Conference turris::cooks

    Mustard is the other important ingredient (smooth French rather
    than english or American.)
    
    The basic recipe works quite well with Gammon.

             -< ARRRRRRGGGGG! MUSTARD! HAMBURGER!  AACCCCKKKK!!>-
    
    1� to 2 pounds round steak
    � cup oil   
    � cup flour
    1 tsp. salt
    � tsp oregano
    � tsp thyme
    1 tsp paprika
    8 oz sour cream
    1 can consomme'
    1 med+ white onion
    2 med. or 1 large bayleaf
    fresh mushrooms
    
    Mix flour,salt,oregano,thyme,paprika in a freezer bag.
    cut meat into bit size pieces and then place in bag and coat in flour
    mixture.
    
    In a frying pan add oil and brown meat.  add coarsely chopped onion
    cook for a few more minutes and then add consomme' and 1 to 1� cans
    water.  add bayleaf stir and bring to a boil.  reduce heat and simmer
    for approximately one hour.  
    
    Add sliced mushrooms about 10 minutes before ready to serve.  When
    ready to serve use remaining flour mixture or cornstarch to thicken.
    Stir in sour cream and remove bayleaf.  Serve over rice or noodles.  
    

    Let me also add my ARGGGGGGGGGGG..MUSTART...HAMBURGER....to Re-.2
    Instead of round steak, sirloin tips are good....instead of water
    I add a can (undiluted) of cream of mushroom soup...
    
    Rick

    
    I use white wine instead of water/consumme, but otherwise I make
    a similar recipe to .2.
    
    Just don't use red wine - you end up with a distinctly PINK meal.
    Save the red wine to drink.
    
    :)  kasey

    My suggestion of Mustard lead to such an outcry, that I had to
    go and look up my book.
    
    So here is the recipe, straight from a Marks & Spencers Cookery
    Book ( People in the UK won't need telling how good they are )
    
    Butter for Frying
    1 Medium Onion Chopped
    1/2 ( or � for those with VT240s) a pound of Button Mushrooms
    1 and a half pounds of Fillet Steak
    Salt & Pepper
    *** 1 Teaspoon of DIJON MUSTARD ***
    
    To Finish:
    
    2 Tablespoons Brandy
    5 floz Soured Cream
    Chopped fresh parsley.
    
    Cook as per the other recipes.
    
    So there !
    
    Chris. ( a la moutarde )

    HOLY GOOD LORD......now hes adding BRANDY!!!!!!!
    
    What a combo....Mustard, Brandy and Sour Cream.....are you sure
    youre READING that right.....maybe youre supposed to be sipping
    the brandy AS YOUR COOKING.....much as I always do with wine....
                            
    Ill try to remember to post my soup recipe tomorrow.....then Ill
    try yours if you try mine.....
    
    :-)
    
    Rick

    Well...here is my recipe
    
    Start with about 1 pound of beef....sirloin tips are good....cut
    into 1" cubes and flour...
    
    In a pan melt 4 tbs margerine and add 3 cloves diced garlic
    
    Saute meat until somewhat seared...remove from pan
    
    Add 2 cups sliced oinions.....if the meat absorbed all the margerine
    and garlic, add more....cook til transparant and remove
    
    Add sliced mushrooms....as many as you wish.....saute
    
    Put meat and onions back in pot
    
    Add 1 can condensed cream of mushroom soup, and 1 can condensed
    tomatoe soup......add 1 pint sour cream
    
    Then add about 4 dashes tobasco sauce....
    
    mix all.....put on low heat and simmer for 1 1/2 hours
    
    Serve over noodles
    
    Sounds so good I may even make some this weekend..........yours,
    that is....
    
    Rick

    I'll back up .17, Strogonoff is traditionally made with sour cream
    dijon mustard, onions, mushrooms and a good cut of meat such as
    sirloin or tenderloin tips. You use a good cut of meat because this
    dish is cooked fairly fast. The sour cream doesn't stand up to
    prolonged cooking times without separating.
    
    Ken....

    Pierre Franey (60 minute gourmet) recommends adding cornichons
    as the final ingredient!  Just slice them (if desired) and add to
    the pan just before serving.  It adds an interesting bite to the
    finished product.  Try it and see.
    
