Must Have Noodles

Shortrib Stroganoff

January 20, 2019

For many during childhood, “company coming” unexpectedly meant mom whipping up the 2-cans-of-condensed-soup-ground-beef-bacon-&-sour-cream stroganoff. Although that was a comfort classic for then, this deeply-flavorful short-rib rendition elevates this dish to gourmet status you’ll enjoy now. A slow-braise with red wine & sherry, rosemary & thyme, mushrooms & bacon, crème fraiche & truffle oil, it is very, very good. For best results, make the short ribs the day (or night) before you plan to serve the dish.

And since you like stroganoff? Here’s another, classic versionto try, with the story of the original stroganoff.

Must Have Noodles

Veal Stroganoff

January 20, 2019

When Count Pavel Alexandrovich Stroganov wasn’t busy commanding the Russian infantry in Napoleonic Wars, he feasted: Historians suggest that an early version of the stroganoff the world came to love was served in Stroganov’s family kitchens for a good number of years before it was published in a Russian cookbook in 1871. Early stroganoffs specified beef cooked in sour cream, with a little mustard, flour & butter and not much else. But by 1927, when the dish was first published in America (in The Congressional Club Cook Book: Favorite National and International Recipes), it had evolved to include onions, mushrooms, stock, Worchestershire sauce and even a little pureed tomato. Our version builds on a recipe that Gourmet magazine published in 1963. Like the early versions of the dish, it’s made with tiny cubes of meat (we chose veal) simmered in butter.