All-American Beef Stroganoff

Beef Stroganoff is one of my favorite dishes, but not the real Russian version, which has neither mushrooms nor onions, and was often served over rice or fried potatoes. I prefer this Americanized take that gets to sit on a pile of buttered noodles. There's something about the rich, creamy, tender beef wrapped inside fat ribbons of pasta that really makes this special.

Speaking of tender beef, this isn't the quick tenderloin filet version you often see in restaurants. This Stroganoff is a slower, beefier recipe, which uses a much less expensive beef chuck roast. Maybe with the money you save you can serve a little Russian vodka, you know, to make up for the American adaptations.