[Sca-cooks] Stroganoff

[Marilyn Traber]

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I know how I make mine, I learned it from a friend of the family years
ago...

Start with a good cut of beef, sliced paper thin. Spread it out on waxes
paper, sprinkle with fresh crushed black pepper and thinly sliced onion. Do
a number of layers, as the thinly sliced beef takes up a lot of room. Let
sit in the fridge for at least a couple of hours. Take the beef out, scrape
off the onions, fry about half the onions in good hot oil, add the beef and
fry up. When you are about to take it out dollop in some fresh sour cream
and serve over fresh made noodles [I liked using spaetzle.]

As I am highly allergic to mushrooms, I omit the shrooms. You add then to
the mix long enough before done to cook through without getting smushy.

margali
and occasional heathans will add a dash or worchestershire sauce...

the quote starts here:
And how is "real" Beef Stroganoff supposed to
be made? I've had some good home made stuff, but lately most of
what I've had comes frozen from the store.
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