Katie says: “When I was twelve years old, we had a big snowstorm, and I decided that night I would host my first “dinner party.” My mom and I walked to the grocery store in the snow and I got all of the ingredients to make beef stroganoff. I set the table and had her film me giving instructions for cooking the dish. My grandparents lived next door, so they came over to be my “party guests.” The meal was a big success, and I guess the path to my future was cemented!”

Serves 8

Ingredients

1/4 tsp garlic powder
Kosher salt and cracked black pepper
910g chuck roast, cubed
40g plus 3 tbsp all-purpose flour
2 tbsp canola oil
1 large yellow onion, sliced
60ml Cognac or dry sherry
720ml low-sodium beef broth
1 tbsp unsalted butter
225g cremini mushrooms, sliced
120ml sour cream
455g egg noodles, cooked, buttered, and seasoned
3 tbsp chopped fresh chives

Method

In a large bowl, mix the garlic powder with one and a half teaspoons salt and a quarter teaspoon pepper. Pat the beef dry with paper towels and add to the bowl; toss to coat. Add 40 grams of the flour and toss again.

In a Dutch oven, heat the oil over medium-high heat. Working in batches, add the beef and cook until browned on all sides, about five minutes per batch. Transfer to a plate. Reduce the heat to medium and add the onion to the pot. Cook, stirring often, until fragrant and starting to soften, about two minutes. Add the Cognac and cook, scraping up any browned bits with a spoon, about one minute.

Return the meat to the pot and add the broth. Bring to a simmer, then reduce the heat to low, cover, and simmer, stirring occasionally, until the beef is almost tender, about one and a half hours.

Transfer 240ml of the broth from the pot to a small bowl; add the remaining three tablespoons flour and whisk until smooth. Add the flour mixture to the pot. Season to taste.

In a large skillet, melt the butter over medium heat. Add the mushrooms and cook, stirring often, until golden brown, five to seven minutes. Add the mushrooms to the meat mixture. Simmer until the meat is tender, about 30 minutes longer. Stir in the sour cream and season with salt and pepper. Place the noodles in a large bowl; spoon the beef over. Garnish with the chives and serve.

From It’s Not Complicated: Simple Recipes for Every Day by Katie Lee Biegel (Abrams, £21.99), out now

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