Subj : Re: Milk Soup was: Creamed Mu
To   : Dave Drum
From : Sean Dennis
Date : Mon Aug 11 2025 12:27 pm

-=> Dave Drum wrote to Sean Dennis <=-

SD>       Title: Milk Soup (Soviet-era)

That comes from a Russian programmer who now lives in Slovenia who
makes a lot of "budget-friendly Slavic cooking" videos on his YouTube
channel.  They may not be exactly genuine but they're meant ro be
filling (hence the addition of pasta).

That reipe looks good either way to me.

Here's another recipe tat calls itrself Russian.  It looks good except
I'd substitute the red wine for beef stock, bringing tyhe total amout of
beef stock to 5 cups.

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Gary's Beef Stroganoff
Categories: Beef, Russian
     Yield: 8 Servings

     2 lb Beef, 1" cubes
 1 1/2 lb Mushrooms
     3    Onions
     2 tb Dill, fresh
    25 oz Red Wine, dry, full bodied
 1 1/2 c  Sour cream
     1 tb Tomato paste
     3 tb Olive oil
     2    Garlic cloves, minced
     1    Bay leaf
     2 c  Beef stock
          Salt
          Pepper
          Flour for dredging

 Peel and chop onions.  If large mushrooms are being used, slice into
 rather large slices.  I prefer to use small mushrooms and leave the
 whole.

 Dredge beef cubes in flour and give them a light coating. Heat a large
 stewing pot and add olive oil. Brown beef cubes thoroughly in olive
 oil. Add onions, garlic and mushrooms and saute lightly. Add red wine
 (all) and enough beef stock to barely cover the ingredients. Add bay
 leaf (broken) and   dill.  Salt and pepper to taste. Add tomato
 paste. Cover and simmer, stirring occasionally, for about 2 hours or
 until beef is very tender. The cooking liquid will thicken from the
 flour in which you dredged the beef. The desired result is that the
 ingredients are coated with a thick gravy. If more liquid is needed
 during the cooking process, add additional beef stock sparingly. Be
 careful that you scrape the bottom of the pot when stirring to
 prevent flour from sticking and burning. Just before ready to serve,
 mix in 1 1/2 cups sour cream. Place into a casserole dish or tureen
 and garnish with sprigs of fresh dill. Serve with rice or buttered
 noodles.

 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

MMMMM

-- Sean

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