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Cas City Forum Hall & CAS-L  |  Special Interests - Groups & Societies  |  Cosie's Corner & Feed Bag (Moderator: Delmonico)  |  Topic: Beef Stroganoff 0 Members and 1 Guest are viewing this topic. « previous next »
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Author Topic: Beef Stroganoff  (Read 12359 times)
Forty Rod
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« on: November 05, 2016, 07:12:36 pm »


While I'm begging easy and cheap recipes, has anyone got one for beef stroganoff?
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Mogorilla
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« Reply #1 on: November 06, 2016, 08:18:24 am »

Hey 40 Rod,
I searched for an eggnog recipe to no avail. But I can help here

1 lb chuck roast cubed
1 onion chopped
1 clove chopped garlic
1 package of fresh crimini or button mushrooms. Sliced
Salt and black pepper to taste
1 tablespoon tomato paste (the toothpaste container type makes this easy)
1-2teaspoons paprika
1 1/2 cups beef stock
2 cups sour cream (divided)
Oil
2tablespoons butter

Salt and pepper the beef cubes
In a heavy skillet (that has an available llid) brown the beef in batches, use a little oil to help this.  Do nor over load the pan.   Set the beef aside and add butter and onions to pan.  When translucent, add the mushroom (watching Alton Brown's method for shrooms will help here).when shrooms are cooked add tomato paste and cook until it gets a little darker.  Now add paprika and garlic.  Cook for about 30 seconds and add beef stock.  Return beef to pan, cover and simmer for 1.5 hours.  This will really tenderize the stew meat.  Now take 1 cup of sour cream and -1cup of cooking liquid and mix in a bowl and return to pan.  Simmer but do not boil for 10 minutes or so.  Turn off the heat and stir in remaking sour cream.  Serve over noodles or rice.  Chives chopped on top is a good addition
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« Reply #2 on: November 06, 2016, 09:06:00 am »

All you wanted to know about beef Stroganoff and were afraid tos ask.  Roll Eyes


https://en.wikipedia.org/wiki/Beef_Stroganoff
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Oregon Bill
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« Reply #3 on: November 08, 2016, 12:32:44 pm »

Proper Stroganoff is such an elegant dish that it deserves to be made from tenderloin, if you can pop for it.
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Forty Rod
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« Reply #4 on: December 23, 2016, 10:42:27 am »

Hey 40 Rod,
I searched for an eggnog recipe to no avail. But I can help here

1 lb chuck roast cubed
1 onion chopped
1 clove chopped garlic
1 package of fresh crimini or button mushrooms. Sliced
Salt and black pepper to taste
1 tablespoon tomato paste (the toothpaste container type makes this easy)
1-2teaspoons paprika
1 1/2 cups beef stock
2 cups sour cream (divided)
Oil
2tablespoons butter

Salt and pepper the beef cubes
In a heavy skillet (that has an available llid) brown the beef in batches, use a little oil to help this.  Do nor over load the pan.   Set the beef aside and add butter and onions to pan.  When translucent, add the mushroom (watching Alton Brown's method for shrooms will help here).when shrooms are cooked add tomato paste and cook until it gets a little darker.  Now add paprika and garlic.  Cook for about 30 seconds and add beef stock.  Return beef to pan, cover and simmer for 1.5 hours.  This will really tenderize the stew meat.  Now take 1 cup of sour cream and -1cup of cooking liquid and mix in a bowl and return to pan.  Simmer but do not boil for 10 minutes or so.  Turn off the heat and stir in remaking sour cream.  Serve over noodles or rice.  Chives chopped on top is a good addition

Well, that one worked real well.
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Forty Rod
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« Reply #5 on: December 23, 2016, 10:43:27 am »

All you wanted to know about beef Stroganoff and were afraid tos ask.  Roll Eyes


https://en.wikipedia.org/wiki/Beef_Stroganoff

WOW!  So did that one.

Thanks  guys.
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Forty Rod
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« Reply #6 on: December 23, 2016, 10:44:52 am »

Proper Stroganoff is such an elegant dish that it deserves to be made from tenderloin, if you can pop for it.

Maybe after the holiday season.  I'll have some extra money then, though cooking for one doesn't take much of any ingredient.

Thanks.
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Mogorilla
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« Reply #7 on: December 23, 2016, 11:52:42 am »

Hey 40T, glad to hear the recipe worked.   I just reread it and now I want some!  Ha!

Happy Christmas and Merry New Year to all!
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NCOWS #3297
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« Reply #8 on: December 27, 2016, 10:37:18 am »

Back when I could afford to hunt regularly, I would make "deer" stroganoff.  The processor that I used would take the shoulder meat and tenderize it (with a mallet like cubed steak).  I would cut this into strips, and brown in a pan, then add a can of Campbell's cream of mushroom soup, some sliced mushrooms, and sour cream (water or broth of choice to thin if needed, or milk if you like).  I'd warm this, then salt and pepper to taste, then serve over egg noddles.  The venison was much better than beef, to me.
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« Reply #9 on: December 31, 2016, 05:36:01 pm »

Pheasant also is good done as stroganoff.
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Cas City Forum Hall & CAS-L  |  Special Interests - Groups & Societies  |  Cosie's Corner & Feed Bag (Moderator: Delmonico)  |  Topic: Beef Stroganoff « previous next »
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