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/ck/ - Food & Cooking

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6872782 No.6872782 [Reply] [Original]

i'm making stroganoff

>> No.6872786

what country?

>> No.6872788

>>6872786

Yourmomistan

>> No.6872791

>>6872786
beef is from india
i'm searing it in batches

>> No.6872802
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6872802

half an onion

>> No.6872811
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6872811

at this point i don't know what i'm doing

>> No.6872815
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6872815

added some mushrooms and deglazed with beef stock

>> No.6872821
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6872821

added nutmeg, the beef, and water
bringing it to a simmer atm

>> No.6872826

>>6872811
don't let that ever stop you, anon. I don't care if this somehow ends up being a chicken and skittle cupcake. you did your best.

>> No.6872830
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6872830

making a roux because i forgot to make one earlier

>> No.6872831

>>6872815
>>6872821
>not browning the mushrooms

do you hate flavour?

>> No.6872836
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6872836

>>6872826
oh thanks
i appreciate your lowered standards
added the roux, every picture came out blurry

>> No.6872841

>>6872831
i added them to the sauteing onions, but after about a minute the onions started to burn so i deglazed

>> No.6872846

uh
how long do i simmer
i was thinking an hour

>> No.6872849

>>6872830
This is new for me, I never use roux in stroganoff, the sour cream usually thickens it enough after a bit of reduction.

>> No.6872851

>>6872849
the anon in the food rage thread said to start with a roux
also i have light sour cream, not sure how big of a difference that makes

>> No.6872854

>>6872849
>>6872851
using a roux isn't uncommon, especially if you aren't making your stroganoff with a can of cream of mushroom

>> No.6872856

should i be scooping off the fat that's rising to the top?

>> No.6872859

wow

>> No.6872860

>>6872854
>stroganoff
>cream of mushroom
wat

>> No.6872861

>>6872860
lazy people do it. i've seen it

>> No.6872864

>>6872856
I never do, stroganoff isn't supposed to be a light dish. But this is your meal, make it however the fuck you like it.

>> No.6872869

>>6872861
then hell has nothing you should be worried about. my sympathies.

>> No.6872875

>>6872851
If it's light sour cream, I'd add some cream. I dunno, I just have a strong dislike of using roux when it's not absolutely necessary.

Meh, nevermind me, please continue posting, it's starting to look good.

>> No.6872882

>>6872856
>stroganoff isn't supposed to be a light dish
good point

>> No.6872895
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6872895

>>6872875
the roux's already in it though

still simmering

>> No.6873025

>>6872895
By this point it's either burnt or done, I demand pics either way

>> No.6873034
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6873034

>>6873025
it's reduced quite a bit but the meat's still not tender
i don't know if it's gonna get softer but i'm not particularly hungry so i can wait

>> No.6873050

>>6873034
good for you
simmer
I usually just make it with tender cuts, but I get making it with tough cuts and braising.
sour cream and paprika are traditional. I add dill, because as I have been told, gherkins are supposed to be an ingredient, traditionally.
I like it with egg noodles, but rice is awesome too!

>> No.6873056

Also, my friend, it actually does look a bit too loose to be thickened with sour cream. I'd make a slurry with 1-2 tablespoon of corn starch before adding sour cream.
Just my opinion.
Eat it however you like it.

>> No.6873058

>>6873050
i have hope?
i'll add sour cream near the end, but not paprika
or pickles for that matter, they don't seem like they were in any stroganoff i've ever had, also not too worried about being traditional or not
i was just gonna have it by itself, i'm not sure how i'm gonna present it without a starch for the /ck/ritics , probably in a bowl
>>6873056
is a slurry different from a roux?
is the only difference being corn starch instead of flour?

>> No.6873074

>>6873058
nvm i googled it
i covered the pot now and i'll let it go on for another 20ish minutes
then i'll add the sour cream and see if that thickens it enough
if not i'll remove the beef and mushrooms, then add flour, mix, then readd the beef and mushrooms and let the flour cook for another ~10 minutes

>> No.6873103
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6873103

added the sour cream
the beef is tender enough (bit dry though, how do i fix that for future reference? i definitely didn't let it boil)
it's not completely conbined yet but i think i'll have to add flour

>> No.6873106

>>6873103
When working with roux, be careful with the flour. It can very easily become viscous, especially when you are letting it simmer for a while. I don't know how much you added though. I'm just saying.

>> No.6873109

>>6872841
Here's a tip for next time.
Mushrooms are almost entirely water. They release a ton of that during cooking, more than enough to deglaze the onions and infuse them with delicious earthy shroom flavor.

>> No.6873112

>>6873109
Not him, but man I gotta keep that in mind.

>> No.6873126
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6873126

>>6873106
if that happens, wouldn't i be able to just add water?
>>6873109
so you're saying i should've added the mushrooms sooner?
~

i didn't add any extra flour, it's thick enough for me
so
>wa la!
also, is >>6869547 here?

>> No.6873179

>>6872782
Nice. When I was a kid (about 12) I washed up at a restaurant at the weekend and ate like a pig. It was hard work. The owners were really kind to me - paid about £8 per night and stuffed me full of food. Beef stroganoff was my favourite. I still make it. It's comfort food for me.
£8 was a lot of money in the 80s. It's different now. You can't work under the age of 16. All I did was wash pots and dishes for a few hours. I'll never forget those people. I'm 47 now and have kids. They were so kind to me and fed me amazing food. I had to work hard but so what? It was only a few hours.

