- 8ounce dried egg noodles (whole wheat or gluten-free if you can find them)
- 1tablespoon butter
- sea salt and ground black pepper, to taste
- 2teaspoon olive oil
- 4 skinless, boneless chicken breasts cut into small strips*
- 1 onion, chopped
- 8ounce mushrooms, sliced
- 3/4cup chicken broth
- 3tablespoon whole wheat flour or arrowroot
- 1/4teaspoon paprika
- 1teaspoon dried tarragon
- 2/3cup whole or 2% yogurt *
- 1/4cup fresh parsley, chopped
- 1 1/2pound asparagus
- 1tablespoon white wine vinegar
- 1tablespoon olive oil
- 1teaspoon grated lemon rind
- 2teaspoon fresh lemon juice*
- 1 medium shallot, peeled and minced
- 1/4teaspoon sea salt
- 1/4teaspoon freshly ground black pepper
*If you want to keep it authentic, substitute lean beef strips for the chicken and sour cream for the yogurt.
Try seitan for a vegetarian version.
Beef Stroganoff is notable for strips of lean beef sautéed and served in a sour-cream sauce with onions and mushrooms. The dish takes its name from Count Pavel Stroganoff, a 19th century Russian noble, who was a dignitary at the court of Alexander III, a member of the Imperial Academy of Arts, and a known gourmet. The dish, however, was created prior to his version, as it appeared in the 1871 edition of the Molokhovets cookbook, which clearly pre-dates his fame. It did not appear in English cookbooks until 1932, and it was not until the 1940s and 1950s that beef stroganoff became popular for elegant dinner parties in America.