By Tribune media services

The recipe for romance: Combine one part floral bouquet, one part fine red wine and one part luscious dinner entree.

You know where to get the flowers, and you can confer with your favorite wine merchant when it comes to buying a fine wine that fits your budget.

But the meal is where your talents will shine when you’re cooking a Valentine’s Day meal with your partner.

Forget trendy; forget experimental cuisines. A romantic dinner shouldn’t surprise the taste buds.

Instead, look to culinary classics for inspiration and prepare time-honored beef stroganoff. The dish is familiar and comforting yet seductive in its richness.

Although easy to prepare, a few tips will guarantee your success:

• Use the best quality beef you can find. Opt for choice-quality flank steak if your butcher offers it.
• If you’re having trouble thinly slicing the beef, partially freeze it first.
• Brown the beef to a deep rich color. That enhances the eye appeal and the flavor as well.
• Try spicy-tasting shiitake mushrooms in place of the usual cultivated white mushroom.
• To ensure that the sauce doesn’t curdle, simmer it over very low heat.
• Serve tagliatelle, Italian egg noodles . The noodles are an excellent complement to the meat sauce.

Beef Stroganoff

Makes 2 servings.

Preparation time: 15 minutes

Cooking time: 20 minutes

2 teaspoons olive oil

1 tablespoon plus 2 teaspoons butter, divided

1 garlic clove, minced

1 shallot, minced

¼ cup sliced mushrooms

8 ounces flank steak, cut into thin strips

2 tablespoons flour, divided

2 tablespoons brandy

¼ to 3u20444 cup low-sodium beef broth

1u20448 teaspoon crushed dried thyme

½ cup reduced-fat sour cream

2 teaspoons tomato paste

½ teaspoon salt

½ teaspoon pepper

1 tablespoon minced Italian parsley

2 cups cooked tagliatelle

Heat oil in large heavy-bottomed skillet over medium heat. Add 2 teaspoons butter. Add garlic, shallot and mushrooms. Cook over medium heat for 5 minutes, stirring occasionally. Coat beef strips with 1 tablespoon flour.

Remove vegetables from skillet and set aside. Add remaining tablespoon butter to skillet and melt. Arrange beef strips, half at a time in skillet, and brown for 2 minutes per side over medium heat. Remove when browned.

Pour brandy into skillet and scrape up browned bits. Stir in ¼ cup beef broth and thyme. Heat to simmering, then reduce heat to low.

Stir together remaining 1 tablespoon flour and sour cream in a bowl. Add tomato paste, salt and pepper. Pour a little of the hot beef broth into sour cream mixture.

Spoon the sour cream into the skillet. Stir constantly until sour cream becomes smooth and slightly thick. Do not bring to a boil. Return vegetables and beef to skillet. Simmer for 5 minutes to heat through. If sauce is too thick, add remaining beef broth.

Sprinkle with parsley.

To serve, spoon tagliatelle onto 2 plates. Top each with half the beef and sauce.

Per serving: 660 calories; 30 grams total fat; 32 grams protein; 46 grams carbohydrates; 122 milligrams cholesterol; 375 milligrams sodium and 4 grams dietary fiber.