I don't think it constitutes a trend but two of my food magazines published recipes for basically the same dish this month. The magazines in question hardly rival Gourmet. “Martha Stewart’s Everyday Food” is geared to the home cook and one who generally doesn’t like even the mildest surprises when they cook. “Cuisine-at-Home” comes with 3 hole punches on every page so you can build your own cookbook with their pretty basic recipes. These are not generally go-to resources for me: I prefer to be more adventurous and at least challenge myself with new flavors and cooking styles. But somehow, I cannot resist a new take on meatballs. And Beef Stroganoff is one of my favorites from way back. Calling as it does for fillet of beef however has dimmed my enthusiasm. With the price of beef fillet approaching the stratosphere, if I am going to cook one, I am not about to cover it in sour cream. Not too long ago, I made a version using sirloin, which is about the best buy in beef I can find—at least here in New York. What a disappointment that was! Way too tough! But the dueling photos in the two magazines really did appeal to me. Topping egg noodles in one and spaghetti in the other, they were just the kind of comfort I was looking for. And in Chinese menu fashion, I made the dish with the meatballs from one and the Stroganoff from the other.