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Mama Deb
mamadeb
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Mama Deb [userpic]
Friday afternoon stuff

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

This sounds wonderfully delicious! Would you be willing to share your salmon pasta salad recipe? (if not, I understand).

I've shared it before. It's great because it's a pantry dish.

Sarah's Pasta

2-3 cloves of garlic, chopped or thinly sliced (not grated or pressed)
One medium can of salmon (best you can afford)
1/2 bag whole wheat spirals (or other short pasta you prefer)
Balsamic vinegar
1 cup frozen peas
Pepper


Open the can of salmon and take out any visible bones. Do NOT drain. Heat the oil in a non-stick saut&eacut; pan and add the garlic. As soon as the garlic starts to brown, reduce the heat and add the salmon. It will spatter, so be careful. Mush the salmon down until it's combined with the garlic and oil. Add about 1/2 teaspoon (just a couple of shots) of balsamic vinegar and some black pepper. Combine and turn off heat.

Meanewhile, bring pot of water to boil and cook the pasta. Before you drain the pasta, put the frozen peas in the colander. Drain the pasta over the peas. This will defrost the peas. Put the pasta and peas back into the pasta pot and add the salmon mixture.

This is delicious freshly cooked and hot, or cold or room temperature (so it makes a perfect pot luck dish.) I would not reheat it. I've used it as a main course or an appetizer and it's become our traditional pre-fast for Tisha B'av.

Beef stroganoff was one of the first "company" dishes I mastered as a baby cook. Reading this, I realize I haven't made it in years. And now I really want some!

It was not a dish I'd ever had. My father would not eat milk and meat cooked together in the same dish, so my mother never made it, and when I left home, I set up a kosher kitchen.

But my husband wants me to add it to the repertoire now.

What's the fake sour cream made of?

I was looking for a dairy-free Beef Stroganoff recipe and found one on the Renegade Kosher Cooking blog, but I wasn't impressed with it. Now I've never had real beef stroganoff, but I don't think it was supposed to taste the way that recipe came out.

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.