* Exported from MasterCook *

Beef Stroganoff

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound beef stew meat -- cubed
3/4 cup sour cream
2 tablespoons Worcestershire sauce
2 teaspoons concentrated beef bouillon
1 tablespoon white wine
1 large onion -- chopped
1 clove garlic -- chopped
1 pinch celery salt
1 pinch parsley
1 teaspoon olive oil -- or butter

Heat no-stick frying pan at medium heat until butter or oil begins to

sizzle. Add beef cubes, garlic and onion.

Allow to cook until beef is browned and tender; add wine, bouillon,

Worcester Sauce, and spices. Cook until a gravy forms. Remove from

heat. Stir in sour cream until mixture is creamy brown.

Optional - serve with low-carb pasta.

S(Internet Address):
"http://ca.f311.mail.yahoo.com/ym/ShowLetter?Idx=0&Search=&YY=9324&or
der=down&sort=date&pos=0&view=a&head=b"
- - - - - - - - - - - - - - - - - -
-

Per Serving (excluding unknown items): 637 Calories; 40g Fat (58.2%
calories from fat); 52g Protein; 12g Carbohydrate; 1g Dietary Fiber;
163mg Cholesterol; 1553mg Sodium. Exchanges: 7 Lean Meat; 1 Vegetable;
1/2 Non-Fat Milk; 4 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 902180 0 0 0 0 0 0



--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 219 lbs. and dropping.
Continuing to be Manitoban

On Thu 26 May 2005 03:18:53p, Monsur Fromage du Pollet wrote in
alt.food.diabetic:

>
> * Exported from MasterCook *
>
> Beef Stroganoff
>
> Recipe By :
> Serving Size : 2 Preparation Time :0:00
> Categories :
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1 pound beef stew meat -- cubed
> 3/4 cup sour cream
> 2 tablespoons Worcestershire sauce
> 2 teaspoons concentrated beef bouillon
> 1 tablespoon white wine
> 1 large onion -- chopped
> 1 clove garlic -- chopped
> 1 pinch celery salt
> 1 pinch parsley
> 1 teaspoon olive oil -- or butter
>
> Heat no-stick frying pan at medium heat until butter or oil begins to
> sizzle. Add beef cubes, garlic and onion.
> Allow to cook until beef is browned and tender; add wine, bouillon,
> Worcester Sauce, and spices. Cook until a gravy forms. Remove from
> heat. Stir in sour cream until mixture is creamy brown.
> Optional - serve with low-carb pasta.

I thought Beef Stroganoff was usually made with sliced beef tenderloin,
quickly cooked, although I guess most any cut of beef could be used.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

On Thu 26 May 2005 03:18:53p, Monsur Fromage du Pollet wrote in
alt.food.diabetic:

>
> * Exported from MasterCook *
>
> Beef Stroganoff
>
> Recipe By :
> Serving Size : 2 Preparation Time :0:00
> Categories :
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1 pound beef stew meat -- cubed
> 3/4 cup sour cream
> 2 tablespoons Worcestershire sauce
> 2 teaspoons concentrated beef bouillon
> 1 tablespoon white wine
> 1 large onion -- chopped
> 1 clove garlic -- chopped
> 1 pinch celery salt
> 1 pinch parsley
> 1 teaspoon olive oil -- or butter
>
> Heat no-stick frying pan at medium heat until butter or oil begins to
> sizzle. Add beef cubes, garlic and onion.
> Allow to cook until beef is browned and tender; add wine, bouillon,
> Worcester Sauce, and spices. Cook until a gravy forms. Remove from
> heat. Stir in sour cream until mixture is creamy brown.
> Optional - serve with low-carb pasta.

I thought Beef Stroganoff was usually made with sliced beef tenderloin,
quickly cooked, although I guess most any cut of beef could be used.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

On 27 May 2005 07:15:46 +0200, Wayne Boatwright
> wrote:

>> Heat no-stick frying pan at medium heat until butter or oil begins to
>> sizzle. Add beef cubes, garlic and onion.
>> Allow to cook until beef is browned and tender; add wine, bouillon,
>> Worcester Sauce, and spices. Cook until a gravy forms. Remove from
>> heat. Stir in sour cream until mixture is creamy brown.
>> Optional - serve with low-carb pasta.
>
>I thought Beef Stroganoff was usually made with sliced beef tenderloin,
>quickly cooked, although I guess most any cut of beef could be used.
>
>--
>Wayne Boatwright *¿*

I never waste top cuts in a casserole or stew; which is how
I cook my version. Buy the cheapest cuts and cook them slow
and long.

Cheers Alan, T2, Australia.
--
Everything in Moderation - Except Laughter.

On 27 May 2005 07:15:46 +0200, Wayne Boatwright
> wrote:

>> Heat no-stick frying pan at medium heat until butter or oil begins to
>> sizzle. Add beef cubes, garlic and onion.
>> Allow to cook until beef is browned and tender; add wine, bouillon,
>> Worcester Sauce, and spices. Cook until a gravy forms. Remove from
>> heat. Stir in sour cream until mixture is creamy brown.
>> Optional - serve with low-carb pasta.
>
>I thought Beef Stroganoff was usually made with sliced beef tenderloin,
>quickly cooked, although I guess most any cut of beef could be used.
>
>--
>Wayne Boatwright *¿*

I never waste top cuts in a casserole or stew; which is how
I cook my version. Buy the cheapest cuts and cook them slow
and long.

Cheers Alan, T2, Australia.
--
Everything in Moderation - Except Laughter.

