What’s Cooking in Kelli’s Kitchen: Birthday Beef Stroganoff

This week’s column is brought to you by love, loyalty, and beef stroganoff. Neil turns 53 this week, and while he doesn’t usually love being the center of attention, I think we can all agree that he deserves a moment in the spotlight—just this once.

Neil was born on Chicago’s South Side in 1972. Despite being on the other side of town, he developed an enduring love for the Cubs (which just tells you how much patience the man has). As a kid, he spent hours constructing elaborate military scenarios with his GI Joes—complete with long mission planning. Those early signs of strategy and leadership grew into a 22-year Navy career, where he mastered the art of putting people first, cutting through nonsense, and prioritizing efficiency without sacrificing empathy.

He’s been my husband for nearly 18 years and my best person since 2004. We’ve built a life that includes strong coffee, shared glances, matching tattoos, and frequent debates about whether Neil really needs another golf club. (He doesn’t. He thinks he does.)

Speaking of golf, Neil has long been a familiar face at the course—running charity tournaments for local nonprofits and reminding everyone that the best part of the game is the company. And if you’ve ever taken your kid—or your dog—to get a picture with Santa Claus at a fundraiser or dropped off a toy for Toys for Tots at Walmart, there’s a good chance you’ve met Neil in full beard and boots.

Neil even agreed to spend his birthday weekend at the Nevada Press Association reception at The Fallon Post, proving once again that he’s a supportive spouse. (There will be drinks. He’ll be fine.)

I’m heading off to visit my dad over the weekend, so our grand celebration will wait until I return. Neil won’t ask for a party or a fuss—that’s not his way. But if you see him around town, tell him happy birthday and maybe ask how many golf clubs one man really needs. (His answer is always “just one more.”) And when I get back from Washington, Neil is getting a big bowl of beef stroganoff.

Here’s to Neil, humor, heart, and a well-earned bowl of stroganoff.

Kelli’s Beef Stroganoff

Ingredients
1 pound beef tenderloin (filet mignon), cut into large cubes
2 tablespoons vegetable oil
6 tablespoons (3/4 stick) butter
1/4 cup finely chopped shallots
8 ounces small button mushrooms, quartered
8 ounces sliced shiitake or other assorted mushrooms
2 cups low-sodium beef broth
2 packets gelatin
3/4 cup sour cream
2 tablespoons Dijon mustard
2 tablespoons chopped fresh dill
12 ounces wide egg noodles
1 tablespoon smoked paprika

Directions

1. Sprinkle gelatin over beef broth and set aside. Pat meat dry with paper towels. Season well with salt and pepper. Heat oil in a heavy skillet over high heat until very hot. Working in batches, add meat in a single layer and sear until caramelized, about 1 minute per side. Remove and set aside.
2. Melt 2 tablespoons butter in the same skillet over medium-high heat. Add shallots and sauté until tender, scraping up browned bits, about 2 minutes. Add quartered mushrooms. Season with salt and pepper and cook until they release liquid and begin to brown. Add shiitake and cook until dry. Add beef broth mixture. Simmer until thickened and just coating mushrooms, about 15 minutes. Stir in sour cream and Dijon mustard. Return meat and juices to pan. Simmer over medium-low heat until meat is heated through but still medium-rare, about 2 minutes. Stir in dill. Season to taste with salt and pepper.
3. Meanwhile, cook noodles in a large pot of boiling salted water until tender, 7–8 minutes. Drain. Toss with remaining 4 tablespoons butter, season, and divide among plates. Top with beef and sauce. Sprinkle generously with paprika.