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History and legend of
There are many many stories concerning the development
invention of ‘Stroganoff.’ I am particularly fond of the one
that credits Elena Molokhovet and her classic Russian
from 1861. Wikipedia tells the following
the fall of Imperial Russia, the recipe was popularly
in the hotels and restaurants of China before the start
the Second World War. Russian and Chinese immigrants,
well as U.S. servicemen stationed in pre-Communist
brought several variants of the dish to the United
which may account for its popularity during the 1950s.
its modern American form, it consists of strips of beef
with a mushroom, onion, and sour cream sauce and
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
(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
Flour (or more) or cornstarch (to thicken)
1--(10.5 ounce) -- 287g-- can beef broth
1 teaspoon-- mustard (try
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
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
Cognac.... and Valpolicella is good for you
excellent in the recipe ( or you may use a
John Montdidier first introduced me
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
This wonderful beef sat in my meat
for several years surrounded by wonderful
delightful & tender taste
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
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.
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...
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!
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.
dill. Reduce heat to low and add salt/pepper to taste.
Mix in melted butter to keep the
sticking... now, throw
on some poppy seeds and mix in!
Step 7. portion the noodles on the plates and
over with Stroganoff... add some parsley
to finish the
This recipe was originally an inexpensive meal that
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
the dining experience!
If everyone is happy... we've done our job!
Peas with Pearl onions in butter sauce
Potatoes au gratin
(simple is best)
wine: Valpolicella or
a nice South African
Our fabulous staff at Chez Freberg' thank you
for your visit!
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Are we hungry yet? enjoy!
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