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Campfire Kahuna
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Campfire Kahuna
Joined: Sep 2011
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This folks is a bowl of beef, and noodles. Beef, onion, garlic, beef broth, noodles of course. Spice it as you like it. ![[Linked Image]](http://i1088.photobucket.com/albums/i322/frortfrances/DSCN4957_zps6cce21b4.jpg)
These premises insured by a Sheltie in Training ,--- and Cooey.o
"May the Good Lord take a likin' to you"
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Campfire 'Bwana
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Campfire 'Bwana
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throw in a little sour cream and mushrooms and you have classic Beef Stroganoff.
Proud to be a true Sandlapper!!
Go Nats!!!!
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Campfire Outfitter
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Campfire Outfitter
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one of my favorites. serve with butter biscuits.i like a splash of soy sauce before serving.
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Campfire Oracle
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Campfire Oracle
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throw in a little sour cream and mushrooms and you have classic Beef Stroganoff. Yep. Though I prefer it OVER noodles.
If you take the time it takes, it takes less time.
--Pat Parelli
American by birth; Alaskan by choice.
--ironbender
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Campfire 'Bwana
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Campfire 'Bwana
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Egg Noodles!!!!
I like the idea of the butter biscuits to accompany. French or sourdough bread is also a good go with.
wabi I also use a big spoon when I eat mine. An spoon even bigger than a tablespoon is way mo' better!
Proud to be a true Sandlapper!!
Go Nats!!!!
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Campfire 'Bwana
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Campfire 'Bwana
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BTW what cut of beef do you guys find works best? The butchers told me to use flank steak but I felt too much fat was rendered, So I used sirloin or london broil with much better results.
Especially, for a crock pot.
Proud to be a true Sandlapper!!
Go Nats!!!!
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Campfire Kahuna
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Campfire Kahuna
Joined: Sep 2011
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This was stew beef, but, I can't see that most any domestic, or game meat would not work.
The stroganoff is great of course, but we ain't that highfalutin around here.
Just simple fare for simple folks!
These premises insured by a Sheltie in Training ,--- and Cooey.o
"May the Good Lord take a likin' to you"
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Campfire Outfitter
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Campfire Outfitter
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BTW what cut of beef do you guys find works best? The butchers told me to use flank steak but I felt too much fat was rendered, So I used sirloin or london broil with much better results.
Especially, for a crock pot. I'll go the other way David. I really like it with oxtails over egg noodles, buttered! Have I mentioned by Dr. was not impressed with my blood work in October? That is what he gets for having me come in after seven days of deer camp. Bacon, eggs, hash browns, gin, and venison liver. Cholesterol is high, liver enzymes out of whack? Noooo! 
Sean
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This folks is a bowl of beef, and noodles. Beef, onion, garlic, beef broth, noodles of course. Spice it as you like it. BTW, that looks flippin' delicious, some sour dough and parmesan.........Mmmmmmm.
Sean
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Campfire Kahuna
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Campfire Kahuna
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Keep your self alive, eat well, AND, smart.
These premises insured by a Sheltie in Training ,--- and Cooey.o
"May the Good Lord take a likin' to you"
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Campfire Oracle
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Campfire Oracle
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I think the important detail is to use a tender cut so as not to get a bunch of rubber bands in gravy. Barring that, cut strips 'with' the grain and then cross-cut that into the chunks. More tenderer.
If you take the time it takes, it takes less time.
--Pat Parelli
American by birth; Alaskan by choice.
--ironbender
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Campfire Kahuna
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Campfire Kahuna
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I like a fatty beef cut, and then braise that, until the meat is tender. Use the braising liquid for the dish as well.
Sam......
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just put a roast in the slow cooker at daylight and let it go til dinner time.we add a can of beef broth and a pack of lipton onion soup to the beef. mushroom,onions are fine.remove the beef ,dump the broth into a pan. add enough water to cook the noodles then add the chopped beef back to it.
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Campfire Ranger
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Campfire Ranger
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Many years ago, when I was cooking Chinese nearly every day, I checked out a Chinese cookbook from a library in a foreign in country (which shall remain nameless).
Therein, I found a recipe for beef soup made with flank steak (naturally) and Chinese noodles. The soup was exquisite, not only for its flavor, but for the simplicity of making it. Foolishly, I dutifully returned the book before writing out the recipe. I'm seriously considering returning to said country for the sole purpose of retrieving that book and looking for the recipe...no easy task (30 years is a long time). I don't think customs would believe me if I told the true reason for the visit.
If successful, I will make the soup again, report back here, and most likely refuse all requests to share the recipe.
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Campfire Oracle
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Campfire Oracle
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I hope you don't land in a Nork prison!
If you take the time it takes, it takes less time.
--Pat Parelli
American by birth; Alaskan by choice.
--ironbender
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Campfire 'Bwana
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Campfire 'Bwana
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dangit Wabi....I want some beef straganoff now. Dare I go to Publix on a busy Christmas season Friday night?
