A full menu inspired by AMC’s The Americans + America’s Test Kitchen’s recipe for Classic Beef Stroganoff.
After Abe and I (mostly I) finish binge watching Felicity, we decide to graduate to another Keri Russell series, The Americans. It is incredibly well-done, and incredibly addictive. Everything is top notch – the acting, the writing, the directing, and the attention to 80’s detail. Our favorite thing to do is make up lyrics to the theme song when we’re bored.
For a show about Russian spies, there are not a lot of Russian eats. There is one mention of caviar, but really that’s about it. But there is a ton of American food. The stuff from my childhood, like white sandwich bread and discontinued cereals!
We devour the first 3 seasons in a month. Here’s what I crave the whole time, and here’s what you will too.
- Sandwiches made on Wonder-like Bread
- Toaster Waffles
- Frusen Glädjé (I forget this stuff exists until I see an episode with the familiar white pint)
- Snickers Bars
- Jiffy Pop Popcorn
- Rocky Road Ice Cream (eaten together, below).
To get ready to watch the current/4th season live, I’m thinking a Classic Beef Stroganoff will be the perfect main course for “The Americans” dinner menu. For me, of course, and not my vegetarian husband, Abe. It’s a Russian dish which wouldn’t be considered too “foreign” or “suspicious” on an American family’s dinner table. I have actually never eaten it before, and I am excited to finally make it!
The recipe comes from my most-trusted source when it comes to cooking – America’s Test Kitchen and Cooks Country. I listen to their podcast and watch their TV show religiously. Now I’m an affiliate blogger, so I get to share some of their tried-and-true recipes with y’all right here. Na zdarOv’ye!
- 1 ½ tablespoons vegetable oil
- 12 ounces white button mushrooms, wiped clean and halved if small, quartered if medium, cut into sixths if large
- Salt and ground black pepper
- ¾ pound beef tenderloin (about 2 fillets), cut into ½-inch long, ?-inch wide strips
- ½ cup low-sodium beef broth
- 1 tablespoon unsalted butter
- 1 small onion, minced (½ cup)
- 1 teaspoon tomato paste
- 1 ½ teaspoons dark brown sugar
- 1 tablespoon all-purpose flour
- ½ cup low-sodium chicken broth
- ½ cup dry white wine
- 1/3 cup sour cream
- 8 ounces egg noodles, cooked in salted water, drained, and tossed wih 2 tablespoons butter
- Heat 1 tablespoon oil in heavy-bottomed 12-inch skillet over medium-high heat until hot and shimmering, but not smoking, about 2 minutes; swirl to coat pan. Add mushrooms and cook over high heat without stirring for 30 seconds; season with salt and pepper and continue to cook, stirring occasionally, until mushrooms are lightly browned, about 4 minutes longer. Transfer to medium bowl.
- Return skillet to high heat, add remaining 1/2 tablespoon oil; swirl to coat pan. Place tenderloin strips in skillet. Using tongs, spread the meat into single layer, making sure that strips do not touch, and cook without turning until well-browned on first side, 2 minutes. Turn strips and cook on second side until well-browned, about 1 minute longer. Season with salt and pepper to taste and transfer to bowl with mushrooms.
- Add beef broth to skillet, scraping up browned bits on pan bottom with wooden spoon; simmer until broth is reduced to 1/4 cup, about 3 to 4 minutes. Transfer broth to bowl with mushrooms and beef, scraping skillet clean with rubber spatula.
- Return skillet to medium-low heat and add butter; when butter foams, add onion, tomato paste, and brown sugar. Cook, stirring frequently, until onion is lightly browned and softened, about 6 minutes; stir in flour until incorporated. Gradually whisk in chicken broth and wine; increase heat to medium-high and bring to boil, whisking occasionally, then reduce heat to medium-low and simmer until thickened, about 2 minutes. Whisk liquid from mushrooms and beef into sauce and simmer to incorporate. Stir about 1/2 cup of hot sauce into sour cream, then stir mixture back into sauce. Add mushrooms and beef; heat to warm through, about 1 minute. Adjust seasonings with salt and pepper and serve over buttered egg noodles.