“Who wouldn’t be happy to walk through the door on a chilly evening to find beef stroganoff on the table? Savory, evocative of simpler time, this dinner is sure to be a big hit.”—The B.T.C. Old-Fashioned Grocery Cookbook: Recipes and Stories from a Southern Revival by Alexe van Beuren with recipes by Dixie Grimes
DIXIE’S BEEF STROGANOFF
Serves 6
¼ C olive oil, extra-virgin 1¾ lb sirloin roast, cut into 2-inch cubes 2 Tbsp butter, “unsalted” 1 small yellow onion, chopped (½ C) 1 medium carrot, scraped, chopped (½ C) 1 lb white mushrooms, sliced 1 clove garlic, minced 1 Tbsp flour 4 C beef stock (preferably homemade—see recipes in Basics section) ¼ C brandy ¼ C dry red wine ½ C heavy cream 1 C sour cream 1 Tbsp tomato paste 1 Tbsp Worcestershire sauce 1 tsp Dijon mustard 2 Tbsp fresh parsley, chopped 1 Tbsp fresh thyme, chopped 1 Tbsp fresh rosemary, chopped ½ tsp black pepper, preferably freshly ground Salt, preferably kosher, to taste 12-oz package wide egg noodles, cooked according to package directions, tossed with 2 Tbsp butter and 1 Tbsp chopped fresh parsley
Heat olive oil in a Dutch oven over medium flame until hot, about 3 minutes, then add sirloin cubes and cook until browned on all sides, 10 to 15 minutes. Remove cubes using a slotted spoon. Add butter to drippings in pan, then add onions, carrots, mushrooms, and garlic, and cook, stirring, until vegetables are soft, 10 minutes. Sprinkle flour over vegetables and cook, stirring constantly until no lumps remain, 5 minutes more. Add stock, brandy, and red wine, bring to a low simmer, return beef to pot add cream, ½ C of the sour cream, tomato paste, Worcestershire sauce, mustard, parsley, thyme, rosemary, and pepper, season with salt, cover, and simmer over low flame for 2 hours, stirring occasionally. Serve stroganoff on top of noodle mixture, with dollops of the remaining ½ C sour cream.
Saw the first daffodil today and heard the first peepers!
Of course, we all know that the peepers are an exuberant bunch. There’s a good chance that the first batch of little peeper eggs, embryos, and tadpoles will freeze to death at the edge of a puddle.
Long live the peepers!
I just searched and 0.2% of posts here have been about peepers. Peepers aren’t getting their due.
This looks interesting and good. And it is venison time of year.
“As has been mentioned, deer is butchered in the same cuts as beef. This includes grinding the meat also, with the marked difference that ground venison is virtually all lean. … The remaining recipe is Ozark-Style Venison Stroganoff, and as might be expected, the recipe calls for cubes of meat, mushrooms and sour cream. However, the unexpected variation of a tomato-based hot sauce provides a flavor complement to the venison.”—The Creative Cooking Course (1982)
CREATIVE COOKING OZARK-STYLE VENISON STROGANOFF
Makes 6 servings
1 ½ lbs venison meat, cut into 1 ½ inch cubes 1 recipe Marinade for Game (or other game or venison marinades) Flour ¼ C vegetable shortening ¼ lb fresh mushrooms, sliced and sautéed in butter OR 6 oz can mushrooms, drained, liquid reserved 1 onion, chopped fine 1 clove garlic, pressed 1 can cream of tomato soup ¼ tsp Tabasco (or more, to taste) 1 Tbsp Worcestershire sauce ½ tsp salt 1 ½ C sour cream
Pour marinade over venison and marinate for several hours in refrigerator, turning meat occasionally in marinade. Drain off marinade. Dredge meat cubes in flour and brown in hot shortening in a skillet. Add onion, garlic, and mushroom-butter mixture (if using fresh mushrooms) or drained mushrooms (if using canned) to venison in skillet. Combine soup, reserved mushroom liquid (if using canned mushrooms), Tabasco, Worcestershire sauce, and salt, stir mixture into venison mixture, and simmer for 1 hour, stirring occasionally. Stir in sour cream just before serving, and heat through but do not boil.
Continuing along! If you don’t see the recipe, let me know. I’m getting an error message, and yet can see it in Preview. I want to make sure everyone gets this recipe.
