Q. How to make Stroganoff interesting ???

"Steve Y" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Just made a batch of perfectly acceptable beef stroganoff for supper but
my reaction was as usual, edible but boring. What does it take to make it
a dish to rave about ?

Recipe I followed was to soften shallots/onions in olive oil, then add
sliced mushrooms, leave to soften and then add some lemon juice and leave
to one side. Brown strips of beef in pan, add some paprika and the
mushroom/onion mix and then some cream. Leave to warm though and then
serve over rice.

It was perfectly edible but boring. I'm not sure whether it is the recipe
that is missing something or whether it needs a side dish.

Any suggestions as to how to add that "je ne sais quoi" welcome

Steve

PS Paprika I used was bought in Spain and tin was marked "piquante" and it
certainly was !

Make beef stew instead.

"Steve Y" <[email hidden]> schrieb im Newsbeitrag
news:[email hidden]...

Quoted message said:

Just made a batch of perfectly acceptable beef stroganoff for supper but my
reaction was as usual, edible but boring. What does it take to make it a dish
to rave about ?

Recipe I followed was to soften shallots/onions in olive oil, then add sliced
mushrooms, leave to soften and then add some lemon juice and leave to one
side. Brown strips of beef in pan, add some paprika and the mushroom/onion mix
and then some cream. Leave to warm though and then serve over rice.

It was perfectly edible but boring. I'm not sure whether it is the recipe
that is missing something or whether it needs a side dish.

Any suggestions as to how to add that "je ne sais quoi" welcome

Brown the strips first in very hot oil.
Remove them and keep them warm.
Reduce heat, add butter.
Now fry the shallots until they look glassy.
Add mushrooms (sliced), roast while stirring.
Throw in a little flour (a teaspoon) and stir well.
Douse with white wine.
Add a mix of bouillon, sour cream and a little mustard
(mixed).
Bring to boil, remove from heat, add meat.
Put lid on pan and let it simmer over low heat for a little.

If you need a more exact recipe, let me know.

Cheers,

Michael Kuettner

Also:

Make sure paprika is fresh / flavorful

Add some of the paprika to the beef before browning

Steve

Thanks for the suggestion but am not really into stews/casseroles

Steve

Quoted message said:

Make beef stew instead.

"Steve Pope" schrieb

Quoted message said:

Also:

Make sure paprika is fresh / flavorful

Add some of the paprika to the beef before browning

Forgot to mention : There's no paprika in the recipe over here.
If you have to add paprika, don't put it on the beef.
Caramelized paprika develops a bitter taste.
Put it in with the flour shortly before dousing with white wine.

Cheers,

Michael Kuettner

So you use stock (bouillon) and mustard to replace the paprika ? Will
there be enough "kick" ?

Michael Kuettner said:

Brown the strips first in very hot oil.
Remove them and keep them warm.
Reduce heat, add butter.
Now fry the shallots until they look glassy.
Add mushrooms (sliced), roast while stirring.
Throw in a little flour (a teaspoon) and stir well.
Douse with white wine.
Add a mix of bouillon, sour cream and a little mustard
(mixed).
Bring to boil, remove from heat, add meat.
Put lid on pan and let it simmer over low heat for a little.

If you need a more exact recipe, let me know.

Cheers,

Michael Kuettner

So you use stock (bouillon) and mustard to replace the paprika ? Will
there be enough "kick" ?

Michael Kuettner said:

Brown the strips first in very hot oil.
Remove them and keep them warm.
Reduce heat, add butter.
Now fry the shallots until they look glassy.
Add mushrooms (sliced), roast while stirring.
Throw in a little flour (a teaspoon) and stir well.
Douse with white wine.
Add a mix of bouillon, sour cream and a little mustard
(mixed).
Bring to boil, remove from heat, add meat.
Put lid on pan and let it simmer over low heat for a little.

If you need a more exact recipe, let me know.