                                           Greg

To add more fuel to the fire....the first, and best strogonoff recipe
I ever read, in a Craig Clairborne cookbook by the way, called the
version with sour cream "American strogonoff" (insert superior
sneer at this point).  His PROPER recipe had filet mignon, GOOD
dijon mustard (french of course), onion, mushrooms, and a dash of dry RED
wine, garlic and pepper to taste and the cornicons...

saute onions, then meat chunks in lots of unsalted butter until rare
remove meat, and onions, add mushrooms and brown for a few minutes
remove mushrooms, deglaze pan with approx. 1/2 cup red wine,
add 1 - 2 tablespoons good dijon mustard, mix well and cook
down for a few minutes, return meat, mushrooms to pan, add
garlic and pepper and cornicons (spelling on this may be bad)
Heat to serving temp.

Serve with buttered parslied noodles.


Working from memory here, but it was real close to this!  Really
tasty stuff.

If you're familiar with French cooking, you'll know they use mustard on 
almost anything.  Given that Beef Stronganoff was supposedly invented by 
Stroganoff's French chef, then I would guess the mustard is orthodox.


Time-Life put out a book on Russian cooking once and for "Bev Stroganov"
(I think that's how the spelt it) they gave instructions for whipping up
a mustard sauce using (I think) 2tbs. dried mustard, 1tsp. sugar, a
pinch ofsalt and a enough (about 1tbs) wetting agent (could be wine or
water) to make a paste.  Mix up the paste when you start preparations,
and mix it in just before you add the sour cream. 

Up to that point I had never used mustard in beef Stroganoff, but I
tried it and it was great!  Now I slip it in on people and don't tell
them about it.  Gets rave reviews and nobody can figure out what gives
the slight zing. 
					>>>==>PStJTT

    2 pounds round steak, cut in thin strips
    2 tablespoons flour
    1 teaspoon salt
    dash of pepper
    2 onions, chopped fine
    1/2 pound chopped mushrooms
    1 or 2 cloves garlic
    4 tablespoons butter or margarine
    1 can beef bouillon
    1 teaspoon paprika
    1 tablespoon Worcestershire
    salt and pepper to taste
    2 cups sour cream
    cooked noodles
    
    Cut meat into thin strips.  Dredge in flour, salt, and pepper. 
    Saute onions, mushrooms, and garlic in butter.  Add meat and brown
    lightly.  Add bouillon and simmer meat until tender (at least 2
    hours).  Add Worcertershire and paprika.  Add a little water during
    cooking to keep meat tender.  Before serving, add sour cream and
    heat just till hot (do not boil after sour cream has been added).
    Serve stroganoff over noodles.  Serves 6.
    
    Note:  To cut down cooking time, this may be done in the pressure
    cooker for about 15 minutes, but the flavors will not be as good
    as with the long, slow cooking method.

    It will freeze fine if you do it *without* the sour cream.  You can
    then thaw it, warm it, and stir in the sour cream just before serving.
    
    Glad you enjoyed it -- it's one of our favorites!
    
    
   							Pat 

    re .28 - please post your "real recipe", I'd be interested to see
    how it compares to the one I've been making for years and which
    has never seen canned soups (wouldn't know one if I saw one) or
    mustard ...  Hamburger?  I always use the best quality beef I can
    find, otherwise I don't cook stroganoff.
    
    Instead of sour cream, I've been using natural yoghurt for years,
    and prefer the flavour.
    
