Beef Stroganoff

Beef Stroganoff (or Stroganov) is a Russian dish of sautéed strips of beef in a sauce of mustard and smetana, the rich, tangy Russian sour cream. The accepted history dates the dish to the 1890s and a chef working for Count Pavel Alexandrovich Stroganov, a Russian general and member of the noble Stroganov family, in St. Petersburg, who is said to have created it for the aging Count, whose teeth could no longer manage large pieces of meat, hence the thin, tender strips. The name is attributed to Charles Briere, a chef working in St. Petersburg, who sent the recipe to *L'Art Culinaire*. The dish spread through Russia and Eastern Europe in the early twentieth century and became a global classic after Russian émigrés carried it abroad (Wikipedia; The Moscow Times).

Beef Stroganoff is an ideal event dish, quick enough for a dinner party, rich enough to feel celebratory, and universally liked. Its Russian-imperial elegance makes it a fitting centerpiece for a cold-weather gathering.

Ingredients (serves 6): - 2 lbs beef tenderloin or sirloin, cut into thin strips (¼ inch wide) - 2 tbsp unsalted butter - 1 tbsp olive oil - 1 large onion, thinly sliced - 1 lb cremini mushrooms, sliced - 2 garlic cloves, minced - 2 tbsp all-purpose flour - 1 cup beef stock - 1 tbsp Dijon mustard - 1 tbsp tomato paste - 1 cup sour cream (or smetana) - 2 tbsp fresh dill, chopped (plus more for garnish) - Salt and black pepper to taste - Egg noodles or rice, for serving

Instructions: Season the beef strips with salt and pepper. Heat the butter and olive oil in a large skillet over high heat. Sear the beef in a single layer, 1 minute per side, just until browned — work in batches and do not overcook. Remove the beef and reserve. Reduce heat to medium and add the onion; cook until softened, about 5 minutes. Add the mushrooms and cook until browned and their liquid has evaporated. Add the garlic and cook 1 minute. Sprinkle in the flour and cook 1 minute. Stir in the beef stock, Dijon mustard, and tomato paste; bring to a simmer and cook until the sauce thickens, about 3 minutes. Reduce heat to low and stir in the sour cream — do not boil. Return the beef to the pan and cook just until heated through. Stir in the dill and adjust seasoning. Serve over egg noodles or rice, garnished with dill.

For a Crowd (serves 12): - 4 lbs beef, 4 tbsp butter, 2 onions, 2 lbs mushrooms, 2 cups stock, 2 cups sour cream, 2 tbsp mustard, 2 tbsp tomato paste - Sear the beef in batches; hold the sauce warm and add beef at service.

Variations: - Classic Russian Stroganoff: Omit the mushrooms and finish with a generous spoonful of prepared mustard and smetana for the more traditional Russian version. - Stroganoff with Cognac: Deglaze the pan with 2 tbsp Cognac before adding the stock for added depth. - Chicken Stroganoff: Replace the beef with chicken breast for a lighter variation.

Pairing: Beef Stroganoff pairs well with a full-bodied red wine such as a Cabernet Sauvignon or a Russian-style chilled vodka. Serve over egg noodles or rice, with a side of buttered peas or a cucumber salad.

Reference Links: - Beef Stroganoff (Russia, 1890s, Count Stroganov): Wikipedia - The History and Mystery of Beef Stroganoff: The Moscow Times

Pro Tips: Use beef tenderloin or top sirloin — the cut matters, because the beef is only briefly cooked and must be tender. Cut the strips across the grain and as thinly as possible. Sear the beef very hot and very fast — overcooking makes it tough. Do not let the sauce boil once the sour cream is added, or it will curdle. The dish is best served immediately; the beef does not reheat well once it is in the sauce, so if making ahead, hold the beef separate and combine at service.