The Russian Tea Room originally opened it’s doors in 1926
in New York City.
Situated around the corner from Carnegie Hall on 57th St,
It was a Chocolate Shop and Tea Room ,
opened by Expat Dancers from the Russian Royal Ballet,
who had fled Russia to avoid the Bolsheviks.
They wanted to create a little piece of home for their fellow dancers in New York.
The first time I entered this magical realm was as a teenager in the mid 1960’s,
when it was still in it’s original incarnation.
It was so exotic and I felt sophisticated just being there.
( but of course, I wasn’t!)
Every year,when the Holidays come,
I always remember dining at the Russian Tea Room
with my parents.
Trips to New York City were special
and we each had our
favorites for those wonderful occasions.
My choice was always
The Russian Tea Room.
Their Beef Stroganoff was the only thing I ever ordered.
I had no interest in anything else.
It saddens me because
The Original Russian Tea Room is no more.
But then again, nothing is forever.
In fact, since the original Tea Room,
there have been two more incarnations.
I choose to keep those amazing memories undisturbed by the present.
I haven’t been back since the 80’s.
However, I have located the recipe for their
Original Beef Stroganoff.
I believe the original recipe was published in a 1996 issue of Gourmet Magazine.
It’s a luxurious melange of textures and flavors
and it remains one of my absolute favorites.
Consider it for a Holiday party,
or prepare it some cold, winter night
and dine by the fire.
Whenever you try it-the evening will turn into a special occasion.
The Original Russian Tea Room Beef Stroganoff
1 1/2 lbs Beef Filet
( only use filet)
1 T vegetable oil
3T unsalted butter
1 cup chopped onion
2 cloves garlic, minced
1/2 lb portobello mushroom ( trimmed & sliced)
1/2 cup dry, white wine
1/2 cup beef broth
2 cups sour cream
2 T dijon mustard
Garnish: fresh dill
Directions: Cut the filet crosswise into 1″ slices, then cut slices into 1/2″ thick strips.
Heat oil and 1 Tbsp butter & sear beef in batches-
30 seconds to 1 minute per side until brown but still rare.
Transfer Beef to platter. Let it rest.
Add remaining 2 tbsp. butter to the pan and cook onion and garlic until soft.
Add mushrooms, mustard, salt and pepper and cook over high.
When liquid from mushrooms evaporates add wine and boil.
Stir in beef broth, sour cream, mustard, beef and cook until heated through.
Serve over buttered noodles and garnish with fresh dill.