This classic Russian dish has been around for several centuries, but it wasn’t until the fifties that it became all the rage in the United States. You would think that the Red Scare of Communism would have put a damper on the American enthusiasm for Russian cuisine, but then again folks are just damn unpredictable. This delicious rendition that pays tribute to the 70’s dinner party with a Redd Cooking twist of using porter in the sauce. Beef stroganoff sticks to your bones and warms the belly.

Porter Beef Stroganoff Meats, Pastas Porter Beef Stroganoff Ingredients 1½ lbs. ground beef

½ cup porter ale

6 TBSP (3/4 stick) butter

2 shallots, chopped

½ sweet onion, chopped

1 lbs. small button mushrooms, thickly sliced

½ cup whipping cream

1 TBSP Russian hot mustard

12 oz. spaetzle (German egg noodles)

1 TBSP smoked paprika

Kosher salt, to taste

Black pepper, to taste Instructions Heat a heavy large skillet over medium-high heat Add ground beef in single layer and cook just until browned Remove browned ground beef and drain on paper towels Melt 2 TBSP butter in same skillet over medium-high heat Add chopped shallots and onions, and sauté until tender Add porter, and scrape up browned bits Add mushrooms Sprinkle with kosher salt and pepper and sauté until beer evaporates, about 12 minutes Stir in whipping cream and Russian hot mustard Add meat, and simmer over medium-low heat until meat is heated Season with paprika and to taste with salt and pepper. Cook spaetzle in large pot of boiling salted water until tender, about 8 minutes Drain and add remaining 4 TBSP butter and toss to coat Divide noodles among the plates Top with beef and sauce 6.1.5 RaddCooking.com