Midcentury-style beef stroganoff stirs memories
I'm in a sentimental mood. Maybe it's fueled by pandemic fatigue, or perhaps just a desire to connect with a delicious memory. A midcentury version of beef stroganoff was my mother's go-to party dish. I've been hungry for it.
'40s Beef Stroganoff
Yield: 4-6 servings
INGREDIENTS
11/2 pounds lean beef, such as trimmed top round steak 3tablespoons butter, divided use 3/4 pound sliced fresh mushrooms 1tablespoon all-purpose flour
2cups sour cream
Salt to taste
Garnish: Ground paprika
Garnish: Sprigs of fresh Italian parsley (plus chives, if you like)
For serving: Wild rice, white rice or egg noodles
PROCEDURE
1. Cut the beef across the grain. It's very important to cut across the grain of the meat. If you cut with the grain, the meat might be stringy. First stretch the meat and you can see which way the grain runs. Cut beef into strips 1/4 inch wide. If strips are long, cut them into lengths about 2-3 inches long.
2. In a large, deep skillet or Dutch oven, melt 2 tablespoons butter on medium-high heat. Add beef and reduce heat to medium-low and cover. Allow to cook slowly, tossing occasionally, for 15minutes. Add mushrooms and cook uncovered for 10minutes, stirring occasionally. If pan becomes dry, add a little more butter.
3. When the mushrooms and meat have cooked (25minutes in all), remove them from the pan and set them aside along with any meat juices.
4. In the same pan, melt 1tablespoon of butter over medium-high heat.
Add flour and stir 1minute, scraping up brown bits in pan, if any. Add sour cream and stir until heated (do not boil). Stir in the meat juices, then stir in beef and mushrooms. Cook until heated through on medium heat; do not boil. Season to taste with salt. Spoon over cooked rice or noodles. Garnish each serving with a sprinkle of paprika and fresh chopped parsley. If you like, add a sprinkle of chopped fresh chives.