It began with a trip to my friendly neighbourhood butcher at Highland Drive Storehouse. Seriously, these folks are beyond helpful. Emphasizing that I wasn’t going to be following a particular recipe per se, I shared what I was hoping to make and they presented me with the options available. Seeing a blank look on my face, one butcher took the time to point out to me on a large cow chart the various places each cut of beef would come from and how they might taste for the dish, including cooking time and price. Eventually, we settled on bavette.
If you haven’t attempted stroganoff before, don’t be intimidated: it’s really as simple as browning the ingredients, adding in some mustard and beef stock and stuff, and letting it simmer for a while. I’m lactose intolerant so I finish the dish by stirring in lactose free sour cream but you can use regular as well. Serve it on a bed of egg noodles and you’re golden.
When we score some venison from our CSA, it’s an easy and delicious replacement for beef.
Click each image for my super unhelpful recipe notes.
P.S. I fully realize that I’m not exactly aces at food photography. Imagine these images edited to enhance the deep and rich colours that are most assuredly reflected in the flavours of the dish.