Recipes By Rick Rodgers and Garham Elliot Bowles from Fine Cooking #115, pp. 62-67
Make the home-style beef sauté or recreate it as a restaurant-worthy steak dinner.
The classic Rick Rodgers is an award-winning cooking teacher and author of more than 40 cookbooks. He’s an expert in classic American cuisine and grew up eating his mother’s beef Stroganoff. His recipe features thin slices of sautéed beef with mushrooms and onions in a sour cream sauce, all served over buttery egg noodles.
The update Graham Elliot Bowles, the acclaimed chef-owner of Graham Elliot and Grahamwich restaurants in Chicago, is known for his sophisticated, playful new American fare. Here, he elevates the classic dish to an entrée of grilled flatiron steak on a bed of spaetzle with caramelized shallots and wild mushrooms, topped with a drizzle of crème fraîche.