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.
Wow! You must really get the girls with that line! 🙂
Quoted message said:
What's worked the best for me is when I hang out with my Dad and we braise a brisket very slowly. We do sort of a pot-roast thing with onions and carrots while watching sports. I take the leftovers and reserve our braising liquid (after straining it through a cheesecloth) as well as the remaining fork-tender brisket.
The next morning I defat the refrigerated stock and use that... it has big flavor. I usually start with sautéing the mushrooms in a bit of butter and then deglaze them with some decent Merlot, add the stock and sour cream and maybe a tablespoon of capers and a bit of fresh ground pepper. Add the brisket at the end, sliced thinly on the bias until just heated through and serve over egg noodles. If you need to thicken your sauce, I usually use a bit of arrowroot. It doesn't seem to have the raw taste that cornstarch or flour can have and it gives the dish a nice glossy appearance. If you used potatoes in yesterday's brisket, you might find that there is enough starch already to thicken things up.
It always seems to turn out unbelieveably rich and tender. I think the red wine and dash of capers really adds a nice aromatic quality.
Double wow! Your technique looks deee-licious. Thanks for the post.
-- Clay Irving <[email hidden]> My mother taught me IRONY: "Keep laughing and I'll *give* you something to cry about."
"The Ranger" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Wayne Boatwright <[email hidden]> answered
Quoted message said:
The best is made with beef tenderloin, quickly cooked. Many other cuts *may* be used.
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?
Okay Ranger! I've waited a long time to say this to you! You are very wrong! It has to be beef tenderloin. If you make it correctly it does not take away the tenderloin's qualities. <grin>
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.
Wow! You must really get the girls with that line! 🙂
Quoted message said:
What's worked the best for me is when I hang out with my Dad and we braise a brisket very slowly. We do sort of a pot-roast thing with onions and carrots while watching sports. I take the leftovers and reserve our braising liquid (after straining it through a cheesecloth) as well as the remaining fork-tender brisket.
The next morning I defat the refrigerated stock and use that... it has big flavor. I usually start with sautéing the mushrooms in a bit of butter and then deglaze them with some decent Merlot, add the stock and sour cream and maybe a tablespoon of capers and a bit of fresh ground pepper. Add the brisket at the end, sliced thinly on the bias until just heated through and serve over egg noodles. If you need to thicken your sauce, I usually use a bit of arrowroot. It doesn't seem to have the raw taste that cornstarch or flour can have and it gives the dish a nice glossy appearance. If you used potatoes in yesterday's brisket, you might find that there is enough starch already to thicken things up.
It always seems to turn out unbelieveably rich and tender. I think the red wine and dash of capers really adds a nice aromatic quality.
Double wow! Your technique looks deee-licious. Thanks for the post.
I may not always get the girls with the line, but I always get 'em with the food. ;-)
"The Ranger" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Wayne Boatwright <[email hidden]> answered
Quoted message said:
The best is made with beef tenderloin, quickly cooked. Many other cuts *may* be used.
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?
Okay Ranger! I've waited a long time to say this to you! You are very wrong! It has to be beef tenderloin. If you make it correctly it does not take away the tenderloin's qualities. <grin>
You're both right!
Most people call these "beef stroganoff" and "beef bourguignon". The first is made with tender filet, the second with more flavorful but tougher cuts of beef. It's quite easy to ruin either one of these. Take your tender filet and cook it to death (boil it for 20 minutes should do it). It will chew like shoe leather. Likewise, take your beef chuck, cut it into chunks, and saute just until the pink is gone. More shoe leather.
Take the filet and cook a few seconds on each side (depends on how thick you cut it) and it will remain juicy and tender. Take those chunks of chuck and cook them at a very slow simmer for several hours, and they will be very tender, although with a different texture than the filet.
On Mon 12 Sep 2005 06:25:29p, Charles Gifford wrote in rec.food.cooking:
Quoted message said:
"The Ranger" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Wayne Boatwright <[email hidden]> answered
Quoted message said:
The best is made with beef tenderloin, quickly cooked. Many other cuts *may* be used.
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?
Okay Ranger! I've waited a long time to say this to you! You are very wrong! It has to be beef tenderloin. If you make it correctly it does not take away the tenderloin's qualities. <grin>
Charlie
Thank you, Charlie! :-)
-- Wayne Boatwright *¿* ____________________________________________
"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."
"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"
Use what you can afford to use.
Filet best. Tenderloin great.
Then chuck or sirloin imho.
Use what you can afford and what you trust your self to be able to work with well.
I'm so glad people here have a sense of humour and are respectful to each other, I've just stopped using another newsgroup that was much the opposite.
Jen
I just got here. Was it different before I got here?
I mean I haven't been here long myself, but everyone seems to be great. There was another newsgroup on another subject that had major attitude problems and I jsut don't see the point in it.
"Wayne Boatwright" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
On Mon 12 Sep 2005 06:25:29p, Charles Gifford wrote in rec.food.cooking:
Quoted message said:
"The Ranger" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Wayne Boatwright <[email hidden]> answered > The best is made with beef tenderloin, quickly cooked. Many other > cuts *may* be used.
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?
Okay Ranger! I've waited a long time to say this to you! You are very wrong! It has to be beef tenderloin. If you make it correctly it does not take away the tenderloin's qualities. <grin>
Charlie
Thank you, Charlie! :-)
-- Wayne Boatwright *¿*
Yer welcome, but I am mostly happy to finally find something to disagree about with friend Ranger! Besides, trooth is trooth!
On Tue 13 Sep 2005 02:50:39p, Charles Gifford wrote in rec.food.cooking:
Quoted message said:
"Wayne Boatwright" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
On Mon 12 Sep 2005 06:25:29p, Charles Gifford wrote in
rec.food.cooking:
Quoted message said:
Quoted message said:
Quoted message said:
"The Ranger" <[email hidden]> wrote in message news:[email hidden]... > Wayne Boatwright <[email hidden]> answered > > The best is made with beef tenderloin, quickly cooked. Many other > > cuts *may* be used. > > That would be SUCH a waste of a good cut of beef; using tenderloin
for
Quoted message said:
Quoted message said:
Quoted message said:
> 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?
Okay Ranger! I've waited a long time to say this to you! You are very wrong! It has to be beef tenderloin. If you make it correctly it does not take away the tenderloin's qualities. <grin>
Charlie
Thank you, Charlie! :-)
-- Wayne Boatwright *¿*
Yer welcome, but I am mostly happy to finally find something to disagree about with friend Ranger! Besides, trooth is trooth!
Charlie
:-)
-- Wayne Boatwright *¿* ____________________________________________
Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974
