Rethinking Beef Stroganoff | The Food Lab

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Rethinking Beef Stroganoff | The Food Lab
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Tips for a better Stroganoff.

) give the dish a Russian-by-way-of-a-French chef version of the story. Its true origin is more than likely forever lost to the creamy, murky, broken sauce of time.

So where does all that leave me? Luckily, with so many variations and no real"true" version, I've got quite a bit of latitude to work with. My goal: a beef stroganoff with the most tender, juicy beef around in a sauce that balances rich, browned flavors with brighter notes and most importantly, a creaminess thatI decided to break down the process one step at a time to get there, starting with the meat.

Did the final dish look exactly like the stroganoff in my mind? Nope. But it tasted a damn sight better than any beef stroganoff I've had in the past. In my book that's a win.Having spent enough time working in fancy-pants restaurants to know how they work, I could tell you that thething a high-class chef would do to elevate beef Stroganoff is ditch those plain old white button mushrooms for something classy, like teeny tiny flavor-packedmousserons? That's ok.

Looking through those recipes for Stroganoff I found, it's insane how short they give for the cooking times for a stroganoff-sized batch of mushrooms.

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