The Best Beef Stroganoff is tender cubes of beef simmered in a rich, savory sour cream-mushroom sauce with fresh herbs and a hint of Dijon mustard all over egg noodles.
I’ve been making Beef Stroganoff for a long time, going back to my canned-soup-for-the win days. It’s a classic, comfort meal and just the kind of dish my family loves when the temperature drops.
I never used fresh mushrooms or herbs in the old days; just a can of cream of mushroom soup and I’d probably still be making it that way if I hadn’t had the Best Beef Stroganoff ever a few weeks ago. Beef Stroganoff won’t change your life, but make it once and you’ll see why it’s in my rotation all winter.
Last weekend was our annual pilgrimage north for our girls’ shopping and spa weekend in Frankenmuth, Michigan, Frankenmuth is a quaint little town in mid-Michigan also known as Little Bavaria but more importantly known for their world-famous chicken dinners. We kicked off this annual trek with lunch and a cocktail followed by power shopping at the outlet mall in nearby Birch Run. If you’re thinking this activity can’t be topped, the next afternoon was spent at Serendipity Day Spas where we left feeling renewed and absolutely amazing! Sandwiched in between we drank wine and dined on some really great “girl food” ~ charcuterie boards and Lobster Bisque at Prost. It’s a really fun weekend we all look forward to, but I digress. The point of this story ~ yes, it really does have one ~ is that for the last I don’t know how many years, I’ve been wanting to take the plunge into the world of Le Creuset. It’s probably hard to imagine a food blogger, who cooks literally every day of her life doesn’t own a little piece of the Queen of Cookware. This weekend I finally uncurled my fingers from my wallet (because no one would ever confuse the Queen with being a cheap date) and bought this beauty: