Maggie's Farm

We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.

Our Recent Essays Behind the Front Page

Much Sorry with Delays
Birth, Death and All That Stuff in Between
How to Honor Labor Day, Every Day
My Yom Kippur Miracle (Repost from 2010)
Good intro to fly casting
Peach update, with pie
NYC update
Easy for you to say: To the elites on mass immigration
For NYC on 9/11, Sailors' Snug Harbor
Pickled Peaches
Water Shoes
Labor Costs in U.S.
Your "identity"
Good news about The Great Courses
Uses of Hot Pepper Jelly/Sauce, Chutneys, and Jams
A Saturday Drive to Litchfield County, CT
How to Pick a Kayak
Civilized: Fruit forks and knives
Loads of kayaking on Cape Cod
Psychology Experiments' Questionable Results

Categories


All categories

Quicksearch

Links

Blog Administration

Open login screen

RSS Readers

Add to Google

Subscribe with Bloglines

Friday, January 12. 2024

Classic Mommys of America cheap 'n easy winter supper #10: Stroganoff

A pal of mine cooks a big dinner of venison Stroganoff for friends each late winter because it is such a good use of his venison scraps, shoulder, etc. He probably makes a gallon of it, then served on pappardelle. The thin strips are tender. 


Quick and easy: Beef Stroganoff


When I was a kid, we viewed this as an exotic treat. Best with lots of black pepper in the mix.

Posted by Bird Dog in Food and Drink at 14:06 | Comments (21) | Trackbacks (0)

Trackbacks
Trackback specific URI for this entry

No Trackbacks

Comments
Display comments as (Linear | Threaded)

My kids love my version of this. But I use ground beef. I never did like the taste of the cuts usually used for stroganoff.

Really quick to make. Boys especially seem to think it is awesome!
#1 KJB on 2013-01-11 17:16 (Reply)
You do know that you're not obligated to use cheap cuts of beef, don't you? I use the best sirloin tips I can get at the butcher shop and it makes a huge difference.

I dredge them in flour and black pepper then lightly sear them in a hot skillet and set them aside. I make a roux of the pan drippings with butter and flour which gets added into the sauce which consists of beef consomme, stock, Worcestershire, brown mustard, tomato paste, good sherry ( not cooking sherry which is swill). I saute onions, mushrooms and just a bit of garlic. After i let it mellow on low for 15 minutes or so, I add the beef and sour cream. Just describing this is making me hungry.
#1.1 Galway Boy on 2024-01-12 17:34 (Reply)
Thanks for the recipe. Especially seeing how the Russian boycott must have wiped out the original link.
#1.1.1 Grant1863 on 2024-01-12 20:31 (Reply)
Mrs. TF makes this only with egg noodles. I love egg noodles. I can eat a whole plate of egg noodles just with butter and a little pepper.
#2 Tom Francis on 2013-01-11 17:48 (Reply)
Pappardelle are a kind of egg noodles.
#2.1 Bird Dog on 2013-01-11 17:52 (Reply)
I did not know that - learn something new everyday.
#2.1.1 Tom Francis on 2013-01-11 18:00 (Reply)
Yes. Many or most northern Italian noodles are egg noodles. A post is in the pipeline about that culinary detail.
#2.1.1.1 Bird Dog on 2013-01-11 18:38 (Reply)
Growing up, this was my family's special meal. I make it with a generous splash (or two) of Worschestershire sauce. I dredge the meat in flour and lift the pan drippings with a little water to simmer the meat; only adding the sour cream just before serving.
(p.s. i am enjoying these "classic mommy meal" posts)
#3 amanda on 2013-01-11 21:03 (Reply)
Bird Dog, you are an inspiration.
#4 twolaneflash on 2013-01-11 22:39 (Reply)
Ground beef, egg noodles and a can of cream of mushroom soup. Garlic and onions if I had just cashed a pay check.

Staple of my early days.
#5 B Moe on 2013-01-11 22:50 (Reply)
Yup. Sour cream and o-soup envelope was our version of bachelor/young married meal.
#5.1 Assistant VIllage Idiot (Link) on 2013-01-12 00:47 (Reply)
Many is the fast-and-cheap Stroganoff I've made with this shortcut. It's not bad at all. Comfort food at its best.

As Tom said, egg noodles all by themselves with butter or even just salt are great, and if you add sour cream and practically anything else, how can you go wrong?
#5.2 Texan99 (Link) on 2013-01-12 10:47 (Reply)
All the recipe posts have been fun. Has goulash appeared yet? Lots of different versions can be made.
#6 feeblemind on 2013-01-13 10:29 (Reply)
You might want to try the Betty Crocker version. It has beef broth, ketchup and garlic added. My sister and I had a discussion about Betty. Nothing fancy but all of the recipes are easy, usually tasty and great for a beginning cook. I have branched out now but it is still my go-to for comfort food.
#7 susan on 2013-01-13 13:13 (Reply)
I've been making Beef Stroganoff for almost fifty years now. I've gotta ' say, though, that the photo accompanying the article looks like dog vomit on noodles.
#8 snopercod on 2024-01-12 15:12 (Reply)
Seeing a Tom Francis posting prompted me to look him up on the Internet. He used to comment here quite frequently. Tom Francis obituary (1946-1920). I enjoyed exchanging comments with him. Sometimes I'd ask him in a comment, "Did you know...," and sometimes it turned out he did.
#9 Gringo on 2024-01-12 16:50 (Reply)
Bird Dog, I cannot open the recipe nor could I open yesterday's posted recipe for creamed chicken and peas. Neither site can be accessed.

In the tab, it says the account is suspended.
#10 Galway Boy on 2024-01-12 17:39 (Reply)
Back in The Day, Stroganoff was mighty tasty, probably still is. But most of Mom's comfort food was long on starch and short on veggies, what we street nutritionists call "prison food." I'm all growed up now, so I'll skip Chef Stroganoff's carboholic fantasy.
#11 Mike Anderson (Link) on 2024-01-13 00:05 (Reply)
Small point: Russian dishes are most often named for the family who employed the chef making the dish. The Stroganoff family has a long and distinguished history in Russia.
#12 John C Grier on 2024-01-13 16:13 (Reply)
Nutmeg adds a lot to this dish.
#13 David Foster (Link) on 2024-01-13 17:26 (Reply)
We make this with sliced up ribeye and lots of fresh mushrooms. In fact, we're planning on having it in the next couple of days.
#14 Texan99 on 2024-01-14 10:06 (Reply)

Add Comment
(Your e-mail will not show in your comment)

By commenting on this site you agree to the site rules listed here. Email
addresses will not be displayed and will only be used for email notifications.

Quick reference guide: [i] italics [/i], [b] bold [/b], [u] underline [/u],
[url] (web address) [/url]. More tips here.

Enclosing asterisks marks text as bold (*word*), underscore are made via _word_.
E-Mail addresses will not be displayed and will only be used for E-Mail notifications.

To prevent automated Bots from commentspamming, please enter the string you see in the image below in the appropriate input box. Your comment will only be submitted if the strings match. Please ensure that your browser supports and accepts cookies, or your comment cannot be verified correctly.
CAPTCHA

BBCode format allowed
 
 
A Chris Southern Consulting website.