When I was young, my go-to recipe for company was Beef Stroganoff. The recipe I used is long gone and I haven't made it in years. As I recall, I used stew meat, and it simmered for a while. We've had such a cold winter that I thought it might be fun to make it again.
I went online, assuming my old recipe would pop up, and I would recognize it. But to my surprise, Beef Stroganoff has morphed into a quick weeknight dinner. No long simmering at all! How very odd. In fact, as I read, I learned that most people were using very nice cuts of steak to make it. Obviously, if you're not going to cook the meat for a long time, a better cut will be more tender. But in the recipes, they sliced the meat and cooked the slices. Gee, I thought, why would you do that to a good cut of beef? That would just dry it out and make it more tough. Why wouldn't you cook the steak separately and then slice it and add it at the last minute?
I had vague memories of using Worcestershire sauce, mustard, and paprika, and oddly enough, chicken broth. But most of the recipes I saw used beef broth. More traditional, perhaps, but I was tempted to use chicken broth. That had something to do with the fact that I had just made a big vat of the stuff.
And then I stumbled upon the most fascinating recipe of all. I did not follow the recipe, but found it fascinating, so I'm going to mention it here. It's by
|Cook the steaks.|
|Saute mushrooms with shallots.|
|Whisk hot chicken broth into the cream very slowly so it doesn't curdle.|
|Add the seasonings and simmer, uncovered.|
|Slice the beef.|
|Tender beef and delicious sauce!|