Carol provides universalizable culinary maxims for one and all. Behold: Quoting carol kirschenbaum <carolkir@xxxxxxxxx>: > Walter, > If your casserole container is made of heavy cast iron and can be placed on > the burners, you could brown the beef directly in that pot, adding a liquid > (if desired) and vegetables when the beef is sufficiently brown. All- > in-one-pot cooking, my specialty. If your casserole pot cannot go on the > stove, brown the beef and transfer to ovenware pot. There's also theoption > of browning the beef in the casserole pot using the oven's broiler. Carol and other interested parties, Thank you so much for your very thoughtful and detailed response to my distress signal. I'm not sure of the physical constitution of my container so I am wary of putting it on the burners. I browned the beef in a pan on the stove and then added the beef to the pot, along with the green beans, carrots, potatoes, secret Czarist-Russian herbs and spices, Stroganoff sauce, and a tad of Beaujolais (well, perchance more than a tad :-). The result was beyond my expectations. I continue to live off of the leftovers to this day. > Do the Strogonoff bit at the last minute before serving, if you're using a > traditional sour cream recipe. This is very embarrasssing. The Stroganoff sauce that I used came in a jar - President's Choice/Dominion - and it made no mention of adding sour cream. Are you suggesting the possibly analytic truth that Stroganoff sauce must have sour cream in it? (Olyeg Mihailovitch Stroganoff was actually allergic to smyetana and would break out in hives at the very sight of the stuff.) Walter O. First Chef, Plato's Culinary Academy Abroad Red Deer, Alberta > > Good yum to you, > Carol, > hibernating in air conditioning > ------------------------------------------------------------------ To change your Lit-Ideas settings (subscribe/unsub, vacation on/off, digest on/off), visit www.andreas.com/faq-lit-ideas.html