Beef Stroganoff Recipe | Enjoy your meal

Cookbook author Beth Nguyen’s clever take on a classic beef stroganoff recipe is inspired by a memorable meal she had at a classmate’s house in the predominantly white Midwestern town where she grew up. (Read Nguyen’s essay on this here.) A few nifty tricks make this version distinctly its own. First, she replaces the usual Worcestershire sauce with fish sauce. “You can’t taste fish sauce,” Nguyen notes, “but you need it” to deliver a sauce with a powerful umami punch. Next, she replaces sliced ​​white button mushrooms with hearty halved and quartered criminis. Finally, she replaces the typical garnish of chopped fresh parsley with sliced ​​green onions for a tangier finish.

“Beef stroganoff has so few rules that you don’t have to worry about breaking any,” writes Nguyen. In fact, there are dozens of interpretations of this 1950s staple of Russian origin, including ground beef stroganoff, those made with cream of mushroom soup, slow cooker and slow cooker interpretations. , and the ones that tell you to just follow the directions on the package. Done right, this is one of those main courses that is suitable for a dinner party or a weeknight meal with the whole family. The key is to make sure nothing is overcooked. Nguyen opts for skirt steak over rib eye, beef tenderloin or sirloin steak, sears it into chunks, then slices and serves it over noodles and cream sauce to keep it tender and tender. tasty. To control the salt level, she uses low-sodium beef broth instead of broth. One thing to watch out for when making stroganoff sauce: sour cream can split if added directly to a hot liquid, so mix it separately with a small amount of hot sauce to keep it smooth and produce a luxurious sauce. creamy sauce to pour over these buttery noodles. .