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Old 09-05-2012, 08:49 AM   #11
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Originally Posted by giggler View Post
I use dry vermouth...

I keep a bottle in the fridge for (ahem) just cooking purposes..

Eric, Austin Tx.
I was going to do that, but then I discovered that I really like dry vermouth and that, at least here in Quebec, it's cheaper than a good bottle of wine. It's just a bit more expensive than decent box wine. I find it on my liquor store shopping list quite frequently.

Very hand stuff, since it doesn't go off, when open, for quite a while. Julia Child used it a lot instead of regular wine. It already has some herbs in it.
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Old 09-05-2012, 10:02 AM   #12
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I sometimes use burgundy. I like burgundy to add to beef dishes.
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Old 09-05-2012, 10:29 AM   #13
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In case you want to refresh your memory on this topic. Help - Beef Stroganoff
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Old 09-05-2012, 01:11 PM   #14
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In case you want to refresh your memory on this topic. Help - Beef Stroganoff
It's not quite the same though. One is asking for recipes and one is asking advise on red or white wine. Almost
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Old 09-05-2012, 01:23 PM   #15
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It's not quite the same though. One is asking for recipes and one is asking advise on red or white wine. Almost
I realize it's not quite the same but since I mentioned it, I thought I'd post the link.
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Old 09-05-2012, 01:25 PM   #16
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I realize it's not quite the same but since I mentioned it, I thought I'd post the link.
The recipe you posted sounds good.
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Old 09-05-2012, 01:27 PM   #17
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The recipe you posted sounds good.

It's delicious. I got it from a cookbook I read in the local library 20 years ago. Sadly, SO doesn't like sour cream gravies so I don't make it much anymore.
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Old 09-05-2012, 01:33 PM   #18
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It's delicious. I got it from a cookbook I read in the local library 20 years ago. Sadly, SO doesn't like sour cream gravies so I don't make it much anymore.
I never put prepared mustard in mine. But I love it added to swedish meatballs and the gravy. I always look at the 2 recipes as cousins LOL I will have to add so mustard to my strog next time.
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Old 09-05-2012, 01:48 PM   #19
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I never put prepared mustard in mine. But I love it added to swedish meatballs and the gravy. I always look at the 2 recipes as cousins LOL I will have to add so mustard to my strog next time.
The recipe I posted calls for POWDERED mustard. I use Coleman's.
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Old 09-05-2012, 02:17 PM   #20
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The recipe I posted calls for POWDERED mustard. I use Coleman's.
I use coleman's in alot of salads, cream/bechamel sauce and homemade mac and cheese.
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