A 70's sensation: Stroganoff!

This year, for our annual New Year's Eve dinner party with friends, we'll be kicking it old school with Beef Stroganoff, the one-and-only dish my husband-to-be knew how to make in college (although he also baked a mean loaf of wheat bread).  I'm going with a recipe from the classic 1975 cookbook, "Company's Coming," from the Kansas City Junior League, that adds cognac to the mix. Served with a green salad with champagne vinaigrette and green beans almondine, it will be a tasty blast from our boomer past, and the perfect "last meal" before the New Year's diet.