As promised by me, more talk about food versus personal thoughts since I feel I’ve crossed that line again. This may be a dish you just don’t want to wrap your mind around though. Maybe it was just me.
I thought stroganoff sounded…Russian (because it is and partially French) and by that I mean didn’t sound appetizing….even as a partial contribution from France in the 19th century and maybe named after an important Russian family member, Alexander or Pavel Stroganov. Not to be offensive but Russia has never held a reputation for phenomenal cuisine to the average Joe and Jane. Cold and sour soups, unattractive fish dishes, cabbage soups (I enjoy them but mass appeal is missing, I will admit that), boiled meat and soup (that culture makes a lot of soup).
I’m choosing to ignore the delicious concoctions for the sake of my argument about Russian food not being popular in the proverbial cuisine high school. (It’s not a cheerleader, quarterback, rock star or the fat guy that’s hilarious.) I think the beverages of Russia (ahem vodka and beer) beat the food in popularity in the minds of most citizens.
However, when you glance at the list of ingredients in this adaptation: noodles, steak, mushrooms, shallots (or onion), white wine with a dill-infused yogurt sauce, you notice that stroganoff must be delicious, if that list sounded appetizing to you that is and it does to me.
My (meaning Real Simple’s version) recipe for chicken stroganoff, from last week, didn’t escape my memory. This is the post that should have accompanied that meal. That version is quite different from today’s recipe so if this one doesn’t do it for you, check out that link for the chicken style.
Today’s dish, adapted again from Real Simple, contains the authentic meat for stroganoff-beef. Instead of topping it with yogurt and dill alone, I placed a dipping sauce on top with yogurt, dill, garlic and lemon juice for a fresh, slightly sour taste that actually goes well with the egg noodles, mushrooms and steak in a white wine reduction.
Beef Stroganoff with Yogurt-Dill Sauce
16 oz. egg noodles
2 tbsp butter
2 tbsp olive oil
1 lb. sirloin steak, thinly sliced
1 lb. button mushrooms, sliced (or you choice of mushroom)
4 shallots (or 2 onions), sliced
½ cup dry white wine
1 cup Greek yogurt
1 clove of garlic, minced
1 tbsp fresh dill, chopped
1 tsp lemon juice
Cook the noodles as directed on the package. Meanwhile, heat 1 tbsp of oil in a large skillet over medium-high heat. Season the steak pieces with salt and pepper (generously). Cook, in batches, the steak until browned on each side and transfer to a plate. When noodles are finished cooking, drain and toss with 2 tbsp of butter; cover to keep warm.
Turn the heat to medium and the remaining tablespoon of oil. Add the mushrooms and shallots or onions, stirring occasionally about 5 to 6 minutes, until tender. Add the wine, simmer until reduced by half, 2 to 3 minutes and return the beef to the skillet. Cook until heated through, a few more minutes. Serve over the noodles and top with the yogurt-dill sauce and more dill (recipe below).
Mix all of the ingredients in a small bowl and serve with the stroganoff.