Last night I was late getting home, so P was cooking. When I called saying I was beginning the 45-minute journey home, he said he was making beef stroganoff — without the mushrooms. He dislikes mushrooms, but whenver I’ve made beef stroganoff, he just has to pick them out. For me, it’s hard to call a dish beef stroganoff if it lacks mushrooms. Per Wikipedia, though, mushrooms apparently aren’t a requirement. I responded, that he was also making it without sour cream? He said yes, as if he wasn’t aware it was generally used. The aforementioned article states that sour cream was part of the initial iteration of this Russian dish.
Regardless, he at the least made a variation on the theme of beef stroganoff. It tasted remarkably like the dish I’m used to. Another substitution he made, this time quite intentionally, I’m sure, was to use frozen egg noodles instead of the traditional dried egg noodles. Clearly this changed the texture of the dish.
Chop two onions, 1 1/3 pound stew meat in skillet, covered, let cook 30 minutes. Cook two packages of the noodles according to package directions. Drain juice off meat and onions, remove meat and onions from skillet and return juice to pan to use for roux. Add 3 tablespoons butter, 1/3-ish cup flour, and 4 cups milk and 1/2 cup cream, along with 1 cup of shredded cheese and salt and pepper and cook to thicken. Combine the meat, noodles and sauce in a large bowl. Serve.
Doh! There’s also garlic in the sauce, of course.