Mock Beef Stroganoff
This is an easy recipe that tastes great My mother gave it to me a while ago and I have used it many times since
This is an easy recipe that tastes great My mother gave it to me a while ago and I have used it many times since
- Carbohydrate 11.15595 g
- Cholesterol 70.98625 mg
- Fat 12.527915625 g
- Fiber 2.0860000269115 g
- Protein 28.645971875 g
- Saturated Fat 4.8942484375 g
- Serving Size 1 1 Serving (315g)
- Sodium 1227.045 mg
- Sugar 9.0699499730885 g
- Trans Fat 4.3862709375 g
- Calories 277 calories
Step-by-step
- Mix and put in covered casserole.
- Bake at 300? for 3 hours.
- Thicken with flour if necessary.
- Serve over rice or egg noodles.
Why do canned condensed soups work so well for braises?
Commercial condensed soups contain heavy concentrations of emulsifiers, modified starches, and sodium glutamate, which stabilize emulsions under prolonged heat. Gelatin released from connective tissues in stew meat during the three-hour bake at 300 degrees Fahrenheit melds with these concentrated soup bases. Starch granules swell and burst, capturing rendered fats and preventing the sauce from breaking into an oily slick. Red cooking wine introduces acetic and tartaric acids, which partially denature tough muscle fibers and brighten an otherwise heavy, sodium-dense flavor profile.How does low-temperature braising transform lean stew cuts?
Collagen conversion requires time rather than intense heat, making a low 300-degree oven setting optimal for tenderizing dense chuck or round cuts. High heat causes muscle proteins to tighten rapidly, squeezing out moisture and leaving cubes dry and chalky. Maintaining a moderate, steady thermal environment allows tough collagen to slowly hydrolyze into gelatin without scorching the dairy solids present in the cream of mushroom soup and sour cream.What separates a rich sauce from a watery broth?
Baking in a tightly covered casserole traps steam, preventing evaporative cooling and keeping the internal temperature uniform throughout the cooking window. Residual moisture from the mushrooms and meat dilutes the canned soup base initially, requiring careful observation of the finished liquid level. Flour thickening should be handled via a cold slurry if excess thinness persists after the full baking duration, avoiding lumps by preventing direct contact between dry starch and hot fat.
