Grand Duke Rogerov


          eeeeeee steeels mi beast i-deas...
 

Ancient Recipe

History and legend of Stroganoff

There are many many stories concerning the development
and invention of ‘Stroganoff.’ I am particularly fond of the one
that credits Elena Molokhovet and her classic Russian Cookbook
 from 1861.  Wikipedia tells the following enchanting story:

“After the fall of Imperial Russia, the recipe was popularly
served in the hotels and restaurants of China before the start
 of the Second World War. Russian and Chinese immigrants,
as well as U.S. servicemen stationed in pre-Communist
 China, brought several variants of the dish to the United
States, which may account for its popularity during the 1950s.
 In its modern American form, it consists of strips of beef filet
 with a mushroom, onion, and sour cream sauce and served
over rice or noodles.”

However, recent urban legend tells us that Grand Duke
Rogeroff of Potsdorf whipped up the dish while in California.
 He planned a great dessert, unfortunately he seems to have
run out of pies.

 

 

She
commands...
she controls!

  Ingredients (are 'guidelines"):

(2 pounds) --900g--  beef 
 (3/4 lb) --225g -- thick sliced bacon
 1 tablespoon--(15 ml)-- Susie Q Brand Seasoning*
 ¼ teaspoon--(2.5 ml)-- thyme
 1 teaspoon--(5 ml) -- dill
2 tablespoons (or more!!)--(30 ml)--  garlic
2 bay leaves
Butter as needed
Olive oil as needed
Sea Salt as needed
1 onion
1/2 cup Flour (or more) or cornstarch (to thicken)
1--(10.5 ounce) -- 287g-- can beef broth
1 teaspoon--  mustard (try Colman's)
1 --(1 lb) --453g--  fresh or can button mushrooms
(½- 1 cup as needed) --118ml--  sour cream

 1/2 cup  armagnac (brandy ... try Marie Duffau or
Marquis de Montdidier -- if you can find it)

(½ cup) --118ml--  white wine
(1cup) --236ml--  red wine


Parsley, poppy seeds for garnish

* or equivalent ( 1 tablespoon total with equal parts
 of salt, black pepper and garlic powder)

 



Allow me to suggest using Armagnac in this recipe.

Armagnac retains the wonderful flavor of wine ... I prefer
 using it over Cognac... and thanks to the general public
 unfamiliarity, it is generally far less expensive that
 Cognac.... and Valpolicella is good for you and also
 excellent in the recipe ( or you may use a
Cabernet or Pinotage)!

John Montdidier first introduced me to Armagnac
roughly 30 years ago... a memorable experience
for which I am eternally grateful.

 

 

 

Step 1. After trimming the meat, cut into small strips. (2" x 3/4" x 1/4 thick")Season with 1 tablespoon of Susie Q Brand seasoning (or equal parts of salt, pepper and garlic powder).



This wonderful beef sat in my meat locker
 for several years surrounded by wonderful
 spices... a delightful & tender taste
sensation!

 

Step 2. In a large skillet with olive oil and garlic,

 

Separately, cook the onions slowly until clear.

Slice, then sauté your mushrooms in salted garlic butter, and set aside to be added in the last steps.

 



Mushrooms should be cooked but not soft
 

 

 

Cut bacon into   (1/2" x 1/4") sections, cook, and add to your beef mixture.

Smoking Bacon keeps it from sticking to

each other while cooking... at least that
 has been my experience.... plus the
wood imparts the wonderful smells
and taste of hickory.

 

 

 

brown your meat adding brandy and cook until brandy (Armagnac) has evaporated.


Bravo Brandy!
 

 

 

Step 3. Add sautéed onions  to beef mixture with remaining juices, add bacon, stir in the flour. Pour in beef broth and red wine and bring to a boil, stirring constantly. Lower the heat and stir in thyme.

 



aaaah... bacon and beef...
is there anything better?

 

 

The flour will fix itself to the meat and allow the sauce to cover evenly


I prefer a high Gluten Flour
 

 

 

Step 4. Cover and simmer for 1 hour or more until the meat is tender.

 

Add Beef Stock & Red Wine
OoOOoo.... looks yummy!
 

Step 5.

Place 1 lb of a fettuccini style noodles into salted boiling water. Remove & drain noodles from the pot and add a couple of tablespoons of butter to the mixture. This will keep it from sticking (plus it just tastes good this way!).


Don't scrimp on the noodles... buy
the best you can... a nice egg
noodle will do.
 

Step 6. Back to the beef! A few minutes before serving, add in the mushrooms, sour cream, mustard, and white wine.

 Simmer    

Add the dill. Reduce heat to low and add salt/pepper to taste.

 


Mix in melted butter to keep the
noodles from sticking... now, throw
 on some poppy seeds and mix in!
 


Step 7. portion the noodles on the plates and
 poor over with Stroganoff... add some parsley
to finish the presentation! Serve
 

This recipe was originally an inexpensive meal that
could serve a large crowd… which is why it was very
popular in the America of the 1950’s and 1960’s...
our meal is expensive in ingredients but also
in preparation.

 

 

 

aaah...

the dining experience!

 

If everyone is happy... we've done our job!

 

Our Menu

Beef Stroganoff
Peas with Pearl onions in butter sauce
Potatoes au gratin
Balsamic-Vinaigrette Salad

Dessert
(simple is best)

wine: Valpolicella or
a nice South African
Pinotage!

 


Our fabulous staff at Chez Freberg' thank you for your visit!

Here is how the staff is set up!

Are we hungry yet? enjoy!

Look for Lots More recipes here!