This on-line recipe for The Silver Palate's Beef Stroganoff most closely resembles the one from the book. Do not, under any circumstances, substitute sour cream for the Creme Fraiche. And please, leave the Creme Fraiche to develop longer than the recipe time states. I usually make my Creme Fraiche on a Wednesday for use on the following Saturday.
Creme Fraiche is the soul of this recipe. If you don't do it right then you may as well leave out the beef.
Speaking of beef, use top sirloin or tenderloin. No substitutions allowed.
This is probably the best recipe in my repertoire. I was so comfortable with it, that I cooked it for Matt the first time we met.
ReplyDeleteIt's flavours are complicated and dense, flavours that are familiar and a bit exotic, but completely easy to cook.
The complexity is in the Creme Fraiche. But even that is easy as long as you follow the instructions.
I LOVE beef stroganoff. That's the first "real" dinner I cooked for a boyfriend when I was 16 :-)
ReplyDeleteThis recipe sounds really yummy and I've never made it with the creme fraiche before. I just copied it too MSWord and printed it, thanks Fay!
(Tom will be thanking you too when I fix it, lol)
dangitalltoheck
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I'm giddy from the election results and forgot how to spell...
LOL, no problem florrie. I am off to bed as I have a business breakfast seminar to attend tomorrow. Alarm is set for 5am, yikes!
ReplyDeleteGood night kitchenettes!
Fay, as delicious as the ingredients sound, beef stroganoff suffers from the same problem for me as some other good dishes... namely that I was compelled to eat too much bad beef stroganoff as a kid in school.
ReplyDeleteSame with turkey tetrazzini... when I first encountered it outside of the cafeteria, I was like, "my god, that's a real dish? people eat this stuff of their own volition? who knew?
'School Cafeterias - Ruining People's Taste Buds for more Than A Century!'
ReplyDeleteActually, Fay, it looks great, certainly much better than the sour cream based Stroganoff I stopped making about three decades ago.
ReplyDeleteThose were very unappealing after a while, though it may also have had something to do with the fact that they were moose, rather than beef.
Mmmmm, what a wonderful recipe! I'm printing it out. My family will be in seventh heaven!
ReplyDeleteI've never made or used creme fraiche before.
Yoohoo, Fayyyyy! When you say "let the creme fraiche develop do you mean leave it out for longer than 24 hours?? How long? I'm kind of skeered to leave it out too long...
ReplyDeletePssst...Fay...over here...
ReplyDeleteSorry florrie, didn't see you over here...
ReplyDeleteLeave out of the fridge at least 24 hours, should have thickened in that time. Then put in fridge for a couple of days and it will continue to thicken.
OK, thanks, Fay. I'm anxious to try that recipe, it really sounds good but I didn't want to poison both of us by leaving it out too long!
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