I wanted to title this post The Best Beef Stroganoff. Ever. or, This Stroganoff Made A Believer Out Of Me but Rachel vetoed them. And seeing as she is:
A) The chef of this dish
B) The photographer (never mess with the photographer)
C) The Editor in Chief here
D) My Wife
She wins. So Beef Stroganoff the recipe name is. I hope the simple name doesn’t keep you from trying this dish, because it really is outstanding. I didn’t like beef stroganoff, but Rachel made a believer out of me – this is mighty darn tasty.
See, it was a dreary, rainy weekend here in NJ. And when the weather is cold and rainy we like comfort foods (who doesn’t), but the problem is my comfort rainy day food is something like Guiness Irish Stew or Dutch Oven Pot Roast. Rachel’s on the other hand is homemade chicken soup. There is a big disconnect there. I need stick to my ribs comfort food. I also needed something saucy that I could dip my home made sourdough bread in (still a work in progress).
So Rachel suggested Beef Stroganoff. Do you like beef stroganoff? I didn’t. I had it before, and maybe it was the way it was prepared, but I just wasn’t impressed. But the way Rachel made it? I was impressed.
First, she lightened things up by cutting out oils and butters and all that nonsense (you won’t miss it). Low fat sour cream and light cream cheese keep the calories on the low end while giving a creamy, slightly tangy sauce. And the beef chuck, marinated in red wine, is tender and oh-so-flavorful.
The dish, and it’s hearty sauce, is perfect served over a bowl of egg noodles or with a big chunk of crusty bread.
I hope you’ll give this tweaked beef stroganoff recipe a try, it made a believer out of me – I know you’ll love it!