How to Make Stroganoff with LOVE

Jeanée Natov, AmeriCorps VISTA at Rainier Valley Food Bank shares a family favorite, Stroganoff. For a complete list of ingredients, check out this Seattle Times recipe.

“Whenever I visit my family, they all know what’s for dinner. My mom hits the grocery store in advance, anxious to start chopping and simmering, and drinking wine together. Maybe it’s my Russian heritage that makes stroganoff my favorite home cooked meal. With a large family, cooking every night like my mom does can get tiresome. Stroganoff is probably the one thing that requires the most work and time – and maybe that’s why it’s my favorite. I think it’s the entire process with my mom that makes it so special.

It starts off with the biggest hug you’ve received in a long, long time. Perhaps your overnight bag is still digging into your shoulder because your family couldn’t wait to hug you. Then the dogs dance their way over, tails wagging, hanging their shy heads just before they head-butt you.

Once you’ve settled, you walk into the kitchen and all the ingredients are already out, sans the sour cream and wine since those need to stay cold. There are purple onions, garlic, and mushrooms on the chopping block, ideally from the local farmer’s market.  The rice is already measured out in the rice cooker, which is plugged in and ready to start with the push of a button. The chicken is defrosting and the rest of the ingredients are waiting patiently over by the stove.

The wine comes out first with Dad’s newest favorite glasses – none of which match except for the common theme of “mostly from garage sales.” After glasses are full, we “cheers”, my parents kiss and we start chopping. Throw it all in, let it simmer, taste it, throw more stuff in, taste it, simmer again for what seems like hours, turn off the burner, and it’s done. Yell as loud as you please, “DINNER!”, rally the troops, and all sit down together to eat, laugh, and love.”