I like to put brandy on the meat and flame it. Try not to burn down the
kitchen. It give it a wonderful different taste.
--
Kim, Merritt Island, Florida 32952



> wrote in message
...
> On Mon, 05 Jan 2004 00:20:34 -0500, Jerry Avins > wrote:
>
> >Victor Sack wrote:
> >
> >> > wrote:
> >>
> >>
> >>>What does it take to make stroganoff sauce? I looked it up at
> >>>a couple of websites, and got the impression that it's pretty
> >>>much just flour and sour cream. Is that all it takes for it to be
> >>>considered stroganoff sauce?
> >>
> >>
> >> Just substitute Alfredo sauce. There is no difference at all. None.
> >>
> >> Victor
> >
> >Cut that out! It's not nice to tease people with plausible absurdities.
> >
> >Jerry
>
> Well, so far it still seems to me that all it takes to make stroganoff
> is flour, water and sour cream. If a person uses Alfredo sauce instead
> of flour and water, and adds the sour cream, what's the difference?
>