In this weekly culinary column, I will be focusing on one dish – giving the reader a quick history of the dish, the classical preparation of it, and of course, my own spin on the classic.

This week I have chosen to cover Beef Stroganoff – a Russian dish that originated sometime in the mid 19th century. This dish classically consists of sauteed beef pieces and a sour cream sauce. The first known recipe of beef stroganoff can be traced back to 1861 in the cook book “A gift to young housewives,” which happens to be a classic Russian cookbook by Elena Molokhovets.

Classic Beef Stroganoff

1 lb​Beef tenderloin, sliced into 2-inch strips
1 whole​Onion, finely chopped
4 oz​Butter
2 oz​Cooking oil
1 tbsp​All purpose flour
½ cup​Beef stock
½ cup​Sour cream
to taste​Salt, pepper

Season meat with salt and pepper. Place a medium sized pan over medium-high heat and allow the pan to get hot. Place oil in pan and allow it to get hot. Place the meat into the pan making sure not to over-crowd the pan. Sautee until the meat is seared on all sides. Remove from the pan and add the butter. Allow the butter to fully melt before adding the onions. Cook the onions until translucent before adding meat back to the pan. Once meat has been added, add the flour. Mix and allow to cook for a minute before adding the beef stock. Once beef stock is added, allow sauce to come to a boil and then turn down to a simmer. Simmer for 15 minutes and temper in your sour cream. Return sauce to a simmer and remove from the heat. Season with salt and pepper and then serve over rice, pasta, dumpling or anything you choose.

Jonathan’s Beef Stroganoff

1 lb​Beef tenderloin, sliced into 2-inch strips
1 lb​Cooked pasta (preferably cavatelli)
1 lb​Mushrooms (preferably trumpet royal), quartered
1 whole​Onion, finely chopped
4 oz​Butter
4 oz​Cooking oil
1 tbsp​All purpose flour
½ cup​Beef stock
½ cup​Red wine
½ cup​Sour cream
to taste​ ​Salt, pepper

Season meat with salt and pepper. Place a medium sized pan over medium-high heat and allow the pan to get hot. Place half of the oil in pan and allow it to get hot. Place the meat into the pan making sure not to over crowd the pan. Sautee still meat is seared on all sides. Remove from the pan and add the remaining oil. Once oil has become hot add the pasta in batches making sure not to over-crowd the pan. Allow the pasta to crisp on all sides and remove from pan. Add butter to the pan and allow the butter to fully melt before adding the onions. Cook the onions until translucent before adding meat back to the pan. Once meat has been added, add the flour. Mix and allow to cook for a minute before adding the beef stock and red wine. Allow sauce to come to a boil and then turn down to a simmer. Simmer for 15 minutes and temper in your sour cream. Return sauce to a simmer and remove from the heat.
Season with salt and pepper and then serve over fried cavatelli.

Whether you choose to prepare the classic, my twist or your own interpretation, remember that food is about bringing people together and that the act of cooking is about caring and as long as your heart is in the dish you prepare, the people you are cooking for will appreciate it (and you).

If you have any questions for me or would like to see me cover any particular dish in this column, feel free to write me, care of this publication. From my kitchen to yours, it is my pleasure to give you a peek into the mind of a chef. Thank You

Jonathan Jolicoeur is a chef at A Tavola – an Italian restaurant on Church Street in Winchester – which focuses on “farm to table” style of cooking. Jonathan was born in Somerville, lives in Woburn and has a degree from Le Cordon Bleu College of Culinary Arts.