This classic recipe appeared in a 1963 Times article by Craig Claiborne about the increasing popularity of beef stroganoff Mr. Claiborne reported that “the meat-and-cream dish is of Russian provenance, likely named for a noted Russian gourmet, Count Paul Stroganoff, a dignitary in the court of Czar Alexander III.” Stroganoff may not be considered haute cuisine any longer, but the rich stew, dotted with mushrooms and laced with sour cream, is still deeply satisfying and the perfect antidote to a chilly day.
Preparation of Beef Stroganoff:
Step 1. Combine the flour, salt and pepper. Dredge the meat in the mixture.
Step 2. Brown the meat in one-quarter cup of the butter in a saucepan. Remove meat from the pan and set aside.
Step 3. Add the onion to the pan and sauté until transparent. Add the mushrooms and remaining butter and sauté 3 to 5 minutes longer.
Step 4. Add the beef stock or bouillon and bring to a boil. The preparation, to this point, may be done ahead.
Step 5. Add the meat to the sauce and cook until meat is tender but not overcooked, 3 to 10 minutes, stirring often.
Step 6. Combine sour cream, tomato paste and Worcestershire sauce. Add some of the beef sauce to sour cream mixture. Return to pan and heat meat and sauce, stirring. Do not boil. Sprinkle with parsley. Serve with buttered parsley noodles.
Step 7. Enjoy!