I sliced the steak into thin strips, seasoned them, and browned the meat in a little olive oil:
Watch it closely--thin strips of meat brown REALLY quickly. I removed the meat to a plate:
I melted butter in the pan and added a chopped onion. Once the onions were softened, I added sliced mushrooms:
I added two cups of beef stock, a little bit of Cognac (too good of Cognac for this dish, all I had was Courvoisier) and simmered it for about ten minutes. I finally added sour cream, Dijon mustard, and a little more salt and pepper.
I added the meat back in and cooked the whole concoction until it was heated through:
I didn't have any egg noodles for some reason, so my beef stroganoff sat on top of elbow macaroni.
I don't know how I felt about this dish. I didn't love it. It was okay, sort of boring. I thought the sauce needed to be a lot thicker. The beef was extremely delicious and tender. It heated up extremely well.
- Beef stroganoff became popular in the 1940's, partially due to it's ability to be kept in a chafing dish (which was a newly popular invention), (Oxford Companion to American Food and Drink, p. 292)
- The first major wave of Russian immigrants to the US followed the Russian Revolution in 1917. These were mostly Russian aristocracy and they brought stroganoff and blini with them (Oxford Companion to American Food and Drink, p. 511)