Comments on: Beef Stroganoff http://mikes-table.themulligans.org/2008/02/28/beef-stroganoff/ Experiences, experiments, and edible things from Mike's kitchen Wed, 08 Feb 2012 02:27:03 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Beef Wellington from Mike's Table http://mikes-table.themulligans.org/2008/02/28/beef-stroganoff/comment-page-1/#comment-1599 Beef Wellington from Mike's Table Fri, 16 May 2008 09:01:27 +0000 http://mikes-table.themulligans.org/2008/02/28/beef-stroganoff/#comment-1599 [...] you not be when its included on Ramsay’s Hell’s Kitchen season after season?). Like some other “classics”, I approached this with some hesitation as it seemed like it could be tasty in my mind, but it also [...] [...] you not be when its included on Ramsay’s Hell’s Kitchen season after season?). Like some other “classics”, I approached this with some hesitation as it seemed like it could be tasty in my mind, but it also [...]

]]> By: mike http://mikes-table.themulligans.org/2008/02/28/beef-stroganoff/comment-page-1/#comment-814 mike Tue, 04 Mar 2008 04:03:16 +0000 http://mikes-table.themulligans.org/2008/02/28/beef-stroganoff/#comment-814 Peter -- that's certainly the lesson I took away from this. Thanks! Lydia -- agreed on all counts, chicken a la king is another offender of tastebuds everywhere. Something of reinterpreting the old dishes is a delight... Bellini -- thanks! The capers added a nice little something extra. Plus, you simply can't use them often enough! Ruth -- thanks! Thought I was overdue for PPN--congrats again Nora -- I really appreciate it! Thanks! :-) Kevin -- they all work great together and dill sounds like it would be another great addition to the mix. I'll keep it in mind on my next go around... Deb -- thanks! I really like that something special tarragon gives to a dish, and like you suggested, a nice, spicy red wine sounds like just the match for it. Pixie -- thanks! It was just what I needed! Helene -- thanks! Definitely a good, hearty meal that calls for wine and a casual atmosphere Pam -- that sounds like another great classic! I didn't appreciate how interesting it can be to take a stab at remaking the classics Katie -- agreed. And thanks! :-) I'm surprised smoked paprika is hard to come by. And lol, I'm always so jealous of you and the many other France-based food bloggers with your amazing local food--is it possible there's something food related in the U.S. *not* available in France? ;-) Peter — that’s certainly the lesson I took away from this. Thanks!

Lydia — agreed on all counts, chicken a la king is another offender of tastebuds everywhere. Something of reinterpreting the old dishes is a delight…

Bellini — thanks! The capers added a nice little something extra. Plus, you simply can’t use them often enough!

Ruth — thanks! Thought I was overdue for PPN–congrats again

Nora — I really appreciate it! Thanks! :-)

Kevin — they all work great together and dill sounds like it would be another great addition to the mix. I’ll keep it in mind on my next go around…

Deb — thanks! I really like that something special tarragon gives to a dish, and like you suggested, a nice, spicy red wine sounds like just the match for it.

Pixie — thanks! It was just what I needed!

Helene — thanks! Definitely a good, hearty meal that calls for wine and a casual atmosphere

Pam — that sounds like another great classic! I didn’t appreciate how interesting it can be to take a stab at remaking the classics

Katie — agreed. And thanks! :-) I’m surprised smoked paprika is hard to come by. And lol, I’m always so jealous of you and the many other France-based food bloggers with your amazing local food–is it possible there’s something food related in the U.S. *not* available in France? ;-)

]]> By: katie http://mikes-table.themulligans.org/2008/02/28/beef-stroganoff/comment-page-1/#comment-796 katie Sun, 02 Mar 2008 20:24:19 +0000 http://mikes-table.themulligans.org/2008/02/28/beef-stroganoff/#comment-796 There's definitely good food lurking in those old recipes... I love the addition of capers. And I now have smoked paprika in my pantry - smuggled back from the US. This sure beats the Stroganoff I made in college: ground beef, cream of mushroom soup and sour cream! There’s definitely good food lurking in those old recipes… I love the addition of capers. And I now have smoked paprika in my pantry – smuggled back from the US.
This sure beats the Stroganoff I made in college: ground beef, cream of mushroom soup and sour cream!

