Sort of Stroganoff
Browned mushrooms, a little wine, plenty of black pepper,
The first known recipe of stroganoff appears in the cookbook A Gift to Young Housewives. Presumably, old housewives are aware of the Gifts or beyond saving. No companion volume for husbands was ever published either.
This version isn’t interested in authenticity so much as a few virtues: browned mushrooms, a little wine, plenty of black pepper, and something creamy enough to pull it together.
3/4 pound ground or sliced beef
a splash of red wine
3/4 pound of mixed mushrooms, torn or sliced thickly
1 shallot, peeled and diced
3 garlic cloves, peeled and chopped
a generous pour of heavy cream
a spoonful of mustard
salt and freshly ground pepper
olive oil
a handful of chopped parsley
Get a wide pan properly hot. Add a splash of olive oil and the ground beef, breaking it up into rough pieces. Let it brown. Season with salt and black pepper.
Pour in a splash of red wine and scrape up the browned bits. Let it reduce until the pan looks glossy. Transfer everything to a plate.
Wipe the pan and get it hot again. Add a splash of olive oil and lay the mushrooms in a single layer. Work in batches if you have to. Leave them alone until they take on color. Season with salt and more black pepper than you think.
Add the shallot and garlic and stir until fragrant.
Return the beef and its juices to the pan. Lower the heat. Add the cream and let it simmer until it thickens slightly. Stir in a spoonful of mustard.
Check the seasoning and fold in the parsley. Serve over noodles, rice, or potatoes. Eat while it’s still creamy.
If using sour cream instead of heavy cream, take the pan off the heat before folding it in. It’ll break if it boils.
