Re-Inventing or Getting Back to Basics?

It’s funny, you know.  I started thinking about this dish a couple weeks ago and could not decide if I was re-inventing it or brining it back to basics.  It’s a simple beef strogonoff but with a little different element.

The noodles are home-made as seen in the earlier post.  Instead of domestic mushrooms, I’ve used local wild mushrooms and instead of bits of beef quickly sautéed, I used beef short ribs that were sous vide for 36 hours.  So, I’ve decided it’s a hybrid dish.  Not quite back to basics, but not quite re-invented.  It was, however, quite delicious.  Fantastic American style bistro fare.

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