Beef Stroganoff

I surprised my dad with a cooking class for his birthday. He had no idea what we were doing until maybe 20 minutes before we were there. He’s one of those guys that pretty much has everything he ever wants, and if he doesn’t, he buys it. So presents are always a little challenging, mostly because I strive to be the most awesome gift-giver ever. Can that be a hobby? It feels like one.

I also gave him You’re Only Old Once by Dr. Seuss, and a Heath Bar. The cooking class was the star of the show, though. I chose the Holy Mole! class at Hipcooks. Partly because he loves Mexican food. Partly because it was taught by the lady who taught the Cajun class I took for my birthday. Partly because it was the day after his birthday. That’s fate, people.

We made a whole bunch of good stuff–albondigas [meatballs] soup, chile rellenos with red salsa, coconut crusted chicken and red mole, ensalada de nopales [cactus], and a chile flan. Oh, and one of the most intense margaritas of my life. It was such a good time. The teacher and the group that signs up with you can make or break the class, but having my dad around made it all worthwhile. Everyone even sang him happy birthday in the end. So fun.

I’ll probably make the chile rellenos and soup again. It was all good, but those two things stole the show for me. They made the rellenos very non-traditional, baking them instead of breading and frying them. The soup was simple, but delicious, Rich, but not too hearty.

The beef stroganoff I made was also in the rich but not too hearty category. Putting it on mashed potatoes helped. I didn’t want a load of pasta for some reason. Sure, it’s easy to just buy a box of Hamburger Helper and cheat, but this tastes nothing like it. It tastes way better, is made with fresh ingredients, and doesn’t take a long time. That helps. Sometimes I don’t want to slave away on the stove. Sometimes I do, but that’s a different story entirely.

It’s perfect for a cold winter fall day. Or sharing with your dad on his birthday. Probably both.

Inspiration: Epicurious

Ingredients

• 1lb beef tenderloin, approximately 1/2″ thick
• 1 tablespoons olive oil
• 1 tablespoon butter
• 1/2 small onion, finely chopped
• 1/2lb sliced button mushrooms
• 3/4 cup beef broth
• 2 tablespoons ruby port
• 3/4 cup sour cream
• 1 tablespoon German mustard
• 1/2 tablespoon fresh chopped dill
• salt and pepper

Preparation

In a large pan with high sides to contain the sauce, heat the olive oil on medium high heat. Slice the beef into 1/4″ slices and then further into 1″ pieces. Toss them in salt and pepper before placing them in a thin layer on the hot oiled pan. Cook until just brown on all sides.

Remove the beef to a plate. Heat the butter in the same pan as the beef. Add the onion, sautéing them and breaking up the brown bits on the bottom of the pan. After a couple of minutes, add the mushrooms. Stir to coat them in butter, cooking until all of the liquid evaporates. Add the broth and port, stirring to incorporate. Bring to a boil, allowing the liquid to reduce and thicken. Reduce heat and mix in the sour cream and mustard. Return the beef to the pan and stir until reheated. Stir in the dill. Taste to add any additional salt and pepper.

Serve over egg noodles or mashed potatoes.