← Back to topic list
I like Pennsylvania Dutch: http://www.pennsylvaniadutchnoodles.com/
They're a good all purpose noodle but there must be more gourmet-ish options....
http://www.mrsmillersnoodles.com/product/Old_Fashioned_Extra_Wide_Noodles-3
Has anyone tried it?
http://foodwishes.blogspot.com/2011/03/no-russian-this-beef-stroganoff-recipe.html
You really need a certain type of noodle to go with it.
I predict that if you do make Beef Stroganoff you won't follow the recipe exactly; you'll certainly have the beef on hand, but will you have the white wine? How about the sliced mushrooms? Or the chives? How about posting a photo of the finished meal before you dive into it? It will make some great winter meals.
I just did a search for egg noodles to see if I could find a brand that looked familiar, and none did. Considering the amount of time that has passed, the company may have been absorbed by another or perhaps gone out of business entirely. If they depended on people like me they wouldn't have had much of a customer base.
Save your money. Or spend it in one of the hundred restaurants in NY with similar prices but great food.
I used to make beef stroganoff, and boeuf bourgignon, quite a bit. Not in the last 30 years.
And when I was about 20 I used to make something after Manch's heart. Fanny Farmer's hamburger stroganoff. Mushrooms, ground beef, and cream of mushroom soup over noodles. Mm mm good.
← Back to topic list
Egg Noodles
What's your favorite brand? Please post a link if possible. I'm talking old fashioned dried egg noodles like you'd use for Beef Burgundy or Stroganoff.I like Pennsylvania Dutch: http://www.pennsylvaniadutchnoodles.com/
They're a good all purpose noodle but there must be more gourmet-ish options....
1
I found this brand:http://www.mrsmillersnoodles.com/product/Old_Fashioned_Extra_Wide_Noodles-3
Has anyone tried it?
3
I want to make this dish:http://foodwishes.blogspot.com/2011/03/no-russian-this-beef-stroganoff-recipe.html
You really need a certain type of noodle to go with it.
4
C'mon, Manch, be serious. What caught your eye was the line that said using chuck roast will leave you more money for vodka.I predict that if you do make Beef Stroganoff you won't follow the recipe exactly; you'll certainly have the beef on hand, but will you have the white wine? How about the sliced mushrooms? Or the chives? How about posting a photo of the finished meal before you dive into it? It will make some great winter meals.
6
I made Beef Stroganoff once, many years ago, but because it's not what I'd call a dish for company, it never formed part of my repertoire. I suspect that the recipe I used was a little simpler than the one at your link, Manch, but I definitely used sour cream. I probably didn't know about creme fraiche for a long time after that one-time event.I just did a search for egg noodles to see if I could find a brand that looked familiar, and none did. Considering the amount of time that has passed, the company may have been absorbed by another or perhaps gone out of business entirely. If they depended on people like me they wouldn't have had much of a customer base.
9
Yes, I had dinner at the Russian Tea Room back in the 60s. I was in New York on business, and a friend who was working in the city took me to the Harvard Club for dinner one night, so I reciprocated with the Russian Tea Room. The food was good. I doubt that it was as expensive, relatively speaking, as it might be now. The one thing that made me laugh was the dessert menu: kasha with strawberries was one of the offerings. That's about like putting cold oatmeal on a menu as a dessert. Kasha is cooked buckwheat groats. Horrible stuff, in my opinion.12
I've eaten at the Russian Tea Room. I have a friend who likes NYC tourist traps, with whom I've also been to the Oak Room at the Plaza and the Tavern on the Green.Save your money. Or spend it in one of the hundred restaurants in NY with similar prices but great food.
I used to make beef stroganoff, and boeuf bourgignon, quite a bit. Not in the last 30 years.
And when I was about 20 I used to make something after Manch's heart. Fanny Farmer's hamburger stroganoff. Mushrooms, ground beef, and cream of mushroom soup over noodles. Mm mm good.
14
That's about like putting cold oatmeal on a menu as a dessert.
When I toured in the 'Stans many years ago, the food served at hotels was mostly bad Russian cooking. I saw a lot of oatmeal on menus, just not at breakfast. It was served as a sort of savory starch. The oddest was oatmeal with tomatoes and horseradish served for lunch by our tour cook. I don't think anyone but the crew ate it; they loved it.
