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Volume 92

Dinner This Week: Beef Stroganoff

By Keith Dresser Published

This week’s menus include Beef Stroganoff, Crispy-Skinned Chicken Breasts with Lemon-Rosemary Pan Sauce, and Crunchy Oven-Fried Fish for dinner in about an hour.

Even with the best-laid plans, cooking during these strange times can be a challenge. So we've put together three recipe pairings, each with an entree and a side, that call for ingredients you may already have on hand. But if you don't have a particular ingredient or the supermarket is out of stock, don't worry; we've also provided ideas for subsitutions. 

Dinner 1: Beef Stroganoff and Buttermilk Mashed Potatoes

For our Classic Beef Stroganoff, we cut ultratender beef tenderloin into meaty chunks. To build flavor, we brown the beef and mushrooms and use beef broth to deglaze the pan. We then add chicken broth, tomato paste, onion, brown sugar, and wine to create depth; a little flour thickens the sauce; and sour cream adds richness and tang. To prevent our Buttermilk Mashed Potatoes from developing a curdled appearance, we add melted butter to room-temperature buttermilk: This coats the proteins in the buttermilk and thus protects them from heat shock when they hit the hot potatoes. Because buttermilk contains very little fat, we add a couple of tablespoons of butter to the potatoes so they don't taste too lean.

Printable Shopping Lists: Beef Stroganoff with Buttermilk Mashed Potatoes

Equipment Review Fine-Mesh Strainers

These handy tools are useless unless they live up to their names.

Dinner 2: Crispy-Skinned Chicken Breasts and Steamed Asparagus

Crispy-Skinned Chicken Breasts with Lemon-Rosemary Pan Sauce boasts a  shatteringly crispy skin and moist, tender meat. We start the breasts skin side down in a cold pan and weigh them down briefly with a pot to ensure good contact. Once the skin starts to brown, we remove the weight to promote evaporation and let the skin continue to crisp. A bright, flavorful sauce is a foil for the  richness of the skin. For our Pan-Steamed Asparagus with Shallots and Herbs, we steam the asparagus in a small amount of water in a covered skillet to which we also add butter, salt, and garlic. We then simmer until the water evaporates, leaving the asparagus crisp-tender.

Printable Shopping Lists: Crispy-Skinned Chicken Breasts with Steamed Asparagus

Equipment Review Best Chef's Knives

One chef’s knife has been a champ in our kitchen for nearly two decades. Can any other blade come close to offering what it does—and at a bargain price?

Dinner 3: Crunchy Oven-Fried Fish and Sautéed Sugar Snap Peas

For our Crunchy Oven-Fried Fish, we aim to put the crunch (and flavor) back into oven-frying. We use thick cod or haddock fillets so that the fish and coating finish cooking at the same time.  To boost the flavor, we add shallots and parsley to the breading and horseradish, cayenne, and paprika to the egg wash for the fish. To guarantee that our Sugar Snap Peas with Pine Nuts, Fennel, and Lemon Zest cook evenly, we use a hybrid method of steaming the peas briefly before sautéing them; the trapped steam transfers heat more efficiently than air does so that the peas cook through more quickly. Cutting the peas in half further reduces the cooking time, so the pods retain more of their snap, and the pockets capture the seasonings rather than letting them slide to the bottom of the platter.

Printable Shopping ListsCrunchy Oven-Fried Fish and Sugar Snap Peas


View more weeknight dinner ideas below, or check out all of the Dinner This Week menus.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.