Russia / Main
Traditional Beef Stroganoff
Beef stroganoff, in its simplest form, is simply tender beef with a mushroom and sour cream sauce. It is very popular as a basic food service dish as it is very easy to produce it in large quantities. It is also very popular in Brazil (where it is better known as "strogonoff" or "estrogonofe"), but the recipe is slightly different there. The current accepted history of this dish dates back to the 1890s when a chef working for Count Pavel Alexandrovich Stroganov (the famous Russian general) invented the recipe for a cooking competition in St. Petersburg. After the fall of Imperial Russia, the recipe was popularly served in the hotels and restaurants of China before the start of the Second World War. Russian and Chinese immigrants, as well as U.S. servicemen stationed in China, brought several variants of the dish to the United States, which may account for its popularity during the 1950s. It is commonly served with noodles or rice. Despite the allusion of the name "stroganoff" to Count Paul Stroganoff, a 19th century Russian diplomat, the origins of the dish have never been confirmed. Larousse Gastronomique notes that similar dishes were known since the 18th century but insists t…
Ingredients
- beef chuck roast, 900 g2 lb
- salt, 2.5 ml1/2 tsp
- ground black pepper, 2.5 ml1/2 tsp
- butter, 110 g8 tbsp
- spring onions, white parts only, sliced4
- all purpose flour, 60 ml4 tbsp
- beef stock concentrate, condensed beef broth, 300 ml10.5 oz
- mustard, prepared, 5 ml1 tsp
- mushrooms, canned, sliced, drained, 150 g6 oz
- sour cream, 160 ml as stated in source1/3 cup
- white wine, 160 ml as stated in source1/3 cup
- salt, to taste
- ground black pepper, to taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
Remove any fat and gristle from the roast, and cut into strips ½ inch thick by 2 inches long. Season with ½ teaspoon each of salt and pepper.
In a large skillet over medium heat, melt the butter and brown the beef strips quickly, then push the beef strips off to one side. Add the onions and cook slowly for 3 to 5 minutes, then push to the side with the beef strips.
Stir the flour into the juices on the empty side of the pan. Pour in beef broth and bring to a boil, stirring constantly. Lower the heat and stir in mustard.
Cover and simmer for 1 hour or until the meat is tender.
Five minutes before serving, stir in the mushrooms, sour cream, and white wine. Heat briefly then salt and pepper to taste.
