My previous article on beef stroganoff was outdated and in dire need of revision. So when Tyler sprung the "Thanksgiving surprise" and this week’s dinner plans were thrown into disarray, I reached for this ye old recipe and started hacking and slashing with my red correcting pen. I decided to stick with a slow cooker method (more commentary forthcoming on why I may not in the future). However, in this rendition, I incorporated rich semi-gelatinous white beef stock, dried and fresh mushrooms, blond roux, and freshly ground mustard seed.

Continue reading »

Beef stroganoff is one of those faithful staples of the hearth I turn to when I need a break from fancier fare. My old trusty recipe, handwritten on a wrinkled, water stained piece of typing paper, went something like this:

egg noodles, prepared
2 lbs stew meat, cubed
? white onion, chopped into squares
1? (10.75 oz) cans condensed cream of mushroom soup, fat free
? cup water
¼ cup fresh chives, finely chopped
2 large cloves garlic, minced
1¼ tsp Worcestershire sauce
1? cubes beef boullion, crushed or minced to powder
? cup white wine, dry
1 (8 oz) container low fat sour cream
? cup chopped fresh parsley
1 large box fresh mushrooms, cut in half, lightly sautéed

Continue reading »