Hello Jim!
Maybe I was dreaming, but didn't you say this on Friday March 07 1997
 JW> some of them tasty in their own right, wrongly called Goulash.
I suppose I shouldn't, but being half hungarian I'm a bit sensitive to taking 
a hungarian name of a dish and giving it to any random casserole or soup/stew 
that someone makes, simply because they think it sounds nice.
 You know I don't think this is down to the ordinary cook either, I think it 
is some Home Economics graduate who desperately scrabbles around for a 
glamorous name for some dish they've created. In the case of
 IH>> Title: Curry Halibut Stroganoff
It was the alaska fisheries board or whatever, and no doubt they have a 
"cook" whose job it is to invent tempting dishes. I'm all in favour of that, 
so long as they have some common sense over the naming.
 JW> That might be a fairly tasty dish, but it sure ain't Stroganoff!
as you say, the dish doesn't look too bad, but it isn't what they call it, 
and that's for certain.
 JW> I'm glad you posted that; I like Stroganoff as much as I do Goulash- a
 JW> lot. I have usually served it over noodles but the potato idea sounds
 JW> great. Hmmm, I just noticed your spelling of the word; is Stroganoff 
lso
 JW> acceptable? It's the only way I've seen it.
As in all transliterations, what really matters is that the _sound_ is 
recognizable. In the case of Stroganov I keep to my spelling, because the 
dish was named after a famous family which (like many Russian notables) had 
dealings with the West, and that was the spelling _they_ used in western 
script.
I agree that it is a delightful dish, and one that is ideal for entertaining, 
because it is as quick to cook as it is good to eat. However, it isn't as 
cheap as some, obviously, because you've really got to use prime steak - 
usually fillet, though at a pinch one can get away with tender well hung 
entrecote. What we've done sometimes, is to buy a whole fillet, which is 
quite a bit cheaper. We then trim it carefully, removing tip and tail and use 
the trimmed best parts as steaks for things like tournedos and chateaubriand 
dishes, to impress. Then the trimmings get de-fatted and de-sinewed and cut 
into fingers and used for the Bev Stroganov (which to be honest, I often 
prefer).
  As for what to serve with it. You can trust Jane Grigson 100% on that kind 
of thing. We have often used rice with it, because we adore rice, not in any 
attempt at authenticity. I would imagine most kinds of noodles would also be 
fine with it. This is another recipe for it, which also has pretensions to 
authenticity, and which is the one I cook most often.
=== Cut ===
MMMMM----- Recipe via Meal-Master (tm) v8.04
      Title: Bef Stroganov (Authentic Stroganoff)
 Categories: Main dish, Russian, Beef
      Yield: 8 servings
      1 tb Mustard powder
      1 tb Sugar
      2 ts Salt
      5 tb Oil
      4 c  Onion; thinly sliced rings
      1 lb Mushrooms; thinly sliced
      2 lb Beef fillet
      1 ts Pepper
      1 pt Sour cream
  In a small bowl, combine mustard with half the sugar a pinch of the
  salt, and add enough hot water to make a paste. Set aside 15 minutes.
    Cut fillet into slices abt 1/4" thick _against the grain_, then
  again into 1/4" thick strips with the grain. Slice onions and
  separate into rings. Slice mushrooms lengthwise (=, Measure cream,
  and stir in 1 tb flour if it's thin.
     Heat half the oil in a heavy frying pan. When very hot, hadd
  mushrooms and onions and stir in, reducing heat. Cover and simmer,
  stirring from time to time for 20-30 minutes until vegetables are
  tender. Drain, discarding liquid (Odd, I'd have reduced to a glaze
  here IMH). Return to pan.
    In another pan, heat the remaining oil. When _very_ hot, stir fry
  half the beef until browned outside but still rosy within. (1-3mins).
  Remove beef from pan, adding it to the vegetables. Repeat, adding
  further oil if needed.
     Return frying pan to heat, stir in remaining seasonings, together
  with the mustard paste. Stir in sour cream, 1-2 tbs at a time, then
  add the other half of the sugar and reduce heat to low. Cover pan,
  and simmer 2-3 minutes or until sauce is heated through. Correct
  seasoning. Transfer bef strogonov to heated serving platter, and if
  liked, scatter straw potatoes on top. Serve immediately. This dish
  does NOT keep at all.
    Recipe Time Life Cooking, Russian Recipes
    MMed IMH Georges' Home BBS 2:323/4.4
MMMMM
=== Cut ===
All the Best
Ian
--- GoldED 2.50+
---------------