LEFSElover
Executive Chef
I have a couple of fillet/steaks defrosting. Just the two of us means I won't make a huge batch of stroganoff. My question is, what makes that really rich sauce that you think of 'should' be in the best stroganoff? Is it red wine, vinegar, butter, (I know the sour cream helps) boullion? I used to use the packets mixes in the market when making stroganoff because they seem to contain all the right things. I'd like to make a rich sauce for the shrooms/meat/onions etc. to swim in so the noodles are extra special. Any ideas of how to achieve?
With the beef stronganoff, it's buttered noodles, fresh fruit cut up, fresh veggies as a salad, olive bread that DH bought at Albertson's that is really good and Myer Lemon Meringue pie.
After going through some cookbooks, I am doing what I've seen call for in the various books I've had out of my bed. Red wine and melted butter is what the fillets/steaks are defrosting in. I'll use that liquid to add to the other ingredients for the stroganoff.
Looks like not many are cooking tonight.......Anyone else?
With the beef stronganoff, it's buttered noodles, fresh fruit cut up, fresh veggies as a salad, olive bread that DH bought at Albertson's that is really good and Myer Lemon Meringue pie.
After going through some cookbooks, I am doing what I've seen call for in the various books I've had out of my bed. Red wine and melted butter is what the fillets/steaks are defrosting in. I'll use that liquid to add to the other ingredients for the stroganoff.
Looks like not many are cooking tonight.......Anyone else?
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