Beef Stroganoff is thought to have been named after Russia’s Stroganov family, perhaps Alexander Grigorievich Stroganoff of Odessa or a diplomat, Count Pavel Stroganov.
The Stroganovs or Strogonovs, also spelled Stroganoffs, were a family of highly successful Russian merchants, industrialists, landowners, and statesmen. During the reign of Ivan the Terrible, they were the richest businessmen in the Tsardom of Russia.
Beef Stroganoff is a Russian dish which includes sautéed pieces of beef, served in a sauce with smetana or sour cream. Originating in 19th-century Russia, it has become popular around the world, with considerable variation from the original recipe. Elena Molokhovets’ classic Russian cookbook (1861) gives the first known recipe for “Beef à la Stroganov”.
Served differently throughout the world, I am familiar with strips of lean beef, fried with onion and mushroom, then further cooked in cream and topped with french-fried style potato crisps (seen in photo with potato tah-dig).
Recipe by: Fae’s Twist & Tango (fae-magazine.com)
• 2 lbs beef chuck (best with tenderloin)
• vegetable oil
• 1 bay leaf
• 2 cups hot water
• 4 Tbsp caramelized onion (split in two portions)
• 2 Tbsp tomato paste
• ½ tsp salt
• 1/16 ~ 1/8 tsp ground black pepper
• 1 Tbsp unsalted butter or vegetable oil
• 6 oz shiitake mushrooms
• 6 oz white mushrooms
• ½ cup heavy whipping cream or sour cream
◊ Trim fat and sinew from beef and cut in 1″x3″ strips.
◊ Have a heat-resistant, mid-sized bowl ready.
◊ Place a deep, non-stick pot on high heat and add ¼ tsp oil. Spread oil by swiveling the pot. When oil/pot is hot, add ¼ of cut beef and quickly sear all sides, stirring with wooden spatula. Empty beef into the prepared bowl when done. Repeat this three more times. Lower heat to medium-low, pour all seared beef back into pot, add one tablespoon of caramelized onion, 2 cups hot water, and bay leaf. Simmer for about 1 hour.
◊ Meanwhile, cut mushrooms and sauté them separately by mushroom kind in ½ Tbsp each, and set aside.
◊ When meat is semi-cooked (after about 1 hour of simmering) add salt, pepper, and tomato paste. Mix and simmer on medium-low heat, until meat is tender (don’t over-cook, as meat will mash). Stir occasionally, gently so tomato paste will not coagulate. Add hot water as needed, ½ cup at a time so when meat is cooked and tender, only ½ cup of liquid equivalent remains. When the meat is cooked, add mushrooms and simmer for 1 minute. Turn off the heat.
◊ When ready to serve, add cream or sour cream and other 1 Tbsp of caramelized onions. Gently mix and spoon into serving dish.
~ Prijatnovo appetita! ~
So, what’s cooking in your kitchen?