I have to admit that this is not really a Stroganov recipe anymore. Which is probably a good thing, because I think my "Russian" in the title is wrong.
My entire family has tweaked the original recipe so many times over the years that it has definitely become "Americanized". Then again, I guess it can't really be helped on some level. It started with the lack of Smetana.
Smetana is an Eastern European soured cream product that has the same properties as Crème Fraîche. It doesn't curdle under heat like Yogurt and "Sour Cream" do. It's also not quite as thick as Sour Cream, however, it is more sour than Crème Fraîche, thus the conundrum. So to produce the same effect, we originally mixed Sour Cream with Heavy Cream and Lemon Juice to produce a "smetana type" product. Then Crème Fraîche suddenly became available on a regular basis and a shift occurred. NOW we mix Crème Fraîche with a little Sour Cream and Lemon Juice. This works significantly better than the old way. (But in a pinch your can still mix 8 oz of Sour Cream with 2 oz of Heavy Cream and 1 tsp Lemon Juice
Over the years we have dropped the Dijon Mustard from the recipe... Which is technically what makes it NOT Stroganov, being by definition "Beef in Mustard and Sour Cream". Though occasionally I throw it in anyway. In this family it's all about the wine, sour cream and homemade egg noodles... LOL
That is the one thing that has never changed over the years.... Homemade Egg Noodles
While I realize that it's more traditional to serve Stroganov ("Stroganoff" in French
) with crispy shoestring potatoes, I really enjoy it over noodles. It's a comfort food thing. Which is why I was so diligently making Egg Noodles
yesterday to fill the freezer shelf. So I am always prepared for....
Beef à la Stroganoff
1 lb Chuck or Sirloin Steak, cubed in 1 1/2 pieces
1 1/2 TB AP Flour
1 TB Olive Oil
4 TB Unsalted Butter, divided
1 White Onion, chopped
8 oz Crimini Mushrooms, sliced
1 tsp Tomato Paste
2 tsp Dijon Mustard
4 oz Pinot Noir
2 tsp Lemon Juice
8 oz Crème Fraîche - or - 8 oz Sour Cream
2 oz cup Sour Cream - or - 2 oz Heavy Cream
Fresh Cracked Black Pepper
12 oz Fresh Egg Noodles
tossed with Unsalted Butter
Place cubed Beef in a storage bag with the AP Flour, seal and toss well.
Heat 2 TB Olive oil in a saute pan, then add the flour coated Beef and saute until well browned.
Remove from pan and set aside.
Melt 2 TB Unsalted Butter in the saute pan.
When Hot, add the Onions and saute until soft.
Remove from the pan and set aside.
Melt remaining 2 TB Butter in the saute pan.
When hot, add the Mushrooms and saute until browned.
Remove from the pan and set aside as well.
Deglaze the pan with 4 oz of Pinot Noir, lower the heat to Medium-Low and let this reduce by 1/3 (about 2 minutes
Add the Tomato Paste and Dijon Mustard stirring to combine.
In a small bowl combine the Lemon Juice, Crème Fraîche and Sour Cream (or the Lemon Juice, Sour Cream and Heavy Cream
Remove the saute pan from the heat and stir in the Crème Fraîche/Sour Cream mixture.
Add the Beef, Onions and Mushrooms back to the pan and continue simmering for 5 minutes.
While the Stroganov is simmering, drop the Fresh Egg Noodles into a pot of salted boiling water for 3 minutes...
Drain well and toss with a little bit of Unsalted Butter. (about 1 TB
Season with Kosher Salt and Black Pepper, then serve over, or tossed with, Homemade Egg Noodles (or better yet, with crispy Shoe-string potatoes on the side