Friday afternoon stuff

[mamadeb]

I'm bringing dinner to a friend's house this afternoon. She requested beef stroganoff, which I, of course, have never made.

So I looked at several classic recipes and one kosher one and adapted.

I made a braise of beef stew meat, cut into 1" cubes and browned with two Spanish onions and a pound of mushrooms - 1/2 button, 1/2 baby bella, to which I added the end of a bottle of red wine, pepper, a dash of vinegar, water and bay leaves. Let that simmer until the meat was tender.

I also made a pot of wide noodles, my salmon pasta salad (also her request) and marinated fresh asparagus. I'll take all that to their house before candlelighting, bring the stew to a boil and put it on their blech (in their pot.)

I'll serve it with a spoonful of fake sour cream to mix in - most of the recipes called for the sour creamt o be added lasted minute and this stuff separates.

The salad and the asparagus will be the first course and they're providing dessert. Now I shower and set the lights and, well, go.

Comments

[mamadeb.livejournal.com]

You know, our friends asked us if we could do it that - using fake beef instead of fake sour cream, but that looks nasty. Part of it is that it's just not my thing to use canned soups as part of recipes. I know a lot of people do and like them, but I don't. For one thing, there's too much salt for me.

The fake sour cream is called "Sour Supreme" and it's made by Tofutti, so it's clearly soy based. It doesn't taste exactly like sour cream, and I'd never use it to top strawberries or bananas, or with latkes, but it's close enough to use for things like fajitas or recipes like this.

If I were to make a vegetarian/dairy stroganoff, I think I'd do what other friends of mine do and put in larger chunks of mushrooms.