The history of beef stroganoff is a fascinating tale that traces its origins to Russia. Although the exact origin story is debatable, it is widely believed that the dish was named after the influential Stroganov family, prominent Russian nobles and successful merchants during the 18th and 19th centuries.
The dish is thought to have been created by French chefs employed by the Stroganov family, who blended their culinary skills with local Russian ingredients. The original version of the recipe was simpler, featuring thin strips of beef sautéed in butter and served in a rich sauce made with mustard and bouillon. Over time, variations of the dish emerged, incorporating ingredients like onions, mushrooms, and sour cream.
Beef stroganoff gained international recognition during the 20th century when it appeared in various cookbooks and culinary publications. It became particularly popular in the United States during the 1950s and 1960s, as it was featured in upscale restaurants and home cooking magazines. The dish’s creamy and comforting nature, along with its elegant presentation, appealed to a wide range of palates.
Today, beef stroganoff is a beloved classic that has transcended borders and is enjoyed in various forms across the globe. While the traditional recipe has evolved to accommodate different tastes and regional preferences, the core elements of tender beef, mushrooms, onions, and a sour cream-based sauce remain consistent. It continues to be cherished as a hearty and flavorful dish that showcases the marriage of French and Russian culinary traditions.
Beef stroganoff
Ingredients
- – 1 1/2 pounds beef tenderloin sliced into thin strips
- – 1 large onion finely chopped
- – 4 cloves garlic minced
- – 8 ounces mushrooms sliced
- – 2 tablespoons butter
- – 2 tablespoons olive oil
- – 1 cup beef broth
- – 1 cup sour cream
- – 2 tablespoons Dijon mustard
- – 1 tablespoon Worcestershire sauce
- – Salt and pepper to taste
- – Fresh parsley chopped (for garnish)
- – 1 pound egg noodles or pasta of your choice cooked according to package instructions
Instructions
- Heat a large skillet over medium-high heat and add the butter and olive oil. Once melted, add the beef strips and cook until browned on all sides. Remove the beef from the skillet and set it aside.
- In the same skillet, add the onions and garlic. Sauté until the onions become translucent and fragrant, about 2-3 minutes. Add the mushrooms and cook until they have released their moisture and are lightly browned.
- Return the beef to the skillet with the onions and mushrooms. Stir in the beef broth, Dijon mustard, and Worcestershire sauce. Bring the mixture to a simmer and let it cook for about 5 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.
- Reduce the heat to low and stir in the sour cream. Simmer for an additional 5 minutes, stirring occasionally, until the sauce thickens slightly. Be careful not to let the sauce boil, as the sour cream may curdle.
- Once the sauce has thickened, remove the skillet from the heat. Serve the beef stroganoff over cooked egg noodles or pasta. Garnish with fresh parsley.
