Sean Dennis wrote to Dave Drum <=-

Dave Drum wrote to Sean Dennis <=-

Title: Milk Soup (Soviet-era)

That comes from a Russian programmer who now lives in Slovenia who
makes a lot of "budget-friendly Slavic cooking" videos on his YouTube channel. They may not be exactly genuine but they're meant ro be
filling (hence the addition of pasta).

That reipe looks good either way to me.

Here's another recipe tat calls itrself Russian. It looks good except
I'd substitute the red wine for beef stock, bringing tyhe total amout
of beef stock to 5 cups.

You could also sub cranberry juice or vegetable stock.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Gary's Beef Stroganoff
Categories: Beef, Russian
Yield: 8 Servings

2 lb Beef, 1" cubes
1 1/2 lb Mushrooms
3 Onions
2 tb Dill, fresh
25 oz Red Wine, dry, full bodied
1 1/2 c Sour cream
1 tb Tomato paste
3 tb Olive oil
2 Garlic cloves, minced
1 Bay leaf
2 c Beef stock
Salt
Pepper
Flour for dredging

And here's Olga's version from Ruscuisine.com. I prefer the Americanized versions w/noodles and mushrooms. But, that's me.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Beef Stroganoff
Categories: Beef, Dairy, Vegetables
Yield: 6 servings

2 1/4 lb (1 kg) boneless beef
4 tb A-P flour
4 tb (60 mL) Ketchup
5 oz (178 mL) sour cream
2 c (.5 L) broth
1 tb A-P flour pounded w/butter
1 Onion
Salt & pepper

Chop the meat long wise fibers (fibres) and beat the
pieces a little. After that cut the pieces into stripes
2 cm long and 1/2 cm wide. Season and roll them in
flour.

Fry chopped onion in the pan and when it is golden
brown, put the stripes there. Fry on hot heat until
the meat is light brown.

Make a sauce: fry 1 tb flour pounded with butter for
few minutes, add sour cream, ketchup, salt. Pour the
sauce over meat and stew on a low heat during 15-20
minutes. Don't let sauce to boil, overwise the meat
will be hard.

Beef Stroganoff is served with fried potatoes.

by Olga Timokhina

RECIPE FROM: https://www.ruscuisine.com

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