[blindcooks] Re: Fw: Beef Stroganoff
- From: Cindy Ray <cindyray@xxxxxxxxx>
- To: blindcooks@xxxxxxxxxxxxx
- Date: Mon, 23 Dec 2013 22:16:51 -0600
OMG, I totally bew that question. I'm sorry, Heather.
Cindy
On Dec 23, 2013, at 10:12 PM, "Jon Rawlings" <twosocks76@xxxxxxxxxxxxxxx> wrote:
> 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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>> database 7990 (20130209) __________
>>
>> The message was checked by ESET NOD32 Antivirus.
>>
>> http://www.eset.com
>>
>
>
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