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Beef Stroganoff
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Beef Stroganoff
Beef Stroganoff, also spelled beef Stroganov, is a Russian dish of sautéed pieces of beef in a sauce of mustard and smetana (heavy sour cream). It is named after one of the members of the Stroganov family. Since its appearance in the 19th century, it has become popular around the world, with considerable variation from the original recipe. Mushrooms are common in many variants.
The dish is named after one of the members of the Stroganov family, a Russian noble family. It has been debated whether it is named after the diplomat Pavel Stroganov or the politician Alexander Stroganov. According to legend, while stationed in Siberia, Pavel Stroganov's chef found the beef to be frozen so solid that it could only be cut into small strips.
Another legend attributes its invention to French cooks working for the family, but several researchers point out that the recipe is a refined version of older Russian dishes. In Russian, the dish is called Бефстро́ганов, from the French bœuf Stroganoff.
Elena Molokhovets's classic Russian cookbook A Gift to Young Housewives gives the first known recipe for Govjadina po-strogonovski, s gorchitseju, "Beef à la Stroganov, with mustard", in its 1871 edition. The recipe involves beef cubes (not strips) prepared in a dry marinade of salt and allspice, and then sautéed in butter. The sauce is a simple roux mixed with prepared mustard and broth, and finished with a small amount of sour cream: no onions, no mushrooms and no alcohol.
In 1891, the French chef Charles Brière, who was working in Saint Petersburg, submitted a recipe for beef Stroganoff to a competition sponsored by the French magazine L'Art culinaire. This led Larousse Gastronomique to assume that he was the inventor of this dish, but both the recipe and the name existed before then.
A recipe from 1909 adds onions and tomato sauce, and serves it with crisp potato straws, which are considered the traditional side dish for beef Stroganoff in Russia. The version given in the 1938 Larousse Gastronomique includes beef strips, and onions, with either mustard or tomato paste optional.
After the fall of the Russian monarchy in 1917, the recipe was popularly served in the hotels and restaurants of China before the start of World War II. The first English cookbook to include a recipe for beef Stroganoff is Ambrose Heath's Good Food (1932). The dish came to Hong Kong in the late 1950s.
In 1960s United States, several manufacturers introduced dehydrated beef stroganoff mixes, which were mixed with cooked beef and sour cream. It was also available freeze-dried for campers.
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Beef Stroganoff
Beef Stroganoff, also spelled beef Stroganov, is a Russian dish of sautéed pieces of beef in a sauce of mustard and smetana (heavy sour cream). It is named after one of the members of the Stroganov family. Since its appearance in the 19th century, it has become popular around the world, with considerable variation from the original recipe. Mushrooms are common in many variants.
The dish is named after one of the members of the Stroganov family, a Russian noble family. It has been debated whether it is named after the diplomat Pavel Stroganov or the politician Alexander Stroganov. According to legend, while stationed in Siberia, Pavel Stroganov's chef found the beef to be frozen so solid that it could only be cut into small strips.
Another legend attributes its invention to French cooks working for the family, but several researchers point out that the recipe is a refined version of older Russian dishes. In Russian, the dish is called Бефстро́ганов, from the French bœuf Stroganoff.
Elena Molokhovets's classic Russian cookbook A Gift to Young Housewives gives the first known recipe for Govjadina po-strogonovski, s gorchitseju, "Beef à la Stroganov, with mustard", in its 1871 edition. The recipe involves beef cubes (not strips) prepared in a dry marinade of salt and allspice, and then sautéed in butter. The sauce is a simple roux mixed with prepared mustard and broth, and finished with a small amount of sour cream: no onions, no mushrooms and no alcohol.
In 1891, the French chef Charles Brière, who was working in Saint Petersburg, submitted a recipe for beef Stroganoff to a competition sponsored by the French magazine L'Art culinaire. This led Larousse Gastronomique to assume that he was the inventor of this dish, but both the recipe and the name existed before then.
A recipe from 1909 adds onions and tomato sauce, and serves it with crisp potato straws, which are considered the traditional side dish for beef Stroganoff in Russia. The version given in the 1938 Larousse Gastronomique includes beef strips, and onions, with either mustard or tomato paste optional.
After the fall of the Russian monarchy in 1917, the recipe was popularly served in the hotels and restaurants of China before the start of World War II. The first English cookbook to include a recipe for beef Stroganoff is Ambrose Heath's Good Food (1932). The dish came to Hong Kong in the late 1950s.
In 1960s United States, several manufacturers introduced dehydrated beef stroganoff mixes, which were mixed with cooked beef and sour cream. It was also available freeze-dried for campers.
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