/ck/ - Food & Cooking

[Anonymous No.5006314]

Anyone have a good Beef Stroganoff recipe? Really like it but can never manage to cook it like my grandma used to cook it

[Anonymous No.5006330]

Where was your grandma from? If she was Russian, her recipe would differ considerably from that of someone born in the Midwest, for example.

[Anonymous No.5006329]

Second this question, I also would like to have a nice stroganoff recipe.

[Anonymous No.5006331]

>>5006314
>>5006329
http://www.youtube.com/watch?v=Oe8sWVwDPr0

[Anonymous No.5006332]

>>5006330
She is just from the middle of England, she just had a good recipe for it, just any good recipe would be appreciated because the recipe I use is just ok

[Anonymous No.5006335]

>>5006331
oh god what is this

[Anonymous No.5006337]

http://www.jamieoliver.com/recipes/beef-recipes/beef-stroganoff-fluffy-rice-red-onion-parsley-pickle

worked well for me

[Anonymous No.5006345]

I make stroganoff however the fuck i make stroganoff. It aint none of your goddamn business.

[Anonymous No.5006353]

Here is the one I use. It's based on my own grandmother's recipe.

Pat dry and season beef tenderloin and brown in pan. Remove. Cook chopped shallots in the rendered fat plus butter. Remove. Add more butter and cook mushrooms. Add chopped fresh tarragon and thyme and grated nutmeg. Deglaze the pan with dry white wine or sherry. When reduced, turn heat to low and add room-temp sour cream. Add meat and onions and stir until heated through. Season with salt and pepper, plus a little cognac if you want.

[Anonymous No.5006356]

Original, American or British versions? I'm partial to the Brit-style, but they're all good.

[Anonymous No.5006369]

>>5006335
deliciousness

[Anonymous No.5006442]

>>5006335
I agree, that shit is not even close to Beef Stroganoff.

Its like a poor attempt at making a biscuit gravy... come one, can we get a GOOD recipe now?

[Anonymous No.5006716]

http://www.cookingforengineers.com/recipe/122/Beef-Stroganoff

[Anonymous No.5006731]

>>5006716
Nice

I like this site

[Anonymous No.5006842]

This is one I got from /ck/ a long time ago.

STROGANOFF

1 lb beef cut in ¼” strips, browned in 2 Tbs of butter
garlic
3 Tbs flour
¾ tsp salt, ¼ tsp pepper, 1 tsp paprika
½ cup chopped onions
1 cup sliced mushrooms

Brown and drain meat. Brown onions and mushrooms. Remove. Add 2 Tbs butter, flour with spices, 1 beef broth cube, 1 cup water. Replace meat mix. Simmer until tender, 1 to 1 ½ hours. Add ½ cup sour cream, 2 Tbs sherry.

[Anonymous No.5006942]

>>5006353
Your grandma was a baller. I thank her.

[Anonymous No.5008334]

grandma's secret: lard

[Anonymous No.5008885]

>>5006314
bimp for deliciousness

[Anonymous No.5008897]

>>5006716
I like their "recipe card" format, that's pretty clever.

[Anonymous No.5008929]

>Beef Strokeitoff

[Anonymous No.5009101]

From my /ck/ recipe archives:

Take 1.5 pounds of beef tenderloin, or top loin, or sirloin tip. Make sure your meat is well trimmed, fat control is important.

Cut this into 2 x 1/4 inch strips. Think bites.
Season with salt and black pepper.

Prep some egg noodles or rice pilaf to serve as the canvas for your Beef Stroganoff. Consider some Sauteed Mushrooms as well.

Heat a cup of beef stock to a simmer on another burner.

Now over medium heat, melt 1.5 tbsp butter, and whisk in a tablespoon flour until it's nice and smoooth.

gradually whisk in the hot stock, whisk whisk whisk so it doesn't get lumpy.
Simmer this until the sauce is smooth and thick. Set the sauce aside and keep it warm, lidded.

Now take a big skillet, and over medium- high heat, prep 2 tbsp butter.

Add 1 thin sliced onion, and your cut beef.
Cook it fast. Shake the pan and stir, let NOTHING stick. This only takes about TWO MINUTES. The meat will STILL BE PINK IN THE MIDDLE. Calm down, we're not done.

Set the meat aside with slotted spoon (to keep the liquid in the pan) the onion, may now be thrown away or set aside for hovering gastronomics to sample. Put the sauce back on medium heat, and stir in 3 Tablespoons sour cream, 1 teaspoon dijon mustard, and salt and black pepper to taste.

The meat will have finished cooking on its own, add any juices from the cooked meat, a quick stir, and spoon the sauce over the meat.

Serve this with the noodles or pilaf, onion for anyone who wants, and mushrooms if you made some.

Enjoy.

[Anonymous No.5009127]

>beef stroganoff
>sour cream

That's not how yous spell crème fraîche

[Anonymous No.5009140]

Welllll... yeah, I got one, but it's directly out of a cookbook. I'm not being a bad person for posting it for free, am I?

[Anonymous No.5009147]

>>5009140
You're that cunt who doesn't share their "secret" recipes/ingredients.

Yea, stick a shovel up your ass, bitch.

[Anonymous No.5009168]

>>5009101
I lol'd

[Anonymous No.5009170]

>>5009147
He means in the sense of copyright infridgement I think.

Post it, it's fine.

[Anonymous No.5009193]

>>5009147

Fine. I get the feeling it's going to be judged as a low-quality recipe, but I'll post it anyway.
Needed ingredients:
12 ounces boneless beef sirloin (I just use ground beef)
8 ounces sour cream
2 tblsp. all-purpose flour
1/2 cup water
1/4 tsp. black pepper
2 tsp. instant beef bouillon granules
2 cups sliced fresh mushrooms
1/2 cup chopped onion ( or 1 med. sized onion)
1 clove minced garlic
2 tblsp. butter (recipe calls for it, I don't bother, mention why later)
2 cups hot cooked noodles

1. Optional: Freeze steak beforehand to make trimming easier. Trim fat from meat. Thinly slice meat across the grain into bite-size strips. In a small bowl, stir together sour cream, flour, then add and stir bouillon granules, pepper, and water. Set aside.

2.In a large skillet, cook and stir the meat, mushrooms, onion, and garlic in hot butter over med-high for 5 minutes or until desired finish. drain off fat.
(See, this is why I prefer ground beef over actually preparing the steak- far less preparation necessary. If you cook the ground beef (I prefer lean beef) in the pan and drain the fat, you can skip the step of having to trim it beforehand. Furthermore, the amount of grease ground beef releases is substantial- even after draining the fat, you should still have a pan saturated with grease, which imho makes the addition of butter seem rather unnecessary. I also would recommend not adding the onions or mushrooms until after the grease-draining step, as doing so beforehand strikes me as a way to just drain a fair amount of their juices away with the fat.)

3. Stir sour cream mixture into skillet. Cook and stir until thickened and bubbly. Cook and stir for another minute. Serve over noodles.

Hopefully you enjoy it.

[Anonymous No.5009203]

>>5009193
>I just use ground beef
stopped reading.

[Anonymous No.5009208]

>mfw anglo stroganoff
>not even pickles
>not even smetana

[Anonymous No.5009412]

supeg deligug

[Anonymous No.5009417]

[Anonymous No.5009459]

My Russian friend insists only filet mignon or filet mignon tips should be used in real beef stroganoff.

[Anonymous No.5009617]

>>5009208
my suggestion had dill in it at least

[Anonymous No.5009951]

>>5009168
What's so funny about that?