Sometimes we like to give you what's new and hip, and sometimes we hue close to the culinary traditions we inherited from the old masters. We have a lot of latitude with this particular recipe; there's a lot of ways to, ahem, stroganoff. But even with room for variation, we've kept close to the classic: rich beef and noodles, augmented by a sauce made of red wine, Neufchâtel, and demi-glace. Stir some sour cream in at the end, and you have a classic, unforgettable stroganoff.