 |
|
| General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
| Reply |
|
|
LinkBack | Thread Tools | Display Modes |
|
|
|
|
|||
|
|||
Beef Stroganoff
What cut of meat should I use?
|
|
|
|||
|
|||
|
On Mon, 12 Sep 2005 13:01:55 GMT,
" <> wrote: >What cut of meat should I use? Step 1. Find a ************ cow.....get it? LOLOL OK, sorry. I use a chuck roast cut into 1 1/2 inch peices. I don't cut it into cubes. I like an irregular shape. |
|
|
|||
|
|||
|
vega wrote: > On Mon, 12 Sep 2005 13:01:55 GMT, > " <> wrote: > > >What cut of meat should I use? > > > > Step 1. Find a ************ cow.....get it? > > > LOLOL > > OK, sorry. > > I use a chuck roast cut into 1 1/2 inch peices. I don't cut it into > cubes. I like an irregular shape. I agree about the chuck, but it's important to use the mckormacks stroganoff sauce powder, not one of the cheap imitations. -bwg |
|
|
|||
|
|||
|
" > said:
> vega wrote: > > > > I use a chuck roast cut into 1 1/2 inch peices. I don't cut it into > > cubes. I like an irregular shape. > > I agree about the chuck, but it's important to use the mckormacks > stroganoff sauce powder, not one of the cheap imitations. You're in rare form today, Barry. LOL! Carol |
|
|
|||
|
|||
|
On Mon, 12 Sep 2005 17:48:33 -0500, Damsel in dis Dress
> wrote: " > said: > >> vega wrote: >> > >> > I use a chuck roast cut into 1 1/2 inch peices. I don't cut it into >> > cubes. I like an irregular shape. >> >> I agree about the chuck, but it's important to use the mckormacks >> stroganoff sauce powder, not one of the cheap imitations. > >You're in rare form today, Barry. LOL! > >Carol LOL Yea, and only the best caned shrooms you can find! |
|
|
|||
|
|||
|
vega > said:
> " > said: > > > >> vega wrote: > >> > > >> > I use a chuck roast cut into 1 1/2 inch peices. I don't cut it into > >> > cubes. I like an irregular shape. > >> > >> I agree about the chuck, but it's important to use the mckormacks > >> stroganoff sauce powder, not one of the cheap imitations. > > Yea, and only the best caned shrooms you can find! Right. None of those stems and pieces. Spring for the slices or whole caps. They're worth the extra investment. Carol |
|
|
|||
|
|||
|
"Damsel in dis Dress" > wrote in message ... > " > said: > >> vega wrote: >> > I use a chuck roast cut into 1 1/2 inch peices. I don't cut it into >> > cubes. I like an irregular shape. >> >> I agree about the chuck, but it's important to use the mckormacks >> stroganoff sauce powder, not one of the cheap imitations. > > You're in rare form today, Barry. LOL! Honestly, and you know he's well aware it calls for an envelope of onion soup mix. Honestly. nancy |
|
|
|||
|
|||
|
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 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. 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  |
|
|
|||
|
|||
|
On Mon, 12 Sep 2005 08:20:02 -0500, vega > wrote:
>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 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. > >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 > Did I say Broasting? I mean braising. |
|
|
|||
|
|||
|
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! -- Wayne Boatwright *¿* ____________________________________________ Okay, okay, I take it back! UnScrew you! |
|
|
|||
|
|||
|
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 > answered
Mitch@this_is_not_my_real_address' question in message ... > > What cut of meat should I use? > > > The best is made with beef tenderloin, quickly cooked. Many > other cuts *may* be used. That would be SUCH a waste of a good cut of beef; using tenderloin for stroganoff... That would be like grinding up Kobe beef for a burger; what's the point of using it if you're going to take away its very qualities? Flank steak is the only cut for stroganoff. Cut into cross-grain strips, a quarter inch thick, probably four inches long, browned... I love using rice as the bed for this dish but have also enjoyed it with regular egg noodles. The Ranger |
|
|
|||
|
|||
|
In article >,
"The Ranger" > wrote: > Wayne Boatwright > answered > Mitch@this_is_not_my_real_address' question in message > ... > > > What cut of meat should I use? > > > > > The best is made with beef tenderloin, quickly cooked. Many > > other cuts *may* be used. > > That would be SUCH a waste of a good cut of beef; using tenderloin for > stroganoff... That would be like grinding up Kobe beef for a burger; > what's the point of using it if you're going to take away its very > qualities? > > Flank steak is the only cut for stroganoff. Cut into cross-grain strips, > a quarter inch thick, probably four inches long, browned... I love using > rice as the bed for this dish but have also enjoyed it with regular egg > noodles. > > The Ranger > > Flank steak????? Ack! BTW, Kobe beef hamburgers ARE sold in Las Vegas. Even on the best cows, there is always trim. :-) -- Om. "My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson |
