Zdravstvuyte! Welcome to Russia, and welcome back to the Global Grub Month. After a brief hiatus (babies can be germ factories), I'm ready to get back on track with this trip around the culinary world.
Our last stop saw us stuck in the dreaded doldrums. We had two countries in a row that did not agree with us whatsoever, and we needed a pick-me-up. So for tonight's Russian meal, I decided to go with some easy comfort food.
Beef Stroganoff
1 pound stew beef
Salt and pepper to taste
3 tablespoons olive oil, divided
4 green onions, white and green parts sliced
1 package whole white mushrooms, sliced
1/2 cup dry white wine
1/4 cup flour
1 1/4 cup beef stock
1 teaspoon Djion mustard
1/3 cup light sour cream
1/2 package egg noodles, cooked
I went with a healthier version of this recipe because of our continued state of (un)wellness here at the Farabee home. To start, I heated one tablespoon of oil and cooked the onions and mushrooms down until they were browned.
Then, I removed the onions and mushrooms and set them aside. I browned the beef in the same skillet and spiced with salt and pepper.
Next, I added the white wine, beef stock, mustard, and flour to a small bowl. I stirred until smooth, then added it to the skillet with the beef. I simmered for another 20 minutes on medium/low heat.
About five minutes before serving, I added the onion and mushroom mixture, and the sour cream. I stirred well until smooth, and then served over the cooked egg noodles.
The result...
...was simple, yet very tasty. Total comfort food, it was exactly what we needed after a long weekend that wore us out. The sauce was rich without being too heavy, and the fresh onions and mushrooms were a huge step up over using canned soup (which I saw in several other recipes).
This is a dish that's become very popular as American cuisine (it's a Hamburger Helper flavor, which is obviously the pinnacle of American cooking), so it's easy to forget it's origins as a Russian dish. But at it's heart, beef stroganoff is all Russia, meant to warm the body and soul during long, cold, Moscow nights. Or, in our case, mildly frigid, Greensboro nights.
I needed a dish to both get back in the habit of cooking a different meal each night, but also to get back in the good graces of my wife. The last two dinners I put her through tested her "I'll indulge this for a while..." quota, so I'm very glad that I found a recipe and a country that we both could enjoy. I feel like the wind is back in our favor, and we're in a good place to continue our journey around the world.
Now, time to bust out the vodka and do this Russian night right!
Salt and pepper to taste
3 tablespoons olive oil, divided
4 green onions, white and green parts sliced
1 package whole white mushrooms, sliced
1/2 cup dry white wine
1/4 cup flour
1 1/4 cup beef stock
1 teaspoon Djion mustard
1/3 cup light sour cream
1/2 package egg noodles, cooked
I went with a healthier version of this recipe because of our continued state of (un)wellness here at the Farabee home. To start, I heated one tablespoon of oil and cooked the onions and mushrooms down until they were browned.
Then, I removed the onions and mushrooms and set them aside. I browned the beef in the same skillet and spiced with salt and pepper.
Next, I added the white wine, beef stock, mustard, and flour to a small bowl. I stirred until smooth, then added it to the skillet with the beef. I simmered for another 20 minutes on medium/low heat.
About five minutes before serving, I added the onion and mushroom mixture, and the sour cream. I stirred well until smooth, and then served over the cooked egg noodles.
The result...
...was simple, yet very tasty. Total comfort food, it was exactly what we needed after a long weekend that wore us out. The sauce was rich without being too heavy, and the fresh onions and mushrooms were a huge step up over using canned soup (which I saw in several other recipes).
This is a dish that's become very popular as American cuisine (it's a Hamburger Helper flavor, which is obviously the pinnacle of American cooking), so it's easy to forget it's origins as a Russian dish. But at it's heart, beef stroganoff is all Russia, meant to warm the body and soul during long, cold, Moscow nights. Or, in our case, mildly frigid, Greensboro nights.
I needed a dish to both get back in the habit of cooking a different meal each night, but also to get back in the good graces of my wife. The last two dinners I put her through tested her "I'll indulge this for a while..." quota, so I'm very glad that I found a recipe and a country that we both could enjoy. I feel like the wind is back in our favor, and we're in a good place to continue our journey around the world.
Now, time to bust out the vodka and do this Russian night right!
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