[blindcooks] Re: Fw: Beef Stroganoff

  • From: "Jon Rawlings" <twosocks76@xxxxxxxxxxxxxxx>
  • To: <blindcooks@xxxxxxxxxxxxx>
  • Date: Thu, 26 Dec 2013 15:45:18 -0800

Vicki:
I'm glad the recipe turned out well for you. I love beef stroganoff and have it on my list of recipes to conquer and make my own one day. Unfortunately, that will not be easy as Emily generally doesn't care for mushrooms. And, I thought the same thing when I read the recipe that a third of a cup of sour cream just doesn't seam like quite enough, but at the same time, I think the creators of the recipe didn't want to make it any more rich or heavy than it needed to be. I know what you're talking about with regard to removing fat from soups and braises. It would not be easy, but chilling the food down overnight is definitely the best way to see and remove the fat from the braising liquid. I made a chili recipe a couple weeks ago, and because Emily was very sick that day, I enjoyed it alone that first night, and the leftovers went into the fridge. I thought there would be at least a little fat on the surface, but there wasn't any that I could see. Jon ----- Original Message ----- From: "Vicki" <j.ireland@xxxxxxxxxxx> 
To: <blindcooks@xxxxxxxxxxxxx>
Sent: Wednesday, December 25, 2013 5:34 PM
Subject: [blindcooks] Re: Fw: Beef Stroganoff
Thanks for that too. And I did make this. Found those porcini mushrooms. While hey are not inexpensive they are worth putting in as you mentioned Jon, they add a more intense flavor. I did use the chuck roast for meat, for as much as the store had available. Regretably I had to substitute some stew meat which I don't use even on a normal occasion but there was enough of the chuck to give it great flavor and all the meat was tender. The hardest thing was getting off the grease of which there wasn't much. Personally, if I had a couple of days lead time, I might consider cooking it, refrigerating it until well chilled and then removing the grease as it's easier to lift off. Then perhaps I'd warm on low to bring up to the same state, then add the sour cream and mustard. And I might use a bit more than 1/3 cup sour cream. Again, others might feel differently. The partakers said It was a wonderful meal. We had a simple salad, homemade corn muffins and apple pie. I didn't make the pie or salad. I did make a cheese ball too. 

Vicki
----- Original Message ----- From: "Jon Rawlings" <twosocks76@xxxxxxxxxxxxxxx> 
To: <blindcooks@xxxxxxxxxxxxx>
Sent: Tuesday, December 24, 2013 2:03 PM
Subject: [blindcooks] Re: Fw: Beef Stroganoff
I think my suggestion was two teaspoons, but it's not in the recipe and there's no reason for it to be a specific amount, but I wouldn't go beyond two teaspoons. Jon ----- Original Message ----- From: "Vicki" <j.ireland@xxxxxxxxxxx> 
To: <blindcooks@xxxxxxxxxxxxx>
Sent: Tuesday, December 24, 2013 12:49 PM
Subject: [blindcooks] Re: Fw: Beef Stroganoff
Oops and I forgot to write down how much lemon joice one would add. Was it 1 tsp or 2 tsp? Thanks.
----- Original Message ----- From: "Heather Lynn" <copperlee73@xxxxxxxxxxxxxxx> 
To: <blindcooks@xxxxxxxxxxxxx>
Sent: Tuesday, December 24, 2013 9:04 AM
Subject: [blindcooks] Re: Fw: Beef Stroganoff
Thank you for the suggestion of lemon juice. I didn't think of that but it would add the acid that the wine would have added. Also, I just thought about my sirloin tip roast because I've done it in the slow cooker before and it turns out so tender. It is like butter! I will get a chuck roast though for my first try at this recipe. Thanks again! ----- Original Message ----- From: "Jon Rawlings" <twosocks76@xxxxxxxxxxxxxxx> 
To: <blindcooks@xxxxxxxxxxxxx>
Sent: Monday, December 23, 2013 11:12 PM
Subject: [blindcooks] Re: Fw: Beef Stroganoff