|
|
|||
|
|||
|
On 2005-09-12, The Ranger > wrote:
> That would be SUCH a waste of a good cut of beef; using tenderloin for > stroganoff... That would be like grinding up Kobe beef for a burger; > what's the point of using it if you're going to take away its very > qualities? I've never tasted (authentic) Kobe beef ground -- Does it lose the melt in your mouth succulence of the Kobe beef I had prepared Teppinyake-style in Taiwan? -- Clay Irving > I have never seen anything fill up a vacuum so fast and still suck. - Rob Pike, commenting on The X Window System |
|
|
|||
|
|||
|
"The Ranger" > wrote in message ... > Wayne Boatwright > answered > > The best is made with beef tenderloin, quickly cooked. Many > > other cuts *may* be used. > > That would be SUCH a waste of a good cut of beef; using tenderloin for > stroganoff... That would be like grinding up Kobe beef for a burger; > what's the point of using it if you're going to take away its very > qualities? Okay Ranger! I've waited a long time to say this to you! You are very wrong! It has to be beef tenderloin. If you make it correctly it does not take away the tenderloin's qualities. <grin> Charlie |
|
|
|||
|
|||
|
In article . net>,
"Charles Gifford" > wrote: > "The Ranger" > wrote in message > ... > > Wayne Boatwright > answered > > > The best is made with beef tenderloin, quickly cooked. Many > > > other cuts *may* be used. > > > > That would be SUCH a waste of a good cut of beef; using tenderloin for > > stroganoff... That would be like grinding up Kobe beef for a burger; > > what's the point of using it if you're going to take away its very > > qualities? > > Okay Ranger! I've waited a long time to say this to you! You are very wrong! > It has to be beef tenderloin. If you make it correctly it does not take away > the tenderloin's qualities. <grin> You're both right! Most people call these "beef stroganoff" and "beef bourguignon". The first is made with tender filet, the second with more flavorful but tougher cuts of beef. It's quite easy to ruin either one of these. Take your tender filet and cook it to death (boil it for 20 minutes should do it). It will chew like shoe leather. Likewise, take your beef chuck, cut it into chunks, and saute just until the pink is gone. More shoe leather. Take the filet and cook a few seconds on each side (depends on how thick you cut it) and it will remain juicy and tender. Take those chunks of chuck and cook them at a very slow simmer for several hours, and they will be very tender, although with a different texture than the filet. |
|
|
|||
|
|||
|
Dan Abel > said:
> Most people call these "beef stroganoff" and "beef bourguignon". I call them "Beef Stroganoff" and "Beef Burgundy." There are way too many vowels in that other thing. Carol |
|
|
|||
|
|||
|
On Mon 12 Sep 2005 06:25:29p, Charles Gifford wrote in rec.food.cooking:
> > "The Ranger" > wrote in message > ... >> Wayne Boatwright > answered >> > The best is made with beef tenderloin, quickly cooked. Many other >> > cuts *may* be used. >> >> That would be SUCH a waste of a good cut of beef; using tenderloin for >> stroganoff... That would be like grinding up Kobe beef for a burger; >> what's the point of using it if you're going to take away its very >> qualities? > > Okay Ranger! I've waited a long time to say this to you! You are very > wrong! It has to be beef tenderloin. If you make it correctly it does > not take away the tenderloin's qualities. <grin> > > Charlie Thank you, Charlie! :-) -- Wayne Boatwright *¿* ____________________________________________ Okay, okay, I take it back! UnScrew you! |
|
|
|||
|
|||
|
"Wayne Boatwright" > wrote in message ... > On Mon 12 Sep 2005 06:25:29p, Charles Gifford wrote in rec.food.cooking: > > > > > "The Ranger" > wrote in message > > ... > >> Wayne Boatwright > answered > >> > The best is made with beef tenderloin, quickly cooked. Many other > >> > cuts *may* be used. > >> > >> That would be SUCH a waste of a good cut of beef; using tenderloin for > >> stroganoff... That would be like grinding up Kobe beef for a burger; > >> what's the point of using it if you're going to take away its very > >> qualities? > > > > Okay Ranger! I've waited a long time to say this to you! You are very > > wrong! It has to be beef tenderloin. If you make it correctly it does > > not take away the tenderloin's qualities. <grin> > > > > Charlie > > Thank you, Charlie! :-) > > > -- > Wayne Boatwright *¿* Yer welcome, but I am mostly happy to finally find something to disagree about with friend Ranger! Besides, trooth is trooth! Charlie |