>> No.6873202

>>6873179
What happened to that place? Is it still open?

>> No.6873210

Is it just me or are we having a lot of good OC recently?

>> No.6873211

>>6873058
strogonoff without Paprika is not a strogonoff....

>> No.6873212

>>6873211
Pickles are even more important, IMO

>> No.6873276

>>6873211
>>6873212
tHIS, but more important IMO is the sour cream.
gherkins are traditional, that's why I see dill in recipes, I've gathered.
Paprika is just powdered red peppers... they lend flavor, but not as much as sour cream and gherkins (dill).
>>6873103
>how do i fix that for future reference?
honestly, I just use tender meat for it. Scrap from pealing a tenderloin. I'm of the opinion that it should be made with tender meat, not braised type meat. The only way to fix that is to use a more expensive cut of meat and undercook it. American style is using stew meat. That's fine and all, but it's not the same.
American style is using tough meat and cooking the shit out of it.
I'm not an idiot. I don't have a problem with using stewed meat. I'm just saying that the dish should be made with tender meat that doesn't get overcooked -originally.
I've served it in restautrants with tagliatelle.
It can be pretty delicious, if you do it well.

>> No.6873379
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6873379

>> No.6873387

>>6873210


Yeah this and the pie three from the other day. And the cobbler thread. Oh shit and that anon who made that dank ass wood fired pizza the other night.

Good job/ck/

>> No.6873510

>>6873211
>>6873212
>>6873276
it tasted good but not exactly like stroganoff i've had in the past
how would you add dill to it? dice it and add it at the same time as the mushrooms?
>The only way to fix that is to use a more expensive cut of meat and undercook it. American style is using stew meat. That's fine and all, but it's not the same.
i thought stroganoff was a type of stew anyway
i'll remember that for next time though
if it's not obvious by now this was my first attempt at it

>> No.6873696

>>6873510
Stroganoff isn't a stew. It's tenderloin with sourcream sauce, served with gherkins and french fries, traditionally

>> No.6873930

>>6873126
That's not beef stroganoff, it's something else. Don't get me wrong, it still looks pretty tasy, just not stroganoff.

>>6873050
>>6873058
Thinly sliced gherkins are an important part of this dish - never mind tradition, it's important for flavour.

>>6873696
This anon gets it. The very basic stroganoff is actually just shrooms, gherkins and beef cooked in sour cream.

>> No.6873956

>>6873696
>>6873930
my beef and mushroom stew was alright
do you saute the gherkins?

>> No.6873964

>>6873956
I always throw them in last, because I like the crunch.

>> No.6873982

I don't recall OP adding any wine. Does stroganoff usually not have wine and I'm weird for using it?

>> No.6873988

white wine and mustard ( in the original Russian recipe)

>> No.6874048

>>6873956
No, you want them crunchy. Either add them at the very end or put them on the plate and pour sauce over them. Usually the pickles should be self soured (fermented), but some people prefer vinegar ones.

>> No.6874058

>>6873988
Aye, and the original contains no mushrooms, a tiny bit of tomato paste, and is served with French fries because everything French was popular in Russia at the time.

>> No.6874097

>>6873276
>Paprika is just powdered red peppers... they lend flavor, but not as much as sour cream and gherkins (dill).

I suppose that you never had fresh Hungarian Paprika powder... ( the powder loose a lot of flavor after a few months on a kitchen board and since most people use spice racks who are stored in supermarkets years before they are sold and than people keep them for a few years without using them because "they look so nice in my kitchen!"

>> No.6874101

>>6873982
didn't add wine, didn't know it was a thing
>>6873964
>>6874048
i see, thanks

>> No.6874119

>>6874058
French fries do not come from France. I was about to call bullshit on the no mushroom thing as well, but after a bit of fact checking it looks like the the first known recipe has no shrooms nor gherkins. Regardless, I like both in mine and the pickles add enough acidity to omit the wine

>> No.6874124
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6874124

>>6874058
>French Fries are French.
Did your parents have any children that lived?

>> No.6874143

>>6874124
he never said French fries are french... he said French cuisine was popular in Russia at that time ( and in England, Germany and the rest of the civilizeted world too...)

>> No.6874153

>>6874143
>he never said French fries are french
That's exactly what he was stating you fucking mong.

>> No.6874181

>>6874124
>>6874119
They were brought to Russia from France. The fact that the English name is French fries is, I believe, unrelated.

>> No.6874199

>>6874181
The English name is actually" chips".
The term French Fries is entirely a result of American ignorance of the difference between France and Belgium.

>> No.6874217

>>6874199
*Tips bowler hat*
Congratulations are in order. It would seem our moody teenage runaways across the pond are conveniently unaware of their own mistakes. This might be why a certain mr G. W. Bush was elected twice.

>> No.6874641

>>6873387
>>6873210
It's no longer summer

>> No.6874715

>>6874641
Sure it is and it will be until the equinox on Wednesday, September 23 at 08:22 UTC.

>> No.6874768

>>6874715
but school started again ....

>> No.6874775

>>6874768
You should consider learning about the seasons and when and why they start or even exist in the first place.

>> No.6874861

>>6874775
lol'd...

FYI: lurk more before you post about dinner on 4chan... newfag

>> No.6874970

>>6874861
*summer not dinner
fucking auto-correct fail