Would it be sacrilege to use filet in BS?? I have a whole one that I could carve up. I mean it's still going to be consumed by yours truly.....hmmmm.
Proud to be a true Sandlapper!!
Go Nats!!!!
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Campfire Kahuna
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OP
Campfire Kahuna
Joined: Sep 2011
Posts: 60,739 |
As to that recipe, if you can recall the name of the cookbook, you might find it close to home.
Or, email the library, or contact a friend in Canada to look for it.
As to beef, and noodles, I enjoy a great cut of meat as much as the next guy.
I still think good cookin' is taking a cheap cut, or something just barely eatable, and turning it into something good.
These premises insured by a Sheltie in Training ,--- and Cooey.o
"May the Good Lord take a likin' to you"
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Campfire 'Bwana
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Campfire 'Bwana
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I just took about 6 inches off the whole tenderloin I have and cubed it up. Some sauteed onions, mushrooms, garlic and beef stock made a perfect base.
When the beef is tender, which should be only minutes, I will add in sour cream and a dash of this and that and all over egg noodles.
Thanks buddy!
David
Proud to be a true Sandlapper!!
Go Nats!!!!
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Campfire Ranger
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Campfire Ranger
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contact a friend in Canada to look for it the country was supposed to remain nameless
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Campfire Ranger
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Campfire Ranger
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I just took about 6 inches off the whole tenderloin I have and cubed it up. Some sauteed onions, mushrooms, garlic and beef stock made a perfect base.
When the beef is tender, which should be only minutes, I will add in sour cream and a dash of this and that and all over egg noodles.
Thanks buddy!
David where there's a will, there's a way
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Campfire Kahuna
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Campfire Kahuna
Joined: Sep 2011
Posts: 60,739 |
A lucky guess eh?
If all else fails, think you could scrunch up your thinker, and recreate it?
These premises insured by a Sheltie in Training ,--- and Cooey.o
"May the Good Lord take a likin' to you"
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Campfire Ranger
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Campfire Ranger
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I hope you don't land in a Nork prison! mindbender's on a bender
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Campfire 'Bwana
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My wife's homemade noodles make it wonderful. I am not a fan of the sour cream and mushrooms. I like a little carrot and celery thrown in. I like to pressure cook the beef.
Not a real member - just an ordinary guy who appreciates being able to hang around and say something once in awhile.
Happily Trapped In the Past (Thanks, Joe)
Not only a less than minimally educated person, but stupid and out of touch as well.
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Campfire Ranger
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Campfire Ranger
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I like a fatty beef cut, and then braise that, until the meat is tender. Use the braising liquid for the dish as well. Aye. The aforementioned oxtails or shanks would be delicious.
“Life is life and fun is fun, but it's all so quiet when the goldfish die.”
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Campfire Oracle
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Campfire Oracle
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I hope you don't land in a Nork prison! mindbender's on a bender ...and a hearty GFY to you, Sir!
If you take the time it takes, it takes less time.
--Pat Parelli
American by birth; Alaskan by choice.
--ironbender
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Campfire Ranger
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Campfire Ranger
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i didn't even know what 'nork' was...had to look it up
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Campfire Oracle
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Campfire Oracle
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I'm here to educate you.
In spite of how damn hard it is sometimes!
If you take the time it takes, it takes less time.
--Pat Parelli
American by birth; Alaskan by choice.
--ironbender
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Campfire Ranger
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Campfire Ranger
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next time just explain it so i don't hafta look it up
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Campfire Oracle
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Campfire Oracle
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OK. I just put a sticky note on the computer screen as a reminder.
If you take the time it takes, it takes less time.
--Pat Parelli
American by birth; Alaskan by choice.
--ironbender
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Campfire Ranger
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Campfire Ranger
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Many years ago 34 years ago, when I was cooking Chinese nearly every day, I checked out a Chinese cookbook from a library in a foreign in country (which shall remain nameless).
Therein, I found a recipe for beef soup made with flank steak (naturally) and Chinese noodles. The soup was exquisite, not only for its flavor, but for the simplicity of making it. Foolishly, I dutifully returned the book before writing out the recipe. I'm seriously considering returning to said country for the sole purpose of retrieving that book and looking for the recipe...no easy task (30 34 years is a long time). I don't think customs would believe me if I told the true reason for the visit.
If successful, I will make the soup again, report back here, and most likely refuse all requests to share the recipe. Found it... ![[Linked Image]](http://i.imgur.com/JCMX550m.jpg)
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Campfire 'Bwana
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Campfire 'Bwana
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And.. ? Sharing is caring. 
Slaves get what they need. Free men get what they want. Rehabilitation is way overrated. Orwell wasn't wrong. GOA member disappointed NRA member 24HCF SEARCH
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Campfire Ranger
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Campfire Ranger
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And.. ? Sharing is caring. You make a compelling case...LOL Will take it under advisement until I have a chance to make it again.
