I have no holiday treats to share with you tonight. Unexpected company forced me to put the butter and sugar aside for the evening and come up with something more substantial, like a real meal - for a change. The steak I had planned for dinner wasn't large enough to feed four of us, so I had to extend it some fashion and this stroganoff was what I came up with. These days, I rarely make this dish. Mind you, there's nothing wrong with it. There was a time I actually enjoyed it, but like many women my age, I ate a a lot of it back in the day. Stroganoff, a dish of Russian origin, was all the rage in the fifties and the sixties and you could find versions of it made with types of beef that ranged from tenderloin to hamburger. It was a hostess favorite, so if you weren't serving it, you could be sure someone else was. Stroganoff is quite easy to make and it can be delicious if you use a cut of beef that is both tender and flavorful. Several years ago, I discovered that thin strips of flatiron steak were perfect for dishes like this. The beef used in stroganoff is not truly browned and it should be cooked only until it changes color. The chefs in the imperial Russia were not big on browning, so a classic rendering of the dish can look awfully beige. While I have not included it in the recipe below, the addition of a tablespoon of tomato paste can add some color to the dish and make it look more appealing. It seems that stoganoff is making a bit of a comeback and some of the newer recipes have you pile French fried onions or shoestring potatoes on top of the meat. While very early versions of the dish were served with a side of shoestring potatoes, I prefer to serve it over buttered noodles. This is a nice recipe. If you have never had stroganoff, I hope you'll give this version a try. Here's how the dish is made.

Beef Stroganoff

Ingredients:

Sauce

1 (14.5-oz.) can reduced sodium beef broth

4 tablespoons unsalted butter, divided use

2 tablespoons flour

1 teaspoon dry mustard

1/4 cup sour cream

Beef and Mushrooms

1-1/2 pounds thinly sliced flatiron or sirloin steak

1 small yellow onion, thinly sliced

8 ounces sliced cremini mushrooms

Optioanl: 2 tablespoons brandy or dry sherry wine

Kosher salt and freshly ground black pepper, to taste

2 tablespoons finely chopped parsley

8 ounces cooked and buttered egg noodles

Directions:

1) To make sauce: Place beef broth in a small pan, bring to a boil and simmer until broth is reduced by half.  In a separate pan,  heat 2 tablespoons butter in a 2-quart saucepan over medium heat. Add flour and dry mustard, and cook, stirring, for 2 minutes. Gradually add broth, whisking constantly, and bring to a boil; cook until thick, about 2 minutes. Stir in sour cream, remove from heat, and set aside.

2) To make beef and mushrooms: Heat remaining butter in a 12-inch skillet over medium-high heat. Lightly season beef with salt and pepper. Add to skillet and cook until just cooked through, about 3 minutes. Transfer beef to a plate. Add onions to same skillet, and cook until soft and lightly golden, about 5 minutes. Stir in mushrooms and saute for 5 minutes longer. Deglaze pan with brandy or sherry, if using. Reduce heat to low, return beef to pan and add reserved sauce. Season to taste with salt and pepper and heat through. Cover to keep warm.

3) Meanwhile, cook egg noodles per package instructions. Drain. Toss with butter. Spoon stroganoff onto a serving platter, and surround with egg noodles. Garnish with parsley. Yield: 4 servings.

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