Begin by assembling the ingredients: 1-1/2 lb. beef tenderloin (if using another cut, select a lean cut and remove any excess fat, gristle, or membranes), 1/2 medium onion, 1/2 lb. button mushrooms, 3/4 cup to 1 cup beef broth (preferably low sodium - salt can always be added but is difficult to take out), 2 tablespoons of cognac, 1 cup sour cream, 1 tablespoon of Dijon mustard, and 1 teaspoon of dried dill weed.
Thickly slice the mushrooms and finely dice the onions. Cut the beef into thinly against the grain, and then slice into 1 inch (2.5 cm) by 2 inch (5.1 cm) rectangles. (Freezing the beef for about an hour and using a sharp knife will make the slicing easier.)
Place a large pot filled with 4 quarts of water over high heat (for the egg noodles). While the water is coming to a boil, place two tablespoons of butter in a large saute pan or skillet (preferably a traditional pan or cast iron, not non-stick) over medium heat.
Once the butter stops foaming, place the strips of beef onto the hot pan. Try not crowd the pan - most likely you'll need to brown the beef in at least two batches. Once the beef has been laid down on the pan, allow it to brown, about one minute. Once the beef has browned, flip the pieces over and let the other side brown. Remove the beef and repeat as needed to brown all the beef. (It is okay to add a bit of vegetable oil if the pan starts to dry up.) If done properly, the beef should still have a medium rare interior after this browning process. By browning the meat first, we give the beef tenderloin a stronger flavor and also leave some flavorful, browned, caramelized bits (fond) in the pan for making the sauce.
Once all the beef have been browned, place the diced onions in the pan over low heat. Move the onions around a bit to coat evenly in the remaining fat in the pan, then spread out the onions and allow them to cook. The onions will release liquid as they cook down, about four minutes. While the onions are cooking, use a wooden spoon or spatula to scrape the fond off the bottom of the pan and mix into the onions.
Add the thickly sliced mushrooms to the onions and stir to evenly coat with fat. Add a pinch os salt to the mushrooms. Seasoning with salt at this stage will help the mushrooms release their water faster. Allow the mushrooms to cook, tossing occassionally, until all the liquid evaporates, about 10 minutes.Related Articles
While waiting for the mushrooms to cook, cook the egg noodles (a 12 ounce bag is a good amount). Hopefully, the water should be boiling at this point. Add the egg noodles and cook to the desired texture. Remove the noodles from the pot and toss with 2 tablespoons butter to keep them from sticking and to add some flavor. Rinsing the noodles will make it more difficult for sauces to cling to the noodles.
Back to the stroganoff: Lower the heat and add the sour cream and Dijon mustard.
Stir the mixture together and bring to a light simmer.
Add the beef (and any juices that have collected in the plate) to the mixture and stir in. Allow the sauce to simmer, reheating the beef. Do not heat the beef too long, or you could overcook it - about two minutes should do it.
Stir in some dill and season with salt and black pepper to taste.
Serve immediately over the egg noodles. The sauce is thick, rich, and flavorful, so there's no reason to drench the noodles with the sauce. Simply place a pile of egg noddles on a plate and scoop some beef stroganoff over it.Beef Stroganoff (serves 4 when served over noodles or rice)
| 1-1/2 lb. (700 g) beef tenderloin | cut into thin 1 x 2-in. (2.5 x 5.1-cm) strips | brown | simmer until beef is reheated | add dill and season to taste | ||||
| 2 Tbs. butter | cook until translucent; deglaze pan | cook until liquid evaporates, 15 min. | reduce until sauce coats mushrooms | stir in | ||||
| 1/2 medium (60 g) onion | fine dice | |||||||
| 8 oz. (225 g) button mushrooms | slice thickly | |||||||
| 3/4 cup (180 mL) beef broth | ||||||||
| 2 Tbs. (30 mL) cognac | ||||||||
| 1 cup (230 g) sour cream | ||||||||
| 1 Tbs. (15 g) Dijon mustard | ||||||||
| 1 tsp. (1 g) dried dill weed | ||||||||
| salt & pepper | ||||||||
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-tony
For Economy, I use tenderized Rump Roast for this. Yes, Tenderloin is superior, but RR is $1.88 this week, while T is $12.99. The results are more "al dente", but if the price of tenderloin keeps you away, then try the following: (Since the time is in the prep, I usually do 3 pounds, for 1 night stir-fry and 1 night stroggie).