Heather:
To answer your first question, I'm not sure why the recipe calls for chicken stock rather than beef. Personally, I would use the beef, but I think the folks at Cooks' Illustrated feel beef stock just doesn't deliver on the expectations they have in some way. I would have to look into that for you to go beyond a mere guess. Second, as far as the wine goes, go ahead and use the same amount of stock, but add a couple teaspoons of lemon juice along with it. As far as the cut of meat goes, you may certainly do what you feel is best, but as for me, I wouldn't use a different cut of meat than what is called for. Different types of meat handle differently in the slow cooker, and I'm not sure how your cut would hold up. Do so at your own risk. But, that's just me. Jon
----- Original Message ----- From: "Heather Lynn" <copperlee73@xxxxxxxxxxxxxxx> 
To: <blindcooks@xxxxxxxxxxxxx>
Sent: Monday, December 23, 2013 6:01 PM
Subject: [blindcooks] Re: Fw: Beef Stroganoff
This sounds so delicious. I just have one question for you. I am curious why the recipe doesn't call for beef broth instead. Also, I do not cook with wine. Would I just add the additional stock instead of the wine? Thank you for this recipe. This will now be my New Year's Eve dinner. I have a sirloin tip roast in the freezer which I think will be just fine instead of the chuck roast. 

Thanks,
Heather
----- Original Message ----- From: "Jon Rawlings" <twosocks76@xxxxxxxxxxxxxxx> 
To: "Blind Cooks List" <blindcooks@xxxxxxxxxxxxx>
Sent: Monday, December 23, 2013 8:52 PM
Subject: [blindcooks] Fw: Beef Stroganoff
No need....I have the very recipe I was talking about right here. I haven't made this exact recipe yet, but every recipe I have made from this book so far has been finonimal, and I will be making it soon. Jon
----- Original Message ----- From: Jan Bailey 
To: Jon Rawlings
Sent: Saturday, February 09, 2013 1:08 PM
Subject: Beef Stroganoff


Beef Stroganoff
FromAmerica's Test Kitchen Slowcooker Revolution: One Test Kitchen. 30 Slow Cookers. 200 Amazing Recipes 

Author:America'S Test Kitchen
WHY THIS RECIPE WORKS: To make sure our slow-cooker version of beef stroganoff delivered tender beef in a meaty mushroom sauce, we started by getting out our skillet and browning the mushrooms to concentrate their flavor, augmenting them with dried porcini mushrooms for an even deeper mushroom flavor that wouldn't be muted by hours in a slow cooker. Then, since we had our skillet out to brown the mushrooms, we sauteed the aromatics and created a flour-thickened base for the stew to produce the proper consistency. With such a flavorful base, we didn't need to brown the meat but could add it directly to the slow cooker--a real timesaver. Serve with Buttered Egg Noodles. 

3 tablespoons vegetable oil
1 1/2 pounds white mushrooms, trimmed and halved if small or quartered if large 

Salt and pepper

3 onions, minced

1/4 cup tomato paste

6 garlic cloves, minced

1/2 ounce dried porcini mushrooms, rinsed and minced

1 tablespoon minced fresh thyme or 1 teaspoon dried

1/3 cup all-purpose flour

1 1/2 cups low-sodium chicken broth, plus extra as needed

1/2 cup dry white wine

1/2 cup soy sauce

2 bay leaves
1 (4-pound) boneless beef chuck roast, trimmed and cut into 1 1/2-inch chunks (see page 59) 

1/3 cup sour cream

2 teaspoons Dijon mustard

2 tablespoons minced fresh dill
1. Heat 1 tablespoon oil in 12-inch skillet over medium heat until shimmering. Add mushrooms and 1/4 teaspoon salt, cover, and cook until mushrooms are softened, about 5 minutes. Uncover and continue to cook until mushrooms are dry and browned, 5 to 10 minutes longer; transfer to slow cooker.
2. Heat remaining 2 tablespoons oil in skillet over medium-high heat until shimmering. Add onions, tomato paste, garlic, porcini, and thyme and cook until onions are softened and lightly browned, 8 to 10 minutes. Stir in flour and cook for 1 minute. Slowly whisk in broth, scraping up any browned bits and smoothing out any lumps; transfer to slow cooker.
3. Stir wine, soy sauce, and bay leaves into slow cooker. Season beef with salt and pepper and nestle into slow cooker. Cover and cook until beef is tender, 9 to 11 hours on low or 5 to 7 hours on high.
4. Let stew settle for 5 minutes, then remove fat from surface using large spoon. Discard bay leaves. In bowl, combine 1 cup hot stew liquid with sour cream and Dijon (to temper), then stir mixture into stew. (Adjust stew consistency with additional hot broth as needed. ) Stir in dill, season with salt and pepper to taste, and serve. 

BUTTERED EGG NOODLES
Cook 1 pound egg noodles in salted boiling water, drain, and toss with 2 tablespoons butter. Season with salt and pepper to taste. Serves 6 to 8. 

64
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