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BEEF STROGANOFF |
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got14u
Chef's Apprentice Joined: 27 January 2010 Location: United States Status: Offline Points: 341 |
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Posted: 28 January 2010 at 10:59 |
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This is one of my families favorite. I'm not sure how authentic it is...but boy is it good ! Pics below
Beef Stroganoff
DIRECTIONS
This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 4 servings. 1. Brown the beef strips in a large skillet over medium high heat and drain excess fat. Add the onion and saute for 5 minutes, or until tender(deglaze). Stir in the flour, salt, paprika and ground black pepper. 2. Add the soup, reduce heat to medium low and let simmer for 15 minutes. Then add the sour cream, stirring well. 3. Prepare egg noodles according to package directions. Serve beef mixture over the egg noodles. Edited by got14u - 29 January 2010 at 20:29 |
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Jerod
Life's hard, it's even harder when your stupid. |
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Beef stroganoff is a wonderful stick-to-the-ribs meal that just keeps getting better and better each time you make it. Thanks for sharing your wonderful recipe, it's certainly that time of year to have supper's like this! |
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got14u
Chef's Apprentice Joined: 27 January 2010 Location: United States Status: Offline Points: 341 |
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Ok we went ahead and made some to night and I do a little different then the recipe. I like to put in a little can of green chiles and I also like to make it with out mushroom soup. But tonight I didn't have any fresh mushrooms so I wasn't able to do that. I do add some milk or half and half to mine to thin it out. Here are some pics of the product. It was great and definitely one of the family favs. Oh I also cover and simer a little to tenderize the meat.
browned sliced up beef chuck roast and sweated onions
finished and on a bed of noodles
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Jerod
Life's hard, it's even harder when your stupid. |
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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*** Prior to adorning on bed of egg noodles, or sauce-ing; the one in the black skillet:
is prepared with veal, however, we prefer the beef shown in the blue and white ceramic ware and use the Tri Tip Roast equivalent here in Spain.
Ciao Jerod,
Your Beef Stroganoff looks very lovely. Thanks for posting your contribution.
I prepare our´s with wild mushrooms as they shall be in season in October, White Vermouth, sliced shallot, beef stock & Hungarian Paprika to give it the deep brick red tone, and crème fraîche or heavy cream, as it is hard to purchase sour cream here in the Mediterranean.
Ciao,
Marge.
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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AK1
Master Chef Joined: 10 April 2012 Location: Ontario, Canada Status: Offline Points: 1081 |
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Wow! There's a dish I haven't made in quite a while. I definitely think I'll have to remedy that soon.
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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AK1, Good Morning,
Which beef cut do you prepare your´s with ?
Are there any additions to your recipe and / or subs ?
I use White Vermouth, crème fraîche ( sour cream hard to obtain in Mediterranean ) or cream and shallots and Paprika of course. Mushrooms: I prefer the forest types, such as Boletus Eduli or Black Trumphets verses white mushroom domestic variety or chanterelles.
Have great day,
M.C.
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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AK1
Master Chef Joined: 10 April 2012 Location: Ontario, Canada Status: Offline Points: 1081 |
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I'm making this for dinner tonight. My son requested it.
In doing some research to try and make the most authentic version, I've discovered that there really is no "authentic" version. Here's some info;
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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So, that said, which version have you decided on?
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AK1
Master Chef Joined: 10 April 2012 Location: Ontario, Canada Status: Offline Points: 1081 |
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I'll let you know.!! All I know for sure is that it will have beef in it
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