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RE: 3 cheese

Posted by JURB (A) on April 14, 2017 at 22:59:23

In Reply to: RE: 3 cheese posted by bullethead on April 12, 2017 at 01:34:21:

"You are what you eat, thanks again for all the recipes Jurb, been helpful a lot to me."

All the recipes ? All like two ?

Anyway, next comes the beef stroganoff.

Remember I was bitching about not being able to find beef tenderloin ? Well maybe I didn't but whatever. I found them, and that $13.95 a pound ! I think they went up a buck but other places are talking like twice that.

I use the onion type thing for that too. I am thinking of just making it for myself, the way I like it, which is the way it is supposed to be. The beef is supposed to be rare but well seared, enough so to make real gravy out of it.

So after frying the mushrooms in butter, in goes an onion, sliced thin so that it disintegrates. In the meantime the mushrooms are in the "broth" of the stroganoff. At that time that is when the pakprika goes in. Nothing like paprikash, but some, and of course the requisite unrefined twenty buck a pound sea salt. Add water, scrape the bottom to get all the meat drippings and there won't be much, get enough juice to make the gravy. Of course the clove(s) of garlic are with the onions.

Add the water and onion and whatever butter comes with it. Enough butter to cover the onion should be enough, just be carefuk niot to burn it. Use low temperatures. The exception is when you are frying the meat, then you want it high as possible and might even want some bacon grease in there.

After you add water and cook the balls off the onions and mushrooms, it is time to thicken it. That is making standard gravy, but it has picked up the flavor of the mushrooms by then.

You can let the pan go dry a couple of times as long as you catch it and throw in some water when you hear that SSSSS. The last adding of water is for the thickening, creation of the gravy.

Let that cool and then add the sour cream. I can't say how much, just eyeball it. Then add back the meat. You have already made the noodles right ?

Yup, this is a little bit like kash but takes alot less time. When you think you have time to rest with the kash, that is time you get busy on the dumplings. With stroganoff, you have to work in boiling noodles edgwise as well. My dumplings are different than others' because for one they are bigger than many, and I don't use water. That means that when they float that does NOT mean they are done, you have to let them stay in there a couple of minutes.

Of course, just like you can have kash with noodles, you can have stroganoff with dumplings. Some people do from what I've gleaned out there.

Unortunately I haven't made it in a while. Even of I did I can't really write one of those completely step by step recipes like in a cookbook. But really, when it comes to certain things, yyou are the chef. You see how much there is of this stuff and you know to use say three cloves of garlic, you know how much salt to use.

But you might want to write down the amounts of everything you use, it could be great and be your version. Theolman and I, devil wrest his soul, were going to try the sausage thing because it was getting hard to fand good hot Italian sausage. He figuree it out. We had a meat grander, all we needed was the pork and maybe a spice or two. But we needed pork with fat on it for sausage.

He said we gring up a bunch of it, putit in a bowl. Now get a smaller bowl, use the scale and make sure you put the same amount every time and add the spices. Then we fry that up. O course he had the measuring spoons and all that, he wanted to write down how much of what is in there. We would try it and might say that it has too much this and not enough that, but the changes are also recorded on paper and we see if it is any better.

Later, after his demise, I found a realy good brand of hot Italian sausage and I buy it alll the time.

Anyway, now that I have found the beef tenderloins I want to get another one before the price goes up. I need to get a ride. I can barely read the screen these days, driving ? That would be foolish. In fact the black mold seems to be coming back (it does that) and my balance is so bad I don't even want to ride a bicycle. I am not so sure I want to cook. Maybe I'll just give up all my recipes.

This post is made possible by the generous support of people like you and our sponsors:

Kimber Kable

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