He actually showed up later than dinner time. The rest of the people there were swimming. When he came out, I told him that there was some Beef Stroganoff in the house and he should help himself. He said he wasn't really that hungry. My next words to him changed the course of our relationship. I said, "a man's gotta eat." That statement, he told me later, was the one that told him that I'm the one for him. (Ladies looking for a man...remember that line.)
So, a few years later, I suggested that I make Beef Stroganoff for dinner. That's when the confession came. He didn't really like it and he fed the meat to the dogs. I was surprised. His dislike wasn't for the flavor of the dish or the components, it was the texture of the meat. He thought it was too tough. So I let this recipe go for a long while until last week.
Last week I was going through my recipes to find something for dinner, and I came across this Beef Stroganoff again. I thought long and hard on how I could make this for him where he liked the meat. I tried ground beef. Nope, not right. I tried Italian sausage. Still wrong. Then it hit me...I needed to buy meat that's been tenderized by the butcher. So, for my last-ditch effort, I headed to the grocery store to buy tenderized meat.
Now, I know some stores carry tenderized beef stew meat, but I couldn't find that. All I could find was tenderized beef for chicken fried steaks. So I bought that, headed home, and prepared to win this Stroganoff battle. And I won! When I saw the gleam in his eyes and a smile on his face after he tasted, he looked like it was his birthday. He loved it. The texture issue was conquered. Now, my daughter doesn't like the softer tenderized meat. She prefers it traditionally with cubes of beef. So go either way with your Stroganoff.
Just remember, a man's gotta eat.
1 onion, chopped
8-ounce package of mushrooms, sliced
3 cloves garlic, minced
1 lb egg noodles
2 T beef bouillon, or more to taste (I like the paste kind, but powdered works fine too)
1/2 C water
1/4 C flour
1/2 teaspoon pepper
16-ounce container of sour cream
1 stick of butter, divided in half
1 C white wine
1 lb beef for stew meat or 1 lb tenderized beef (cut into 1/2 inch pieces)
Cook the noodles according to directions.
In a bowl, whisk together the sour cream, garlic, beef bouillon, water, flour, and pepper. Taste to adjust for salt and beef bouillon flavor.
In a skillet, melt half of the butter and drizzle in some olive oil. Over medium-high heat, sear the meat on both sides. Remove to a plate. It won't be cooked through. It just gives it color.
Melt the remaining butter in the skillet. Cook the onions until tender. Put the mushrooms in the skillet and cook until browned and tender. Pour in the white wine and deglaze the pan, scraping up any brown bits off the bottom. Whisk in the sour cream sauce mixture and return the meat to the pan. Turn the heat down to medium, cover, and let simmer until bubbly and thickened, about 5 minutes. Serve over the egg noodles.
*Serve this with my Garlicky Roasted Green Beans under the Sides tab