1) Cut the rump into logs, with the grain. The size of the roast you purchase will dictate the length of the log, but go for 2" by 2" width. (The grain is easy to see on rump: the endgrain should stare at you from the 2x2 face.
2) Freeze, on plate, separated. Turn at 20 minutes to facilitate even freezing. When semi frozen and still a bit resilient, it's ready to slice.
3) Sharp knife, heavy knife: I use the 12" Chef or the medium cleaver, depending on which one is clean. Sharp. Sharp.
4) Cut the 2x2 log into thin slices, across grain. Use a forward-moving stroke rather than a straight down. Try for 1/6" for stir fry. Stroggie can be thicker.
5) Tenderize: a) Beat with meat tenderizer. This can be really fun. I like to step out to my concrete step-landing, lay down 1/2" of newspaper to absorb shock, use large polycarbonate board, put plastic wrap on top of meat, and start slamming with the 4 quart Calphalon saucepan. Then, remove plastic and use the toothed face of a hefty meat tenderizer (A good tenderizer should weigh at least 8 ounces, metal and not wood. I got one at the local Asian store for $4, identical to the Williams Sonoma at $15. Usually NOT dishwasher safe). Nice finish is to puncture with spike tool of 6 penny nails spaced on a head.
6) Meat is now well pounded, and thus larger than 2" x 2". Slice in half.
7) Put meat in small ziploc with enough canola or olive oil to fully saturate, with a littleextra. Refrigerate and massage/shift occasionally (will last for several days). The oil lubricates between the muscle cables that you have opened, and mimics the function of marbling. Don't add acid as it retards browning/fonding.
Thanks for the great forum, Mike!
I can feel my arteries hardening now. I'm sure it's a classic recipie but yeech!!
is there any way of doing this without risking a coranary?
Say replacing the sour cream with plain yogurt (tastes suprisingly like sour cream).
Droping half the butter, and replacing it with garlic & olive oil?
Or is this just blasphemy?
I can feel my arteries hardening now. I'm sure it's a classic recipie but yeech!!
is there any way of doing this without risking a coranary?
It is doubtful that eating this dish (even consistently as part of your diet) will contribute to your risk of coronary heart disease. I assume since you are adverse to the ingredients you have listed, you are fairly health conscious and are avoiding fast foods and trans fats and live a fairly healthy lifestyle (regular exercise, varied meals, low stress, etc.). Those choices will make a much greater impact on your potential longevity (sometimes you just can't fight your destiny) than consuming lean beef, a few tablespoons on butter, and a cup of sour cream. Also, you're not supposed to eat the whole thing, just a serving.
I'm not sure which part of the recipe you have concerns over (is it the total fat intake? the cholesterol? the saturated fat? number of calories?) but I'm going to assume it's the saturated fat aspect because you mention beef, butter, and sour cream and suggest replacing some of the butter with olive oil and garlic.
This sounds like a good suggestion - I prefer the flavor that butter brings (and the heathful properties of butter and cream since I do not drink milk regularly anymore) but olive oil and garlic are great for this dish as well. The blend of 1 Tbs. butter with 1 Tbs. olive oil and 1 minced clove works well with this dish.
If you choose to, the replacement of non-fat sour cream for the sour cream can be made, but you'll lose out on the nutritional properties of the fat found in the sour cream (some fat soluble vitamins, essential amino acids, and powerful antioxidants).
For the beef, there's really no substitute there... However, tenderloin is a fairly lean cut, and you can use rump or round as jimjimjim9 mentioned.
(For the record, I do not personally believe that saturated fat and cholesterol are primary antecedants for coronary heart disease. There has recently been a lot of research in this area that bring previously accepted hypotheses into question. However, since this issue is far from settled, I understand that many, many of my readers believe otherwise, so I encourage readers to suggest alternative ways of preparing dishes.)
A few months ago I did this dish (stroganoff) for some lacto-vegans, with 2 major modifications:
1) Use "Yochee" (= "yogurt cheese") instead of sour cream. Yochee is simply "drained yogurt". To find info, Google for "yochee" and also check out the library books of Nikki and David Goldberg, longtime and dedicated health proponents and authors of the "yochee" name. This dish looks for a
"sour" component, and both sour cream (hi sat fat) and yochee (lo sat) provide the LACTIC ACID sour that is required. So, check the yochee recipes, or simply drain a quart of yogurt thru the coffeemaker basket (filtered) to provide the dairy. The "mouth feel" will not be as rich as the
original sour cream recipe, but, you asked for substitutes. Caution on adding to heated sauce for curdling/breaking.
