Steve is the one that usually seasons our steaks before grilling them. I don't know if he uses any salt. I'll set out onion and garlic powders 7 black pepper for him to use, but often times he will get something else from the spice cabinet.

It's customary - and most prefer - to use salt
on their steaks before cooking.

I use a concoction called Montreal Steak seasoning -- which is probably
so close to salt & pepper as to make no difference. I am careful not to
put too much on though.

We're familiar with it, mostly in the
McCormick version. It's a catchall mixture,
my objection being that you're not sure what
you're exactly getting ... I've found such
things as bits of dill seed, which in my
estimation doesn't have any business on a
piece of beef. The majority of the seasonings
are stuff I'd approve of, in moderation, but
there's the floor sweeping aspect.

BTW, in all of your travels have you ever been to Russia, or to Eastern Europe?

As you know I'm a bit of a leftist, but
there is nobody who begrudges the existence
of the Communist regimes more than I do.
I have always avoided giving money to those
regimes, so I never went to any such places
until after the Wall came down, and even then
I've not gone deep into that territory. I did
visit Cambodia (still a totalitarian regime)
because Lilli needed an escort, but on the
whole no.

Title: Poor Man's Stroganoff
Categories: Beef, Russian
Yield: 1 servings

1 lb Lean ground beef
1 sm Onion, chopped
1/4 lb Fresh mushrooms (quartered)
Or one can of the broiled in
Butter
Type mushrooms
1 cn Cream of mushroom soup
1/4 c Dry white wine
1/2 c Sour cream
Salt (for my taste it
Shouldn't need any) and
Pepper to taste.

Brown the ground beef in a large frying pan, when it is about half
done, add the mushrooms and onions, and continue cooking, stirring
occasionally, until the onions are fairly transparent. Drain off the
excess fat.

Add the soup and the wine, and cook, stirring occasionally, until the
vegetables are tender (maybe 20-30 minutes).

Stir in the sour cream, and reheat slightly (don't allow it to boil).

Serve over noodles, toast or mashed potatoes.

When I was growing up, this was one of my Mom's favorite "emergency"
dishes -- fancy enough that you didn't have to apologize for it to
casual (and usually unexpected) guests, but able to be thrown together
on a moment's notice.

I don't make it the way she did, because of sodium content of the
soup. Instead, after the burger is cooked, I drain off almost all of
the fat and add a couple of tablespoons of flour to the mixture.
Then I add a can of low-sodium beef broth, and stir to make a gravy.
Then I add the wine, and proceed from there. Requires a little more
cooking time (to evaporate the liquid from the broth), but works
well. At least we like it (G).

From: Kathy Pitts Date: 02-24-95
Cooking ÿ

MMMMM

That's not so different from what I know by that
name. I've also had the supposed imperial recipe,
which I really disliked - the meat was more steamed
than anything else, and the seasonings included
mustard and tomato, plus there was dill.

Anyhow, with sour cream and wine, it is hardly a
poor person's dish! in common with some of the
things Ruth and I have been talking about recently.

The following is even more debased but likely would
make a product similar to that stuff; the nuking
would probably create a texture closer to the
original (i.e., not so good).

---------- Recipe via Meal-Master (tm) v7.04

Title: MICROWAVE BEEF STROGANOFF
Categories: Beef, Microwave, Campbells
Servings: 4

1 lb Boneless beef sirloin steak Soup
1/2 c Chopped onion 1/2 c Sour cream
1 cn (10 3/4 oz) Campbell's 1/2 ts Paprika
Condensed Cream of Mushroom Hot cooked noodles

Freeze steak 1 hour to make slicing easier.Cut steak into very thin
slices
across the grain.In a 2 qt. microwave-safe casserole, combine beef and
onion.Cover with lid;microwave on high 5 minutes or until beef is no
longer
pink,stirring once during cooking. In small bowl,stir soup until
smooth;stir in sour cream and paprika.Add to beef,stirring to
coat.Cover,microwave @ 50 percent power 3 minutes or until heated
through.Serve over noodles.Makes about 3 1/2 cups or 4 servings.
Source unknown

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