Beef Stroganoff may be one of the easiest dishes to make. Really.
It’s a toss-together-in-a-skillet dinner that can be on the table in 10 minutes. I really love it – and don’t make it nearly as often as I should.
It’s a cold-weather dish, for sure, which makes sense since it originally hails from Russia. The original 1800’s recipe called for beef cubes in a mustard and beef bouillon sauce with sour cream. The 1938 Larousse Gastronomique (I had a 1961 English edition. No idea what ever happened to it…) listed it as being made with beef strips and either mustard or tomato paste. It was wildly popular in the 1950’s and 1960’s and least one restaurant I worked in (Red Chimney? Val’s? Too long ago to really remember) made it with tomato paste. Served over rice. I’ve always preferred it with mustard over noodles.
Simple Beef Stroganoff
- 1 small onion, large-dice
- 8 oz mushrooms, sliced
- 12 oz beef, sliced thin
- 1/4 cup marsala or other wine
- 1 cup sour cream
- 1 tsp mustard
- pinch sage
- salt and pepper, to taste
Saute onions and mushrooms in a bit of olive oil and butter. Add beef strips and cook. Add marsala and bring to a boil.
Lower heat and stir in sour cream, mustard, and sage. Taste and add salt and pepper, as desired.
Serve over buttered noodles, rice, mashed potatoes…
I made a slight variation tonight. I had some whole red potatoes that were left over from Monday’s pork roast, so I sliced them and added them to the sauce.
Fast food done right.