on this group, but I do
think you'll like my thoughts on Stroganoff. I actually think of myself as
somewhat of a somewhat sucessful Stroganoff dude. [snip]

This sounds quite good. Now you need to come up with a name as
ingenious as this dish is, because <smile> of course it's not
Stroganoff. -aem

Maybe merloff......

;-)

Dimitri

jmcquown said:

aem said:

Curt Nelson said:

Mitch@this_is_not_a_real_address.com wrote:
> What cut of meat should I use?

It isn't often when I have something useful to say on this group,
but I do think you'll like my thoughts on Stroganoff. I actually
think of myself as somewhat of a somewhat sucessful Stroganoff dude.
[snip]

This sounds quite good. Now you need to come up with a name as
ingenious as this dish is, because <smile> of course it's not
Stroganoff. -aem

Maybe it's Alfredo?!

This is the only true recipe for Alfredo sauce:

* Exported from MasterCook *

Pastorio's Half-Assed [censored] Sauce

Recipe By :Bob Pastorio
Serving Size : 0 Preparation Time :0:00
Categories : pasta sauces/gravies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup milk
3 tablespoons butter
1 clove garlic
more butter -- if desired
2 tablespoons bacon fat -- if desired
1 large egg
1/4 cup parmesan cheese
flat leaf parsley
fresh ground black pepper

Use some milk. Real milk. Or some skim [censored] (my how often that shows up in
culinary discourse) with butter in it. The start of a cream coating for the
pasta.

For a pound of pasta, let's build a hypothetical dressing. 1/2 cup milk,
three tablespoons butter and a garlic clove (mashed and very finely minced)
heated until the butter melts and it comes to a boil. Stir to distribute
the butter and to poach the garlic. Reduce to about 1/3 cup - the reduction
will thicken a bit and have a richer mouthfeel. More butter wouldn't hurt
it, nor would a couple tablespoons bacon fat.

Meanwhile, break an egg into a large bowl and add 1/4 cup parmesan cheese
and some fresh, flat leaf parsley. A good grating of black pepper. When the
pasta is done, drain it. Dump the milk reduction into the bowl with the egg
and whisk furiously to mix it all together. Dump the pasta in and toss
quickly to full coat. Serve immediately. More cheese at table.

Description:
"This is a half-assed approximation of a French Sauce Batard (q.v.)
that itself is enormously flexible."

- - - - - - - - - - - - - - - - - - -

NOTES : This is a satisfying, creamy dish that can be extended by dropping
in some cooked, chopped bacon for a fake Carbonara or some veggies for a
fake primavera or some leftover lobster, truffles and caviar if the queen
pops in suddenly unannounced. It's a good base for adding lots of different
things either as extenders or as flavorings. Or both.

jmcquown said:

aem said:

Curt Nelson said:

Mitch@this_is_not_a_real_address.com wrote:
> What cut of meat should I use?

It isn't often when I have something useful to say on this group,
but I do think you'll like my thoughts on Stroganoff. I actually
think of myself as somewhat of a somewhat sucessful Stroganoff dude.
[snip]

This sounds quite good. Now you need to come up with a name as
ingenious as this dish is, because <smile> of course it's not
Stroganoff. -aem

Maybe it's Alfredo?!

This is the only true recipe for Alfredo sauce:

* Exported from MasterCook *

Pastorio's Half-Assed [censored] Sauce

Recipe By :Bob Pastorio
Serving Size : 0 Preparation Time :0:00
Categories : pasta sauces/gravies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup milk
3 tablespoons butter
1 clove garlic
more butter -- if desired
2 tablespoons bacon fat -- if desired
1 large egg
1/4 cup parmesan cheese
flat leaf parsley
fresh ground black pepper

Use some milk. Real milk. Or some skim [censored] (my how often that shows up in
culinary discourse) with butter in it. The start of a cream coating for the
pasta.

For a pound of pasta, let's build a hypothetical dressing. 1/2 cup milk,
three tablespoons butter and a garlic clove (mashed and very finely minced)
heated until the butter melts and it comes to a boil. Stir to distribute
the butter and to poach the garlic. Reduce to about 1/3 cup - the reduction
will thicken a bit and have a richer mouthfeel. More butter wouldn't hurt
it, nor would a couple tablespoons bacon fat.

Meanwhile, break an egg into a large bowl and add 1/4 cup parmesan cheese
and some fresh, flat leaf parsley. A good grating of black pepper. When the
pasta is done, drain it. Dump the milk reduction into the bowl with the egg
and whisk furiously to mix it all together. Dump the pasta in and toss
quickly to full coat. Serve immediately. More cheese at table.

Description:
"This is a half-assed approximation of a French Sauce Batard (q.v.)
that itself is enormously flexible."

- - - - - - - - - - - - - - - - - - -

NOTES : This is a satisfying, creamy dish that can be extended by dropping
in some cooked, chopped bacon for a fake Carbonara or some veggies for a
fake primavera or some leftover lobster, truffles and caviar if the queen
pops in suddenly unannounced. It's a good base for adding lots of different
things either as extenders or as flavorings. Or both.

Wayne Boatwright said:

Yes, when I have it, but we don't keep much wine on hand.

Neither do I. I buy it all the time, but never have much wine on hand! 🙂

--
Clay Irving <[email hidden]>
Today I...No, that wasn't me. - Steven Wright

The Ranger said:

That would be SUCH a waste of a good cut of beef; using tenderloin for
stroganoff... That would be like grinding up Kobe beef for a burger;
what's the point of using it if you're going to take away its very
qualities?

I've never tasted (authentic) Kobe beef ground -- Does it lose the melt
in your mouth succulence of the Kobe beef I had prepared Teppinyake-style
in Taiwan?

--
Clay Irving <[email hidden]>
I have never seen anything fill up a vacuum so fast and still suck.
- Rob Pike, commenting on The X Window System

The Ranger said:

That would be SUCH a waste of a good cut of beef; using tenderloin for
stroganoff... That would be like grinding up Kobe beef for a burger;
what's the point of using it if you're going to take away its very
qualities?

I've never tasted (authentic) Kobe beef ground -- Does it lose the melt
in your mouth succulence of the Kobe beef I had prepared Teppinyake-style
in Taiwan?

--
Clay Irving <[email hidden]>
I have never seen anything fill up a vacuum so fast and still suck.
- Rob Pike, commenting on The X Window System