How about a comfort food perfect for a dreary February weeknight?  This dish is quick to prepare (about an hour unrushed!), yet filled with flavor. Apparently this dish was named after a wealthy Russian diplomat, Pavel Stroganoff, and the first known mention in a cookbook is from 1871. Interestingly, that early version had no onion or mushroom in it – it was simply beef cubes in a mustard and bouillon sauce finished with sour cream. That dish sounds tasty, but I believe the onions and mushrooms enhance the flavors. So, you can see this dish is already morphing into something a bit different from the original dish. But hey, isn’t that what makes cooking so unique and interesting? Now let’s dive into this much…