Beef Stroganoff

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Beef Stroganoff





Elena Molokhovets' classic Russian cookbook A Gift to Young Housewives (1861) gives the first known recipe for Govjadina po-strogonovski, s gorchitseju "Beef à la Stroganov, with mustard" which involves lightly floured beef cubes (not strips) sautéed, sauced with prepared mustard and bouillon, and finished with a small amount of sour cream: no onions, no mushrooms. A competition purported to have taken place in 1890 is sometimes mentioned in the dish's history, but both the recipe and the name existed before then. Another recipe, this one from 1912, adds onions and tomato paste, and serves it with crisp potato straws, which are considered the traditional side dish in Russia.[2] The version given in the 1938 Larousse Gastronomique includes beef strips, and onions, with either mustard or tomato paste optional.



Beef Stroganoff atop pasta

In the UK and Australia, a recipe very similar to that commonly found in the United States has become popular, generally served with rice and sometimes with pasta as well as in commercially prepared frozen dishes.[3] Today, the dish is generally served over twisty egg noodle pasta in the United States. British pubs usually serve the dish to a creamy white wine style recipe, whereas more "authentic" versions are often red stews with a scoop of sour cream separately served on top.

Larousse Gastronomique lists Stroganov as a cream, paprika, veal stock and white wine recipe. The Brazilian variant includes diced beef or strips of beef (usually filet mignon) with tomato sauce, onions, mushrooms and heavy whipping cream. Stroganoff is also often made with strips of chicken breast rather than beef (also called fricassee in some restaurants in Brazil). Brazilians also prepare Stroganoff with chicken or even shrimp instead of beef. It is commonly served with potato sticks, as in Russia, but with the addition of white rice. Sometimes one can also see creative servings of estrogonofe, such as a crepe filling, a topping for baked potatoes, or on pizzas. Many recipes and variations exist — with or without wine, with canned sweet corn, with ketchup instead of tomato sauce, etc.

Stroganoff is also popular in Nordic countries. In Sweden, a common variant is korv-stroganoff (sausage Stroganoff), which uses the local falukorv sausage as a substitute for the beef. In Finland, the dish is called makkarastroganoff, makkara meaning any kind of sausage. Beef Stroganoff is, however, also a common dish. Diced brined pickles are also a normal ingredient in Finnish Stroganoff.

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" from S&B corporation. 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 "non-traditional" Japanese ingredients, such as small amounts of soy sauce.[citation needed]

Beef Stroganoff is popular in Iran, where it is made with strips of lean beef fried with onion and mushroom, then further cooked in cream and topped with French-fried style potato chips.[citation needed]

See also[edit]


  1. ^ Oxford Companion to Food, s.v. "beef".
  2. ^ Joyce Toomre, ed., Classic Russian Cooking: Elena Molokhovets' A Gift to Young Housewives, 1992; first edition of Molokhovets was 1861; the 1912 recipe mentioned by Toomre is in Alekandrova-Ignat'eva.
  3. ^ Lean Cuisine's Beef Stroganoff with Pasta

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