Beef Stroganoff, the dish my hubs requested I cook for Christmas just might become a tradition for the times we spend the holidays at home. It was easy to make and tasted much fancier than the effort I put into it.
The recipe I used is from my friend Charlene's mom. But, like anything, I adapted to add two things I find essential to Stroganoff: worcestershire sauce and booze. Can I just say? It was damned good. J. declared it, "Mmmmm!" We're happy to have lots of leftovers.
The dinner was just us, our little family of four, and it was one of the nicest meals we've had in a long while. It was delightful to sit at the dining room table with a tablecloth and candles. So much so that I made a vow do it more often.
BEEF STROGANOFF FOR CHRISTMAS
This would also be an easy dish to serve for New Year's Eve. It contains a surprising ingredient, but don't let it throw you off. As a simple accompaniment, I served steamed crisp-tender green beans tossed with a little fancy French butter, s & p.
Serves 6
- 1 shrink-wrapped container of fresh shiitake mushrooms and 1 container of regular fresh mushrooms (or equivalent), sliced
- 4 tbsps unsalted butter
- 1/2 large onion, sliced
- 2 cloves of garlic,minced
- a couple splashes of white wine (I had a 1/4 bottle of Prosecco on hand and used that)
- 1.5-2 lbs filet mignon/beef tenderloin, sliced into thin strips
- 1 can of Cream of Chicken soup (Charlene says don't ask questions, just add it. Trust me, you want to listen to her.)
- 1-2 tbsps Worcestershire sauce (to taste)
- a little brandy
- 1 pint of sour cream (you may not use the whole pint)
- hot, cooked egg noodles
Season beef strips with a little sea salt and pepper, set aside. In a large saute pan, cook mushrooms in 2 tbsps of butter over medium-high heat until tender. Season with salt and pepper, transfer to a bowl, set aside. In the same pan, saute the garlic and onions in the remaining 2 tbsps of butter until just translucent, then splash in some white wine. Cook off the wine, then add the beef. Saute until it's no longer pink, stirring often. Add the soup and stir until smooth. Thin with the Worcestershire sauce and a little brandy until sauce is creamy and not too thick. Add in sour cream, starting with a cup. (Add more if you like more.) Add in mushrooms. Stir and warm everything through. Check seasonings. Serve at once over hot, cooked egg noodles.
A note about the soup: one thing I don't like about cooking with sour cream is how it seizes up and gets gritty if you accidentally cook it too high or too long. The soup acts like a roux and ensures a silky, creamy, luscious sauce, even when sour cream is added to it. It gives the Stroganoff a special "somethin'-somethin'" and doesn't taste chickeny.
