{"id":1706,"date":"2014-09-09T09:25:54","date_gmt":"2014-09-09T16:25:54","guid":{"rendered":"http:\/\/poormansgourmetkitchen.com\/?p=1706"},"modified":"2019-02-11T08:18:56","modified_gmt":"2019-02-11T15:18:56","slug":"roast-beef-stroganoff","status":"publish","type":"post","link":"https:\/\/poormansgourmetkitchen.com\/devsite\/roast-beef-stroganoff\/","title":{"rendered":"Roast Beef Stroganoff"},"content":{"rendered":"

\"Roast<\/a>Back Burner Beef Stroganoff!<\/h2>\n

For me, Beef Stroganoff is one of those recipes I rarely think I want until I’m actually enjoying a plate of it.  I always forget just how good it is until I’m stuffing my face and going back for seconds.  The way I did this recipe isn’t exactly normal practice.  And I mean that in two different ways.  Usually the beef is combined and cooked into the Stroganoff but I don’t do it that way in this recipe.  Also, most home cooks have not adopted Restaurant Chef Techniques and those are the secrets I try to pass on to you here in the Poor Man’s Gourmet Kitchen.<\/p>\n

\"Roast<\/a>One Particular technique I’m referring to is cooking things separately.  Have you ever wondered why your favorite restaurant dishes are so resilient and full of flavor?  Well, that’s why.  A lot of things that compliment each other are cooked separately.  A great example is Chicken Fettuccine Alfredo.  The Noodles are seasoned and Cooked separately, and so is the Chicken and the sauce.  That’s why it works wonders on your Pallet when they’re combined and they compliment each other, or the dish would never work.  And that’s the idea and Technique I implement in this recipe.  I insure that it works when I cook the Roast Beef separately because I use the stock from the roast as the flavor when I cook the Beef Stroganoff Noodles.  This one concept, this one little lesson has turned “okay” cooks into great cooks over night.  So use this technique in your cooking, if you don’t already, and you’ll improve your cooking 100%<\/p>\n