2) Use Tofu, fried, as a sub for Beef. Extra firm tofu (press what ya got in paper towels to draw the last vestiges of moisture), fried hard, mimics the mouth-feel of beef, for those who are seeking to avoid the Cow. Slice 1/8" before frying, as it will puff.
3) Like Mike said, Tenderloin is a very fat-free cut. So is Rump. Google the stats, decide where you stand, and start slicing something and cooking this wonderful dish.
4) The real solution is: "Achieving Peace of Mind". Julia Child has just died at age 91, chortling about the beauties of butter and beef all the way to her grave. We can demand better results from our dietary researchers as to the Real Story on "sat fat/trans fat/cholesterol", and demand better utilization of "small-system closed-system" grazing to produce healthier beef.
5) And for now, tonight, as an Okie gazing out the window on un-utilized grazing systems; as a lover and also a fabricator of tofu; as a guy who has Yochee draining in my frig: I'm gonna smother down on some beef stroganoff, with beef, sour cream, and some homemade wholewheat noodles.
Itedakimasu.
It doesn't matter, though. Cooking for yourself starting with whole foods puts you light years ahead of someone that's eating processed food, even 'healthy' processed food, and with a little exercise and balance there's no problem staying healthy.
I'm certain that your recipe yields a very nice ragout. But for me, it is not Boeuf Stroganoff, if it does not contain pickled cucumber (Cornichons). Just dice them and add them 2-3 minutes before the end of cooking. Also, some lemon juice rounds out the taste.
My (German Language) version is here:
http://www.garlic-gang.de/REZEPTE/boeuf_stroganoff.html
Stephan
It's "itadakimasu" (can't put the Japanese on this forum, apparently). Sorry, sometimes my inner Japanese student peeks out.
I've managed to put an english language version of my recipe (mentioned above) online now. Check out
http://www.garlic-gang.de/RECIPES/boeuf_stroganoff.html
Stephan
The addition of pickled cucumbers to a hot dish is something that adds a whole new dimension to this (stroganoff) and other recipes.
We americans traditionally use pickles mostly for 1) ingredients in cold salads such as tuna salad and potato salad, or 2) as a solo side condiment to to a sandwich plate with potato chips.
Yet, anyone who gardens and cans the early summer bounty of cucumbers looks for ways to use up that bounty of home-packed pickles.
As to "dill" or "sweet", I find that I often cannot decide which to use, and end up doing a 50/50 of both, with interesting results.
"Cornichon" is a term that seems to run the gamut from gourmet petite gherkins to any canned cucumber. When I first encountered it years ago, I was afraid I'd have to search the specialty stores as closely as for finding capers. Nope... just experiment with pickles, both sweet and sour.
Thanks again for the expansion of horizon into considering ways to use pickles in a heated sauce.
I'd include a discussion of the marvelous variety of salt-pickled veggies (rather than brine fermented or vinegar preserved) that Japanese pickles
can offer. But I need to get a spellchecker first, so that comments and feedback can remain on-topic toward our mutual goal of sharing the science and breadth of cooking.
Ee-teh-dah-kee-mas. (That's the phrase that Japanese say when they gather at the table and begin. It means "Let's Eat!) Let's keep it on cooking. This forum is attracting people who want to learn method and technique and interchangabilty in recipes.
It is used over here in some hearty dishes, e.g. "peasants breakfast" (an omlett filled with fried potatos, ham, onions, and pickles.
Stephan
Thanks!
Mikey
I grew up in a Russian/Australian family and this is how we make strogonough.
With your 1cup sour cream, use garlic (2 - 3 cloves), 1/4cup tomato paste and 3tbsp lemon juice. This will add a much richer flavor.....maybe too much flavor for the American palette
It is very hard to find a good sour cream in USA (by the way I am Russian) and Kefir or yogurt will ruin everything. That is not about fat, cholesterol or calories, the food that we eat should taste good and in order to enjoy it never try to calculate calories or think about fat.
In the flow chart you have "deglazing" after cooking the onions. This usually requires adding a liquid. The text above does not mention this, but does talk about scraping the fond. Are these equivalent terms/processes?
Yes, deglazing requires liquid. In the case of this recipe, the onions provide the liquid as they cook down. The water they release is more than enough to loosen up the fond on the pan.
