Beef Stroganoff

“This past weekend we had our first significant snowfall in western North Carolina. Not news to most; however to the people of the Old North State it was nearly an apocalyptic event. When the snow flies and any type of travel is difficult, why not bring a recipe back from the old world and give it new life in the modern age?

Our chef is from Germany and over his many years in Michelin star restaurants, he has his own thoughts on a traditionally Russian dish. He always made the dish with beets, cucumbers, and creme fraichè, but without the traditionally American ingredient: pasta. We’ve taken thoughts from his perspective and that of the old world, and morphed them into one dish. A touch unorthodox because of the double starch (whole grain pasta and red bliss potatoes) but definitely worth a try on a dark, cold winter night.” – Joe 


  • 1 16 oz package beef chuck cubes
  • 1 6 oz can tomato paste
  • 0.5 cup red wine
  • 1 6 oz pack mushrooms – quartered
  • 1 each yellow onion – small dice
  • 3 each garlic clove – minced
  • 1 each green pepper – small diced
  • 1 sprig Rosemary
  • 1 pint chicken stock
  • 2 cups Red Bliss potato – small diced
  • 0.5 each cucumber – seeded and sliced
  • 1 cup pasta


  1. Set a sauté pan (one that has a corresponding lid) over medium high heat and add a tablespoon of organic olive oil.
  2. Add the beef to the pan and brown on all sides, remove from the pan.
  3. Add all the vegetables, except for the potatoes and cucumbers, and cook until translucent and soft.
  4. Add the meat back into the pan with the tomato paste. Stir to combine and lightly toast the tomato paste.
  5. Deglaze with the red wine. [Editor’s note: to “deglaze” a pan means to add any liquid, typically wine, to a hot pan to unstick any tasty food particle, called fond, that may have stuck to the bottom while heating. The more you know.]
  6. Add the chicken stock and bring to a boil.
  7. Reduce the heat to a simmer and add the rosemary and potatoes.
  8. Cover and continue to simmer for about fifteen-to-twenty minutes or until the potatoes are soft and the beef is tender.
  9. Add the cucumbers and simmer for five more minutes.
  10. Cook the pasta in salted water according to its specific instructions.
  11. Spoon the pasta into a bowl, add the stroganoff and a dollop of creme fraichè (sour cream) if desired, and plate.


  1. Before I’d heard of deglazing, I used to add a bit of water to the stuck bits at the bottom of the pan. Tasted nice, but a splash of wine is definitely better.

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