Hearty Winter Stroganoff


One of my favorite ways to use Balanced Cooking is to revisit recipes that are lacking panache and make them drool-worthy. This beef stroganoff recipe had been passed down from my mom’s side of the family, and had bland, one-dimensional flavor profile. As a kid I do not remember looking especially forward to stroganoff night. But simply by adding a bit of balance, I can honestly say this new version is truly outstanding.


Yield: Serves 4-6



1 lb beef (stew meat)

1 tsp salt

1/2 tsp pepper

Oil for pan

2 T butter

8 oz mushrooms

White wine to deglaze

1 qt beef stock

8 oz egg noodles

Fresh herbs: Parsley, dill, etc.

1 cup Crème fraiche (or sour cream, plain yogurt, fromage blanc)

1 – 1 ½ cups Maror Relish (See recipe below)


Preheat oven to 325.

Season beef generously with salt & pepper. Heat pan over medium high flame and add oil to coat the bottom of the dutch oven. Sear beef on both sides. Make sure not to crowd the pan by working in batches.

Once all the beef is seared, pour beef stock half way up the side of the beef and cover it with a heavy, tight-fitting lid. Place it in the oven at 325 for ~90 min, checking every 30 min to make sure that the broth doesn’t completely dry up.

While beef is braising, make the maror. See recipe below.

Once the beef is fork-tender, place a large skillet on medium heat, add butter and sauté the mushrooms. As the pot goes dry and fond begins to form, deglaze the skillet with white wine. Allowing the mushrooms to soak up the white wine and carmelize.

Transfer the beef out of the dutch oven into the skillet with the mushrooms. and add the rest of the quart of beef stock, using a spatula to continually scrape up any fond as the sauce broth cooks down and forms a thick gravy-like sauce.

Meanwhile, bring a large pot of salted water to a boil. Cook noodles according to package instructions. Strain and set aside. This is a good point to cook the egg noodles in a big pot of salted water. Then, when your sauce is thick, add the beef and mushrooms back into it, just till they are heated through.

Spoon beef, mushrooms and gravy over egg noodles. Garnish with crème fraice, maror and fresh herbs. Serve.



Yield: 1 Quart


12 oz fresh horseradish

4 oz beet

3/4 cup apple cider vinegar

1/3 cup sugar

1/2 tsp kosher salt


Peel the horseradish and the beets, then cut them into 2” chunks. (Wear gloves to prevent beet from staining your hands.) Run horseradish through the food processor twice. The first time push it through the shredding blade. Then change to a metal S-shaped blade to mince it. Then add beets to the processor and continue pulsing the blade until everything is evenly minced. Finally, add vinegar, sugar and salt; Pulse a couple more times to incorporate. Use a spatula to transfer the maror into a container with a lid. Cover and keep chilled until serving. You can make this ahead and it will keep well in the fridge for at least one week.

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