When people think of classic Russian dishes, beef stroganoff is almost always the first one to come to mind. What’s more Russian than beef stroganoff? It is such a classic Russian dish.
A common theory of the origin of beef stroganoff begins in 1891. A French chef named Charles Briere is often believed to have created the dish and named it after his employer, Count Pavel Stroganov who was a Russian diplomat in the 19th century. Charles Briere’s beef stroganoff won a cooking contest at the time, and was presumed to be his creation, or Count Pavel Stroganov’s creation. And although it sounds like a likely scanario, one thing debunks it.
Not only is it Russian etiquette to name food dishes after famous Russians, such as Veal Orlov and Bagration Soup, but Beef stroganoff is noted in a recipe book published in 1871, twenty years before Charles Briere is said to have created the dish. More likely, beef stroganoff was a recipe in the Stroganov family for years.
Still, a fascinating theory revolving around Charles Briere creating the dish, states that while in deep Siberia the beef was so frozen, the only way to slice it was in thin pieces. Today, our recipe directions suggest you freeze the beef prior to slicing! Because it is that much easier to achieve thin slices when the meat is frozen.
Beef stroganoff became widely popular in the United States after servicemen returned from Europe and China after WWII. The dish first appeared in English cookbooks sometime around 1950. Since its creation in the 18th century, the dish has gone through many variations. But today we’ll share a very classic beef stroganoff recipe with you! This classic recipe will feature thinly sliced sirloin beef in a lovely sour cream mushroom sauce, served on top of fresh egg noodles. This easy beef stroganoff dish will impress family and guests. It is the ultimate comfort food, though certainly not diet friendly!
What You Need:
1 lb top sirloin beef- sliced thinly
1 onion- chopped
4 cups mushrooms- sliced
2 cloves garlic- chopped
1 cup beef broth
1 cup sour cream- room temperature
1 tbsp all purpose flour
Salt & black pepper
4 tbsp butter
Fresh green onion- chopped
You’ll need to begin by bringing a large pot of salted water to a boil. In a large pan, heat up 1 tbsp olive oil and brown the sliced beef for a few minutes- do not overcook the beef. Remove the beef and add 2 tbsp butter and 1 tbsp olive oil and add sliced mushrooms. Cook for approximately five minutes.
Now add the chopped onion and garlic to the mushrooms. Stir in the flour into the mixture and add the beef broth. Stir all ingredients making sure to pick up any bits on the bottom of the pan as that will add flavor to your sauce. Now add the sour cream and mix until mixture is smooth. Add the beef back to the skillet and season everything with salt and black pepper.
Add egg noodles to the pot of boiling water and cook until tender. Drain and return egg noodles to pot. Add 2 tbsp butter and melt with the noodles. Be careful as to not over mix and rip the noodles. Chop up your green onions or chives.
When you’re ready to serve the beef stroganoff, simply spoon the beef mixture on top of hot egg noodles, and garnish with chopped green onions.
I used to consider beef stroganoff an overrated dish based on the simplicity of the preparation. However after trying out beef stroganoff in accordance to this recipe, I can see why it’s so popular; it’s absolutely mouthwatering and exquisite!
Some of the more modern beef stroganoff recipes include ingredients such as mustard and worcheshire sauce. You may also replace the sour cream with a high fat yogurt. One tip to remember when using sour cream or yogurt is to make sure it is not fat free, as it may curdle in your sauce if it is.
Beef stroganoff is a hearty, heavy dish that is in itself a main course. Serve beside a fresh green salad or Olivier salad. Pickled tomatoes and cucumbers add a delightfully fresh acidic bite. Also, sliced black rye bread, or garlic bread is a terrific addition to dip into the sauce. Yum!