]]> By: pam http://mikes-table.themulligans.org/2008/02/28/beef-stroganoff/comment-page-1/#comment-795 pam Sat, 01 Mar 2008 03:36:14 +0000 http://mikes-table.themulligans.org/2008/02/28/beef-stroganoff/#comment-795 Mike, I just made a hungarian goulash yesterday and thought the same thing. It's fun revisiting these old classics. Mike, I just made a hungarian goulash yesterday and thought the same thing. It’s fun revisiting these old classics.

]]> By: Hélène http://mikes-table.themulligans.org/2008/02/28/beef-stroganoff/comment-page-1/#comment-793 Hélène Fri, 29 Feb 2008 18:24:58 +0000 http://mikes-table.themulligans.org/2008/02/28/beef-stroganoff/#comment-793 Mike, what I would need with that meal is couple bottles of red wine and good company. Looks really good. Mike, what I would need with that meal is couple bottles of red wine and good company. Looks really good.

]]> By: Pixie http://mikes-table.themulligans.org/2008/02/28/beef-stroganoff/comment-page-1/#comment-792 Pixie Fri, 29 Feb 2008 16:40:09 +0000 http://mikes-table.themulligans.org/2008/02/28/beef-stroganoff/#comment-792 That beef looks incredibly good, I bet that dish was delicious! That beef looks incredibly good, I bet that dish was delicious!

]]> By: Deb http://mikes-table.themulligans.org/2008/02/28/beef-stroganoff/comment-page-1/#comment-791 Deb Fri, 29 Feb 2008 15:53:53 +0000 http://mikes-table.themulligans.org/2008/02/28/beef-stroganoff/#comment-791 Mike this looks marvelous! I love to revisit old classics and add a touch of something new, at least the tarragon and capers would be a new touch for me! Now just add a nice glass of Merlot or Shiraz and you are in heaven! Mike this looks marvelous! I love to revisit old classics and add a touch of something new, at least the tarragon and capers would be a new touch for me! Now just add a nice glass of Merlot or Shiraz and you are in heaven!

]]> By: Kevin http://mikes-table.themulligans.org/2008/02/28/beef-stroganoff/comment-page-1/#comment-790 Kevin Fri, 29 Feb 2008 00:26:58 +0000 http://mikes-table.themulligans.org/2008/02/28/beef-stroganoff/#comment-790 That beef stroganoff looks good! I rather like stroganoff with the beef, mushrooms, paprika, and sour cream. I like to add some dill. That beef stroganoff looks good! I rather like stroganoff with the beef, mushrooms, paprika, and sour cream. I like to add some dill.

]]> By: Nora http://mikes-table.themulligans.org/2008/02/28/beef-stroganoff/comment-page-1/#comment-784 Nora Thu, 28 Feb 2008 21:29:28 +0000 http://mikes-table.themulligans.org/2008/02/28/beef-stroganoff/#comment-784 Mike, you have definitely up the ante with your recipe for stroganoff. Some many have given it a bad name, but your recipe sounds delicious and very well-balanced. Teasing the palate with all these wonderful flavours, with homemade pasta too! Mike, your recipes sounds like they should be made in a professional kitchen in a nice restaurant. I'll be a regular customer. :-) Nora Mike, you have definitely up the ante with your recipe for stroganoff. Some many have given it a bad name, but your recipe sounds delicious and very well-balanced. Teasing the palate with all these wonderful flavours, with homemade pasta too! Mike, your recipes sounds like they should be made in a professional kitchen in a nice restaurant. I’ll be a regular customer. :-)

Nora

]]> By: Ruth http://mikes-table.themulligans.org/2008/02/28/beef-stroganoff/comment-page-1/#comment-782 Ruth Thu, 28 Feb 2008 18:11:55 +0000 http://mikes-table.themulligans.org/2008/02/28/beef-stroganoff/#comment-782 What a glorious and classy dish to bring to the big Presto Pasta night party! I love it. What a glorious and classy dish to bring to the big Presto Pasta night party! I love it.

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