Changing ingredients in a stroganof?

Angelraesunshine

Hi wanting some advice please

I want to make a beef stroganof but i want to change a few of the ingredients and want to know if you think this will be ok?

i want to use
a large flat mushroom rather than more flavoursome normal ones
elmlea single instead of double cream
and i have amoy straight to work noodles rather than egg noodles to serve it with

i am going by the james martin cook book version but dont want to use if possible everything he has put do you think it will be ok?

floyd

Single cream is more likely to split when heated than double but other than that the other changes sound fine to me.

Angelraesunshine

Thanks Floyd, i always use elmlea single for all my other cooking never had a problem but never gone by a recipe or done a stroganof before, i am not a cream eater the real stuff makes me feel sick as i have a slight dairy intolerance it would seem can drink full cream milk now either only skimmed.

Stephen_Leak

I reckon those changes should be OK. The only possible problem might have been the mushroom, as the dark underside can discolour the sauce. But if the recipe didn't specify closed cup or button ones it shouldn't make a difference.

PS. They're "straight to wok" noodles, but "straight to work" is just so much cuter.

PPS. I was assuming that the cream would have gone in at the end on a lower heat.

Angelraesunshine

Stephen_Leak wrote: »

PS. They're "straight to wok" noodles, but "straight to work" is just so much cuter.

oops , thanks lol been a long day and kids already fighting and whining cos of the heat



great anyway better start cooking then

Angelraesunshine

PPS. I was assuming that the cream would have gone in at the end on a lower heat.

to be honest not checked yet never made it before

but i have used it on a high heat when i have made this creamy chicken concoction i do and not had a problem so i am guessing it should be fine whatever then, not knowing about cream i was not sure it a double cream did something special that a single cream might ruin

Bongedone

I use sour cream for Stoganof. Just don't bring it back to the boil after you add your Elmlea.

I have stopped buying Emlea since somebody on this forum mentioned it had hydrogonated vegetable oil in it. Maybe this is why you can tolerate it.