===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 01-11-94 (16:23)             Number: 391
From: HULAIN'S DOG #157 @190700    Refer#: NONE
  To: KOUNTRY COOK #1 @1912232*     Recvd: NO  
Subj: Post Favorite Recipe           Conf: (37) Home Cooki
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³KC> Consider this a challenge and POST, POST, POST!                        ³
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Okey, dokey.  Challenge accepted!!!  But first, credit where
credit's due.  This is a variation of a Jeff Smith (d'Frug) recipe:

BEEF STROGANOFF

Ingredients;

1 pound flank steak
1 pound mushrooms (sliced)
1 medium yellow onion (sliced)
1/2 cup +- sour cream
1 cup kasha (buckwheat groats)
1 clove chopped garlic (approx. 1tsp)
2 cups chicken stock
1/4 tsp dried dill
salt & pepper to taste for beef mixture
1/4 tsp each salt & pepper for Kasha

Instructions;
Partially freeze beef.

Bring two cups of chicken stock, 1 Tbs butter, salt & pepper to a
boil.  Add Kasha, cover, reduce heat to simmer.  Check in about 10
minutes, continue to simmer until Kasha has absorbed all of the
liquid.  Keep warm in covered pot.

Cut the beef across the grain into strips no more
than 1/4 inch wide.  Cut strips into 1 inch pieces.

Heat up two skillets.  Put about 2Tbs oil (or butter) into each.
Place beef and garlic into one.  Put the mushrooms and onions into
the other.  Heat should be medium high or higher, to prevent the
beef from becoming soupy, and to lightly brown the mushrooms.  When
the beef is done (about medium for me) remove beef from skillet,
and transfer to a serving bowl.  Drain some of the liquid from the
mushrooms (which should, by this time, be giving up their water)
into the beef skillet.  Deglaze and transfer to the mushroom
skillet.  The mushies should be soft now, but not limp.  Add dill
weed, mix well, remove from heat. Add sour cream in dollops mixing
constantly, until mushie/onion mixture has a creamy gravy.  Should
take about 1/2 cup of sour cream, but have a full cup on hand, just
in case!!!

Transfer mushie/onion mixture to a serving bowl, transfer Kasha to
a serving bowl, retrieve serving bowl with beef.

Each diner gets to mix-and-match from the three serving bowls.
Yum!

I serve this with a simple green salad/vinaigrette dressing.
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