When my daughter was about 20, she developed an inexplicable craving for Beef Stroganoff. My family never prepared this dish when I was a kid and it is certainly not in the repertoire of Louisiana cooking, so we chased down several recipes and we tried them all out. Most of them called for top sirloin and to me, the beef was too chewy. We tried a few other cuts, but none really rang my bell. However, my daughter enjoyed it so we prepared it once a month or so for a couple years. Eventually, she tired of it and I haven?t prepared Stroganoff now for about five or six years.
Last week I was reading a book review in Saveur and as part of the article they reproduced a James Beard?s recipe for Beef Stroganoff. Beard?s recipe is simple and the beef used is tenderloin. Also, no mushrooms. I said what the hell, let?s try this chestnut one more time.
And, WOW, the tenderloin made all the difference! The Stroganoff came out silky smooth, melt-in-your-mouth delectable. 😀 This was a great comfort-food dinner; MrsSvelte wants it again next week.
Replies
10
Beach Fanatic
recipe please...
SWGB
yeah nobody likes a tease...
Meow
I always used the McCormicks mix. Mr. Kitty always called it Beef Strokemeoff. Steven always said "yuck, stop feeding me Russian food." I still love that stuff. :wave:
picky
When my daughter was about 20, she developed an inexplicable craving for Beef Stroganoff. My family never prepared this dish when I was a kid and it is certainly not in the repertoire of Louisiana cooking, so we chased down several recipes and we tried them all out. Most of them called for top sirloin and to me, the beef was too chewy. We tried a few other cuts, but none really rang my bell. However, my daughter enjoyed it so we prepared it once a month or so for a couple years. Eventually, she tired of it and I haven’t prepared Stroganoff now for about five or six years.
Last week I was reading a book review in Saveur and as part of the article they reproduced a James Beard’s recipe for Beef Stroganoff. Beard’s recipe is simple and the beef used is tenderloin. Also, no mushrooms. I said what the hell, let’s try this chestnut one more time.
And, WOW, the tenderloin made all the difference! The Stroganoff came out silky smooth, melt-in-your-mouth delectable. 😀 This was a great comfort-food dinner; MrsSvelte wants it again next week.
In our house, Hungarian Goulash was king of the kitchen. My mother cooked it at least every other week. Lots of paprika, caraway seed and sour cream. I still love it. Neither of my children do, did, or ever will. :(
Edited
SWGB
In our house, Hungarian Goulash was king of the kitchen. My mother cooked it at least every other week. Lots of paprika, caraway seed and sour cream. I still love it. Neither of my children do, did, or ever will. :(
You can adopt me anytime!
SWGB
I always used the McCormicks mix. Mr. Kitty always called it Beef Strokemeoff. Steven always said "yuck, stop feeding me Russian food." I still love that stuff. :wave:
Have you seen the crock pot helpers stuff? Mmmmm
picky
You can adopt me anytime!
A man of good taste! :clap:
Beach FanaticAuthor
James Beard?s Beef Stoganoff (Saveur, November 2007)
Serves 6-8
1 ? lbs. of beef tenderloin
6 tbsp. salt butter
2 tbsp. green onions
? cup white wine
1 ? cups of sour cream
olive oil
A-1 or Worcestershire sauce
salt & pepper
chopped parsley
cooked egg noodles
1. Cut beef into thin strips or slices. (I cut strips about 3/8? square by 4? long)
2. Melt 4 tbsp. of butter in pan over high heat. Add a little olive oil to prevent the butter from browning. Saute beef strips quickly ?till browned on all sides. This will only take a minute or two. Remove beef to warming plate. Add remaining butter and onions and saut? for a minute or two. Reduce heat to medium. Deglaze with the white wine, fold in the sour cream, add a dash or two of the A-1/Lea & Perrin?s, and salt to taste. When sauce is heated, place beef strips on the egg noodles and pour sour cream sauce over. (I actually put the beef back into the sauce to reheat before serving). Garnish with parsley and freshly ground black pepper.
This was a quick and easy recipe. And it was Grayt! 😀 I served it with a green salad (red and green Boston lettuce & Arugula) with a balsamic/olive oil vinaigrette. Incidently, I think serving 8 is a stretch, unless they are petite eaters! Bon Apetit!
Serves 6-8
1 ? lbs. of beef tenderloin
6 tbsp. salt butter
2 tbsp. green onions
? cup white wine
1 ? cups of sour cream
olive oil
A-1 or Worcestershire sauce
salt & pepper
chopped parsley
cooked egg noodles
1. Cut beef into thin strips or slices. (I cut strips about 3/8? square by 4? long)
2. Melt 4 tbsp. of butter in pan over high heat. Add a little olive oil to prevent the butter from browning. Saute beef strips quickly ?till browned on all sides. This will only take a minute or two. Remove beef to warming plate. Add remaining butter and onions and saut? for a minute or two. Reduce heat to medium. Deglaze with the white wine, fold in the sour cream, add a dash or two of the A-1/Lea & Perrin?s, and salt to taste. When sauce is heated, place beef strips on the egg noodles and pour sour cream sauce over. (I actually put the beef back into the sauce to reheat before serving). Garnish with parsley and freshly ground black pepper.
This was a quick and easy recipe. And it was Grayt! 😀 I served it with a green salad (red and green Boston lettuce & Arugula) with a balsamic/olive oil vinaigrette. Incidently, I think serving 8 is a stretch, unless they are petite eaters! Bon Apetit!
SWGB
Sounds wonderful, thanks drsvelte!
Beach Fanatic
When my daughter was about 20, she developed an inexplicable craving for Beef Stroganoff...... However, my daughter enjoyed it so we prepared it once a month or so for a couple years. Eventually, she tired of it and I haven’t prepared Stroganoff now for about five or six years.
Last week I was reading a book review in Saveur and as part of the article they reproduced a James Beard’s recipe for Beef Stroganoff. Beard’s recipe is simple and the beef used is tenderloin. Also, no mushrooms. I said what the hell, let’s try this chestnut one more time.
And, WOW, the tenderloin made all the difference! The Stroganoff came out silky smooth, melt-in-your-mouth delectable. 😀 This was a great comfort-food dinner; MrsSvelte wants it again next week.
What a sweet Dad. :wub: Stroganoff. It is comforting. I'm going to try it with tenderloin. I bet that is good. I just gotta have my mushrooms added though. Thanks for the recipe, drsvelte.
I always used the McCormicks mix. Mr. Kitty always called it Beef Strokemeoff. Steven always said "yuck, stop feeding me Russian food." I still love that stuff. :wave:
You slay me, Miss Kitty. :floor::floor::floor:
In our house, Hungarian Goulash was king of the kitchen. My mother cooked it at least every other week. Lots of paprika, caraway seed and sour cream. I still love it. Neither of my children do, did, or ever will. :(
Wow, every other week. Lucky...I :wub: this comfort food too. Tell us how to make it, please. It's kinda a coinkydink in a fuNNe kinda way that both of these dinners are noted in this same thread to me. I :wub:'d to eat both these things at different childhood's friends houses when invited, and have made my own versions for my kids through the years. I never realized about the caraway seed or sour cream. Rye bread is one food that is not my fave, maybe I left the caraway out on purpose. Taste buds do mature. I'm gonna have to try it again because I've always thought my goulash was missing something. It sounds grayt. hmmm I saw a pretty can of imported Hungarian paprika at Publix. It said 'sweet' paprika. I guess that's the same as regular. :idontno:Guess, I'll just have to try it and find out! 😀
Edited
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