(Read comments) - (Post a new comment)

	sheep 2009-01-29 12:34 am UTC (link)
	Completely unrelated, but can anyone rec a nice beef cassarole/stew recipe? Preferably one you've tried yourself. (Reply to this)(Parent)(Thread)

	atalantapendrag 2009-01-29 12:39 am UTC (link)
	Would beef stroganoff do? It's more guidelines than a firm recipe, but it is soooo good and easy. (Reply to this)(Parent)(Thread)

	sheep 2009-01-29 12:41 am UTC (link)
	Is that the one with the mushroom sauce? (Reply to this)(Parent)(Thread)

	atalantapendrag 2009-01-29 12:44 am UTC (link)
	Creamy and mushroomy, yeah. Some people use cream of mushroom soup as a shortcut but there's no comparison; it's like Cool-Whip and whipped cream. (Reply to this)(Parent)(Thread)

	sheep 2009-01-29 12:46 am UTC (link)
	Ah, I have a strong hate for mushrooms. Sorry! D: (Reply to this)(Parent)(Thread)

	atalantapendrag 2009-01-29 12:48 am UTC (link)
	Yeah, not the recipe for you, then. (Reply to this)(Parent)

reposted for copy/paste fail

calatha
2009-01-29 01:01 am UTC (link)

BEEF BOURGUIGNON

1 1/2 lb. boneless chuck
1-2 tbsp. butter
3-4 slices bacon
1 onion
1 carrot
1/2-1 tsp. salt
Dash of pepper
1/2 tsp. thyme
1 tbsp. flour
1 tbsp. tomato paste
1 bay leaf
1 3/4 c. red wine
10-12 pearl onions
1/2 lb. mushrooms
1-2 cloves garlic

Cube meat and brown in butter. Remove meat from skillet and put in large pot. Cut bacon into strips. Peel and chop onion and carrot. Saute until soft and add to meat. Season with salt, pepper and thyme. Sprinkle with flour. Add tomato paste and bay leaf. Stir. Add red wine. Cook covered over medium-low heat about 1 1/2 hours.
In meantime, peel pearl onions, clean mushrooms. Saute together a few minutes. Add to stew when 30 minutes of cooking time remains. Add minced garlic. Cook until meat is tender.

Of course you can leave out the mushrooms.

(Reply to this)(Parent)

	white_serpent 2009-01-29 02:40 am UTC (link)
	All mushrooms? Is it taste? Texture? (The white button mushrooms have a strong, bitter taste and I can't eat them (they seem to actually make me sick). I can eat pretty much any others.) I have two beef stew recipes available, but the better one contains crimini mushrooms. (Reply to this)(Parent)

	snarkhunter 2009-01-29 08:59 pm UTC (link)
	You can totally make stroganoff w/o mushrooms, though! I, too, am a loather of fungus (not to be confused with a lather of fungus, which sounds horrible), and I make stroganoff all the time. Just up the onion content. (Reply to this)(Parent)

	notjo 2009-01-29 12:51 am UTC (link)
	Bah, ignore [Error: Irreparable invalid markup ('<lj-user =>') in entry. Owner must fix manually. Raw contents below.] Bah, ignore <lj-user = "sheep">, I'd love that recipe! (Reply to this)(Parent)(Thread)

How to make Beef Stroganoff

atalantapendrag
2009-01-29 01:08 am UTC (link)

You'll need

A medium-sized yellow onion
some cooking oil
about a pound of stew beef (more if you want it extra beefy)
flour
beef broth
worchestershire sauce
tomato paste (the kind in those little tins)
a package or two depending on your tastes) of mushrooms (regular button mushrooms, although I suppose you could ad fancy ones)
salt, pepper, and paprika (try and find the good stuff, Hungarian paprika; if there's a Whole Foods near you, they should have it)
half a pint of heavy cream
8oz of sour cream
1 package of egg noodles

Chop up the onion and cook it in the oil until translucent in a large, deep saucepan. Dredge each piece of beef in the flour and add it to the pan and brown it. Add enough beef broth to cover it. Add a teaspoon of tomato paste and a few dashes of worchestershire sauce. Let it simmer for maybe 30-45 minutes. Slice and add the mushrooms. Add sour cream, heavy cream, more worchestershire sauce, salt and pepper and paprika. Keep simmering until it is thick, adjusting salt, pepper, paprika, and worchestershire sauce to taste. While it is thickening, cook the noodles. When it's the right thickness, serve it over the noodles. It goes very well with peas or broccoli.

(Reply to this)(Parent)(Thread)

	Re: How to make Beef Stroganoff sgtgeorgecarter 2009-01-29 06:42 am UTC (link)
	I've always had my stroganoff over rice of matchstick potatos, not noodles... (Reply to this)(Parent)

	Re: How to make Beef Stroganoff lirazel 2009-01-30 07:23 pm UTC (link)
	You are officially wonderful. (Reply to this)(Parent)

	sheep 2009-01-29 01:39 am UTC (link)
	MUSHROOMS ARE EVIL!! (Reply to this)(Parent)(Thread)

	cmdr_zoom 2009-01-29 02:15 am UTC (link)
	As we say in my family, "More for me." (Reply to this)(Parent)(Thread)

	hallidae 2009-01-29 03:07 am UTC (link)
	Damn skippy. I'll take any mushrooms Sheep doesn't want. (Reply to this)(Parent)

	shark 2009-01-29 03:27 am UTC (link)
	Omit the mushrooms and you have beef noodles romanov. Also tasty, but I prefer the mushroom version myself. (Reply to this)(Parent)

	singe 2009-01-29 04:05 am UTC (link)
	Preach it, sistah. (Reply to this)(Parent)

shark
2009-01-29 03:24 am UTC (link)

YES. Behold Real Goulash:

Saute up a couple of onions til glassy in oil. Add in a couple pounds of stew beef and brown it. Once browned, add in a couple tablespoons of Good Paprika (smoked sweet, unless you really like heat) (if you do not have a Hungarian friend to send it to/bring it back for you, I suggest Consulting The Internets and ordering some), a bunch of grinds of black pepper, salt to taste and a bunch of water.

