Beef Stroganoff
My earliest gourmet cooking experience was when I was about 10 years old. My Grandfather and I regularly watched “The French Chef” hosted by Julia Child, and “The Galloping Gourmet” with Graham Kerr. We loved them both, but my grandfather adored the Galloping Gourmet. He laughed out loud every time Graham Kerr came galloping on to the set with his glass of wine or sherry to start the show off. I can’t remember how often they were on, but we were faithful followers. In those days, recording, pausing, rewinding or streaming was not an option. It was a commitment. Watching these colorful chefs inspired me and it was then that I knew I wanted to be a “fancy” cook, and in the 1960’s what could be fancier than Beef Stroganoff?
I’m not sure how I first heard of this dish, but I remember watching television shows and when there was a “fancy” dinner party, there were cocktails, like martinis, beef stroganoff and cherries jubilee. Betty Draper would have been pleased. My Grandfather had a collection of cookbooks from Time Life. There were two sets of books; Recipes from different countries around the world, or by category, like poultry, salad, pork, pies, etc… I used to dream of travel and dining while soaking in the colorful pages filled with pictures of exotic foods and places. The stroganoff recipe was probably from the “Russian Cooking” book, although it’s origins have a decidedly French influence. The story is that a French chef who worked for the Stroganoff family, created this recipe for a competition, and won. The base of the recipe is French technique, but the Russian influence comes from the brilliant addition of mushrooms and sour cream.
Once my sites were set on making this dish, my grandfather and I made our list, then went shopping. We had to go to a few local places to find the ingredients like the shiitake mushrooms, egg noodles, Dijon mustard and filet mignon. This may be where I got my love of market shopping. I relished trips to the market and always marveled at the variety of ingredients at our local Japanese and Mexican markets. Once our ingredients were secured, we set a date for the special dinner and began the planning. We set the table with my grandmother’s finest china, crystal, silverware, and tablecloth in preparation for the special evening. My grandfather always told me that setting the table was the first thing to do before your dinner started. That way no matter how haywire things may go, you always looked ready. This is a tip I share with all of you: Set the table early!
The evening started with a glass of sherry, just like Graham Kerr would do. Next, was a salad with homemade blue cheese dressing and fancy little cherry tomatoes. Dinner ended with my grandfathers favorite dessert; a complex molded Jello with strawberries and ice-cream. Dinner was a total success and I remember feeling like a star when it was all over. It doesn’t sound fancy now, but Beef Stroganoff is still delicious and makes the perfect comfort food. It’s also very easy and quick to make. I’ve added some new ingredients, like smoked paprika. I’ve learned I don’t care for egg noodles with this dish because they fight the thick stew. In the end, I found I liked the stroganoff best with white rice. The rice does not fight for competition, but instead compliments the beef in a gentle, friendly way. In Russia, I understand they serve it with roasted or fried potatoes. Maybe next time!
