Seattle’s Best Stroganoff

This week’s recipe comes to us from the grandmother of a Seattle injury attorney. Apparently, this granny made the best stroganoff in the entire state of Washington. Some might have even said the country. The recipe has been handed down for generations, dating all way back back to the 1800s. But when grandma died a couple of years ago, no one in the family was willing to attempt to make the stroganoff. 

Instead of keeping it an unused family secret, they decided that they wanted to publish the recipe for the world to see, so that other families could enjoy a nice, home cooked meal, and maybe pass on the recipe for years to come. 

Without further ado, here is Seattle’s Best Stroganoff:

 

Ingredients:

Salt

Ground black pepper

4 sprigs of thyme

5 tsp of unflavored gelatin

¼ cup minced parsley

2 tbsp paprika

3 tbsp vegetable oil

2 cups of chicken stock

1 tsp soy sauce

1 tsp fish sauce

2 tsp Worcestershire sauce

1 cup of sour cream

2 tsp Dijon mustard

3 tbsp unsalted butter

24 pearl onions

12 oz button mushrooms

¼ cup shallots

1 lb egg noodles

4 beef tenderloin steaks

 

Directions:

  1. Bring a large pot of salted water to boil.
  2. Sprinkle the gelatin over the chicken stock and set aside.
  3. Combine 1 teaspoon of pepper, 1 tablespoon of salt, and 1 tablespoon of paprika.
  4. Season the steaks with the salt, pepper, and paprika mixture. Set aside.
  5. Bring 1 ½ tablespoons of the vegetable oil over high heat in a saute pan. Add the seasoned steak and brown generously. Steaks should reach an internal temperature of 125℉. 
  6. Remove from heat and set aside.
  7. In the same saute pan, add the remaining 1 ½ tablespoons of vegetable oil and mushrooms. Put over medium heat and toss until brown.
  8. Add 1 tablespoon of butter and onions until onions are browned.
  9. Combine thyme, shallots, and paprika. Cook until fragrant.
  10. Add fish sauce, Worcestershire sauce, dijon mustard, and soy sauce. Cook until sauce is thin.
  11. Add white wine and steak to the saute pan and cook until sauce has reduced.
  12. Add gelatin/chicken stock mixture and bring to a simmer.
  13. In a separate bowl, add sour cream. 
  14. Combine the heated liquid mixture to the sour cream and mix. 
  15. Return the combined mixture to the pan and add the rest of the butter.
  16. Bring to a boil and cook until steaks are heated through. Remove from heat.
  17. Cook the egg noodles and drain.
  18. Thinly slice the steaks.