Once it's boiling/20, 30 minutes before it'd done, dump in three (or so) cubed potatoes, four or five sliced carrots, two or three sliced parsnips and a bunch of fresh parsley. (You can also make a firm dough with salt, AP flour and water and pinch off bits into the goulash at this time. SO GOOD.)

Serve in bowls, preferably with friends. If feeding other people is not an option, prepare to be eating this for the next week.

(Reply to this)(Parent)

braisinhussy
2009-01-29 04:52 am UTC (link)

Beef Carbonnade? Sort of stew-y, you serve it over noodles or mashed potatoes.

3 1/2 lbs top blade steaks (or boneless chuck roast), cut into 1-inch cubes
Salt and pepper
3 Tbsp vegetable oil
3 onions, halved and cut into 1/4-inch thick slices
1 Tbsp tomato paste
2 garlic cloves, minced
3 Tbsp flour
3/4 cup chicken broth
3/4 cup beef broth
1 12-oz bottle of beer
4 sprigs fresh thyme
2 bay leaves
1 Tbsp cider vinegar

Heat oven to 300.

Add oil to Dutch oven and heat until almost smoking. Salt the beef and brown in batches, adding more oil if necessary. Transfer meat to a bowl.

Add 1 tablespoon of oil to the pot and lower the heat to medium. Add onions, tomato paste, and some salt. Continue to cook until onions are lightly browned, 12 to 14 minutes. Add garlic and cook until fragrant, about 30 seconds. Add flour and stir until onions are evenly coated and flour is lightly browned, about 2 minutes. Stir in broths, beer, thyme, bay, vinegar, and the beef (with any accumulated juices). Bring to a simmer. Cover partially, then place pot in oven. Cook until fork inserted into beef meets little resistance, about 2 hours.

Discard bay and thyme. Adjust seasoning with salt and pepper.

(Reply to this)(Parent)

stinksap
2009-01-29 04:30 pm UTC (link)

Bast Beef stew ever.

BEEF STEW WITH RED WINE

1-2 cups flour
2 pounds beef, cubed
1/2 cup butter or olive oil
2 cups red wine, (merlot is best)
5 cups prepared beef buillion or beef stock
5 carrots, thickly sliced, washed, pared
7 stalks celery, sliced
2 medium onions, diced
5 cloves garlic, minced
5 medium potatoes, cubed
2 bay leaves
a pinch of paprika
1 tablespoon parsley, minced
pepper, to taste

In a large frying pan, heat 1/2 the butter or olive oil and sauté the carrots, celery, onion, potatoes, and garlic until slightly browned. Set aside.

Combine flour, paprika, parsley, and some pepper in a shallow bowl, and roll the beef in it until well coated on all sides. Melt remaining butter or pour oil into in a large stew pot, and then add meat.

Sauté the meat until well browned. Add the previously prepared vegetables and sauté for about two minutes with the beef in the stew pot.

Add the wine, and sauté another three or four minutes.

While the pot is hot, pour in the prepared bouillon and the bay Leaves and allow to simmer covered for about 2-5 hours. After such time the vegetables and beef should be very tender.

At this point remove the lid, sift in any additional flour required to thicken to desired consistency (use fresh flour - not from bowl), and allow the liquid to simmer 30 minutes or until ready.

One may add pepper and salt to taste, and if the carrots and wine were of a sweeter nature, then it is probably a good idea to add a splash or two of lemon juice for contrast.

(Reply to this)(Parent)

Late to the party :( But with a recipie!

tofuknight
2009-01-31 03:04 am UTC (link)

Beef Stroganoff:

Essential Parts:
Beef - I always get the cubes for stew and cut them up, but you could even do ground beef, if you want.
Sour cream - 1 8oz container (more or less)
Worchester sauce
Salt and pepper
Noodles, rice, pasta - your starch of choice.

Optional parts:
Green bell pepper: one good sized one is what I use
Onion: I usually go for two medium, but whatever floats your socks
Mushrooms: I love them, but not everyone does.

1. Brown the beef. You can toss in the onions and peppers here, too. When you start them depends on how cooked you like them.
2. Start the water for the noodles while you're cutting up the ingredients. Unless you're bad at multitasking, then you can wait. :D
3. When the beef's cooked, dump that sour cream right in. It'll melt with the juice from the beef into a delicious sauce. Here's about where I always add the mushrooms, because I like mine mostly uncooked.
4. Put a dash or two of Worch.sauce in there, salt and pepper to taste and ta-da! You've got beef stroganoff!
5. Oh right. Take the noodles out when they're done. oops.

(Reply to this)(Parent)

(Read comments) -