|
|
|||
|
|||
|
> wrote in message ... > What cut of meat should I use? If you are making a "traditional" version then fillet Mignon - it is a very quick sauté with mushrooms, a little stock and finished with sour cream. Other than that I would suggest sirloin - depending on the recipe. Dimitri |
|
|
|||
|
|||
|
In article >,
" <> wrote: > What cut of meat should I use? I'd vote for chuck. :-) -- Om. "My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson |
|
|
|||
|
|||
|
OmManiPadmeOmelet > said:
> I'd vote for chuck. :-) What office is Chuck running for? Carol |
|
|
|||
|
|||
|
On Mon, 12 Sep 2005 17:52:25 -0500, Damsel in dis Dress
> wrote: >OmManiPadmeOmelet > said: > >> I'd vote for chuck. :-) > >What office is Chuck running for? > >Carol Had a friend named Chuck. Hiis wifes' name was Dianna. They spent the week end. I asked my wife to wake them for breakfast. I said,......wait for it..................I said, "Wake........................... .....Up Chuck and Di! Heheheh. I kill mayself ! |
|
|
|||
|
|||
|
vega > said:
> Had a friend named Chuck. Hiis wifes' name was Dianna. They spent the > week end. I asked my wife to wake them for breakfast. I > said,......wait for it..................I said, > "Wake........................... > > ....Up Chuck and Di! > > Heheheh. I kill mayself ! After that joke, maybe you should. LOL! Carol |
|
|
|||
|
|||
|
"> Had a friend named Chuck. Hiis wifes' name was Dianna. They spent the > week end. I asked my wife to wake them for breakfast. I > said,......wait for it..................I said, > "Wake........................... > > ....Up Chuck and Di! > > Heheheh. I kill mayself ! > I'm so glad people here have a sense of humour and are respectful to each other, I've just stopped using another newsgroup that was much the opposite. Jen |
|
|
|||
|
|||
|
On Tue, 13 Sep 2005 01:16:22 GMT, "Jen" >
wrote: > >"> Had a friend named Chuck. Hiis wifes' name was Dianna. They spent the >> week end. I asked my wife to wake them for breakfast. I >> said,......wait for it..................I said, >> "Wake........................... >> >> ....Up Chuck and Di! >> >> Heheheh. I kill mayself ! >> > >I'm so glad people here have a sense of humour and are respectful to each >other, I've just stopped using another newsgroup that was much the opposite. > >Jen > I just got here. Was it different before I got here? |
|
|
|||
|
|||
|
In article >,
"Jen" > wrote: > "> Had a friend named Chuck. Hiis wifes' name was Dianna. They spent the > > week end. I asked my wife to wake them for breakfast. I > > said,......wait for it..................I said, > > "Wake........................... > > > > ....Up Chuck and Di! > > > > Heheheh. I kill mayself ! > > > > I'm so glad people here have a sense of humour and are respectful to each > other, I've just stopped using another newsgroup that was much the opposite. > > Jen > > I know exactly what you mean... Some groups have a real attitude! This one is pretty fun for the most part, but still has it's "moments" on occasion. Fortunately, they are rare... -- Om. "My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson |
|
|
|||
|
|||
|
I used vegi-burgers =)
But that's just me |
|
|
|||
|
|||
|
|
|
|
|||
|
|||
|
Curt Nelson wrote: > wrote: > > What cut of meat should I use? > > It isn't often when I have something useful to say on this group, but I do > think you'll like my thoughts on Stroganoff. I actually think of myself as > somewhat of a somewhat sucessful Stroganoff dude. [snip] This sounds quite good. Now you need to come up with a name as ingenious as this dish is, because <smile> of course it's not Stroganoff. -aem |
|
|
|||
|
|||
|
aem wrote:
> Curt Nelson wrote: >> wrote: >>> What cut of meat should I use? >> >> It isn't often when I have something useful to say on this group, >> but I do think you'll like my thoughts on Stroganoff. I actually >> think of myself as somewhat of a somewhat sucessful Stroganoff dude. >> [snip] > > This sounds quite good. Now you need to come up with a name as > ingenious as this dish is, because <smile> of course it's not > Stroganoff. -aem Maybe it's Alfredo?! Jill <--ducking and running |
|
|
|||
|
|||
|
"jmcquown" > said:
