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Normally I only think of making Beef Strogenoff in the winter---there is something that marries well with cold weather. The first time I had Beef Strogenoff was on a weekend ski trip to Mt Snow in Vermont in 1963. The dinner paired perfectly with the day.
But---these are strange times we live in and I decided a dose of comfort food was in order.
The "modified" recipe follows:
That got my mouth watering, although I prefer mine over Basmati rice. I don’t understand the 2-by-1/4-by-1/4-inch strips of beef though. I think a bit wider will do.
I didn't do that. I think to make 1/4" thick pieces I would have had to semi-freeze the meat and I see no real need to do that. It was closer to 1/2" thick.
Not yet tried---but on the thought list is to try both white and red wines and Cognac. I use Cognac in my sauce for steak au poivre and love the depth of flavor it adds. When I prepare that for dinner guests I always have them gather in the kitchen and I flame the Cognac---great theater :smokin: One friend who has seen that show a few times tells me she enjoys the show almost as much as the dinner.