It wasn’t until I was nearly through making this that I realized that I probably should have gone to a country other than Russia…  Oh well…  the recipe is more Joe’s of Westlake than it is Russian, anyway…  But I digress…

This is a pretty classic dish from the 1950’s.  It’s one my mom made fairly regularly, because it could be stretched to feed their six kids and whatever strays had ended up at the table that evening.

Beef Stroganoff

  • 1 lb beef, cut into strips
  • 2 tbsp oil
  • 4 tbsp butter
  • 1/4 cup shallots, finely chopped
  • 1 pound mushrooms, thickly sliced
  • 1 cup beef broth
  • 2 tbsp brandy
  • 3/4 cup crème fraîche or whipping cream
  • 1 tbsp Dijon mustard
  • 1 tsp dill

egg noodles

Brown beef and set aside.  Melt 2 tablespoons butter in same skillet over medium-high heat.

Add shallots and sauté about 2 minutes. Add mushrooms and sauté about 5-6 minutes until mushrooms are browned. Add beef broth, then brandy. Simmer about 10 minutes. Stir in crème fraîche and Dijon mustard. Add meat and any accumulated juices and heat through. Stir in chopped dill. Season to taste with salt and pepper.

Meanwhile, cook noodles.  Drain.  Add remaining 2 tablespoons butter and toss to coat. Season with salt and pepper. Divide noodles among plates. Top with beef and sauce. Sprinkle with paprika.

It was good, it was hearty, it was filling!  I think tomorrow I shall have to think of a friendlier and less-aggressive country to visit.  There’s over 200 at the Olympics.  I should be able to find one…