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Back to Recipes Whole foods recipes Healthy dinners See more. Back to Recipes Vegetarian dinners Quick vegetarian See more. Back to Recipes Vegan storecupboard Vegan baking See more. Back to How to Roast timer Conversion guides. Stroganoff or Stroganov is a simple and comforting Russian dish consisting of sauteed pieces of beef served in a sour cream sauce.
It dates back to the mid 19th century, and is named for a member of the Stroganov family, who were a group of highly successful Russian merchants and landowners: the richest businessmen in Tsarist Russia. After the fall of Tsarist Russia, the dish found popularity in China. In the 50s and 60s, Stroganoff saw quite a bit of popularity in the US, but overtime its image was marred by canned cream of mushroom soup and poor cuts of meat that were slopped over noodles or rice and served in school cafeterias.
It saw so much popularity, it really became an iconic dish. Unfortunately, it was this cafeteria version that everyone in the States came to associate with the name. The best beef to use in beef stroganoff is a cut that works well with quick cooking. That means you need something that is fairly tender in its own right.
The important thing is to cut the steak into thin slices, or chunks, by cutting across the grain. This shortens the fibers of the meat, making it more tender with less cooking. The first time we made homemade stroganoff, as we sat down to dinner, we were a bit in disbelief at what was sitting in front of us.
We saute our mushrooms first and then remove them from the pan. This is an extra step, but it really does wonders to create different elements in the dish, rather than having everything taste the same.
In less than 30 minutes, you have an incredibly comforting dish that can be served with a number of accompaniments. In Russia, you will most often find traditional beef stroganoff served over fried shoestring potatoes French fries. It can also be found served over mashed potatoes or rice.
Here in the States, pasta is the most common accompaniment to beef stroganoff, particularly twisted egg noodles. This recipe from was updated in April We made the stroganoff easier and more authentic. Her love for cultural cuisines was instilled early by her French Canadian Grandmother. Her experience in the kitchen and in recipe development comes from years working in professional kitchens.
She has traveled extensively and enjoys bringing the flavors of her travels back to create easy-to-make recipes. So good! My husband asked for beef stroganoff for dinner today. Definitely will become part of our dinner rotation! Nice receipe , i totally stuffed up by buying chuck steak thinking the recipe would need slow cooking, yer not this one. Although the version i did make i slow cooked the meat after searing the steak in olive oil, mushrooms where cooked separate then added, and sour cream at end A very different strog but not a bad one at all!
Wow, in this lock down I am doing dishes from around the world and we've eaten everything from Korean to Creole! I always thought Beef Stroganoff was a german dish as most south african dishes are of german influence so boy was I surprised to find it was Russian in origin. I know SA is a melting pot of cultures but way back then nit was German and Dutch influence as well as those on the indian spice trail from India to the USA. I wonder how on earth Beef Stroganoff because so popular in SA, i's virtually the go to dish when catering a party, wedding, etc.
That, and curry and rice of course! Petersburg to the Urals. When Count Pavel Alexandrovich Stroganov died without a male heir, the long line of sons of sons of sons came to an end. His eldest daughter, however, married a distant relative who was allowed to inherit the family title and properties.
Browning the meat to make a pan sauce and flavoring it with mustard was classically French, while beef in sour cream had long been a Russian favorite.
Beef Stroganoff quickly became a sensation, first in Russia and then in China. It was especially popular in Shanghai, known in the s as the Paris of the East. It was a second wave of immigrants, members of the deposed upper class, who grew nostalgic and began opening elegant restaurants for fellow expats. Some went on to become the food editors, writers and chefs who redefined American cuisine. At the same time, families moved to the suburbs, and dinner parties became more fashionable than ever.
Over the years, the recipe was adulterated with the inclusion of ingredients like tomato paste, Worcestershire, and condensed cream of mushroom soup. Petersburg, go to 17 Nevsky Prospect, near the Moika Canal, where the Stroganov Palace is now a museum whose restored rooms are open to the public. You should know that there were two different Pavel Stroganoffs.
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