I'm not sure what canned cream is, but using a one to one substitution with plain yogurt should yield good results.
I can feel my arteries hardening now. I'm sure it's a classic recipie but yeech!!
is there any way of doing this without risking a coranary?
Weightwatchers has variations on this recipe (which I can't post here without infringing their copyright). Essentially, the main variation is to stir in creme fraiche once the rest of the ingredients are cooked and removed from the heat. If you want to keep the points down (or cholesterol), you can also do a chicken stroganoff - not as good, but not bad, either.
Robin- I live in Brazil too. You're right- creme de leite with some limão makes a pretty decent substitute for sour cream. Not quite as thick, but it's pretty good . It's what's used in the Brazilian version of stroganoff (which is completely different than anything posted so far). Anyway, FYI, if you want a sour cream substitute for making dips or putting on Mexican food, try creme de leite, cream cheese and limão. It takes a little work to get the balance right, but it's pretty acceptable.
I disagree that the sauce is so powerful that there's no need to drench the noodles in it. I think it's less visually appealing to toss the noodles with the sauce, but I think it'll taste better. Some of the noodles just seemed too dry, and honestly, the sauce isn't that strong. It's fairly rich, but it's not at all overpowering.
Oh, and I used chuck tender roast for the beef. I sliced it crossways against the grain pretty thin (thickest was probably a quarter of an inch or a little more, thinnest was nearly transparent, average was somewhere toward the thinner side, but opaque) and beat it with the textured side of the mallet. Turned out tasty and tender.
Overall, I loved it.
Cut meat as suggested in the recipe.
Cut onions in rings (or half-rings)
If you want to use mushrooms, they should be fried independently (I do not use mushrooms at all)
Take a skillet, melt butter and add oil (1:1). You need quite a lot, because it should cover the onions. Put onions to cover the bottom of the skillet (that's why we needed rings). Put meat onto the onions, so that it doesn't touch the skillet! Do not mix! Add salt, pepper, spices, close the skillet. Allow it to stew on the high flame for 5-7 minutes until the meat is brown and (it will not burn don't worry).
Now you can stir it, add sour creme (1 cup), tomato sauce (1 tablespoon) or ketchup, garlick, mustard (2-3 teespoons) and mushrooms (if you prepared them). Stir well and close again. It should simmer for 15-30 minutes depending on the meat. It is ready when the meat is soft and you almost cannot see the onions.
Before serving add some lemon juice.
I know stroganof is usually served over noodles, but I 've also served it over rice or couscous, with couscous being my prefered method.
For those who wanted to replace the beef, you can make an excellent mushroom stroganof if you use a nice variety of mushrooms instead.
Leftovers in the fridge overnight, back in the pan - stroganoff and pasta together - added a little more sour cream and a little more dill (I used the real thing) heated for three minutes, and wow! One of the best dishes I have had.
The overnight stay in the fridge made a ton of difference.
However, I have some comments on this reciepe.
I would like to second the gherkins. Mushrooms are a nice additon, but it is not a Stroganoff if it does not contain gherkins.
Another point is the stew time. It should simmer a good while longer, which, as a bonus, makes the cheaper beef cuts a better choice.
I usually serve Stroganoff over fresh, homemade Spätzle.
I've been reading your site for about a year, thanks for all the work you put into it.
Zane (audio engineer)
Use tenderloin or filet and only cook very briefly- meat should be pink in the midle when dish is done !
I like the dill added to this recipe - never tried t before - thanks
California Brandon.
firstly .. great site
2ndly ... id go with beef but im a student and the hostelmate i cook with doesn't take beef .. cud i substitute it with pork? .. of course it'd taste different and the recipe might then assume a different name .. well .. maybe anyone cud comment ...
3rdly ... a student budget doesnt allow cognac .. dang .. so cud i do without it or wat wud be a budget friendly substitute?
4thly ... im studying in russia .. im not so sure if i can find beefstock at the supermarkets .. or maybe im mistaken .. or does anyone have an idea how i cud go about it ?
well .. looking forward to hearing from anyone ..
bon apetite
4) beef broth or stock might not be availible in russia(perhapse so, i've never been there) but a simple beef or veal stock would work... although it would go against your mates requestof a beef free dish. look up a recipie for a brown veal stock and make some for yourself. it isn't that hard...
3)Cognac is just brandy(distilled wine) from a specific region of france. you could substitute a nice quality red wine instead or any brandy. omitiong this ingrediant wont change the dish but may detract from the complexity of the flavors. on a students budget go without it.
