Comments | food_porn: ISO: Beef Stroganoff Recipe

rockwrok in food_porn

ISO: Beef Stroganoff Recipe

Nov 12, 2006 15:37

I'm looking for a simple (stovetop), non-soup based recipe for Beef Stroganoff. I need it within the next couple hours. No crock pot recipes. Thanks!

UPDATE:
I found this one and am going to try it.

Ingredients 1 Tbsp. (15mL) Mrs. Dash® Onion & Herb Seasoning Blend ( Read more... )

russian, recipe request, beef

Comments 9

zille November 12 2006, 20:51:52 UTC

I'm very pleased with my "Joy of Cooking"'s recipe.

Couldn't find it exactly online, but at the bottom of this page you'll find one quite like it!

http://www.sfgate.com/cgi-bin/article.cgi?file=/chronicle/archive/2005/01/19/FDGHNAPPPN1.DTL

rockwrok November 12 2006, 20:57:52 UTC

That sounds great and I think I will try that some time. Thank you!

aarskringspier November 12 2006, 21:16:21 UTC

Hope the cut of beef youre using is already a tender cut. Cooking it for that short a period wont give tougher cuts a chances to braise off. Also, dont crowd the pan with your meat sear it off nicely get some color on it build up a fond it will give your finished product a much richer flavor.

rockwrok November 13 2006, 01:58:55 UTC

I went to the butcher and asked him. He said cubed chuck (aka stew meat) would work just fine. Told me to cook on the stovetop for about an hour. It worked just fine! The meat was nice and tender. Thank you for your advice, nonetheless!

brashley46 November 12 2006, 21:55:32 UTC

The original is simpler than that, and tastes wonderful. Try this: http://www.retrofoodrecipes.com/beef_stroganoff.html
The only thing I usually add is a teaspoon of Russian-style sweet mustard, coating the beef before it's sautéed.

rockwrok November 13 2006, 01:57:00 UTC

Oh cool, thanks for sharing that!

und1sk0 November 13 2006, 03:56:49 UTC

yep.. that's the beard recipe..

billyabbott November 13 2006, 08:40:00 UTC

That's basically the recipe I was going to write below - I saw Rick Stein do it the other day and tried it in the evening. Stroganoff should be prepared quickly and with few frills in my opinion.

The only difference that I remember from when I was a kid (which Rick Stein also added) was to put in some cayenne both with the onions/mushrooms and also a quick sprinkle on top after serving.

und1sk0 November 13 2006, 03:55:04 UTC

its probably too late, but the classic stroganoff is actuall a sautee recipe for tenderloin of beef. check the james beard recipe if you want to make it sometime--warning, it is very rich and requires quality ingredients..