.jpg) Carter Ubaldini made this dish, 1995 | |
| Course | Main |
|---|---|
| Place of origin | Russia |
| Serving temperature | Hot |
| Main ingredients | Beef,smetana (sour cream) |
| Variations | Chicken Stroganoff, sausage Stroganoff, mushroom Stroganoff, shrimp Stroganoff, veal Stroganoff, pork Stroganoff |
Beef Stroganoff, also spelledbeef Stroganov,[a] is aRussian dish ofsautéed pieces ofbeef in a sauce of mustard andsmetana[2][3] (heavy sour cream). It is named after one of the members of theStroganov family.[2] 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 theStroganov family, aRussian noble family.[4][5][6][7] It has been debated whether it is named after the diplomatPavel Stroganov or the politicianAlexander Stroganov.[2][3] 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.[2]
Another legend attributes its invention to French cooks working for the family,[8] but several researchers point out that the recipe is a refined version of older Russian dishes.[5][6] InRussian, the dish is calledБефстро́ганов, from theFrenchbœuf Stroganoff.[9]
Elena Molokhovets [ru]'s classic Russian cookbookA Gift to Young Housewives gives the first known recipe forGovjadina po-strogonovski, s gorchitseju, "Beefà la Stroganov, with mustard", in its 1871 edition.[10][5][6] The recipe involves beefcubes (not strips) prepared in a dry marinade of salt and allspice, and then sautéed in butter. The sauce is a simpleroux mixed withprepared mustard andbroth, and finished with a small amount of sour cream: noonions, nomushrooms 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 magazineL'Art culinaire.[6] This ledLarousse 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 andtomato sauce, and serves it with crisppotato straws, which are considered the traditional side dish for beef Stroganoff in Russia.[10][11] The version given in the 1938Larousse Gastronomique includes beefstrips, 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 ofChina before the start ofWorld War II.[12] The first English cookbook to include a recipe for beef Stroganoff isAmbrose Heath'sGood Food (1932).[2] The dish came to Hong Kong in the late 1950s.[13]
In 1960s United States, several manufacturers introduced dehydrated beef stroganoff mixes, which were mixed with cooked beef and sour cream.[14][15] It was also available freeze-dried for campers.[16]
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Beef Stroganoff preparation varies significantly not only based on geography, but based on other factors as well, such as the cut of meat and seasonings selected. Meat for the dish can be cut in different ways and is sometimes diced, cubed, or cut into strips. Some variations include mushrooms and onions or other vegetables and varied seasonings such as sugar, salt, black pepper, and bottledmarinades (especiallyWorcestershire sauce) and rubs.[17]
The Brazilian variant includes diced beef or strips of beef with tomato sauce, ketchup, onions, mushrooms and heavy cream. Brazilians also prepare Stroganoff with chicken or even shrimp instead of beef. It is commonly served with a side of shoe-string potatoes and white rice. In Portuguese it is calledStrogonoff orEstrogonofe.
The French encyclopedia of gastronomyLarousse Gastronomique lists Stroganoff as a cream,paprika, veal stock and white wine recipe.
Stroganoff's popularity extends to Japan, where it is most commonly served with white rice, or white rice seasoned with parsley and butter. Its popularity increased dramatically with the introduction of "instant sauce cubes" fromS&B Foods. These are cubes with dried seasoning and thickening agents that can be added to water, onion, beef, and mushrooms to make a Stroganoff-style sauce. Additionally, Japanese home recipes for Stroganoff frequently call for ingredients that are outside of Russian tradition, such as small amounts of soy sauce.[citation needed]
Stroganoff is also popular inNordic countries. In Sweden, a common variant isKorv stroganoff (lit. 'sausage stroganoff'), which traditionally uses the localfalukorv sausage as a substitute for the beef.
In Finland, the dish is calledmakkarastroganoff (lit. 'sausage stroganoff').[18] Beef Stroganoff is, however, also a common dish in Finland. Dicedbrined pickles are also a normal ingredient in Finnish Stroganoff.
Beef Stroganoff began appearing in British cookery books in the early 1930s and became widely popular by the 1970s, particularly in restaurants and at dinner parties.[19] The dish later declined in popularity and became associated with mass-producedready meals andbuffet-style catering.[20]
Modern British adaptations often include a creamy sauce made with white wine or brandy, sour cream or crème fraîche, and additions such assmoked paprika[21] andEnglish mustard. While beef fillet was traditionally used, contemporary recipes frequently use alternative proteins such as pork, chicken or sausages.[22][23]
The dish is commonly served with rice, tagliatelle, or potatoes.[24] In recent years, it has experienced limited revival in British food media, pub cuisine, and home cooking.[19][20]
In the version often prepared in the United States today in restaurants and hotels, it consists of strips of beef filet with a mushroom, onion, andsour cream sauce, and is served over rice or noodles.[25] Today, the dish is generally served over wide or twistedegg noodles in the United States.
Media related toBeef Stroganoff at Wikimedia Commons
