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Old 06-08-2012, 03:06 PM   #61
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Originally Posted by Greg Who Cooks View Post
...I'm sure it will be interesting and their Beef Stroganoff recipe is probably as authentic as anybody else's.
Reading in the foodtimeline.org, that recipe is derivative of a number of older recipes.

"...The last prominent scion of the dynasty, Count Pavel Stroganoff, was a celebrity in turn-of-the-century St. Petersburg, a dignitary at the court of Alexander III, a member of the Imperial Academy of Arts, and a gourmet. It is doubtful that Beef Stroganoff was his or his chef's invention since the recipe was included in the 1871 edition of the Molokhovets cookbook...which predates his fame as a gourmet. Not a new recipe, by the way, but a refined version of an even older Russian recipe, it had probably been in the family for some years and became well known through Pavel Stroganoff's love of entertaining."
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Old 06-08-2012, 03:13 PM   #62
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At least I know my own version will be as authentic as anybody else's.
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Old 06-08-2012, 03:34 PM   #63
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We must really love horse meat, cause we're sure beating this one!
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Old 06-08-2012, 08:58 PM   #64
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If she likes a certain Stroganoff from a certain restaurant, take her there more often. The recipe you develop will be your own special treat.
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Old 07-26-2012, 10:33 PM   #65
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I too serve Stroganoff over fries. Some of my research indicates this is sometimes done in Russia, but I've never been able to convince anybody that was true. (I've never been there so what do I know? All I have is the Internet.)

I think Stroganoff over fries is much better than over noodles.
I've posted a reply to a different topic (a daily menu topic) but I feel the current topic would not be complete without the following information:

-----------

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

Quote:
A 1912 recipe adds onions and tomato paste, and serves it with crisp potato straws, which are considered the traditional side dish in Russia.[2]
Quote:
[2]
  1. Joyce Toomre, ed., Classic Russian Cooking: Elena Molokhovets' A Gift to Young Housewives, 1992; first edition of Molokhovets was 1861; the 1912 recipe mentioned be Toomre is in Alekandrova-Ignat'eva.
I actually got this book from my public library and verified it was exactly as described, that the editor (Toomre) quoted the 1912 recipe as using potato straws (thin, crispy French fries, in my own words).

Not something I dreamed up. Something I read about, and tried, and totally works!
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Old 07-26-2012, 10:38 PM   #66
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It may have been back in 1912, but nobody heard of "french Fries" during last 70 years or so.
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Old 07-26-2012, 10:48 PM   #67
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Not French fries. Crisp potato straws. Any mention of "French fries" was my own modern interpretation of the side serving described in the 1912 recipe.

What would you call "crisp potato straws?"
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Old 07-26-2012, 11:01 PM   #68
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Shoestring potatoes?

I remember the ones in the can.
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Old 07-26-2012, 11:03 PM   #69
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Originally Posted by Dawgluver
Shoestring potatoes?

I remember the ones in the can.
Yum. I remember those. I loved them. I wonder if they still make em...
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Old 07-27-2012, 08:20 AM   #70
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Yum. I remember those. I loved them. I wonder if they still make em...
I've seen them in south Florida. The Cubans love these little burgers, guess we would call them sliders, that include the canned potato strings on the burger.

Although these guys use freshly fried shoe strings, I think the majority use the canned. Just like they claim "Authentic", we all know how that goes!

How to make Frita Cubana (Cuban Hamburgers) Easy Cuban and Spanish Recipes
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