The recipe is from The Creative Cooking Course: A Complete Course in the Art of Cooking with 1200 Recipes and 2500 Color Photos edited by Charlotte Turgeon (Weathervane Books, New York, 1973). I wrote briefly about this crappy old cookbook– which weighs seven pounds– way back in the beginning of Bigfoodetc. We have never had a dish from Creative Cooking wasn’t beyond our expectations. I’ve posted 50 recipes and I can assure you we’ve had more than those. I see there’s only one left at Amazon. Better hurry!
Wow. This looks good. Originally posted early 2019 as part of our cook our way through 50+ stroganoff recipes. Enjoy!
The best so far!
Yesterday was Thursday Stroganoff Dinner! You may recall that upon coming to realize there are 50+ beef beef stroganoff recipes in The Big Food Manual and Survivalist Flourish Guide, Mr. Big Food suggested we begin with the first stroganoff recipe he entered into Big Food and make our way through as many as we are able.
Last week’s, Jiffy Stroganoff, was to beef stroganoff as MacDonalds is to a freshly ground beef grilled over apple wood hamburger. Quick, tasty, filling. The kids would love it. But to those with a more discriminating palate, Russian Beef Stroganoff is preferred.
Chief among its attributes is that the noodles are cooked separately, thus affording one the freedom to control one’s noodle to sauce ratio. The sherry is a nice touch, as is the bit of tomato paste. Makes for a nice color.
Served with hot buttered noodles, but I can imagine buckwheat groats would be good, too. Recipe below the fold.
Named after 19th-century Russian diplomat Count Paul Stroganoff, this dish consists of thin slices of tender beef (usually tenderloin or top loin), onions and mushrooms all sautéed in butter and combined with a sour-cream sauce. Stroganoff is usually accompanied by rice pilaf.
The New Food Lover’s Companion Fourth Edition (2007)
I looked at a few of those odd ball recipe names and have concluded that in this great land of ours, “stroganoff” has come to mean a casserole with noodles or rice, and sauce, often with sour cream.
In this way it is like Goulash. I’ll never forget the first Hungarian Goulash I had in Budapest. Nothing at all like Mom used to make!
This is going to be fun. It appears we toughed the ‘let’s eat stroganoff once a week’ for quite a while before we threw in the towel. So probably a whole week’s worth on content already written and ready to copy. This is good, as I am trying to finish a short story.
Added: If you see a recipe on the list that appeals to you, just let me know and I’ll post it so you can take a look.
Originally published 1/19/2019
looks like I duplicated that top one
Long time reader & commenter SueK commented, “50+ recipes for stroganoff???? That’s hard to believe!” So I searched Mr Big Food’s Big Food Manual and Survivalist Flourishing Guide and this is what I found.
A note on the Roman numeral designations– as in Beef Stroganoff XVI: A recipe, and its name (“Beef Stroganoff”) is considered unique– and thus deserving of its very own word doc– iff (if & only if) it has three fundamental differences from any other of the exact same name. So imagine Mr. Big Food coming across a recipe named “Beef Stroganoff” in the cookbook he is working through right now. He would need to go through 15 other Beef Stroganoff recipes to check for differences!
In the event that you are in need of a recipe for Elk Stroganoff, here ya go.
I had forgotten all about this. I’ll have to look and see how far we made it until we tired of beef stroganoff. I’ll report back. Stay tuned. (Link to the recipe is at the end.)
The other day, Mr. Big Food announced that Beef Stroganoff was far & away the dish for which he had the most recipes. Over 50.
As you will recall, Mr. Big Food has been culling recipes from spiral bound recipe books, and some classic American cookbooks, for more than 15 years. (FYI– Craig Claibourne, food editor of the NYT, was a Mississippian.) Over 33,000 individual Word docs of recipes, tips, how-tos, etc. comprise his Big Food Manual and Survivalist Flourishing Guide. (It’s an indexer’s nightmare.)
Real American home cooking is a food heritage that needs and deserves to be preserved. It is one of the few remaining aspects of American life and culture that needs and deserves preserving.
The Big Food Manual and Survivalist Flourishing Guide
Upon this announcement, Mr. Big Food suggested that we should cook & eat beef stroganoff once a week, beginning with the first recipe he entered into The Big Food Manual and carrying on– as far as we are able, we’re talking about a year’s worth of weekly Beef Stroganoffs– through to the latest. Like a Soup Contest with no end.
