Beef Stroganoff

Beef Stroganoff has been a popular dish in America for more than sixty years. Its name is attributed to nineteenth century Russian diplomat, Count Paul Stroganoff, though most believe its origin was a century earlier. There is even some evidence that it may have had its beginnings in Hungary. The dish first appeared in two American cookbooks in 1939, but these recipes used sweet, not sour, cream. The 1943 edition of the Joy of Cooking has a recipe with the correct ingredients, sour cream, beef, onions, and mushrooms.

I’ve had a lot of Beef Stroganoff in my life. Growing up in a large family on one income, we didn’t eat much beef, but mom cooked Stroganoff occasionally. For many years, in college and after, I cooked it with inexpensive cuts like round steak, which usually made it pretty tough. My former mother-in-law, Nancy Stinson, used to cook it for us with filet mignon, which required a quick sauté to maintain tenderness.

Until recently, I hadn’t cook Beef Stroganoff for many years, and I’ve discovered a recipe of the Food Channel’s Tyler Florence that I like very much. It’s pretty traditional, except that instead of quick sautéing a tender cut, pieces of chuck are browned, flamed with cognac then simmered with onions for a couple of hours, partially covered, in a beef broth that has been heated with thyme, carrots, and a bayleaf. The result is very tender beef that is combined with sautéed mushrooms, sour cream, Dijon mustard, and parsley, then served over wide noodles. Outstanding!

Here's a link to the full recipe:

http://tinyurl.com/29q94m