Beef Stroganoff

[drsvelte]

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.

 

[grace]

recipe please...

 

[Matt J]

yeah nobody likes a tease...

 

[Miss Kitty]

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.

 

[Mermaid]

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.

 

[Matt J]

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!

 

[Matt J]

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.

Have you seen the crock pot helpers stuff? Mmmmm

 

[Mermaid]

You can adopt me anytime!

A man of good taste!

 

[drsvelte]

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!

 

[Matt J]

Sounds wonderful, thanks drsvelte!