Unlike our Soup Contests, and because we are now just the two of us, there will be no scoring. But we will take notes.
NOTES: Jiffy Beef Stroganoff was good. I anticipate that it will fall to the wayside as other, more authentic recipes are tried. It’s “jiffy” because it’s a stovetop recipe that doesn’t require one to boil the noodles separately. But it’s tasty and filling. If you are at a point in your life where you’d like to make a good hardy jiffy homemade meal, this is for you.
For us, since we do not buy ground beef and instead grind our own, there were no time-saving features. But again, if you are at a point in your life where you buy ground beef — and there’s nothing wrong with that– and want to learn how to cook at home, this is a very good beef stroganoff.
Click on over to Miss Missy’s School to download the short story, “Missy’s Epic Novel.” Discover why and how Missy came write write her best-selling Epic Novel. (You’ll have some sympathy for Rocky before it’s over.)
Use coupon epic! at checkout to take 20% off–that’s only $1.99!
I saw the blog odometer roll over to 6999 the other day, took a screen shot, and then forgot about it until I was cleaning up my screen shots just now.
‘They’ say most blogs don’t last more than three month. And without wasting time to figure out if this is true, we’ll just run with it, and report that BigFood has been around more than three months.
I found something interesting–a real study on blog posts. It’s about 10 years old, but the results I think would still obtain today. (Link goes to an article about the study, but it links to the actual study.)
Here’s what they found regarding the life cycle of a post:
Shout: The “Shout” phase yields an initial steep spike in impressions that occurs within the first week to ten days, when 50 percent of a blog post impressions are generated.
Echo: The “Echo” phase begins shortly thereafter and lasts until day 30, when 72 percent of blog post impressions are realized.
Reverberate: The third, and likely least studied, phase in a blog post’s life cycle is the “Reverberate” phase. This phase makes up the 28 percent of remaining impressions and lasts from day 30-700. The Reverberate Phase is important for both content creators and marketers, as that is where the long tail value occurs. It is also the phase that most blog post impression metrics fail to take into account and quantify.
The reverberate phase is just fascinating. Here are this month’s top posts at BigFood, with original publication year:
Polenta 2019
Sausage 2012
Pudding 2022
Cross 2014
Peppers 2012
Stew 2019
Sausage Lyonnaise 2015
Bread 2016
Today 2023
Correct: “The study also confirms what many marketers already knew: that impressions vary depending on what the post is about. While some blog posts, like sweepstakes, see a spike in engagement over the first month, blog posts on topics such as recipes and thought-leadership deliver impressions over an extended period of time.”
Polenta published 1/2019
Pennsylvania Dutch Sausage is even more interesting. Published February 2012, on blogspot so those views are lost. I guess I moved to WordPress sometime in 2015.
Today’s random repost of something someone was looking at today. From the distant past–January 2019.
“Competent Specialists.” I like that. Competent Specialists are much better than Experts.
To be honest, I had forgotten I had this crappy old book. It is shelved behind glass in the treasure chest bookshelf. Had you asked, I would easily pointed to all of Aunt Margaret’s books in the treasure chest. I’d just forgotten the title– which is one reason I do a once a year hands-on dusting of every book in my library. I rediscovered The Standard Dictionary of Facts (citation below) because I was thumbing through its companion– which just sits out on Grandma Shilling’s old sewing table– The Standard Question Book and Home Study Outlines (citation below) and said to myself, surely I have the Dictionary somewhere– the first edition (under a different title) sold over a half a million copies! One to Aunt Margaret!
The Question Book describes How to Study using it in conjunction with the Dictionary.
The first necessary step is to get at the start the clearest and most definite idea as to what The Standard Dictionary of Facts actually contains.
Question Book Preface
Let us jump right in, shall… . [Hang on a second.] Okay. Let’s jump right in, shall we?
I find simply opening a book of this sort to a random page, looking around, going to another random page, etc., is a fine way to discover just what is in it. As it so happened, I had opened the book to a page containing the heading: RIGHT USE OF SOME COMMON WORDS in the LANGUAGE book. The Competent Specialist who wrote this entry is quite determined that we understand the “Shall-Will” distinction.
