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Dishing It Up

Some favorite recipes from a favorite person: Mom.

MOM'S BEEF STROGANOFF

ELIZABETH APPLEBAUM
AppleTree Editor

N

igella Lawson, Alton Brown, Julia
Child, Mario Bataglia, Rachel Ray —
mere novices compared to Mom. •
Whether she was busy making her
famous five-hour chocolate-coconut cake, or just
cooking up a bowl of oatmeal, her food was the
best.
In honor of Mother's Day, we honor some terrif-
ic moms with recipes, made by Mom and passed
on to grateful daughters.

"Although my mom, former Detroiter Patt Gross,
now living in Mountain View, Calif., made fabu-
lous brisket, stuffed peppers and chicken caccia-
tore, I consider her beef stroganoff the best I've
ever tasted, unique for its appearance, flavor and
texture," writes Shirley Robinson of West
Bloomfield.
"Other stroganoffs I've been served by friends,
family and in restaurants often have a white sauce
and include flavorless, soft, broad noodles. Mom's
sauce is almost coral, and the flavor and texture of
her stroganoff is enhanced by the salty shoestring
potatoes over which it's served."

BUNDT NOODLE KUGEL

"This dish is my favorite
because of the sugared wal-
nuts that come out on top,"
writes Barbara Klein of West
Bloomfield, who got the
recipe from her mom, Irene
Eagle.
"I love the freshly baked
apples inside the kugel."

1/2 cup melted butter,
divided
3/4 c. dark-brown sugar
1 c. chopped walnuts
1 16-oz. package medium
noodles
1 t. salt
4 eggs, beaten
1 t. cinnamon
2/3 c. sugar
8 oz. cream cheese, soft-
ened
3 apples cored, peeled and
sliced
3/4 c. yellow raisins

Barbara and Irene Eagle in 1962

Spray bundt pan with non-stick spray. Pour 1/4
cup melted butter into bundt pan. Place brown
sugar over the butter. Place chopped nuts over the
brown sugar. Cook and drain noodles.
In large bowl, mix remaining ingredients. Add
noodles and mix thoroughly. Pour into bundt pan
and bake at 350-degrees for one hour or until
brown.
Remove from oven, turn upside down on plate
and serve.

1 1/2 lbs. strip steak
1-1/2 T. butter or
margarine
1-1/2 T. flour
2 10-oz. cans beef
consume
1 T. tomato paste
(may be diluted
with small can
tomato sauce to
taste)
1/2 c. sour cream
(NOTE: you can
find pareve, soy-
based sour cream
and yogurt at local
health-food stores)
1 T. grated onion
(optional)
shoestring potatoes
(usually found in a
can in the potato-
chip aisle)

Freeze steak and then slice in thin strips.
Sprinkle with salt and pepper to taste. Let stand
about two hours.
Heat butter or margarine. Blend in flour, stir-
ring constantly over low heat until it becomes a
smooth, brown paste. Add beef consume. Cook
and stir until bubbling and smooth.
Add tomato paste and sour/soy cream.
Gradually bring to a boil. Reduce heat and sim-
mer while you brown the meat.
Brown meat (with optional grated onion) over
high heat, a small amount at a time. As the meat

Patt Robinson Gross

browns,
add to the simmering sauce in small
batches. Cook another 20 minutes.
The stroganoff is now ready to serve over indi-
vidual portions of shoestring potatoes or toast
points.
Note: This dish tastes best when refrigerated
overnight, then reheated and enjoyed the next day.

ROLLIE POLLIES

-

"As a little girl, this was my favorite dinner. If you
don't like mushrooms, don't use the sauce and
serve with a green vegetable instead. It makes a
great meal.
"If you have non-red-meat eaters, substitute
turkey and saute with a bit of olive oil to make up
for less fat in the meat," says Amy (Strager)
Scapelliti of Farmington Hills.

1 lb. ground beef
1 c. chopped onion (frozen or fresh)
ketchup to taste (1/2-1 c.)
1 recipe of Bisquick biscuit mix
1 can mushroom soup, undiluted

In a skillet, saute onion until soft. Add beef and
brown. Add ketchup until mixture is moist. Set
aside to cool.
In another bowl, follow directions for biscuit
mix, one recipe. Roll dough out to form a large
circle, not too thin.
Drain liquid from meat and pour meat mixture
over dough. Spread in thin layer. Roll dough with
filling like a jellyroll. Tuck in ends to prevent
spillage.
PlaCe roll on parchment paper and lift onto
cookie sheet, seam side down. Refrigerate at least
one hour before baking.
Cut roll into 1- to -1 1/2-inch slices and lay each
on its side. Bake according to biscuit mix direc-
tions.
In a sauce pan, heat mushroom soup (undiluted)
and use as a sauce. ❑

5/ 7

2004

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