When I told Denny I was cooking beef stroganoff he said something like, “What? That’s a winter dish!” I told him to look outside–it was one of our classic “June Gloom” days that tourists aren’t prepared for when they come to town in shorts and flip flops only to realize they needed a Parka.
The real reason I was cooking beef stroganoff was because the season finale of Mad Men is on Sunday and anyone planning a party needs a good beef stroganoff recipe to celebrate the occasion.
But back to Denny’s winter comment. I reminded him–thanks to all of you–I have lots of readers in the Southern Hemisphere and you’re just heading into winter.
So whether you’re a fan of Mad Men and want a retro dinner or you’re in Africa, Australia or South America and getting out your winter wear, I think you’ll like this really good comfort food.
1 1/2 lbs. Beef tenderloin (filet mignon) cut into 1 1/2″ x 1/2″ strips
salt, pepper and a dash of paprika to season meat
2 TBS. olive oil
1 small onion, sliced thin
3/4 lbs. fresh mushrooms, sliced thin
2 TBS. Cognac
5 twigs fresh thyme, chopped
1 10 1/2 oz. can beef broth
2 TBS. ketchup
2 cloves garlic, minced
3 TBS. flour
1 cup sour cream
1 handful fresh chopped parsley
salt and pepper, to taste
1 pkg. wide egg noodles
Cook egg noodles according to package. You can either time them to be ready when the meat is done or make them a little early. They’ll be okay to sit for a bit.
Wipe mushrooms clean with a slightly damp cloth (never get them wet) and cut into thin slices. Cut onion into thin slices.
Heat olive oil in large saute pan. Add 1/2 the garlic and all of the onions. Cook over medium high heat until slightly translucent, about 2 minutes.
Add mushrooms and continue to cook until soft and lightly browned.
When mushrooms are tender deglaze with Cognac. Cook until liquid is absorbed. Season with thyme, salt and pepper. Remove to a separate pan.
Cut meat into strips and season with salt, pepper and paprika. Add meat to hot pan in two batches and cook until lightly browned on both sides. Because the meat is so tender this only takes a minute or so. (Notice I have the pot of hot water for the noodles ready to go in the the background).
Mix 1/3 cup of broth with flour and set aside. Stir ketchup and garlic into remaining broth. Stir into the pan with the meat. Cover and cook slowly for 5 minutes–just to absorb flavors.
Add broth/flour mixture to pan and stir until blended. Add mushrooms and onions. Turn heat to high and cook for 2 minutes, stirring constantly.
Now for my favorite ingredient and the one that makes this stroganoff, not stew–the sour cream. Reduce heat to low and stir in the sour cream and heat through.
Spoon over the noodles, garnish with the parsley, turn on Mad Men and… Enjoy!
This truly is a retro-recipe from a 1960’s cookbook. I modified it a bit…added the Cognac and replaced butter with the olive oil. It should easily serve four to six hungry Mad Men…or Women.
I’m always excited to welcome my new readers! Here’s a big Laguna Beach hello to my friends in Kuwait and Singapore. Remember you can always read about my town in StuNews and check out my garden stories.
Categories: Beef, Main Dishes
Tags: 1960's meals, Beef stroganoff, comfort food, hosting a 60's dinner party, Mad Men, main dishes from the 60's, retro recipes from the 60's