I will do means I propose doing ____ . I shall do means, radically, I ought to do; and as a man is supposed to do that which he ought to do… .
p. 197
That’s a pretty radical idea right there, isn’t it? A man is obliged to do what he ought.
In the quite flowery language of the day, the Editor’s Preface to the Dictionary introduces us to the “Ten Books” that cover “the entire range of general knowledge, so classified as to bring the reader or consulter the essentials of many diverse subjects in the most direct and expeditious manner.”
(I am tempted to turn immediately to the statistics section but as I ought to resist, I shall resist.)
In the LITERATURE book we discover that “Good fairies are called fairies, elves, elle-folks, and fays; the evil ones are urchins, ouphes, ell-maids, and elle-woman.”
What a loss to the English language. You elle-maid you!
It was my father’s. It has a school library stamp on the inside front cover, so I guess he or someone in his family checked it out and never returned it. Very unlike like my dad if it was him.
I am writing a short story about people who frequent a blog and comment there. The main character has an interest in fairly tales, and especially in the collected works of Andrew Lang. If you’ve heard of The Blue Fairy Book, The Red Fairy Book, and the rest of the color books, you know Andrew Lang. He, with his wife, edited the collection. He also edited The Nursery Rhyme Book (1897). They’re all up at Project Gutenberg, or Archive to download.
This was nice, from the last line of the end Notes:
Thus our old nursery rhymes are smooth stones from the brook of time, worn round by constant friction of tongues long silent. We cannot hope to make new rhymes any more than we can hope to write new fairy tales.
Story is coming along fine. (At least I think so.) Got a little sidetracked reading Informing the Inklings: George MacDonald and the Victorian Roots of Modern Fantasy (2018) which arrived this afternoon. I read one of the essays in the book as research.
We have really been enjoying the savory bread recipes in Best Bread Machine Recipes (Better Homes and Gardens Books, 1997). My only complaint about this cookbook is that the serving sizes are way off. I do 1 1/2 pound loaves and I supposed if I got the meat slicer out and sliced the loaf pretty thin I could get 20 slices from a loaf (if the slicer would even do bread properly). I’d say–and yes, I got the ruler out and measured–we get about 10-12 1/2″ slices.
It was great. Toasted and served with scrambled eggs the bacon comes for free!
I wasn’t really surprised to see the post below pop up on today’s read posts. I searched, and I have mentioned him twice here at Big Food. The other post got hit yesterday.
Gerard is an amazing human being. He’s being called the Poet Laureate of the Internet. And rightly so.
Context for the copied post, from November, 2018. Gerald lived in Paradise, California. He lost everything in the fires and moved in temporarily with his 104 year old mother. He is a survivor. His writing is beyond compare. My copy of Emily Dickinson’s Complete Poems was given to me by a fellow reader of Gerald’s blog who had an extra copy, as Gerald had given him another.
Gerard was taken ill earlier this month–out of the blue. He is now in hospice care.
This man is made of better stuff than I
Gerard Van der Leun, of Paradise, California, is the proprietor of American Digest. AD is a blog I just recently discovered. It’s everything a blog I like should be.
I tear up just thinking about losing my library. And I’m not one to tear up easily. He’s got a tip jar at the blog, if you’re able.
We’re in the green and will be all week, but I see that blue–and yee gads even purple!–are moving south as we close out the month of January.
I thought I’d remind you of the series of posts I did in December, Holiday Hot Drinks. Cocoas and chocolates, teas, coffees, and hot drinks with alcohol. Twenty-six recipes in all and a very nice selection.
Pictured above is the the white chocolate with creme de cacao variation of Hot Chocolate to Die For and Variation. Trust us, use half and half, not cream. Mr. Big Food and I split a single serving it’s that rich. Man it’s good!
Well, sure. Why not? It has an index, too. I mean, how are you supposed to remember where that quote from Abigail Adams is without an index? Likewise, how do you appreciate the humor in Charles*–the Leader of the Prairie Voles–argument that the name of the school should be changed, if you don’t know a little something about the natural history of prairie voles? So yes. There’s an epilogue.
*Charles’s mate is named Carolyn, and one of their female pups is named Laura. That’s funny, but that’s not the joke.