On Thu 26 May 2005 10:46:29p, Alan S wrote in alt.food.diabetic:

> On 27 May 2005 07:15:46 +0200, Wayne Boatwright
> > wrote:
>
>>> Heat no-stick frying pan at medium heat until butter or oil begins to
>>> sizzle. Add beef cubes, garlic and onion.
>>> Allow to cook until beef is browned and tender; add wine, bouillon,
>>> Worcester Sauce, and spices. Cook until a gravy forms. Remove from
>>> heat. Stir in sour cream until mixture is creamy brown.
>>> Optional - serve with low-carb pasta.
>>
>>I thought Beef Stroganoff was usually made with sliced beef tenderloin,
>>quickly cooked, although I guess most any cut of beef could be used.
>>
>>--
>>Wayne Boatwright *¿*
>
> I never waste top cuts in a casserole or stew; which is how
> I cook my version. Buy the cheapest cuts and cook them slow
> and long.
>
> Cheers Alan, T2, Australia.

I'm not implying that using a stew grade of meat doesn't result in a very
tasty dish. Only that the earliest or "original" version of Beef
Stroganoff calls for beef tenderloin. The meat to be quickly sauteed in
butter, then quickly sauced and served. It results in a completely
different taste and texture. Actually, it results in a different dish
altogether.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Wayne Boatwright > wrote:

>On Thu 26 May 2005 03:18:53p, Monsur Fromage du Pollet wrote in
>alt.food.diabetic:
>
>>
>> * Exported from MasterCook *
>>
>> Beef Stroganoff
>>
>> Recipe By :
>> Serving Size : 2 Preparation Time :0:00
>> Categories :
>>
>> Amount Measure Ingredient -- Preparation Method
>> -------- ------------ --------------------------------
>> 1 pound beef stew meat -- cubed
>> 3/4 cup sour cream
>> 2 tablespoons Worcestershire sauce
>> 2 teaspoons concentrated beef bouillon
>> 1 tablespoon white wine
>> 1 large onion -- chopped
>> 1 clove garlic -- chopped
>> 1 pinch celery salt
>> 1 pinch parsley
>> 1 teaspoon olive oil -- or butter
>>
>> Heat no-stick frying pan at medium heat until butter or oil begins to
>> sizzle. Add beef cubes, garlic and onion.
>> Allow to cook until beef is browned and tender; add wine, bouillon,
>> Worcester Sauce, and spices. Cook until a gravy forms. Remove from
>> heat. Stir in sour cream until mixture is creamy brown.
>> Optional - serve with low-carb pasta.
>
>I thought Beef Stroganoff was usually made with sliced beef tenderloin,
>quickly cooked, although I guess most any cut of beef could be used.

According to a very dear friend of mine, born & raised in Omsk,
Siberia, you are correct.
She says another part of the story goes that the dish was named by a
chef in honour of his employer, Count Pavel Alexandrovich Stroganov.
The story goes on to say that it created because the Count had lost
most of his teeth and could not eat a regular steak.
Be that as it may, I do make the dish from other than beef tenderloin.
As a matter of fact, I prefer it made with boneless skinless chicken
breast strips, liberally marinated in Vietnamese garlic chili.
My friend says this dish is very good but, it is NOT Stroganov(ff).

Ross
To email, remove the "obvious" from my address.

On Fri 27 May 2005 08:34:20a, RR wrote in alt.food.diabetic:

> Wayne Boatwright > wrote:
>
>>On Thu 26 May 2005 03:18:53p, Monsur Fromage du Pollet wrote in
>>alt.food.diabetic:
>>
>>>
>>> * Exported from MasterCook *
>>>
>>> Beef Stroganoff
>>>
>>> Recipe By :
>>> Serving Size : 2 Preparation Time :0:00
>>> Categories :
>>>
>>> Amount Measure Ingredient -- Preparation Method
>>> -------- ------------ --------------------------------
>>> 1 pound beef stew meat -- cubed
>>> 3/4 cup sour cream
>>> 2 tablespoons Worcestershire sauce
>>> 2 teaspoons concentrated beef bouillon
>>> 1 tablespoon white wine
>>> 1 large onion -- chopped
>>> 1 clove garlic -- chopped
>>> 1 pinch celery salt
>>> 1 pinch parsley
>>> 1 teaspoon olive oil -- or butter
>>>
>>> Heat no-stick frying pan at medium heat until butter or oil begins to
>>> sizzle. Add beef cubes, garlic and onion.
>>> Allow to cook until beef is browned and tender; add wine, bouillon,
>>> Worcester Sauce, and spices. Cook until a gravy forms. Remove from
>>> heat. Stir in sour cream until mixture is creamy brown.
>>> Optional - serve with low-carb pasta.
>>
>>I thought Beef Stroganoff was usually made with sliced beef tenderloin,
>>quickly cooked, although I guess most any cut of beef could be used.
>
> According to a very dear friend of mine, born & raised in Omsk,
> Siberia, you are correct.
> She says another part of the story goes that the dish was named by a
> chef in honour of his employer, Count Pavel Alexandrovich Stroganov.
> The story goes on to say that it created because the Count had lost
> most of his teeth and could not eat a regular steak.
> Be that as it may, I do make the dish from other than beef tenderloin.
> As a matter of fact, I prefer it made with boneless skinless chicken
> breast strips, liberally marinated in Vietnamese garlic chili.
> My friend says this dish is very good but, it is NOT Stroganov(ff).
>
> Ross
> To email, remove the "obvious" from my address.
>

Thanks, Ross. A very interesting story!

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974