    A variant:  Pork stroganoff - use very good quality fillet of pork
    instead of the beef.  Not authentic, but a different dish, and cheaper
    than fillet steak. 
                                            
    Jacquie                  
    
           

    Beef Stroganof - Rev 1.0

   2 lbs. stew beef, chopped           2 cups small whole mushrooms, halved
   1/2 cup flour                       3 beef bouillion cubes
   3 T black pepper                    2 t cayenne (red) pepper
   2 cloves garlic, crushed            1 cup milk
   2 T peanut oil                      1 cup water
   2 medium onions, diced              1 lb egg noodles
   1 10 oz can cream of mushroom soup  3 T salt

   Place flour, beef and black pepper in bowl and mix until beef is well
   coated.  Place  oil in skillet and apply medium heat.  Add garlic and
   gently fry for two  minutes.   Remove garlic and discard.  Brown beef
   in skillet thoroughly, add onions  and  cayenne  and  continue frying
   until onions become tender.  Add  water and bouillion cubes, mix, and
   bring to a boil.  Cover and  simmer for thirty minutes.  Add mushroom
   soup, mushrooms, milk, salt.  Mix well, and  simmer  covered  for  an
   additional fifteen minutes.  Bring noodles to boil, simmer  uncovered
   for fifteen minutes, drain, and add butter.  To serve,  place  1  cup
   noodles  in  individual  bowls  and add 1/2 cup of stroganof on  top.
   Serves 4-6.

copied without permission from Idylwilde Farms - Audrey Stoddard, 
1991
    
    ***************************************************************
I've always had a soft spot for beef stroganoff because it was 
one of the first "gourmet" dishes I ever attempted some thirty 
plus years ago, and I make it about once a year for nostalgic 
reasons as well as for good tast.  The last time I made it, it 
occurred to me that a somewhat lighter and healthier dish might 
be made with chicken;  I tried it and was pleased with the 
result.  (This chicken version is also much quicker to make than 
the traditional beef stroganoff.)  I think noodles are the right 
accompaniment, and I use wide ones that collect as much sauce as 
possible!

Serves 6

6 boneless, skinless chicken breast halves-pounded to about 1/4 
thickness
about 1/4 cup of flour
2-3 tbs butter
2-3 tbs olive oil
1 large, white onion, coarsely chopped
1/2 pound fresh mushrooms, sliced, coarse stem parts removed
2 cloves of garlic, minced
2 bay leaves, crumbled
2 tbs of flour
1-2 tbls Hungarian paprika
1 tsp tomato paste
1/4 cup tomato juice
1/4 cu chicken stock
1/4 cu white wine
1/2 cu yogurt
1/2 cu sour cream
sald and pepper to taste
chopped fresh parsley for garnish

Slice the chicken breasts into strips about 1/2 inche wide; toss 
them with enough flour to coat them very lightly.  Heat 1 tbs 
butter and 1 tbs olive oil in a large skillet or wok, and stir-
fry the chicken until almost, but not quite, done-2 or 3 minutes 
should be enough.  (You may need to do this in several batches, 
adding a bit more oil and butter as you go.)  Remove the chicken 
to a casserole dish.  Add the remaining butter and oil to the 
skillet; add the onion, mushrooms, garlic and bay leaves; cover 
and cook until the mushrooms and onions are done.  Remove them 
with a slotted spoon.  Stir the flour, the paprika and tomatoe 
paste into the juices in the skillet.  Add the tomato juice, 
stock and white wine, and cook until you have a smooth, thick 
sauce.  Return the chicken, onions and mushrooms to the skillet; 
add the yogurt and the sour cream, and cook over low heat 
until heated through.  Add salt and pepper to taste.  Sprinkle with 
chopped fresh parsley, and serve over buttered noodles.

NOTE:  I had about a cup of leftover stroganoff which I pureed, 
then thinnned with some stock.  I added some curry powder and had 
a delicious soup which I garnished with a little chopped apple.

************************
    
    I personally like the previous one with the cheese and cranberries. 
    NIce fall afternoon treat!
    
    Ferne
    
    

    Interesting to notice a basic difference between all the recepies posted,
    which I presume come from USA and Europe, and what is served here in
    Brazil.
    
    Strogonof (thats how we spell it here) is very popular an can be found
    in most regular restaurants, however it is NEVER served with noodles,
    but with sauteed and parsleyed potatoes and white rice instead! Also,
    the more sophysticated restaurants flamb� the dish with Cognac on the
    plate.
    
    The chicken version is also quite popular, but you can also use shrimp
    instead (probably wouldn't want to use the boullion with this variety).
    
    I've never heard of the pork version though.
    
    Rolf, Rio de Janeiro, Brazil