Joshua Kennon Beef Stroganoff Recipe Post Header Image

Trying a Beef Stroganoff Recipe at Home

Sometime within the last week, Aaron and I were talking and he brought up a dish many of you will probably remember: Beef Stroganoff.  We talked about how it seemed like nearly everyone raised in the 1980s and 1990s (at least in the Midwest) ate it regularly, often of the Hamburger Helper variety.  It was ubiquitous, reaching worldwide popularity after emerging from Russia during the 19th century.  You could not get away from this stuff – you ate it at home, you ate it when visiting family or friends, you at it at school, you ate it at church events.

ChanChan Chicken Tenders - Small - From Chan Chan Food House in Irvine

We Had Lunch at Chan Chan Food House in Irvine, California

Today, we were in Newport Beach knocking some things off our task list.  We haven’t had a chance to really explore anything in the surrounding area, nor do we expect to until at least a couple of months after we’ve completed the move as we need to execute it with speed and precision, but we did figure that we could take our lunch break to check out one of the local Korean restaurants.  We settled on a place called Chan Chan Food House in nearby Irvine, California.  We didn’t know what to expect but the food looked delicious and the reviews were good.

Homemade Rum Raisin Ice Cream with Cinnamon and Vanilla

Homemade Rum Raisin Ice Cream

I’m not sure what it was but a few nights ago, I had an overwhelming urge to begin planning our meals for the next two months, a big part of which I wanted to feature older recipes that don’t get their due. This autumn and winter, we’re going to cook like it’s 1700 – 1950; Shepard’s pie, German Christmas cakes, Yorkshire pudding, perhaps an Apple Dowdy from Colonial America. I want to go back and make things that get most of their flavor profile extracted from a handful of key ingredients; fruits, nuts, meats, liqueurs, or spices. Rum raisin ice cream was on that list.