The other day I featured the cookbook With a Jug of Wine by Morrison Wood and as I said I did cook the Stroganoff recipe from the book. Again... rather than beef I used chicken. The ingredients were simple and the recipe easy to follow. The only addition I made was adding paprika. The Stroganoff had subtle flavours and was served with Spaetzle, German egg pasta and steamed carrots. And was paired with a refreshing glass of white Riesling. Would I call on this cookbook again - yes!
my glasses off to you, Morrison Wood! - jw
© photos by Jacqueline Williams