New York Times Cookbook Beef Stroganoff

Add the wine and cook to reduce by half.

New york times cookbook beef stroganoff. The Essential New York Times Cookbook. Its as fundamental as the old Joy of Cooking but far far better. Gradually add water and mushroom liquid blending well and stirring until thickened.

4 Prep Time. Drain mushrooms reserving liquid and saute in drippings in skillet. I had one there last night.

4 tablespoons butter divided use one-half pound white mushrooms washed well and sliced. Reduce your beef broth if necessary. From The New York Times Cookbook 1961 The New York Times Cookbook 1961 by Craig Claiborne Categories.

But the best beef stroganoff Ive had in New York City was in Balthazar on the corner of Spring and Crosby streets. A Recipe for Fannie Farmer Beef Stroganoff that contains onionbutterbeef tenderloin. The New York Times International Cook Book When my wife and I got married 37 years ago we wanted to travel the world but couldnt afford to do it.

Beef stroganoff makes for an outstanding dinner. Mix 1 tablespoon flour and ½ teaspoon salt in a small bowl. In a skillet brown beef strips quickly in 2 tablespoons butter.

In a medium bowl whisk together the milk eggs vanilla sugar. Traditionally stroganoff is made with beef but this version is just as good. Beef stroganoff served over buttered noodles with parsley and a dessert of apple slices sautéed in butter make for a fine full meal.