2) Pork would work ( whats in a name anyhow) but would change the flavor of the dish some. cooking isn't like baking, ingrediants can be changed and the dish (for the most part) will stay the same(for example rillets or consume'). if it taists good to you then do it!
1) yes i agree this is a quality site (would Piersig approve of that last statement?)
perhaps i'd change my mind after having kobe beef, but i haven't yet had the debatable pleasure* of trying it yet, so i'm happy with it as it stands
however, i'm saving this page to, one day soon, surprise her with the deluxe version. saying nothing about the additional ingredients (which we thankfully already have all of), but seeing if anyone notices the difference :)
also, whoever complained about this being full of cholesterol....... get a life! you may extend your lifespan another few minutes by skipping the odd delightful stroganoff.... to what end if it's just another flat salad you're waiting for? I eat healthily most of the time, I recognise the value of it even on a day to day basis (energy levels, future health, and what you might call ease of digestion) but don't deny the sensory pleasure of the occasional full english breakfast or cream-laden delicacy when the (sadly rare) opportunity comes around. It's not something that will cause a terrible impact on your health so long as you don't have it for every meal and stay nominally active. I'm feeling fairly confident that my overall health at age 50 will be likely better than that of either of my grandfathers, and probably my father for that matter.
(* pleasure, or life-ruining experience if you can't afford to have it more than once / every few years, with all the previously lovely meals in-between now being tainted with an air of inferiority?)
>>Subject: Add some flavour
Hi guys,
I grew up in a Russian/Australian family and this is how we make strogonough.
With your 1cup sour cream, use garlic (2 - 3 cloves), 1/4cup tomato paste and 3tbsp lemon juice. This will add a much richer flavor.....maybe too much flavor for the American palette
the tomato paste added flavor, and the lemon made the creamy sauce not so heavy. I will definitely make this again.
absolutely.
Thanks for maintaining the site. B)
PS - Stroganoff wasn't in my spell checker! How ludicrous.
As for the Aussie's comment that the his version might be too rich for the American palette, add a little Vegemite and maybe that would tone it down a bit so that we yanks could stomach it.
Appreciate the work you put into maintaining this site and hope this comment makes the site even more user friendly. :)
I just checked it in Firefox and Internet Explorer. Looks like there's a weird problem with how Internet Explorer wants to print the page (it refuses to shrink the table down to fit!). On this particular article - you can get it to print on one page by changing the layout to Landscape. Sorry for the trouble (and the much too large table once it prints).
SEE A LOT A VARIATIONS ON BEEF STROGANOFF...
HERE IS ONE (MORE) VARIATION I HAVE USED, TENDERLOIN STRIPS, PAPRIKA POWDER, WHITE WINE, TOMATO PASTE, ONIONS, MUSHROOM, GOOD BUTTER & SOUR CREAM...
**BEEF CAN BE SUSBSTITUTED WITH BNL TURKEY LEGS IF AVAILABLE, TREAT SAME AS TENDERLOIN BEEF IS LEANER THAN BEEF TASTE LIKE BEEF
I liked Michael's addition of Dijon mustard and the cognac. I also liked some of the ingredients I found in a Stroganoff recipe on the Simply Recipes web site (ex. nutmeg and tarragon). I was hesitant about the dill. Perhaps I'll use it in the future. I decided to use sirloin instead of tenderloin, as suggested by Simply Recipes. The former being much less expensive.
So I basically combined the two recipes. The result was very good. Perhaps it wouldn't live up to Count Stroganov's expectations, but then again I was making a dinner for me and my wife and not the Count.
Engineers!! :D
in this particular instance I'd say a poultry stock is a better choice with goose vs. a beef stock.
thanks and I know it kinda dumb but I'm from a spanish speaking country and it's not clear for me.
i understand you reference it in the overall content but it must be indicated in the actual list... its common sense.
and for that reason, i hope you have errors and omissions insurance as an engineer. this kind of thing would get you sued or even worse someone could get hurt in the world on engineering.
if you were put before my quality assurance program, this project would be a disapproved -revise and resubmit.
also your confirmation code protocol is very weak. go back to the original pleae..
Marty McGuinn, PE
Principal McGuinn and Associates.
Mastermind of the Astoreiel Structural Benefactor Program.
