On 12 Sep 2005 16:04:44 +0200, Wayne Boatwright
> wrote:

>On Mon 12 Sep 2005 06:20:02a, vega wrote in rec.food.cooking:
>
>> On 12 Sep 2005 15:17:32 +0200, Wayne Boatwright
>> > wrote:
>>
>>>On Mon 12 Sep 2005 06:01:55a, wrote
>>>in rec.food.cooking:
>>>
>>>> What cut of meat should I use?
>>>
>>>The best is made with beef tenderloin, quickly cooked. Many other cuts
>>>*may* be used.
>>
>> A hight end meat would be filet mignon or mignon tips. Too expensive
>> for my taste. I perfer filet mignon or mignon tips with out any kind
>> of sauce or gravey.
>
>I don't make beef stroganoff often, but I especially like the texture of
>tenderloin in the dish.
>
>> I agree that tenderloin is great. But I also think that the less
>> tender meats often have the most flavor. Broasting can make chuck as
>> tender as tenderloin while imparting a beefier flavor.
>
>You're absolutely right about the flavor. However, with the onions,
>mushrooms, and butter sauteed together, I don't find the tenderloin lacking
>in flavor.
>
>> Deglazing the pan you brown and saute the stuff (beef, onion,
>> mushrooms, etc.) in with beef broth also packs alot of flav.. All the
>> good stuff is in those lil bits
>
>Absolutely!


Ever try it deglazing with red wine?

On Mon 12 Sep 2005 07:09:28a, vega wrote in rec.food.cooking:

> On 12 Sep 2005 16:04:44 +0200, Wayne Boatwright
> > wrote:
>
>>On Mon 12 Sep 2005 06:20:02a, vega wrote in rec.food.cooking:
>>
>>> On 12 Sep 2005 15:17:32 +0200, Wayne Boatwright
>>> > wrote:
>>>
>>>>On Mon 12 Sep 2005 06:01:55a,
>>>>wrote in rec.food.cooking:
>>>>
>>>>> What cut of meat should I use?
>>>>
>>>>The best is made with beef tenderloin, quickly cooked. Many other
>>>>cuts *may* be used.
>>>
>>> A hight end meat would be filet mignon or mignon tips. Too expensive
>>> for my taste. I perfer filet mignon or mignon tips with out any kind
>>> of sauce or gravey.
>>
>>I don't make beef stroganoff often, but I especially like the texture of
>>tenderloin in the dish.
>>
>>> I agree that tenderloin is great. But I also think that the less
>>> tender meats often have the most flavor. Broasting can make chuck as
>>> tender as tenderloin while imparting a beefier flavor.
>>
>>You're absolutely right about the flavor. However, with the onions,
>>mushrooms, and butter sauteed together, I don't find the tenderloin
>>lacking in flavor.
>>
>>> Deglazing the pan you brown and saute the stuff (beef, onion,
>>> mushrooms, etc.) in with beef broth also packs alot of flav.. All the
>>> good stuff is in those lil bits
>>
>>Absolutely!
>
>
> Ever try it deglazing with red wine?

Yes, when I have it, but we don't keep much wine on hand.



--
Wayne Boatwright *¿*
____________________________________________

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

Wayne Boatwright wrote:
>>>
>>>Absolutely!
>>
>>
>>Ever try it deglazing with red wine?
>
>
> Yes, when I have it, but we don't keep much wine on hand.
>
>


It doesn't keep very long at my house either.

Best regards,
Bob

zxcvbob wrote:
> Wayne Boatwright wrote:
>>>>
>>>> Absolutely!
>>>
>>>
>>> Ever try it deglazing with red wine?
>>
>>
>> Yes, when I have it, but we don't keep much wine on hand.
>>
>>
>
>
> It doesn't keep very long at my house either.
>
> Best regards,
> Bob

LOL! I resemble that remark!

Jill

jmcquown wrote:
> zxcvbob wrote:
> > Wayne Boatwright wrote:
> >>>>
> >>>> Absolutely!
> >>>
> >>>
> >>> Ever try it deglazing with red wine?
> >>
> >>
> >> Yes, when I have it, but we don't keep much wine on hand.
> >>
> >>
> >
> >
> > It doesn't keep very long at my house either.
> >
> > Best regards,
> > Bob
>
> LOL! I resemble that remark!
>
> Jill


Wine.... now you're talking.... good stuff
Cheers
Cathy(xyz)

On 2005-09-12, Wayne Boatwright > wrote:

> Yes, when I have it, but we don't keep much wine on hand.

Neither do I. I buy it all the time, but never have much wine on hand!

--
Clay Irving >
Today I...No, that wasn't me. - Steven Wright