A few weeks ago, I scored some $1.00/pound packages of ground turkey at Wheatsville. I cooked some of it and froze the rest. This week, I also had a whole container of sour cream (buy one, get one free at HEB) and some cream that was about to go off, as well as a bag of mushrooms that needed to be used yesterday. And I’d bought two huge bags of extra large egg noodles recently, because I’ve been craving them for a while. So, even though it was 95°F, of course I made some turkey stroganoff!
Stroganoff includes some of my favorite flavors: mushrooms, onions, beef broth, and sour cream. The fact that it’s served on an ample bed of egg noodles makes it even more irresistible. This is a meal we had fairly regularly at my house as I was growing up, so I was curious as to how my mom and grandmother came to be so familiar with an apparently Russian dish. It’s called govjadina po Strogonovski or bef stroganov in Russian and gained popularity in 19th century. Traditionally made using strips of beef, onions, flour, mushrooms, sour cream, and butter served on a bed of either crispy potatoes or egg noodles, the dish is named after the important Stroganov family. After the Bolshevik revolution but before the Maoist one, the dish became popular in China as Russians moved into the country. It then found its way onto American tables by way of subsequent Chinese and Russian immigrants, and became very popular in the 1950s. I have no doubt that my grandmother probably got a recipe from a cookbook during that time, and my mother continued to make it because it was familiar and simple (my mom hates to cook!).
For this version, I used this recipe from Rachael Ray, which I highly recommend. I used some white wine to deglaze the pan, and added paprika to the spice mix. I also substituted cream for the milk. The result was pretty flavorful and so filling! I ended up making about eight servings’ worth(!), and I just had a small container of the leftovers for lunch—it’s even better than it was fresh.
What are you having for lunch?