Rhinegeist Recipes

Dad Stroganoff

Takes one to know one. What is more Dad than beef stroganoff made with Dad? Nothing, that’s what. If you’re looking for a home kitchen project that’s hearty, delicious, and pairs perfectly with your favorite Hoppy Holiday Ale, roll up your sleeves and dive in to this seasonal stroganoff recipe!

Recipe by Zach Leetch, who co-helms the kitchen down at OTR Chili. In addition to perfecting the recipe for Cincinnati Chili, Zach can make a stroganoff that will bring a tear to the most stoic of Russian grandfathers. 


Canola Oil

16-24oz Your old man’s favorite cut of beef

1lb Button or Shiitake Mushrooms, Sliced

1ea Yellow Onion, Medium sized, Small Dice

1ea Shallot, Small Dice

5ea Garlic Cloves, thinly sliced

1ea Dad, 12oz Can

2c Beef Stock

1c Cream

1/2c Crème Fraiche

1TB Tomato Paste

1TB Miso

2TB Dijon Mustard

2TB Worcestershire

Fresh Thyme



Mustard Greens

16oz Egg Noodles

4oz Butter

1oz Chives


You’re hungry? Well it’s nice to meet you!

-Cook your beef like you would a steak, whether that’s in a pan, on the grill, or with an elaborate system of lasers. Cook it how ya like it, and set it aside to rest.

-Get a large, well-salted pot of water boiling. We’ll use this later!

(Salt the water, not the pot please)

-In the heaviest pot/pan you have, add just enough canola oil to coat the bottom and bring the heat up to medium-high

-Sweat the onion, shallot, and garlic with a tiny pinch of salt.

-Add the sliced mushrooms and another small pinch of salt, the mushrooms will start to release some liquid, keep cooking until it has all evaporated and the whole mix starts to brown in the pan.

-Add the tomato paste, miso, Dijon and Worcestershire. Crank the heat as high as it will go and stir like crazy. Your looking to caramelize all these ingredients and get a nice, brown crust on the bottom of the pan.

-Crack open two cans of Dad; one’s for you and one is for the food. Race yourself to see if you can drink faster than you pour.

-Keep working the bottom of the pan with a spatula as the beer and veggie mix comes back to a simmer, you want to get every little bit of that fond back into the sauce. Once the bottom of the pan looks clean, you can add in the beef stock.

-Let everything simmer and reduce for around 5 minutes, you’re looking for a nice, hearty brown glaze coating everything.

-Throw in a couple sprigs of thyme, we’ll pull the stems out in the step after next

-Add the cream, lower the heat to maintain a bare simmer for a few minutes.

-Pull the thyme stems out.

-Remember the boiling salty water? Toss in those egg noodles and set a 10 minute timer (or read the directions, whatever)

-While the noodles are cooking and the sauce is doing it’s thing; slice that favorite cut of beef as thinly as possible.

-Once the noodles are done, strain them off, but keep ‘em hot. Toss them back in the pan with the butter and chives and stir it around until every single noodle has a warm buttery coat. Look at them, do they look like happy noodles? You did it right then…

-Fold the crème fraiche into the sauce, as soon as it comes back to a simmer, kill the heat and add in your perfectly cooked beef. We just want to warm it back up, not cook it any longer. Season to taste with salt.

-Dump your ideal amount of buttered egg noodles in a bowl, ladle on some as much of the sauce as you’d like. Garnish with some torn up mustard greens and a few grinds of black pepper. Enjoy and call your Dad (and your Mom) and thank Grandma Kellogg for the inspiration.

If you or your dad are vegetarian, fret not! The recipe works just as well, if not better, with a few little changes. Double the amount of tomato paste and miso, sub out the beef stock for veggie stock, and swap the beef for the best mushrooms you can find. Check out Madison’s in Findlay for a good selection, they always have something beautiful that their friends foraged or something nice from Frondosa Farms. Whether it’s Miatakes, Lion’s Mane, Oyster, Golden Chestnut or anything else, just roast them in a rocket hot pan with some butter and herbs. Who even needs beef when you have mushrooms that nice?