Cheers,

Michael Kuettner

Michael Kuettner said:

"Steve Pope" schrieb

Quoted message said:

Quoted message said:

Make sure paprika is fresh / flavorful

Quoted message said:

Quoted message said:

Add some of the paprika to the beef before browning

Quoted message said:

Forgot to mention : There's no paprika in the recipe over here.
If you have to add paprika, don't put it on the beef.
Caramelized paprika develops a bitter taste.

Interesting; any form of paprika or dried pepper, I like to toast or
fry a bit. I like the result (or if not, I look for a different
quality ingredient).

Steve

"Steve Y" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Just made a batch of perfectly acceptable beef stroganoff for supper but
my reaction was as usual, edible but boring. What does it take to make it
a dish to rave about ?

When my dad used to make stroganoff, he used to serve it over noodles.
Perhaps you could do that, or perhaps serve it over a big slice of your
favorite kind of bread. You could also try using a different type of meat.

I can't say that any of these things will make it "exciting", or give it a
"je ne sais quoi" (and yes, I do know what that term means), but it will be
different from what you usually do, and you just might find an interesting
combination that you like.

Brian Christiansen

Brian

It's a dish I try once a year and always end up disappointed.

Not sure that noodles/bread will change things but thanks for the suggestion

Steve

Brian Christiansen said:

I can't say that any of these things will make it "exciting", or give it a
"je ne sais quoi" (and yes, I do know what that term means), but it will be
different from what you usually do, and you just might find an interesting
combination that you like.

Brian Christiansen

I don't have to add paprika but I thought it was a fundamental
ingredient of a stroganoff ? If you take it out, aren't you just left
with beef in a mushroom sauce ? That served with rice, seems
a fairly bland dish so needs something to lift it.

Steve

Michael Kuettner wrote:
..

Quoted message said:

If you have to add paprika, don't put it on the beef.

Steve wrote on Wed, 17 Oct 2007 20:23:17 +0200:

SY> Steve

SY> Michael Kuettner wrote:
SY> .
??>> If you have to add paprika, don't put it on the beef.

I think Hungarian paprika is *very* necessary and I would use
that labelled "hot". The brand I use is "Pride of Szeged" (or
something like that, I'm not writing this in the kitchen!)

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

Steve Y schrieb

Quoted message said:

So you use stock (bouillon) and mustard to replace the paprika ? Will there be
enough "kick" ?

a) Could you define what you mean by "kick" ?

Cheers,

Michael Kuettner

Put in a new video? :-)

Sorry, couldn't resist that one considering the subject line set it up so
nicely!

Put in a new video? :-)

Sorry, couldn't resist that one considering the subject line set it up so
nicely!

"Steve Y" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Not sure that noodles/bread will change things but thanks for the
suggestion

I don't know what kind of rice you use, but perhaps changing what kind of
rice you use might just "spice things up a little." For example, if you use
white rice, you might try using brown rice or wild rice. My whole point is,
instead of changing the recipe for the stroganoff itself, try putting it
over something that you don't usually use.

Brian Christiansen.

James Silverton schrieb

Quoted message said:

Steve wrote
SY> Michael Kuettner wrote:
SY> .
??>> If you have to add paprika, don't put it on the beef.

I think Hungarian paprika is *very* necessary and I would use that labelled
"hot". The brand I use is "Pride of Szeged" (or something like that, I'm not
writing this in the kitchen!)

If you use paprika, it isn't Stroganoff (the original recipe).

That would be "Steak - goulash", I guess.
Leave off the mustard, douse with Cognac or Whisky, etc.

Cheers,

Michael Kuettner

"Lift" , "Distinctive Flavour" , "Depth" , Something to make the palate
say "Umm that's nice"

There was nothing wrong with my stroganoff tonight, I just found it
"less than interesting"

Steve

Michael Kuettner said:

a) Could you define what you mean by "kick" ?

Perhaps someone will translate for me ..........

KW said:

Put in a new video? :-)

Sorry, couldn't resist that one considering the subject line set it up so
nicely!