“Who wouldn’t be happy to walk through the door on a chilly evening to find beef stroganoff on the table? Savory, evocative of simpler time, this dinner is sure to be a big hit.”—The B.T.C. Old-Fashioned Grocery Cookbook: Recipes and Stories from a Southern Revival by Alexe van Beuren with recipes by Dixie Grimes

DIXIE’S BEEF STROGANOFF

Serves 6

¼ C olive oil, extra-virgin
1¾ lb sirloin roast, cut into 2-inch cubes
2 Tbsp butter, “unsalted”
1 small yellow onion, chopped (½ C)
1 medium carrot, scraped, chopped (½ C)
1 lb white mushrooms, sliced
1 clove garlic, minced
1 Tbsp flour
4 C beef stock (preferably homemade—see recipes in Basics section)
¼ C brandy
¼ C dry red wine
½ C heavy cream
1 C sour cream
1 Tbsp tomato paste
1 Tbsp Worcestershire sauce
1 tsp Dijon mustard
2 Tbsp fresh parsley, chopped
1 Tbsp fresh thyme, chopped
1 Tbsp fresh rosemary, chopped
½ tsp black pepper, preferably freshly ground
Salt, preferably kosher, to taste
12-oz package wide egg noodles, cooked according to package directions, tossed with 2 Tbsp butter and 1 Tbsp chopped fresh parsley

Heat olive oil in a Dutch oven over medium flame until hot, about 3 minutes, then add sirloin cubes and cook until browned on all sides, 10 to 15 minutes. Remove cubes using a slotted spoon. Add butter to drippings in pan, then add onions, carrots, mushrooms, and garlic, and cook, stirring, until vegetables are soft, 10 minutes. Sprinkle flour over vegetables and cook, stirring constantly until no lumps remain, 5 minutes more. Add stock, brandy, and red wine, bring to a low simmer, return beef to pot add cream, ½ C of the sour cream, tomato paste, Worcestershire sauce, mustard, parsley, thyme, rosemary, and pepper, season with salt, cover, and simmer over low flame for 2 hours, stirring occasionally. Serve stroganoff on top of noodle mixture, with dollops of the remaining ½ C sour cream.