Beef Stroganoff (Old School)

Yield: 4 servings

The allspice in this 1871 recipe brings an unusual and unique flavor to beef stroganoff.

Ingredients

• 1.8 lbs. beef, cut into 3/4" cubes
• 2 tsp salt
• 1 tsp allspice
• 10 tbsp butter, divided
• 4 tbsp flour
• 1 tbsp Sarepska mustard
• This is a Russian mustard that's got a little spice.  If you can't find it, use Dijon instead.
• 3 cups beef stock
• 2 tsp black pepper
• 5 tbsp smetana
• This is a Russian sour cream.  If you can't find it, use regular sour cream instead.
• Egg noodles, cooked according to package directions

Directions

1. Toss the beef in a bowl with the salt and allspice until evenly coated.  Refrigerate for two hours.
2. Melt 6 tbsp butter in a large skillet over medium heat.  When sizzling, add the beef and brown, turning every 1-2 minutes.  Remove the browned meat and set aside.
• If your skillet is too small, do this in batches to avoid over-crowding.
3. Drain out the butter and juices, but leave the fond.  Melt the remaining 4 tbsp butter in the pan.  Add the flour and stir together until smooth.  Cook for about four minutes until it's lightly browned.
4. Slowly add the beef stick, whisking constantly to avoid clumps.  At this point, the fond on the pan should begin to release and will add flavor.  Bring to a simmer.
5. Whisk in the mustard and pepper.  Return to a simmer for 2-4 minutes until thickened.
6. Whisk in the smetana.  Add the beef back in and stir to coat.  Return to a simmer for 2 minutes.
7. Serve over egg noodles.

Adapted from Tasting History.