Beef Stroganoff

Beef stroganoff…who knew!

“The commonly accepted history of Beef Stroganoff is that a French chef who worked for a wealthy St. Petersburg family created the dish for a cooking contest in 1891. Following the Russian custom of the day, he named the prize-winning dish for his employer, Count Pavel Alexandrovich Stroganov. A convincing detail sometimes offered is that the thin slices of meat called for were to accommodate the elderly Count’s failing teeth.”  http://forknplate.com/2014/12/01/as-russian-as-it-gets-the-history-of-beef-stroganoff/

Here is what Bon Appetit says about it: “According to the cookbook A Taste of Russia, the original beef Stroganoff recipe derived from a basic French mustard for seasoning beef, combined with a dollop of Russian sour cream, which Stroganoff’s chef named after his benefactor. The count himself died of tuberculosis at the age of 43, somewhere near Copenhagen.”

Given that, what could be more comforting, or more delicious!?  Better yet, this dish is easy to make and wows the crowd, even if you aren’t making your own egg noodles to go with it.  Although ancient and Russian, beef stroganoff has become an American staple.  From Betty Crocker to Better Homes and Gardens, I think every cookbook that was ever referenced at any time between 1940 and 1980 contains this dish.  It has three main components: sliced sirloin (this is a good use for sirloin tips), sliced mushrooms, onions and garlic sautéed in butter, and a heavenly, aromatic sauce made of beef stock (or boullion), worcestershire and sour cream.  That’s it.  Easy-peasy lemon squeezy.  Ladle over a bed of egg noodles or any type of starch (smashed potatoes are a delight with stroganoff) and you have yourself a timeless, classic dinner that will warm bellies and put smiles on faces.