Bobo Bonobo® wrote:
> On May 31, 8:13 pm, Joseph Littleshoes wrote:
>
>>* cal wrote:
>>
>>
>>Let me know if any of that makes any sense
>
>
> That's lovely, and I mean that, but the OP was looking to use round.
> Browning and slow braising the beef, and using the liquid from the
> braise instead of the stock might adapt the recipe for the cheaper
> cut. Is this one use where sour cream is preferable to creme
> fraiche? I think so. The tomato paste? I'd say optional because
> American sour cream provides, IMO, enough tartness.
>
> If I had fresh morels, they'd make their way into it too,

I have oyster mushrooms available for that. I have never had enough
Morels available to experiment with them.

> and the
> whole thing served over very yolky home made noodles.

one of my old cook books from the 1930's serves it, for a buffet, with
large toast points. Half a slice of bread cut diagonally and toasted and
buttered.

> Once on the
> plate, or better yet, in the bowl, I'd apply extra black pepper and
> salt.
>

I some times make it with cream, sour cream and white wine. Often a bit
of grated cheese gets in there at some point. James Beard version iirc.

I keep threatening to make pasta but never get around to it.

I get some lovely thin but wide egg noodles from an Italian deli,
imported from Italy they are thinner than mass produced American egg
noodles and cook a bit quicker 5 minutes as opposed to the 7 - 8 for
American egg noodles.

> I'm now thinking stroganoff, and I'm thinking, "Soon." Thanks.

Im stuffing and roasting a 10 pound capon tomorrow

Serving it with a new potato recipe i have become very fond of and some
asparagus. Obligatory gravy made from the pan drippings and white wine.
Got to have some gravy for the sage and onion stuffing.
--
JL



>
>>--
>>Joseph Littleshoes
>
>
> --Bryan