Blame it on the Polar Vortex. A brutal cold swept across the nation and left many with an abundance of snow, ice, and power outages. For the most part, Georgia was spared from frozen precipitation. It still caused schools, businesses, and some government offices to close. It was also the day a switch in my home’s HVAC system decided not to work. Brrr! It was cold. Comfort was needed and it came in the form of a rich, decadent batch of beef stroganoff.
The joys of a hearty, old-fashioned beef dish. The recipe was a long time coming. Stroganoff has been my nemesis for years. I’ve always enjoyed it however making it was a series of constant failures. The mission was to make it without using canned soup. I wanted real, made from scratch, goodness. Sounds easy, right? Not so much, at least not for me. The consistency was the problem. The batches never came out as thick and creamy as I wanted. The solution was so simple; cornstarch. A tiny bit added at the end made it just right.
How is this beef stroganoff? It has a tang from sour cream, earthiness from mushrooms, richness from beef stock, and is married together with red wine. Did I mention it was decadent? I’m sure I did. Two cups of sour cream (the full-fat kind) makes it stick-to-your-ribs, over the top creamy, and a total splurge. Serve it over buttered egg noodles and you have true comfort food.
Did the Polar Vortex cause you to have any cravings? It was strange how those very cold days made me want beef dishes. I also made my Dad’s Beef Stew and heated up leftovers of Short Ribs. What’s next? Stay tuned to find out.