25 Patents in 15 Countries and Inventor of the world famous SkyHook (tm).
what ingredient list?
sentence one of the article digest:
/quote
Beef Stroganoff, in its simplest form, is simply tender beef with a mushroom and sour cream sauce served over rice or noodles.
/unquote
>>(which are referenced later in the instructions).
later is worse than the first sentence?
btw, real engineers read through all the specs before bidding.
"Begin by assembling the ingredients: 1-1/2 lb. beef tenderloin (if using another cut, select a lean cut and remove any excess fat, gristle, or membranes), 1/2 medium onion, 1/2 lb. button mushrooms, 3/4 cup to 1 cup beef broth (preferably low sodium - salt can always be added but is difficult to take out), 2 tablespoons of cognac, 1 cup sour cream, 1 tablespoon of Dijon mustard, and 1 teaspoon of dried dill weed. "
also, your graph does not indicate egg noodles..
as we are both engineers we can dispute the nuances till we are blue in the face.. i was just trying to poke a little fun at a comrade... take it lightly..
all said and done the recipe was AWESOME.. totally delicious.. would make again, with egg noodles of course..
keep up the great work fellow engineer.
GREAT SITE
marty-
skyhook (tm) us patent AE129030992
nadda problem, I can do 'light' -
as you intended no serious barb - I would add.... over rice or noodles means the chart must incorporate either / or / both - the plot thickens. ps: it's Michael that does the charts, not me - but I think they're pretty neat.
the instructions also do not include "turn the knob to the right" to make heat on the cooktop.
bottom line: at some point one must assume the cook has a passing knowledge of what the heck is going on.
the recipe does not also explicity state "use a spoon to stir...."
where does it end? how big a pot to put how much water in to cook how many noodles?
is this the most appropriate set of directions for someone who has zip comma zero idea of how to cook or what "Beef Strongoff" is but thinks it sounds neat for dinner? perhaps not - they may not know how to cook rice or noodles. is that the point? no, methinks.
noodles, or rice, taste pretty much like noodles or rice for any other dish. the point is how to "make the beef" - as Clara might have said.
and actually, pretty much all the noodle crowd has eggs - it's part of the pasta routine,,,, some are more eggie than others - and in the pasta aisle you'll find narrow, wide, extra wide egg noodles, curly noodles as well - so so far as most reasonable cooks go, "served over rice or noodles" is about 99.99998% all they need to be clued in on. everyone has their favorite noodle type/shape/size/brand. I'll skip the part about serving it over spaetzle...
btw, I went to www.uspto.gov - was unable to come up with any reference to any part of AE129030992; nor does Google; might want to check into that.
As for the skyhook patent, I was also curious to read it and unable to find it. The number portion is too long for a US Patent, isn't it? My last patent, from 2005, was just shy of #7,000,000, and more recent patents are around 11-12,000,000. Anyway, I'm guessing the skyhook part of Marty's sig is a joke. Skyhook references used to be popular with some older engineers I worked with (as a way to send the younger engineers on a wild goose chase after something that doesn't exist), but these days there are a couple dozen different companies out there that make a product with the registered trademark Skyhook... I feel silly falling for that (again). Unless, there is a specific Skyhook that Marty invented, then I'd be more interested in hearing about it!
I love your website - I am a newcomer but will be back.
Thank you.
Instead of dijon, we used dried mustard. No booze, either. Extra secret ingredient instead of dill is marjoram. Yes on browning meat, onions, & mushrooms. We add water (or I guess stock would be easy), and cook until reduced and meat is tender. Also the spices/herbs are added after browning. Just before serving, add in sour cream. When I make it, I do noodles. When my grandmother makes it, it is always short grain white rice. I don't know why, but this is the tastiest version that I know of. It is probably a little milder than Chu's recipe, relying more on the natural sweetness of the onions, earthy mushrooms, browned meat, etc., and only rounded out with the marjoram & dried mustard (less vinegar, flavors compete less with beefiness). I love this as leftovers.
That's the best way to do it - cut into transversal slices (ie. against the grain) and then into roughly equivalent sized bars about 1-in x 2-in. It doesn't take long to cook the slices, you want to do it only long enough to brown. Taste a piece as you cook each batch - if it's tough, you need to cook faster (higher heat). You should be looking for an extremely tender texture.
He says it is the best!!!!!
anyways, it turned out amazing! thank you!!
I've made this recipe twice now. The first time was exactly as prescribed and the second was using stew beef. I can now say with confidence that this is even better than my lost recipe.
Thanks!