Parliamentary Procedure? What’s That? | A Gift from the Epilogue of Miss Missy’s School
Dear Readers and Their Grownups,
Many of the reviewers of Miss Missy’s School Book I: A Pack of Farm Dogs Starts a School have commented that
the sweet and entertaining story … has the added bonus of teaching tidbits of history, vocabulary, the love of learning and [natural history] of some of the animals that live in the pastures. Don’t miss reading the Epilogue.
5-Star Review
Tomorrow we’re going to look at a scene in which Aubrey and Gilbert invite Mr. Turkey and his flock to attend a meeting to discuss the establishment of a school. Mr. Turkey is a real character! But today we’re at a good point in the story to take a look at the Epilogue the reviewer mentioned.
If you’ve missed one of the short story gifts, or want to read one or two again, they are all listed and linked here. This is a link to a PDF of this Kid Blog post. Please share this post and all of the other family reading stories. Thank you!
This is from yesterday’s family reading time gift.
“And Tiger,” John asked, “What’s your role in all of this?”
“It’s parrrliamentarrry, Sir!” Tiger purred.
“Umm… I think you mean ‘elementary,’ don’t you? Will you be teaching the younger animals?” Marica asked.
“No. Parrrliamentarry prrrocedure,” Tiger held up his dog-eared outdated copy of Robert’s Rules of Order Newly Revised. “Rrrobert’s Rrrules!” he purred proudly.
Missy explained, “Tiger is the only one among us who knows the rules and laws of having a Mass Meeting, though where he learned them is his closely guarded secret. He has been instructing us in the proper protocol for conducting such a meeting.”
When you read that, did you wonder what in the world parliamentary procedure was? Missy explains it a little when she says, “the rules and laws of having a mass meeting…” But there must be more to parliamentary procedures than that.
The animals and people who live on Farther Along Farm really appreciate old things and ways. They talk about these things casually–as if everyone reading knows what they are, too. But not everyone does! Somethings your grownups may not even have heard of or remember. That’s why after the story of Miss Missy’s School has reached The End, there’s an epilogue–a concluding chapter that explains these old things and ways.
This is the first paragraph in
Epilogue: Old Things & Ways Explained
Some Old Things & Ways are curious. Others are much more serious. One involves an ancient myth, another, a more recent hypothesis. Whether curious or serious, ancient or recent, Marica explains the Old Things & Ways in Miss Missy’s School in a way you will understand. If you want to learn even more about a topic, you can look it up in an encyclopedia, go to your library, or search online. If you still can’t find what you’re looking for, email Marica at Marica@missmissyschool.com. She’d be happy to help you learn more!
This is how the entry on parliamentary procedure begins:
Have you ever been with a group of people and you couldn’t get a word in edgewise? Maybe you were planning a birthday party for a friend in the neighborhood but the new kid on the block wouldn’t stop talking. Maybe your family was talking about where to go on vacation and your little sister, who reminds you a lot of Bebe, wouldn’t keep quiet, so you tried talking louder and louder and everyone ended up yelling. Or maybe a grownup leader was asking where you wanted to sell cookies and all the kids said in front of the zoo but she chose the art museum. (Not that there’s anything wrong with art museums!)
If you’ve had these problems, you can imagine what it’s like when a larger group of people need to get together to discuss a serious problem or question, or just have an orderly meeting at which everyone can contribute, and each person gets a fair and equal vote if there is disagreement. Like raising your hand and waiting to be called on, rules that all agree to follow make any sort of meeting fair and orderly.
Parliamentary Procedure is the term used for a set of rules which govern how a meeting is run. Who gets to talk? For how long? What topics can be discussed? How do people at the meeting vote to do or not do something? All these questions and more are carefully considered in a system of Parliamentary Procedures. They are called Parliamentary because even though rules for meetings go back more than one thousand years, we can trace the origin of our modern rules to the early days of the British Parliament, especially the House of Commons, around 1340. Though it took several hundred years, as time went on those rules became more and more organized and began to resemble what we have today. Tiger knows the history of Parliamentary Procedures better than anyone, but there is an ironic twist in that history that affected the American Colonies. …
There’s a new Horizon A Magazine of the Arts post up at The Old Books Blog. Lots of fun and entertaining stuff from long ago. Click on over and discover what the artsy folk were thinking and worrying about sixty years ago.
