"telephone" > wrote in message
...
On 2 Nov, 17:54, "jmcquown" > wrote:
> 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

It's you who have no clue. I know how the original was made. This is
not an original. "Where is the sour cream?" You didn't even read my
post. Jill. Like **** off and croak. The only thing that comes to
mind, is that you are jealous and overwhelmed by my post, because I
know what I'm talking about. Otherwise you would not have attacked so
ferociously. Get back in the kitchen, and learn how to cook. Better
yet. Don't bother. You probably don't have the talent to be a
shoemaker let alone a decent cook. Or don't you like new posters?
Whatever. You obviously suffer from a weak ego problem so I'll let
you alone now.

Next time get Hamburger helper - you're an idiot and Jill could cook circles
around you blindfolded.

Dimitri

Beef Stroganoff
The origin and history of Beef Stroganoff is an excellent lesson in food
lore. While food historians generally agree the dish takes its name from
Count Stroganoff, a 19th century Russian noble, there are conflicting
theories regarding the genesis of this "classic" dish. Certainly, there is
evidence confirming the recipe predate the good Count and his esteemed chef.
"Despite the allusion of the name "stroganoff" to Count Paul Stroganoff, a
19th century Russian diplomat, the origins of the dish have never been
confirmed. Larousse Gastronomique notes that similar dishes were known since
the 18th century but insists the dish by this specific name was the creation
of chef Charles Briere who was working in St. Petersburg when he submitted
the recipe to L 'Art Culinaire in 1891, but the dish seems much older. It
did not appear in English cookbooks until 1932, and it was not until the
1940s that beef stroganoff became popular for elegant dinner parties in
America."
---Restaurant Hospitality, John Mariani, January 1999 (p. 76).
"Unlike the French, who name dishes after the chefs who devised them, the
Russians have usually attached the names of famous households to their
cuisine--the cooks were usually serfs. For example, we have Beef Stroganoff,
Veal Orlov, and Bagration Soup. One of the few exceptions is a cutlet of
poultry of real named after Pozharskii, a famous tavern keeper...The last
prominent scion of the dynasty, Count Pavel Stroganoff, was a celebrity in
turn-of-the-century St. Petersburg, a dignitary at the court of Alexander
III, a member of the Imperial Academy of Arts, and a gourmet. It is doubtful
that Beef Stroganoff was his or his chef's invention since the recipe was
included in the 1871 edition of the Molokhovets cookbook...which predates
his fame as a gourmet. Not a new recipe, by the way, but a refined version
of an even older Russian recipe, it had probably been in the family for some
years and became well known through Pavel Stroganoff's love of
entertaining."
---The Art of Russian Cuisine, Anne Volokh with Mavis Manus [Macmillan:New
York] 1983 (p. 266)
"Beef stroganoff is a dish consisting of strips of lean beef sauteed and
served in a sour-cream sauce with onions and mushrooms. The recipe, which is
of Russian origin, has been known since the eighteenth century, but its name
appears to come from County Paul Stroganoff, a nineteeth-century Russian
diplomat. Legend has it that when he was stationed in deepest Siberia, his
chef discovered that the beef was frozen so solid that it could only be
coped with by cutting it into very thin strips. The first English cookery
book to include it seems to have been Ambrose Heath's Good Food (1932)."
---An A-Z of Food & Drink, John Ayto [Oxford University Press:Oxford] 2002
(p. 326-7)
"Count Pavel Stroganov, a celebrity in turn-of-the-century St. Petersburg,
was a noted gourmet as well as a friend of Alexander III. He is frequently
credited with creating Beef Stroganoff or having a chef who did so, but in
fact a recipe by that name appears in a cookbook published in 1871, well
ahead of the heyday of the genial count. In all probability the dish had
been in the family for some years and came to more general notice throughout
Pavel's love of entertaining."
--Rare Bits: Unusual Origins of Popular Recipes, Patricia Bunning Stevens
[Ohio University Press:Athens] 1998 (p.103).