Beef Stroganoff

Description:

Beef Stroganoff is an internationally-famous dish, with unique preparations existing in different countries, such as the US, Brazil, Russia, France and Scandinavia. The origin story of this dish is not entirely clear, but is likely named after Count Pavel Stroganoff. What we do know for sure is that it was a popular dish in Imperial Russia, and later the Soviet Union, by the late 19th and early 20th century. Around this time in history, the United States received a massive influx of immigrants from the Russian Empire, including ethnic Russians, Ukrainians, Belorussians, Lithuanians, Poles and Russian Jews, who fled poverty, persecution and revolution in their former home. This dish became further popularized in the United States from being featured on the menu of the Russian Tea Room restaurant in New York City. Over time, Stroganoff was adapted to American tastes and became a household staple among families, even during the Cold War. The American version of Stroganoff contains strips of beef, onions, mushrooms and a sour cream sauce, usually served with egg noodles, which differs notably from the authentic Russian version that contains minimal vegetables and is usually served with rice or potatoes. Popular recipes in the US typically use strips of beef tenderloin, with more homestyle versions being made with ground beef and even cream of mushroom soup. The recipe below is a little more boujee than might be found on the standard American dinner table, but given how flexible the recipe is, I wanted to make a version of the dish the features all the classic elements of an American Stroganoff that also pays homage the the aristocratic origins of the dish.

Ingredients:

• 1 New York strip steak

• Dried egg noodles

• 10-12 button mushrooms, quartered

• 1/2 medium onion, sliced

• 2 cloves garlic, minced

• 1/2 cup beef or chicken stock

• 1 tbsp paprika

• 1 tsp dijon mustard

• 1 tsp Worcestershire sauce

• 1/2 cup red wine (optional)

• 1/2 cup sour cream

• 2 tbsp unsalted butter

• 2 tbsp canola or olive oil

• Salt & pepper

Preparation:

Season the steak on both sides generously with salt & pepper. In a stainless steel pan, add 1 tbsp of oil and heat over medium high. Add the steak and cook for 3-4 minutes on each side, for medium-rare. Remove and transfer to a plate.

In the same pan, add the remaining oil, 1 tsbp of butter and mushrooms, and cook over medium high heat. Cook for about 5 minutes until mushrooms are browned, then add the onions and garlic. Cook for another 5 minutes until onions are softened. At this point, optionally add the wine to deglaze and scrape the brown bits from the bottom of the pan. Then, add the stock, mustard, paprika and Worcestershire sauce. Cook until sauce is thick enough to coat the back of a spoon and turn off the heat. In a bowl, mix 1/4 cup of the sour cream with a few spoonfuls of the sauce and stir until combined. Then, add the sour cream to the sauce and stir to combine,

Cook the noodles per the package directions and then mix with the remaining butter. Slice the steak and mix in any of the resting juices into the sauce. To plate, add the noodles, steak and pan sauce. Garnish with chopped fresh parsley and the remaining 1/4 cup of sour cream.

Notes:

• Feel free to add a pinch of cayenne pepper for some added heat.

• You can substitute the steak for chicken, as this is a popular variation of the dish.