Unicorn (Unicorn@Indenial.com)
Tue, 21 Sep 1999 05:06:46 -0400
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Reader Laura Correa of the Bronx, NY sent us today's food funny.
"Shopping List"
A guy goes into a supermarket and buys:
* one can of beans
* one bag of potato chips
* one pack of burgers
* one tub of ice cream
* one cake
* one yogurt
* one pint of milk.
He takes them over to the checkout, and the girl looks at what he has
bought and asks if he is single.
The guy says sarcastically "Yes. However how did you guess?"
The girl replies "You're ugly."
:::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
Today's Russian recipe is named for Count Pavel Stroganoff who was,
among many things, a celebrated gourmet in turn-of-the-century St.
Petersburg. Although the dish predates his celebrity, it carries his
name for reasons no one seems to remember.
Beef Stroganoff
8 Tbs (120 ml) butter
2 medium onions, finely chopped
1 lb (500 g) mushrooms, quartered
3 Tbs (45 ml) flour
2 cups (500 ml) canned beef stock
1/4 cup (60 ml) red wine or 2 Tbs (30 ml) lemon juice
1 Tbs (15 ml) Dijon style mustard
2 lbs (1 Kg) filet mignon, top sirloin, or other
tender cut of beef
Salt and freshly ground pepper to taste
1/4 cup sour cream
Heat 2 tablespoons (30 ml) of the butter in a large skillet or stew
pot over moderate heat. Add the onions and mushrooms and saute until
tender, about 5 minutes. Remove the onions and mushrooms from the pan
and set aside. To the same pan add 2 tablespoons (30 ml) butter and
the flour. Stir to combine, and allow to cook until golden brown.
Add the beef stock, red wine or lemon juice, mustard, and the reserved
onion mushroom mixture. Stir over moderate heat until the sauce
thickens. Remove from the heat and set aside.
Cut the beef into strips about 1/2 inch (1 cm) thick and 2 inches (5
cm) long. In a separate saute pan over high heat, melt 2 tablespoons
(30 ml) of the butter and saute the beef strips, a few at a time,
until brown. Add more butter to the pan if necessary. As each batch
of meat is cooked, sprinkle it with salt and pepper and add it to the
sauce. When all the beef has been cooked and added to the sauce,
return the sauce to a boil. Cover and reduce the heat to a simmer.
Serve at this stage if the meat is cooked to your liking, or continue
to simmer for as long as the cut of meat and your preferences
determine. Either way, 3 minutes before serving, stir in the sour
cream. This dish is traditionally served with "Russian fries"
(oversized French fries) but is also good served with rice or noodles.
Serves 4 to 6.
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