A dish doesn’t have to be complicated in order to be delicious. Nor do expensive ingredients equate deeper affection. It’s the thought that counts here. And, considering that most are scurrying off to high-end restaurants to celebrate the day, there’s something quite charming about suggesting a romantic dinner in. Rich, velvety and comforting, beef stroganoff makes for the perfect accompaniment to February’s chilly temperatures. It looks more difficult to make than it is and fills the home with heavenly smells. Here, a trusted dish from one of our own romantics and gourmet home cooks.

Jason’s Marry Me Beef Stroganoff
Serve with a side salad and toasted bread. Pair with a full-bodied pinot or a Châtteauneuf-du-Pape.

1.5 lbs. ground beef
salt and pepper
4 T butter
4 T flour
1/2 qt. beef broth
4 tsp. dijon mustard
1 cup sour cream
olive oil
1 small onion, diced
1/2 cup mushrooms
1/2 cup of dill pickles, chopped
1 lb. egg noodles cooked (be careful not to over-cook)
chopped parsley to garnish

1. Cook ground beef with onion. Season with salt and pepper. Set aside.
2. In a separate pan, melt butter and cook flour to make a roux.
3. Whisk in most of the broth to the roux. Bring to boil to thicken the sauce then add more broth as necessary. The sauce should be thick.
4. Stir in mustard and sour cream and cook two-to-three minutes.
5. Remove from heat and taste for seasoning.
6. Stir in the ground beef and add in pickles and egg noodles.
7. Garnish with parsley.

“Remember, no one’s more important than people! In other words, friendship is the most important thing–not career or housework, or one’s fatigue–and it needs to be tended and nurtured.” – Julia Child

A five-minute love story, for all ages.
A five-minute love story, for all ages: https://www.youtube.com/watch?v=Sh7kVYYBNyk