Many Russian-language sources say that Stroganoff is not a Russian authentic dish. Let me disagree with that. I believe that the dish which was invented in a country and has become popular in it and beyond, whose recipe has been living for more than 100 years has the full right to be called national. Russian cuisine should be proud of this invention of the 19th century.
The exact history of origin of this dish is not known. But one thing is certain: the name of the dish is associated with the name of Count Stroganov (Stroganoff).
The Beef Stroganoff has an incredible popularity from America to Japan. Truly, many countries have their own versions, slightly different from the original recipe. Even in Russia Beef Stroganoff sometimes is made of cubes instead of strips of meat, with mustard, and with no onions and mushrooms.
In 1912, the recipe was modified: a tomato paste was added to the sauce and beef was served with roasted potatoes. After the Russian Empire has fall, thanks to Russian immigrants, Beef Stroganoff became popular in hotels and restaurants in China. Later, Russian and Chinese immigrants, as well as Americans, who served in China, brought several variations of this dish in the United States, where, in 1950 it gained immense popularity.
In some countries Stroganoff is served with rice (Hong Kong, England, Australia, Japan, USA) or somewhere with wide stripes pasta (USA). In Brazil and Iran it is eaten with potatoes, in Finland pickles are added, someone replaces beef with chicken or shrimp (Brazil) – in this case it will be just ‘Stroganoff’. In the Scandinavian countries sausages are often used instead of beef.
Sauces are also made differently: with and without mustard, ketchup, tomato paste, or, as in Japan, with a bit of soy sauce.
There are so many different options for this tasty dish in the world. But here is one thing: anywhere worldwide Stroganoff is related to the Russian cuisine.
I like to serve Beef Stroganoff with pasta or rice. But my favorite is to pour the meet with loads of delicious sauce over mashed potatoes. It is so good!
- 2 lb of boneless beef chuck (or sirloin)
- 1 medium onion, sliced
- 2-3 cloves garlic, minced
- 12 oz mushrooms (white bottom or/and cremini), sliced
- 2 tbsp flour
- ¼ cup white wine, vermouth blanco or Madeira (optional, but recommended)
- 1 ½ cups water (or vegetable, beef or chicken stock) (may need a little more)
- ¼ cup of sour cream or a little more (or a mixture of sour cream and cream)
- Pinch of nutmeg
- Black pepper
- 1-2 tbsp olive (or other vegetable ) oil
- 1 tbsp butter (optional)
- Chives or spring onion for garnish
Dry the beef very well with a paper towel. Cut beef across the grain (this is very important to get tender meat) into thin strips ½” wide and 3” long.
In a deep frying pan with wide bottom heat the olive oil, add the butter (if using) and the beef strips. Cook over a high heat until golden brown. You should brown the meat on a single layer! If needed, brown in batches.
Add the onion, sauté for 4-5 minutes.
Add the mushrooms and garlic, cook for 3-4 minutes until mushrooms are light golden brown.
Add the flour, stir and cook quickly for 1 minute on a medium heat.
Add the wine, if using, cook for 1 minute.
Add the stock or water and cook for 5 minutes over a medium heat until the sauce slightly thickens.
Add salt, black pepper, nutmeg, reduce the heat to the low, cover with a lid and simmer the meat for about 1 hour, stirring occasionally. For sirloin 20-30 minutes is enough. If the sauce is too thick, add some water and adjust the spices.
Stir in the sour cream and a pinch of nutmeg if you wish. Cook for 3-5 minutes.
Serve sprinkled with chives or green onion.
Cook with pleasure and enjoy the world!