Savannah Smoker,
May I ask, is westchester sauce, Lea & Perrins ?
Thanks, Grazie, Ciao.
Margi.
I always thought Stroganoff used very tender steak slices cooked for only a minute or a very few minutes.
I always thought Stroganoff used very tender steak slices cooked for only a minute or a very few minutes. Like on an alcohol or Sterno flame right at the table.
That is the most authentic recipe. As with many recipes, it's been modified many times and in many ways.
Charlie's (cook for a couple of hours) or Savannah's (cook until tender, could be mere minutes) or yours? (cook rapidly over high heat) Savannah's recipe is more in line with what I've cooked (probably yours too), although I'm still working on my own recipe and it's not ready for prime time.
I've used filet mignon and cut it perhaps 3/16" thick, and probably cooked no more than a couple minutes. I precooked the mushrooms and other ingredients as described above.
I think with a sufficiently tender cut (e.g. FM) and sufficiently thin slices the meat could be cooked in no more than 2-3 minutes. Or maybe I have a totally wrong concept of Stroganoff.
keep it simple,quick & with fries as the russians do:i use shoestring oven fries,they take 15 mins in the oven which is how long it takes to prep & cook the stroganoff so no probs with timingsHello people. My wife's favourite dish is Beef Stroganof. Anyone have a easy recipe to share?
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.)keep it simple,quick & with fries as the russians do:i use shoestring oven fries,they take 15 mins in the oven which is how long it takes to prep & cook the stroganoff so no probs with timings
hey charlieComing from russia, good meat was at the premium, ah, who am I kidding, everything was at the premium. But if one uses Prime cut versus chuck, per my suggestion that is where the difference of time comes in. In fact I failed to say "until tender" that would have been more correct description.
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.
show 'em the video greg,it must be true it's in colour!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.
1. Don't get carried away with the sauce.I've never tried it over fries. I hate my fries being soggy, even if it's with a delicious sauce.