Cocktail hour - what’s on our minds?  

What is stroganoff? 

Beef Stroganoff was invented in Russia in the early 1800’s. Count Stroganoff was a dignitary in the court of Alexander III. Count Stroganoff’s chef (who was likely French), created the dish and named it after Stroganoff

The earliest known recorded recipe was published in this Russian cookbook published in 1871: Classic Russian Cooking: Elena Molokhovets' "A Gift to Young Housewives

According to the web site Bridge to Moscow: There Are two versions of the dish's origin. 

V1: According to one of them, Beef Stroganoff was invented by the French chef Andre Dupont for the elderly Count, whose teeth were no longer strong enough for chewing large pieces of meat. 

V2: According to another, more popular version, this dish was prepared specially for the guests of Count Stroganoff. Being a wealthy and childless person, Stroganoff often invited people for so-called "open tables". Everyone could join these dinners, the only condition was to be properly dressed and fairly educated. Beef Stroganoff was a tasty meal that could be easily divided into portions. Therefore it was ideal for such "open tables" provided by Stroganoff.

Recipe Source

I found this when looking for stroganoff history - 2 in 1?

Beef Stroganoff Recipe (VIDEO) - NatashasKitchen.com

Fannie Farmer also has a recipe we can talk about.

Ingredients 

1 lb top sirloin steak, thinly sliced into strips*

2 Tbsp olive oil

2 Tbsp unsalted butter

1/2 medium onion, finely chopped (G has Shallot so will use shallot)

1/2 lb brown mushrooms, thickly sliced (G has this done)

1 garlic cloves, minced (G will press)

1 Tbsp all-purpose flour

1 cup beef broth

3/4 cup heavy whipping cream

1/4 cup sour cream

1 Tbsp Worcestershire sauce

1/2 tsp dijon mustard

1/2 tsp salt

1/4 tsp black pepper

To Serve:

1 Tbsp green onion, to garnish

Noodles

1/4 cup boiling water

1/4 cup melted butter

¾ teaspoons salt

3 large eggs

2 ½ cups all-purpose flour (I probably used 3 ¼ - 3 ½  cups of flour total)

Special Equipment 

Stand mixer

Rolling pin

World Level 

2

Steps

Noodles

To a large saucepan, add water and bring to boil.

Add butter to boiled water and let dissolve, whisk well to blend; let cool to warm. (Microwave instead??)

In a large mixing bowl, add salt, eggs and beat well.

Gradually add water/butter mixture to eggs and whisk well to blend.

Add flour to egg mixture, 1/2 cup at a time, mixing well after each addition.

Place dough on a lightly floured surface and knead for about 10 minutes.

Cut dough into pieces to form dough balls the size of a medium orange.

Cover dough balls with a damp cloth while rolling out dough.

Using a wooden rolling pin, roll each dough ball until paper thin or as thin as possible.

*I bet you could do the kneading in a large food processor (14 cup), with a stand mixer dough hook, or in the bread machine pan just on the knead cycle -- which is what I did and it worked out well, that way I could keep watching it and adding more flour as needed to get to the right pasta consistency.

Sauce:

Place a large deep pan or dutch oven over medium-high heat. Add 2 Tbsp oil and once oil is very hot, add thinly sliced beef strips in a single layer, cooking 1 minute per side without stirring. Cook until just browned and no longer red. Sear beef in 2 batches so you don't overcrowd the pan. Remove beef to a plate and cover to keep warm.

Add 2 Tbsp butter, chopped onion and sliced mushrooms. Sautee 6-8 minutes or until liquid has evaporated and onions and mushrooms are soft and lightly browned.

Add 1 minced garlic clove and sautee 1 minute until fragrant. Add 1 Tbsp flour and sautee another minute stirring constantly.

Pour in 1 cups beef broth, scraping any bits from the bottom of the pan then add 3/4 cup whipping cream and simmer another 1 to 2 minutes or until slightly thickened. 

Stir a few Tablespoons of the sauce into 1/4 cup of sour cream to temper it so the sour cream doesn’t curdle then add it to the pan while stirring constantly.

Stir in 1 Tbsp Worcestershire, 1/2 tsp dijon mustard, and season with 1/2 tsp salt and 1/4 tsp pepper, or season to taste and continue simmering until sauce is creamy. Add beef with any accumulated juices back to the pan and bring just to a simmer or until beef is heated through.