On Sun, 2 Nov 2008 20:25:10 -0800, Theron wrote:

> "jmcquown" > wrote in message
> ...
>> telephone wrote:
>>> I purchased a whole round steak (2 lbs.). Trimmed all fat. Cut into
>>> strips. Browned it off nicely in butter. 2 batches. Butter was
>>> brown, but not black. I added a little olive oil to the butter 2nd
>>> batch. Browned one yellow onion + 1/3.(chopped medium coarse)
>>> Slowly. Until nice and brown. Added some Hot Hungarian Paprika (not
>>> too much, just enough for a little oomph). Added some mild Hungarian
>>> Paprika. Let it slowly saute' for about 10 minutes. Added browned
>>> beef. Coated with the onion and spice mix.
>>
>> (snip ridiculous spillage)
>>
>> "spice mix'? You have no clue about Beef Stroganoff. Where is the sour
>> cream? At least you didn't use ground beef.
>>
>> Jill
> I thought the same. As I've done, you should use only tenderloin and lightly
> cook it in the sauce very briefly. Then I came up with the following URL.
> http://www.foodtimeline.org/foodmeat...beefstroganoff When the page
> comes up hit Beef Stroganoff. I found that quite interesting, with all sorts
> of recipe definitions.
>
> As life goes on,
>
> Theron

i, too, thought it was a quick sauté. but i guess if you're using round
rather than tenderloin, adjustments must be made.

your pal,
blake