Last month’s Epicurious featured a refreshing new variation on a classic recipe. I tried it, and it’s excellent.
Beef Stroganoff originated in Russia in the late 19th century and became popular in the US after World War II. The dish was to the 1950s what Chicken Marsala was to the 1980s: An elegant but easy dinner-party favourite.
I can’t remember the last time I saw Beef Stroganoff on a restaurant menu, but it’s never really gone away.
Here’s how Epicurious revived it: Instead of cutting the beef into cubes or strips before cooking, the meat—boneless New York strip steak—is pan-seared whole and served in 1/2″-thick slices.
But it’s what’s done with the buttered egg noodles that gives the dish its zing. Once the noodles are drained, they’re flavored with two teaspoons of finely grated lemon zest, two tablespoons of fresh lemon juice, and a half cup of torn dill.
This one’s a keeper.
★ Disaster. Inedible. Poisoned the cat.
★★ OK, but once is enough.
★★★ Mixed results. Something went wrong, but might try this again.
★★★★ Good, but lacks that special something.
★★★★★ Excellent. Goes into my “This is a winner” file.