this one) also always seemed a little lacking in flavor. I compensated by adding more sour cream, usually too much more.
Beef Stroganoff is back on the menu, but not my old recipe. A new-to-us recipe from The Science of Good Cooking (America's Test Kitchen). I was excited to see how this turned out because the recipe calls for soy sauce, dry mustard, tomato paste, and wine or vermouth. Definitely not ingredients in my old beef stroganoff recipe. That was more like beef, mushrooms, beef bouillon, water, flour, sour cream. Now that sounds unappetizing.