Stroganoff The Original French; Plus a Russian Style and a Soup.

Stroganoff
Again, this classic FRENCH dish was so popular that the recipe used became synonymous with a style of cooking. Stroganoff originated in France not Russia and how it got the name is anybody's guess.
Do you have any idea, at all, of what you are talking about- you know, those things that you grew up knowing, those things everybody knows ALL ABOUT; or a least likes to BELIEVE they do.

Stroganoff-Russian Style
Ingredients

1 lb. Chèvre (goat) stewing meat

1 lb. white onion, roughly diced

1 lb. white mushrooms, roughly diced

3 Tbsps. unsalted butter

2 bay leaves

1 clove (stuck in a small onion)

2 cups light veal stock

2 cups sour cream, no additives

Salt and pepper, to taste

4 eggs, hard cooked, whites and yolks separately grated

3 Tbsps. Each: dill, parsley, chives, minced

1-2 cups rice, steamed
Method:

In a heavy bottomed casserole, melt butter and sear the Chèvre, seasoning well. Remove from pan and add onions and mushrooms. Cook until colour starts to change. Return the goat meat to the pan; add bay leaves, small onion with clove. Add stock, making sure bottom of pot is “clean". Cover, bring to boil, and reduce to simmer. Remove clove half way through. When meat is tender, add sour cream and adjust seasoning. Serve with steamed rice garnished with eggs and herbs.

Beef Stroganoff-French Style

Ingredients:

2 lbs. fillet of beef, cut into thin strips

Salt and pepper

1Tbsp. butter

1Tbsp. flour

2 cups beef stock

2 Tbsps. heavy sour cream

2 Tbsps. tomato juice or paste

3 Tbsps. butter

3 Tbsps. onion, fine dice
Method:

Sprinkle beef generously with salt and pepper, and let it stand for 2 hours in a cool place or in the refrigerator.

Blend 1Tbsp. flour with a Tbsp. butter in a saucepan over low heat and cook well. Gradually whip in 2 cups beef stock and cook the mixture until it begins to thicken. Boil it for 2 minutes. Add 3 Tbsps. sour cream alternately with 2 Tbsps. tomato juice or paste, stirring constantly. Simmer the sauce gently without boiling it.

Sauté the strips of beef in butter with 3 Tbsps. finely minced onion. Add to sauce, taste for seasoning, and simmer the meat gently without boiling. for 20 minutes. Serve at once with a side dish of steamed rice or chateau potatoes and thin slices of dark bread generously buttered.

Beef Stroganoff-With Mushrooms

Ingredients:

2 lbs. Sirloin or other tender beef, cut into strips 1/2 in thick and 2 ins long.

Salt and pepper

1Tbsp. butter

1 Tbsp. flour

2 cups beef stock

2 tsps. prepared mustard

1/4 cup sour cream

3 Tbsps. butter

3 cups mushrooms

Method:

Season beef and let stand for 2 hours in the refrigerator.

Make a roux of flour and butter, cook well. Gradually whip in beef stock and cook the mixture until it begins to thicken. Boil it for 2 minutes and stir in mustard. and sour cream, stirring constantly. Simmer very gently, do not boil.

Brown meat. Sauté mushrooms and onion, both thinly sliced. Add the meat, mushrooms, and onion to the sour cream sauce. Cover the saucepan and put it over hot water for 20 minutes. Serve hot.

Speedy Stroganoff-The following two recipes are popular, because they are fast, easy and convenient, but they are not really that good.

Dice and cook 1 medium onion in fat until golden; push to one side of the pan. Cut 6 minute steaks into thin strips (or use lean Hamburger) and brown quickly.

Add 1 can condensed cream of mushroom soup, 3/4 can of water and an equivalent amount of sour cream. Heat through; season with Worcestershire sauce and garlic salt to taste. Serve at once over noodles or rice.

Fast Casserole Type=Stroganoff

Ingredients:

1/4 lb margarine

3 lbs ground beef

2 large inions, peeled and diced

2 tsps. garlic powder

1 tsp. paprika

10 Tbsps. flour

1/2 cup brown sugar

3/4 cup lemon juice

1 8 ozs. (dry wgt.) can mushroom pieces, drained, or 6 ozs. fresh mushrooms, diced

2 10.5- ozs. cans cream of chicken soup (undiluted)

1 pint sour cream

2 12 0zs. pkgs. noodles

3 Tbsps. Worcestershire sauce

Salt

Method:

1. IN a large fry pan or a flame proof casserole, brown the ground beef and sauté the onions.

2. Drain of all but about 4 Tbsps. fat and add 4 Tbsp flour. Cook, stirring constantly.

3. Add all the other ingredients except the sour cream and the noodles.

4. Cook this mixture 25 minutes, meanwhile cook the noodles as directed. The stroganoff is done when the liquid has cooked down and it's sort of pasty. If the stroganoff is not cooked enough, (it is still pretty liquid) then stir in the remaining flour and cook about 10 minutes longer.

5. Stir in the sour cream. Salt to taste. Drain the noodles and stir in some margarine. Serve the stroganoff on noodles.



Stroganoff Soup- An excellent recipe; not recommended for loosing weight- BE SURE TO TRY IT.

Ingredients

1/4 cup butter

1 lb. tenderloin tips cubed

2 cloves garlic, crushed and minced

12 ozs. mushrooms sliced

1 large onion, diced

1 cup shredded carrots

1 pint water

1 Tbsp. beef base

Roux made of 1/2 cup flour and 1/2 cup fat

Salt and pepper

1 pint whipping cream

1/2 cup sour cream

1/4 cup minced chives

Method:

In a 5 qt. pot, melt the butter and add tips, garlic. Cook until meat is browned, about 5 minutes.

Add mushrooms and onions. Sauté until onion is translucent.

Add carrots, water, beef base (or good stock), salt and pepper. Bring to a boil and simmer for 15 minutes.

Make roux by melting butter and adding flour to it. Stir until smooth and cook 2 minutes. Gradually add to soup, use whip to stir vigorously. Add whipping cream and taste to adjust seasonings. Remove from heat and add sour cream.

Ladle soup into bowls and top with chives.

Makes 6-8 servings.