Apur-ee.220
net.cooks
utcsrgv!utzoo!decvax!pur-ee!sb
Sun Feb 7 01:56:08 1982
my beef stroganoff
I read the recipy for Beef Stroganoff the other day, and I
figured that I would submit my own "favorite recipy" for the
same. The basic dish is slightly similar, but this particular
recipy has a little different flavoring. If you like foods
with a little pizaz, this dish is a must! Please direct responces
to pur-ee!sb. I welcome inquiries and suggestions.
Bradley Smith
Beef Stroganoff
Ingredients:
2.0 lb good-sized round steaks (sirloin as better texture)
2.0 T beef seasoned stock base.
1.0 C chopped onion
6.0 T butter or Margerine
1 clove garlic (finely chopped)
1/2 lb mushrooms (slices look nicer)
3.0 T flour
2.0 t meat extract paste
1.0 T ketchup
1.0 t salt (Better without; however)
1/8 t pepper
1.0 can beef bouillon undiluted
1/4 C dry white wine
1/4 t dried dill weed
1.0 C dairy sour cream
Procedure:
Trim steaks well. Cut steaks across in 1/2 inch slices,
cut across grain. Slowly heat frying pan, in it melt
two T butter then add just enough beef strips to
cover the skillet bottom. Over high heat, sear quickly
on all sides (take it easy on the heat for butter).
Remove strips as they brown. In remaining hot butter
(same skillet) saute onion, garlic, and mushrooms until
onion is golden (~5 mins). Remove from the heat. Add
flour, meat extract paste, ketchup, salt and pepper.
Stir until it is on the smooth side. Gradually add
bouillon; bring to boiling, stirring. Reduce heat and
simmer five minutes. Over low heat, add wine, dill, and
sour cream, stirring until well combined. Add beef,
simmer until sauce and beef are hot.
It is my personal preference to add the sour cream just
before serving, warming just enough to warm the whole
mixture. Further, I also prefer to go real easy on the
sour cream, as it cuts calories, and allows the full body
of the flavor to come through.
SUGGESTIONS:
Mixture should not be too hot when adding the sour cream,
as the sour cream will curdle. It will taste the same,
but it will not look as pretty.
For calorie/low sodium considerations, the following are
good substitutions that do not affect the overall flavor
of the final product:
use: PLAIN Yogurt (instead of) Sour Cream
use: Margerine (instead of) butter
use: low sodium consoumee when available
dont: add salt, add a little extra wine
This Stroganoff goes particularly well when served with
buttered egg noodles. To serve appropriately, one must
place the fully cooked egg noodles in a fairly large
serving bowl. Pour the stroganoff over the noodles,
leaving a fringe of noodles around the stroganoff.
Arrange meat slices so they look nice, and garnish with
a sprig of parsley. This dish goes well with any green
vegitable or salad. A dry red wine is also recommended.
Because this is made with sour cream, holding this mixture
for prolonged periods on a warming tray is not a wise idea.
COOKING AHEAD:
This stroganoff may be made several days in advance by omi-
tting the sour cream and noodles. Shortly before serving,
warm beef mixture until simmering. Add sour cream and
serve over noodles.
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