This is a classic version of a 100-year-old Russian dish that first hit the dinner party circuit in the 1950s. More economical family dinner recipes exist, but top-quality sirloin or even tenderloin distinguishes true Stroganoff from pretenders.
- Thinly slice beef across the grain. Toss slices in flour to coat lightly; sprinkle with salt and pepper. Place butter in a heavy skillet over high heat; quickly brown beef on each side. Work in batches; remove beef to plate when browned.
- Add shallots to pan; sauté 1 minute, stirring up pan drippings as you stir. Add mushrooms; sauté an additional 2 minutes.
- Stir in water and tomato paste. Bring to a boil; add sherry. Reduce heat to medium; simmer 10 minutes.
- Return beef to pan; cook 1–2 minutes. Whisk sour cream into pan; stir. Continue cooking just until sour cream is warm, about 30 seconds; do not allow sauce to bubble or boil. Serve immediately over cooked noodles.
Menu Planning
Friends may like to congregate in your kitchen, but nobody wants to watch you slaving over a complicated meal during a dinner party. Soups, stews, and exotic chilies are great dinner-party fare because most of the prep work, and even a good bit of the cooking, is done well in advance. All you have to do is put finishing touches on the dish or turn on the stove for a few minutes and you're ready to ladle up some excitement.
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