Beef Stroganoff

Beef Stroganoff

  • Prep time: 15
  • Cook time: 45
  • Yield: 8
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Ingredients
  • 1 pound top sirloin, sliced into thin strips
  • 6 tbsp butter, divided
  • 8 oz. mushrooms, sliced
  • 1/2 onion, thinly sliced
  • 2 cloves garlic, minced
  • 1/4 cup dry white wine
  • 1 cup beef broth
  • 1 cup sour cream
  • 1 tbsp flour
  • 1 tbsp fresh parsley, chopped
  • 1 tbsp worchestershire
  • 12 oz. extra wide egg noodles
Nutrition Facts
Serves 8

Description

Beef Stroganoff is a classic Russian dish with disputed origins, and its exact birthplace is not definitively known. However, it is generally believed to have originated in Russia during the 19th century. The dish is named after the Stroganov family, an influential Russian aristocratic family with a history dating back to the 15th century.

Several theories exist regarding the origin of Beef Stroganoff:

  1. Russian Aristocracy: One popular theory is that Beef Stroganoff was created by a chef in the service of the Stroganov family. The dish is said to have been prepared for Count Pavel Stroganov, a member of the family, as a gourmet and luxurious meal. The original recipe supposedly featured thinly sliced beef sautéed with mustard and bouillon, finished with sour cream.

  2. French Influence: Another theory suggests that French chefs working for the Russian aristocracy in the 19th century may have played a role in creating Beef Stroganoff. The French culinary influence was significant in Russian upper-class households during this period, and it’s possible that a French chef adapted or created the dish.

  3. Military Origin: Some stories propose that Beef Stroganoff has military roots, with the dish originating as a convenient and quick-to-prepare meal for Russian soldiers during the Napoleonic Wars.

Regardless of its exact origin, Beef Stroganoff gained international popularity over time, especially during the mid-20th century, when it became a trendy dish in Western cuisine. The dish typically consists of thinly sliced beef (often sirloin or tenderloin) sautéed with onions and mushrooms, seasoned with mustard or tomato paste, and finished with sour cream. It is often served over noodles or rice.

While the exact details of Beef Stroganoff’s creation remain unclear, it has become a widely loved and internationally recognized dish, enjoyed in various forms and adaptations around the world.

Instructions

  • 1. Season steak strips. Heat heavy skillet over medium-high heat. Melt 2 tbsp butter in pan and sear steak. Reserve cooked steak to plate.
  • 2. Add another 2 tbsp butter to skillet and then brown mushrooms. Reserve to plate with steak.
  • 3. Add remaining butter to killet. Add onions and garlic and cook, stirring often until starting to brown. Sprinkle in flour and stir, cooking another minute.
  • 4. Add wine and deglaze pan, scraping up any browned bits with a wooden spoon or spatula. Simmer and reduce wine by half.
  • 5. Add broth and worcestershire and continue to simmer another 5 minutes.
  • 6. Remove from heat and stir in sour cream. Add steak and mushrooms and return to low heat to reheat steak through.
  • 7. Season to taste with salt and pepper.
  • 8. Cook egg noodles according to package directions.
  • 9. Serve over egg noodles and garnish with chopped fresh parsley.