Beef Stroganoff

My stroganoff has changed a lot over the years. This is the recipe I use now. And no, I still don't put onions in it.

My comments on the original recipe were: "Stroganoff can be difficult to make and you just might end up with a curdled mess that you can’t even serve to the cat (luckily, the dog will eat anything). This version cheats by making an easy cream sauce first, and adding the sour cream at the last minute. I’ve been working on variations of this recipe for years, but it all began when Mother’s freezer broke down once in mid-summer. We were living around the corner on Gillingham and she delivered a stack of rapidly defrosting chuck steaks and roasts to my kitchen table with instructions to “Cook them before they spoil!”. I had canned milk and fresh mushrooms in the house and so...."

Over the years I've learned that a real stroganoff is really not difficult, and that you can make it with a good cut of beef in just 20 minutes. Also my family is no longer as huge as it used to be, so this one makes servings for four or five - just so you can have some leftover for lunch the next day. Here you go!

INGREDIENTS:

2 teaspoons olive oil or other cooking oil
1 pound of nice steak
1 pound of fresh mushrooms
paprika, salt, pepper, garlic powder
1/2 cup red wine (anything that's not sweet - even red cooking wine)
2 cups beef stock
1 1/2 Tablespoons cornstarch
1 cup sour cream
1 large package noodles
1 Tablespoon butter

PROCEDURE:

• Slice the beef into thin strips (approximately 1/4" by 3"). I find this easiest to do when the meat is very cold or even half frozen.
• Wash and thickly slice the mushrooms. Set aside.
• Put a large pan of water on to boil. It will boil midway in the preparation of the sauce, and you will (while doing everything else) add the noodles and cook until tender (not al dente). You need to drain the noodles at the last minute, add the butter, and serve them warm.
• In a large skillet heat the olive oil and add the beef. Add the seasonings, and stir until just browned.
• Add the mushrooms, and cook over medium heat, stirring occasionally, for about five minutes.
• Add wine and stir thoroughly, scraping the bottom of the pan. Then add the stock. Reduce the heat as low as possible, cover, and let simmer for five to ten minutes, stirring two or three times. If you are talented (or lucky) this will be just the time the water for the noodles comes to a boil.
• Mix the cornstarch with a little water and stir very thoroughly.
• Uncover the skillet, push the beef and mushrooms to one side, and stir in the cornstarch and water- stirring constantly with a whisk. The sauce will quickly thicken slightly.
• Add the sour cream to the sauce and stir well. Let the sauce heat just another minute or two to heat through.
• Serve over noodles. You can add a dollop of sour cream and a dusting of paprika if you want it to look fancy.

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