On Tue, 4 Feb 2014 10:18:00 -0600, barbie gee >
wrote:

> I've got to say, making a scratch Beef Stroganoff really doesn't take much
> time at all, not much longer than it takes to boil the noodles. My 76
> year old cousin has just "discovered" the joys of cooking, and he
> routinely makes a very very delicious Beef Stroganoff, using steak,
> mushrooms, onions, sour cream, maybe a splash of wine or beef stock and he
> adds some lemon rind, which really punches up the flavor. It's fast, it's
> superbly delicious, and he does it all by eye and by taste, no measuring
> utensils needed.

There's no way I'm going to sacrifice a decent steak to stroganoff, so
I use a cheap cut and it takes a long time to cook to a point where
it's not like chewing on shoe leather.

> So, after watching him cook it for me, I'm surprised anyone would bother
> with canned soup as well...

Yeah.


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