SC - Re: Stroganoff

[Varju]

In a message dated 98-01-23 09:55:43 EST, you write:

<< Their version is very quickly sauteed,
 contains no paprika (but does include marjoram or savory, IIRC), and
 contains red wine and sour cream, but no stock. The wine is supposed to
 deglaze the pan, which flavors the wine with the meat juices. >>


This sounds very similar to the first Hungarian dish I ever tried, Marjoram
Tokany.  I have also heard my Sour Vetrece refered to as a Stroganoff.  I
wonder how closely related all of these dishes are?

Noemi
============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================