Beef & Mushroom Stroganoff with Creamy Polenta from Pull Up a Chair

Serves 4

My mom made beef stroganoff once a week like clockwork. Nothing against her, but I wasn’t a fan. She made a totally traditional version, complete with sour cream stirred in, which—let’s be honest— made it look like dog food. But even though it was a little heavy and a little weird looking, it’s still a dish that brings me right back home every time I think of it.

This lighter, brighter version of the old-school classic lets you taste all the distinct layers of flavor. You have hearty sliced beef sirloin (no cubed mystery meat here!), earthy wild mushrooms and baby spinach, fresh herbs, and a brandy gravy that’s silky and rich. Instead of buttered egg noodles, I serve the whole lot over creamy polenta and dollop each dish with sour cream. It’s the same savory, filling, yummy idea as the original—just a little more refined.

POLENTA

• 2 1/2 teaspoons kosher salt 2
• cups coarse cornmeal or polenta (not instant)

In a medium saucepan, heat 4 cups water over medium heat. Add the salt and bring to a boil. Whisk in the polenta and reduce the heat to medium-low. Cook, stirring frequently to eliminate lumps and prevent burning, until the polenta is thickened and cooked through, about 15 minutes.

STROGANOFF

• 4 tablespoons extra-virgin olive oil
• 2 Spanish onions, thinly sliced
• 1 large shallot, thinly sliced
• 1 tablespoon minced garlic
• 3 sprigs fresh thyme
• Kosher salt and freshly ground pepper
• 4 cups sliced mushrooms, such as oyster, maitake, cremini, or shiitake
• 12 ounces beef sirloin, thinly sliced (ask your butcher to slice it for you)

• 1/4 cup brandy
• 1 cup beef broth
• 2 cups packed baby spinach leaves (stems trimmed)
• Sour cream, for serving
• Chopped fresh parsley, for garnish
• Grated lemon zest, for garnish

In a large skillet, heat 2 tablespoons of the olive oil over medium heat. Add the onions and shallot and cook, stirring, until soft, 6 to 8 minutes. Add the garlic and thyme and cook, stirring, until fragrant, about 1 minute. Season with salt and pepper. Add the mush- rooms and cook, stirring, until the liquid released by the mushrooms has evaporated and the mushrooms brown, 8 to 10 minutes. Remove the thyme sprigs from the mixture and discard. Transfer the mixture to a large bowl. Set aside.

In the same skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Season the sirloin with salt and pepper and cook until browned, 1 to 2 minutes per side. Transfer to the bowl with the caramelized mushrooms. Remove the skillet from the heat.

Add the brandy, return the skillet to the heat, and use your spoon to scrape up all the bits on the bottom of the pan. Let the brandy simmer for 2 minutes. Add the broth and let it come to a simmer. Stir in the spinach and let them wilt before returning the mushrooms and meat to the pan. Cook just long enough to heat through. Adjust the seasoning with salt and pepper, if desired.

Assemble

Top the polenta with the stroganoff and serve with sour cream, parsley, and lemon zest.