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Share Beef Stroganoff with the people you love

February 8, 2011
By Wendy Monro

Claud made it very clear to me several months ago that I was not to invite anyone to live with us anymore.

For the last few years, we seemed to have quite a few different families in need of a place to live and we always welcomed them into our home. Somewhere along the line, Claud believed we needed a break from all of this.

He asked me to promise not to suggest our home to anyone anymore when someone needed a place to stay. I told him I wouldn't do it anymore; although, I wasn't sure I agreed with his new lack of generosity.

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Wendy Monro serves this Beef Stroganoff dish with broccoli.

I knew the time would come again when a family needed us.

Well, it did happened again. I met an amazing woman through a mutual friend of ours.

We have been hanging out with their family for months now. Often times, I had them over to share the meal I made for my article that week.

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Beef Stroganoff Recipe

Time: 35 minutes

Serves: 8

1 pound egg noodles

2 tablespoons olive oil

1 pound Filet Mignon

2 onions, sliced

2 cloves garlic, sliced

16 ounces mushrooms, sliced

1 teaspoon tarragon (optional)

1 teaspoon nutmeg (optional)

1 teaspoon salt

1 teaspoon pepper

1 cup beef broth

1 tablespoon Worcestershire Sauce

1 tablespoon Dijon Mustard

1 tablespoon butter

2 tablespoons flour

1 cup sour cream

a few sprigs of dill as garnish (optional)

In a large pot, boil water. Follow the directions on the egg noodle bag/box to prepare the noodles. Cut the steak into small strips. In a large skillet, heat the olive oil on high heat. Brown the strips of steak on all sides of the meat. This should take about two minutes each side. Remove from skillet and set the meat aside. Saute the onions and mushrooms in the same skillet. About five minutes later, add the garlic and saute for five minutes more. Add the tarragon, nutmeg, salt and pepper. Cook for about five minutes more. Add the beef broth and scrape the seasonings from the bottom of the skillet. Add the Worcestershire and Dijon. Simmer for ten minutes more. Melt the butter and and mix in the flour to the melted butter. Quickly whisk this into the sauce to thicken it up. Remove from heat. Add the steak strips and sour cream. Mix this all together. Serve over the egg noodles. You can serve it with a vegetable of your choice. I chose broccoli.

They are big fans of my cooking. A few weeks ago, we found out that they were in need of a place to stay.

Claud and I shared several discussions about their plight. I didn't ask to invite them in. At last, Claud asked, "should we tell them they can stay here?"

Before he could get the words out, I was on the phone. I was so excited.

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I could not wait to let her know that they were welcome to stay at our house. I knew

Claud would come through. I didn't need to ask him. He felt in his heart that this was the right thing to do and he acted on it. I am so lucky.

A few days later they arrived. I have been having the best time cooking for all of them.

I cook my big meals and now have enough people to eat it all up. To make it even more amazing, she loves to bake. I am a horrible baker!

So, we make an incredible team in the kitchen. She is my missing half. I am definitely going to gain weight while they are here. Oh well.

This week, out of the blue, I decided I was in the mood to make beef stroganoff.

I thought it would be a nice big hearty meal that was perfect for the winter and affordable enough to feed my large group.

I conducted a little research on the subject because I was not sure where this dish originated. What I discovered was pretty interesting. Beef Stroganoff is a Russian dish.

The first recipe can be found in Elena Molokhovet's cookbook written in 1861.

This recipe does not include onions or mushrooms. Mushrooms are the best part!

Count Pavel Stroganoff has been credited with the creation of this dish. However, the date of the original recipe predates the Count.

In 1891, Beef Stroganoff won 1st prize in L'Art Cullinaire when it was presented by Charles Briere, an employee of the Stroganoff family.

He used mushrooms in his version. There you go; finally, the mushrooms were added!

Beef Stroganoff was first mentioned in the U.S. in a cookbook written in 1934.

This version included Worcestershire Sauce. That's a great addition. Stroganoff became popular in the U.S. in the 1940s and 1950s. It was printed in 1943's Joy of Cooking. However, this was during World War II and red meat was being rationed across the country.

Because beef was so scarce, Beef Stroganoff became a popular dish amongst the elite. It was a luxury to eat. It also became a signature dish to many gourmet chefs at the time.

Now, in my kitchen, this dish is not so expensive and elitist. It's funny I decided to make it because I thought of it as affordable and it used to be so fancy.

I used Filet Mignon, but a less expensive steak could be substituted.

The Filet is just so tender and cooks extremely quickly.

You don't need much because there are so many mushrooms and onions. Combine this with the egg noodles and you are stuffed.

I went with the Worcestershire Sauce and added garlic as my own flair. I also included many herbs to make it extra tasty.

I fed this to my new extended family and everyone was pleased.

I made a vegetarian version for Daphne by eliminating the steak and substituting vegetable broth for the beef broth.

This Stroganoff is so creamy and delicious; you will want to share it with people you love.



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