We love beef stroganoff and I have made many, many versions over the years. This one was very different and really great. But I have to say this too - I screwed up this recipe at every turn! And it still turned out just great.
Let me say this in my defense: I have been sick for 3 weeks, I think I had the flu since hubby just tested positive for the Type A Influenza. Now I think I have some sort of 'walking pneumonia'. Neither of which the doctors can do anything about. So we have been going to bed early and trying to eat healthy.
Back to the recipe. These are the things I screwed up. Sometimes when C@H writes a recipe, the way I read it gets me confused. I like the way they do it, but it is kinda tricky.
I didn't have a 'swisser' so while I was at the market, I asked the butcher to prepare the meat the way the magazine requested. It was perfect! And I saved myself from buying another contraption for the kitchen. I browned the meat and set it aside, but forgot to salt and pepper half of it. Then the recipe said Add and saute: mushrooms butter and onions, so I did. Only to realize it was actually sautee mushrooms till golden, set aside, melt butter saute onions, then stir in the tomato paste. Then I did the same thing on the next portion one part of the recipe said Deglaze with: sherry, broth, broth. So I did, only to realize it was acutally deglaze with sherry, reduce, then add broths later.
Okay then my final screw up was because I never set aside the mushrooms to begin with, sooooo. I added the meat back in put it in the oven, not reduced, with mushrooms. I thought it was a complete failure.
It turned out really wonderful. Nice flavor and a wonderful thick gravy. The dill sour cream is a nice touch. I loved it. My 4 yr old son loved it so much he said, "This is delicious! You are a chef!" He proceeded to eat 2 plates full sans mushrooms. I held those back for my little guy.
Important Note: I used a new brand of egg noodles. The brand was DaVinci. I usually dislike the flavor of storebought egg noodles for some reason, they taste funny to me. These were perfect in every way. Taste texture, etc. Worth the few extra cents. IMHO.
P.S. I haven't forgotten about the Matzo Ball Soup. Haven't had a chance to look. Sick, car broke down, in the shop, $600! had to take a nap to forget my woes and sickness. I'll be workin on it though!
Let me say this in my defense: I have been sick for 3 weeks, I think I had the flu since hubby just tested positive for the Type A Influenza. Now I think I have some sort of 'walking pneumonia'. Neither of which the doctors can do anything about. So we have been going to bed early and trying to eat healthy.
Back to the recipe. These are the things I screwed up. Sometimes when C@H writes a recipe, the way I read it gets me confused. I like the way they do it, but it is kinda tricky.
I didn't have a 'swisser' so while I was at the market, I asked the butcher to prepare the meat the way the magazine requested. It was perfect! And I saved myself from buying another contraption for the kitchen. I browned the meat and set it aside, but forgot to salt and pepper half of it. Then the recipe said Add and saute: mushrooms butter and onions, so I did. Only to realize it was actually sautee mushrooms till golden, set aside, melt butter saute onions, then stir in the tomato paste. Then I did the same thing on the next portion one part of the recipe said Deglaze with: sherry, broth, broth. So I did, only to realize it was acutally deglaze with sherry, reduce, then add broths later.
Okay then my final screw up was because I never set aside the mushrooms to begin with, sooooo. I added the meat back in put it in the oven, not reduced, with mushrooms. I thought it was a complete failure.
It turned out really wonderful. Nice flavor and a wonderful thick gravy. The dill sour cream is a nice touch. I loved it. My 4 yr old son loved it so much he said, "This is delicious! You are a chef!" He proceeded to eat 2 plates full sans mushrooms. I held those back for my little guy.
Important Note: I used a new brand of egg noodles. The brand was DaVinci. I usually dislike the flavor of storebought egg noodles for some reason, they taste funny to me. These were perfect in every way. Taste texture, etc. Worth the few extra cents. IMHO.
P.S. I haven't forgotten about the Matzo Ball Soup. Haven't had a chance to look. Sick, car broke down, in the shop, $600! had to take a nap to forget my woes and sickness. I'll be workin on it though!
"Time you enjoy wasting is not wasted time."
Laura
Laura