> aem wrote: > > Curt Nelson wrote: > >> wrote: > >>> What cut of meat should I use? > >> > >> It isn't often when I have something useful to say on this group, > >> but I do think you'll like my thoughts on Stroganoff. I actually > >> think of myself as somewhat of a somewhat sucessful Stroganoff dude. > >> [snip] > > > > This sounds quite good. Now you need to come up with a name as > > ingenious as this dish is, because <smile> of course it's not > > Stroganoff. -aem > > Maybe it's Alfredo?! This is the only true recipe for Alfredo sauce: * Exported from MasterCook * Pastorio's Half-Assed ******* Sauce Recipe By :Bob Pastorio Serving Size : 0 Preparation Time :0:00 Categories : pasta sauces/gravies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup milk 3 tablespoons butter 1 clove garlic more butter -- if desired 2 tablespoons bacon fat -- if desired 1 large egg 1/4 cup parmesan cheese flat leaf parsley fresh ground black pepper Use some milk. Real milk. Or some skim crap (my how often that shows up in culinary discourse) with butter in it. The start of a cream coating for the pasta. For a pound of pasta, let's build a hypothetical dressing. 1/2 cup milk, three tablespoons butter and a garlic clove (mashed and very finely minced) heated until the butter melts and it comes to a boil. Stir to distribute the butter and to poach the garlic. Reduce to about 1/3 cup - the reduction will thicken a bit and have a richer mouthfeel. More butter wouldn't hurt it, nor would a couple tablespoons bacon fat. Meanwhile, break an egg into a large bowl and add 1/4 cup parmesan cheese and some fresh, flat leaf parsley. A good grating of black pepper. When the pasta is done, drain it. Dump the milk reduction into the bowl with the egg and whisk furiously to mix it all together. Dump the pasta in and toss quickly to full coat. Serve immediately. More cheese at table. Description: "This is a half-assed approximation of a French Sauce Batard (q.v.) that itself is enormously flexible." - - - - - - - - - - - - - - - - - - - NOTES : This is a satisfying, creamy dish that can be extended by dropping in some cooked, chopped bacon for a fake Carbonara or some veggies for a fake primavera or some leftover lobster, truffles and caviar if the queen pops in suddenly unannounced. It's a good base for adding lots of different things either as extenders or as flavorings. Or both. |
|
|
|||
|
|||
|
"aem" > wrote in message ups.com... > > Curt Nelson wrote: >> wrote: >> > What cut of meat should I use? >> >> It isn't often when I have something useful to say on this group, but I do >> think you'll like my thoughts on Stroganoff. I actually think of myself as >> somewhat of a somewhat sucessful Stroganoff dude. [snip] > > This sounds quite good. Now you need to come up with a name as > ingenious as this dish is, because <smile> of course it's not > Stroganoff. -aem Maybe merloff...... ;-) Dimitri |
|
|
|||
|
|||
|
"aem" > wrote in message ups.com... > > Curt Nelson wrote: > > wrote: > > > What cut of meat should I use? > > > > It isn't often when I have something useful to say on this group, but I do > > think you'll like my thoughts on Stroganoff. I actually think of myself as > > somewhat of a somewhat sucessful Stroganoff dude. [snip] > > This sounds quite good. Now you need to come up with a name as > ingenious as this dish is, because <smile> of course it's not > Stroganoff. -aem Hey, aem! If you get away with this, I am going to complain to the management! No double standards allowed! ;-0 Charlie |
|
|
|||
|
|||
|
Charles Gifford wrote: > "aem" > wrote in message > > This sounds quite good. Now you need to come up with a name as > > ingenious as this dish is, because <smile> of course it's not > > Stroganoff. -aem > > Hey, aem! If you get away with this, I am going to complain to the > management! No double standards allowed! ;-0 > > Charlie What'd I do? |
|
|
|||
|
|||
|
"aem" > wrote in message ups.com... > > Charles Gifford wrote: > > "aem" > wrote in message > > > This sounds quite good. Now you need to come up with a name as > > > ingenious as this dish is, because <smile> of course it's not > > > Stroganoff. -aem > > > > Hey, aem! If you get away with this, I am going to complain to the > > management! No double standards allowed! ;-0 > > > > Charlie > > What'd I do? You upheld the flag of authenticity! When I try to do that I get slapped down. I'm a bully, troll, idiot, and (whisper) worse....laughed at! Sigh! Charlie, Imperator |
| Reply |
| Thread Tools | Search this Thread |
| Display Modes | |
|
|
Similar Threads
|
||||
| Thread | Forum | |||
| Beef Stroganoff ??? | Diabetic | |||
| Beef Stroganoff | Recipes (moderated) | |||
| BEEF STROGANOFF | Recipes | |||
| Beef Stroganoff | Diabetic | |||
| Beef Stroganoff | General Cooking | |||
Hybrid Mode
