TanyaBeef Stroganoff is a Russian dish of sautéed pieces of tender beef served in a sour cream sauce.
The dish originated in Russia in the 19th century and is reportedly named after a member of the important Stroganov family – Count Alexander Grigorievich Stroganoff.
Count Stroganoff was a very rich and generous man. Originally from St.Petersburg, he served as the Governor General of Novorossiia and Bessarabia from 1855 to 1863, lived and died in Odessa (then Russia – present day Ukraine), and is known as the founder of Odessa University.
Stroganoff kept the so-called “open table” in his Odessa mansion, where all well dressed and educated people could treat themselves to some food. One dish in particular – strips of beef in sour cream sauce – was initially created by his French cook, Andre, to accommodate count’s failing teeth. It was tasty, easy to serve with a side dish, and was very popular. The cook called the dish “Boeuf a la Stroganoff” which later became Beef Stroganoff, or, in Russia – simple “befstroganov”. From its origins in mid-19th-century Odessa, it has become popular around the world, with a considerable variation on the theme of the original recipe.
In the US, Beef Stroganoff is usually served with egg noodles and mushrooms. The traditional Russian way – and the way my Mom used to cook “befstroganov” – is with crispy pan-fried potatoes, mashed potatoes, or small boiled potatoes with plenty of sour-cream-and-flour sauce accompanying the beef.
The best Beef Stroganoff is made from filet mignon or beef tenderloin. That’s why it doesn’t require much time to cook. Moreover, it’s important not to overcook it.
I use 3 pounds of tenderloin beef cut into strips and coated in flour, 2 tbs of butter, 1 finely chopped onion, 2 cups of sour cream, 1 or 2 cups of beef stock, 2 tbs of Madeira or cognac, olive oil for frying, freshly ground pepper and salt to taste.
The most time-consuming part of preparation is cutting beef into narrow 1/4 inch thick and 2 inches long strips. Always cut meat cross-grain to ensure tenderness. The beef leftovers after trimming can be ground and later used for meatballs.
After the elaborate cutting is done, sprinkle meat strips with salt and pepper. Coat strips with flour.
Heat oil in heavy large skillet over high heat until very hot. Add chopped onion and sauté for a few minutes and put aside. Sauté meat in a single layer and brown on both sides adding butter and Madeira. The meat browning should be quick and take about 3-4 min or less. Meat should retain juice.
Combine with onion, then pour sour cream (or cream fraiche) and slow cook under the lid for 5-10 minutes. Add beef stock when the sauce starts thickening.
The only spice used is freshly ground pepper. Adding a bit of Madeira to sour cream won’t hurt. Some folks add a bit of salsa or mustard into the sauce. Not me.
Simplicity is the key.
Beef Stroganoff is delicious on its own but it’s even more delightful when served with fried or mashed potatoes, pickles and more sour cream on the side for sour cream lovers.
Eat fresh. Share with your friends.
P.S. All the food featured in this post has been prepared and photographed by me.
