Jill, the stroganoff thus far has met with universal approval. very enthusiastic approval. one of these days, you should open a cooking school. or publish a cookbook. or something. :)
though i discovered tonight that if one is going to attempt to regulate the amount of sodium in a recipe, one should probably consider how to do it before actually starting in on the cooking stage. despite that, it turned out well.
I'm glad to hear that. On the reduced-sodium thing, though, the best thing to do is to read labels of canned goods and then use the reduced sodium kind. Oh, and soy sauce, fish sauce, and worchestershire sauce are all just salt with a little extra flavoring.
