About the Dish

Per Serving
Calories 510
Total Fat 21 g
Saturated Fat 8 g
Trans Fat 0 g
Cholesterol 130 mg
Sodium 1160 mg
Total Carbohydrates 49 g
Dietary Fiber 3 g
Sugar 3 g
Protein 29 g
Cynthia Graubart

Cynthia Graubart is a food writer, James Beard Award winning cookbook author, speaker, former cooking show television producer, and most-recently the author of Sunday Suppers: Simple, Delicious Menus for Family Gatherings.

Named a Georgia Grown Executive Chef for 2017, Cynthia shares her passion for her home state and its bountiful produce and products with her audiences across many platforms. She and her husband, Cliff, who owns the Old New York Book Shop, regularly travel to Book Festivals and host book store owners as well as authors on a regular basis in their Atlanta home. They have a full bar always at the ready. "I never dreamt of writing recipes as a child, but from college and beyond, I wanted to help people get to the table. That’s where the magic happens. I love top-quality ingredients, proper technique and perfect execution of recipes, but the truth of the matter is that I want people to sit down together at the table and talk. The family table is so important. Just think about the magic that happens around a family table – from paying the bills on it, to doing school projects, to family holidays, planning weddings, and planning funerals. Sitting at it for dinner enriches our lives in the sharing and caring that is expressed during the meal." BOOKS: Sunday Suppers: Simple, Delicious Menus for Family Gatherings Chicken: a Savor the South Cookbook; Slow Cooking for Two; Slow Cooker Double Dinners for Two; Mastering the Art of Southern Vegetables; Mastering the Art of Southern Cooking; Southern Biscuits; The One-Armed Cook. AWARDS: James Beard Award Winner American Cooking 2013; Georgia Grown Executive Chef for 2017. PUBLICATIONS: American Baby; Atlanta Journal Constitution; Atlanta Magazine; Baby Talk; Chicago Tribune; Flavors; Georgia Trend; Lake Oconee Living; Local and Regional Parenting magazines; New York Times; Parents; Southern Living; Washington Post. To learn more about Cynthia, visit cynthiagraubart.com

Scotch Ale

Classic American comfort food requires beer that evokes the same feelings. We suggest the comforting Scotch Ale. Brewed for generations with discarded malts, the Scotch Ale is warm and comfy like a blanket. For this stroganoff, try Atlanta's Monday Night Brewing Drafty Kilt as the perfect companion. Brewed with smoked cherry malt, it is distinctive yet familiar.

Cannonau, Sardinia, Italy

Pastas tend to be medium to heavy depending on the cut. Egg noodles fall on the latter end of that scale. Cannonaus are earthy, smoky with dried cherries and spice making them the perfect companion to the beef stroganoff.


Fill a saucepan half full with about 6 cups water. Add bouillon cube and 1 teaspoon kosher salt, and place over high heat. This is your pasta cooking water.
MISE EN PLACE • Peel and halve onion. Chop 1 half (save remaining half for another use). • Peel and mince garlic. • Pick and chop parsley leaves.
• When water boils, add pasta. Cook, stirring occasionally, until pasta is tender but not mushy, 6-8 minutes. • Reserve 1 1/2 cups cooking liquid. • Drain pasta.
While pasta cooks: • Place a sauté pan over medium-high heat. Add 1 teaspoon olive oil. When oil is hot, add onion. Cook, stirring, until onion is tender, about 5 minutes. • Add garlic. Cook, stirring, until garlic is fragrant, about 30 seconds.
Add beef in 1/2-inch pieces. Season with 1 teaspoon kosher salt and 1/4 teaspoon black pepper. Cook, stirring occasionally, until beef is no longer pink, about 5 minutes.
• Transfer beef to a plate. • Discard all but 2 teaspoons drippings. Add flour, whisking until well-incorporated, 1-2 minutes.
Whisk in reserved cooking liquid. Reduce heat to low. Simmer until thickened, 2-3 minutes.
• Return beef to pan. Cook until warmed through, about 1 minute. • Stir in sour cream. Adjust consistency as desired with water, 1 tablespoon at a time.
• Divide noodles between 2 plates. • Top with beef mixture. • Garnish with parsley, and enjoy!