Good time of year for soup, don’t you agree? Put a bunch of good things in the slow cooker in the morning. Turn it on low. Come back hours later. Add a biscuit or roll and you’ve got a good hearty supper.
Just getting started in the slow cooker
SAUSAGE GREENS SOUP
Serves 6
1 egg, beaten 2 Tbsp milk ¼ C fine dry bread crumbs 1 lb bulk Italian sausage (preferably homemade) Non-stick cooking spray 2 15 oz cans Great Northern beans, drained 2 medium carrots, peeled and cut into ½ inch cubes 2 medium tomatoes, chopped ½ C onion, chopped 2 cloves garlic, minced 1 tsp dried Italian seasoning, crumbled ½ tsp crushed red pepper 5 C chicken stock (preferably homemade) 4 C greens, torn into bite-sized pieces (any mildly bitter green will do—mustard, turnip, collard) Shredded Parmesan cheese
For meatballs, combine egg, milk, and bread crumbs, and add bulk sausage, mixing well. Shape into 1 inch meatballs, spray skillet with non-stick cooking spray, and brown meatballs on all sides over medium heat. Drain meatballs. In (at least a 3 ½ quart) slow cooker, add beans, carrots, tomatoes, onion, garlic, Italian seasoning, and red pepper. Add meatballs and greens, and pour chicken stock over all. Cover and cook on low heat setting for 8-10 hours, or on high heat setting for 4-5 hours. Ladle into bowls and sprinkle with shredded Parmesan cheese.
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Please try again."}},"email_for_login_code":{"placeholder_text":"Your email address","initial":{"instruction_type":"normal","instruction_message":"Enter your email to log in."},"success":{"instruction_type":"success","instruction_message":"Enter your email to log in."},"blank":{"instruction_type":"error","instruction_message":"Enter your email to log in."},"empty":{"instruction_type":"error","instruction_message":"Enter your email to log in."}},"login_code":{"initial":{"instruction_type":"normal","instruction_message":"Check your email and enter the login code."},"success":{"instruction_type":"success","instruction_message":"Check your email and enter the login code."},"blank":{"instruction_type":"error","instruction_message":"Check your email and enter the login code."},"empty":{"instruction_type":"error","instruction_message":"Check your email and enter the login code."}},"stripe_all_in_one":{"initial":{"instruction_type":"normal","instruction_message":"Enter your credit card details here."},"empty":{"instruction_type":"error","instruction_message":"Enter your credit card details here."},"success":{"instruction_type":"normal","instruction_message":"Enter your credit card details here."},"invalid_number":{"instruction_type":"error","instruction_message":"The card number is not a valid credit card number."},"invalid_expiry_month":{"instruction_type":"error","instruction_message":"The card's expiration month is invalid."},"invalid_expiry_year":{"instruction_type":"error","instruction_message":"The card's expiration year is invalid."},"invalid_cvc":{"instruction_type":"error","instruction_message":"The card's security code is invalid."},"incorrect_number":{"instruction_type":"error","instruction_message":"The card number is incorrect."},"incomplete_number":{"instruction_type":"error","instruction_message":"The card number is incomplete."},"incomplete_cvc":{"instruction_type":"error","instruction_message":"The card's security code is incomplete."},"incomplete_expiry":{"instruction_type":"error","instruction_message":"The card's expiration date is incomplete."},"incomplete_zip":{"instruction_type":"error","instruction_message":"The card's zip code is incomplete."},"expired_card":{"instruction_type":"error","instruction_message":"The card has expired."},"incorrect_cvc":{"instruction_type":"error","instruction_message":"The card's security code is incorrect."},"incorrect_zip":{"instruction_type":"error","instruction_message":"The card's zip code failed validation."},"invalid_expiry_year_past":{"instruction_type":"error","instruction_message":"The card's expiration year is in the past"},"card_declined":{"instruction_type":"error","instruction_message":"The card was declined."},"missing":{"instruction_type":"error","instruction_message":"There is no card on a customer that is being charged."},"processing_error":{"instruction_type":"error","instruction_message":"An error occurred while processing the card."},"invalid_request_error":{"instruction_type":"error","instruction_message":"Unable to process this payment, please try again or use alternative method."},"invalid_sofort_country":{"instruction_type":"error","instruction_message":"The billing country is not accepted by SOFORT. Please try another country."}}}},"fetched_oembed_html":false}