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Campfire 'Bwana
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Campfire 'Bwana
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Slaves get what they need. Free men get what they want. Rehabilitation is way overrated. Orwell wasn't wrong. GOA member disappointed NRA member 24HCF SEARCH
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Campfire Ranger
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Campfire Ranger
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The stroganoff is great of course, but we ain't that highfalutin around here.
Exactly how does adding a couple spoons of SC and a few mushrooms make one "highfalutin".... No different than adding ingredients that you can get everywhere to any other dish.... PS.....shells ain't really "noodles" but it looks good anyway.....
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Campfire Outfitter
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Campfire Outfitter
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Come on, master of the margerine, give it up already!
Sean
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Campfire Ranger
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Campfire Ranger
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Spill the beans......., or the beef.
Where'd you find the recipe? Hillary's server? Lol.
Hope it's everything you remember.
“Life is life and fun is fun, but it's all so quiet when the goldfish die.”
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Campfire Ranger
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Campfire Ranger
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Come on, master of the margerine(sic) Flattery will get you nowhere...
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Campfire Ranger
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Campfire Ranger
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I still need to make it to be sure it's the same one.
(Not really, I'm just stalling.)
No, really, I do.
(As far as you know.)
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Campfire Tracker
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Campfire Tracker
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SSE
Ok, you found it, now share it, if you would please sir.
Then we can try it too.
By the by
That bowl of beef and noodles looks GOOD!
Last edited by LouisB; 07/02/16.
Some spelling errors can be corrected by a vowel movement.
~ MOLON LABE ~
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Campfire Tracker
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Campfire Tracker
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Stuff here to satisfy the posting rule
Last edited by LouisB; 07/02/16.
Some spelling errors can be corrected by a vowel movement.
~ MOLON LABE ~
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Campfire Ranger
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Campfire Ranger
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Sir - Thank you for the interest. I do plan to make it before posting the recipe, to make sure I don't just have visions of grandeur. If it is as how I remember it, I will post it. If not, I will throw it away.
The nearby Chinese market closed, so I have more of a drive to get the dried mushrooms and Chinese egg noodles, so it may be a little time before I try it. I will report back, either way...
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Campfire Ranger
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Campfire Kahuna
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Campfire Kahuna
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I am MAGA.
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Campfire Ranger
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got the shiitake mushrooms
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Campfire Ranger
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Campfire Ranger
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Egg Noodles!!!!
I like the idea of the butter biscuits to accompany. French or sourdough bread is also a good go with.
wabi I also use a big spoon when I eat mine. An spoon even bigger than a tablespoon is way mo' better! or wild rice for something different.
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Joined: Feb 2002
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Campfire Ranger
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Campfire Ranger
Joined: Feb 2002
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Many years ago 34 years ago, when I was cooking Chinese nearly every day, I checked out a Chinese cookbook from a library in a foreign in country (which shall remain nameless).
Therein, I found a recipe for beef soup made with flank steak (naturally) and Chinese noodles. The soup was exquisite, not only for its flavor, but for the simplicity of making it. Foolishly, I dutifully returned the book before writing out the recipe. I'm seriously considering returning to said country for the sole purpose of retrieving that book and looking for the recipe...no easy task (30 34 years is a long time). I don't think customs would believe me if I told the true reason for the visit.
If successful, I will make the soup again, report back here, and most likely refuse all requests to share the recipe. Found it... made it, it's good
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Campfire 'Bwana
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Campfire 'Bwana
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Posts: 41,958 |
Paul.
"Kids who grow up hunting, fishing & trapping, do not mug little old Ladies"
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Campfire Ranger
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Campfire Ranger
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That was one hell of a drive! lmao Brilliant!
The deer hunter does not notice the mountains
"I fear all we have done is to awaken a sleeping giant and fill him with a terrible resolve" - Isoroku Yamamoto
There sure are a lot of America haters that want to live here...
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Campfire Ranger
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Campfire Ranger
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That was one hell of a drive! lmao Brilliant! LOL the noodles i got at wally world, the mushrooms i got off amazon
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Campfire Tracker
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Campfire Tracker
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If you want to see someone eat themselves into sickness, then put a pot of my moms beef and noodles in front of me. I would eat the whole damn thing and probably die, but what a way to go.
Mike
Know fat, know flavor. No fat, no flavor.
I tried going vegan, but then realized it was a big missed steak.
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Campfire Ranger
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Campfire Ranger
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That was one hell of a drive! lmao Brilliant! LOL the noodles i got at wally world, the mushrooms i got off amazon Seriously, funny chit! I'm still laughing
The deer hunter does not notice the mountains
"I fear all we have done is to awaken a sleeping giant and fill him with a terrible resolve" - Isoroku Yamamoto
There sure are a lot of America haters that want to live here...
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