I find Beef Stroganoff utterly addicting. Not sure why. Maybe it’s the tang of the mustard against the creaminess of the sour cream, all balanced by the sweetness of the dill and mushrooms—I don’t know. I also love the caramelized onion, and how the noodles soak up the gravy. Whenever I make it, I feel like winter is here.
Some people use ground meat for this, but I prefer to use a steak. It makes it a little less Hamburger Helper style, and a little more sophisticated. You can use any tender cut of beef you want: mock tender all the way up to tenderloin—it’s really up to you. When I make my choice, I usually base it on what’s on sale and what looks good. Also, it’s best to cut the meat across the grain, which will prevent things from getting tough.
1 pound steak, such as tenderloin, or strip, cut in 1 inch strips
salt and pepper
1 onion, thinly sliced
8 ounces mushrooms, cut in quarters
1 clove garlic, finely minced or passed through a garlic press
1/2 cup chicken stock
1/4 cup white wine (grape juice, plus 1 teaspoon balsamic vinegar)
2 tablespoons dijon mustard
1/3 cup sour cream
1/2 teaspoon dry dill weed or 1 tablespoon fresh dill
1/2 pound pasta, such as egg noodles, cooked and drained
1. Toss steak strips in about a tablespoon olive oil with a pinch of salt and pepper. In a large skillet set over medium-high heat, brown the meat in small batches (this will keep the meat from steaming), leaving a little pink in the center (It’s going back in later, so you don’t want to overcook it.). Remove meat to a plate to rest. Add a little more oil to the pan and throw in the mushrooms. Cook until browned.
2. Add in onions, and cook over low heat until onions are tender. Add garlic, chicken stock, wine (or juice and vinegar), mustard, sour cream, and dill. Mix together, and add beef back in. Simmer together for 10 minutes. Add salt and pepper to taste. Serve with noodles.