The “one dish” aspect of this recipe caught my attention. I have used another more traditional Stroganoff recipe, and greatly enjoyed the results. But? One dish? Less to clean-up? OK, let’s give this a shot. A couple of notes about the appearance of this recipe. First, typically the noodles are prepared separately from the meat, then the noodles are drained, plated on a platter and then the meat is spooned over the noodles. In this recipe the noodles are cooked with the meat, and have an alreadyblended appearance when plated. Next, the meat is cut into thin strips, rather than into cubes. Similarly to stir-frying steak in an Asian recipe, it does speed the cooking process.
For wine I wanted to choose a 2015 from France or Italy. We are going to be beating the drum for the next 2-3 years about the excellence of Western Europe’s broad success in the 2015 Vintage (the best since 2010). The modest wines are the first to reach our shores. And theSouthern Rhône that I have selected provides an introduction to the greatness of the vintage as we wait for the Châteauneufs that will release later. Other wines that would complement this dish… Loire Valley Reds from Chinon or Saumur-Champigney. A Ripasso Valpolicella would also be a good choice here. All these wines offer good fruit, balance & a cleansing level of finishing acidity that make them a natural for “comfort food” dishes like Stroganoff.
Domaine de Fondrèche Nature Rouge ‘15 (Côtes du Ventoux, Southern Rhône)
Checking in as a mix of 30% each of Grenache, Syrah and Mourvèdre, with the balance Cinsault. The 2015 Côtes du Ventoux Nature is a plump, fruity, rounded and sexy wine that has lots of dark fruit and herbal aromatics, medium to full-bodied richness and a great finish. I wouldn’t push the aging curve, but it’s a superb wine to drink over the coming year or two. 90pts Wine Advocate
ONE-DISH BEEF STROGANOFF
Ingredients
6 ounces of Tanqueray Gin
½ ounce of Noilly Pratt Dry Vermouth
3 Blue cheese stuffed olives
1 tbsp vegetable oil
1lb boneless strip steak, sliced into thin strips
1 medium onion chopped
3 cloves garlic minced
1 tsp dried parsley flakes
1¾ cups low sodium beef stock
6 oz sliced mushrooms
3 cups uncooked medium egg noodles
½ cup sour cream
Chopped fresh parsley
Directions
1. Put gin and vermouth into a glass pitcher, fill with ice, stir vigorously while incanting, “You who know all, thank you for providing us juniper and all the other obscure ingredients responsible for creating this sacred liquid!” Strain into a pre-frozen Martini glass of admirable size. Skewer the olives on one of those tacky cocktail swords, place in glass. Immediately begin consuming. Now you can begin the food prep, and the cooking!
2. Heat oil in a 12” nonstick skillet over medium-high heat. Add beef and cook until well browned, stirring often. Add onion, garlic and dried parsley and cook until the onion is tender-crisp.
3. Stir the stock and mushrooms in the skillet and bring to a boil. Stir in the noodles. Reduce heat to low & cover. Cook for 10 minutes or until the noodles are tender.
4. Stir in sour cream in the skillet and cook until the mixture is hot and bubbling. Serve with fresh chopped parsley.
n.b. The next time I make this I will cut back the noodles to 2 cups. Although I prefer broadernoodles with Stroganoff, for this recipe stick with medium-sized.