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. ----------------------------------------------------------------- gopher://quux.org/ conversion by John Goerzen of http://communication.ucsd.edu/A-News/ This Usenet Oldnews Archive article may be copied and distributed freely, provided: 1. There is no money collected for the text(s) of the articles. 2. The following notice remains appended to each copy: The Usenet Oldnews Archive: Compilation Copyright (C) 1981, 1996 Bruce Jones, Henry Spencer, David Wiseman.