The origin of the name beef stroganoff is in dispute. Some stories reference the thin-sliced meat used in the dish and connect the name to a Russian word for “chipping.” Other stories claim the dish is named after a powerful Russian family. Either way, the recipe for beef stroganoff first appeared in Russian cookbooks in 1871. After World War II, the preparation, which had already made its way to the United Kingdom, China, and Hong Kong, became a popular entertaining option in the United States, brought back across the Atlantic by returning US servicepeople and further popularized by mid-century waves of Russian and Chinese immigrants. There are significant variations worldwide in the ingredients and flavor of the dish. In the United States, beef stroganoff is usually made with egg noodles and served with sour cream; in pre-communist China, a version served over rice and without sour cream was a daily staple.
Recipe Servings: 4
Ingredients
- 1½ beef steaks, pounded and cut with the grain into 2-inch strips
- 1 tsp salt
- 1 tsp ground black pepper
- 4 Tbsp vegetable oil, divided
- 10 oz white mushrooms, sliced thin
- 1 onion, finely chopped
- 2 Tbsp all-purpose flour
- 1½ cups low sodium chicken broth
- 1½ cups low sodium beef broth
- ⅓ cup brandy
- ⅓ lb wide egg noodles
- ⅔ cup sour cream
- 2 tsp lemon juice
Directions
- Prepare the beef, patting dry and seasoning to taste with salt and pepper.
- In a large skillet, heat 1 tablespoon of oil over medium-high heat until it begins to smoke.
- Brown the beef in two batches for 3–4 minutes per side, until all is well browned, adding additional oil between batches.
- Transfer the browned beef to a medium bowl and set aside.
- In the skillet, heat the remaining 2 tablespoons of oil and sauté the mushrooms and onion with a ½ teaspoon of salt for about 8 minutes, until the liquids have mostly evaporated.
- Add the flour and cook, stirring, for an additional 30 seconds.
- Add the broths, brandy, and beef and beef juices gradually, stirring gently.
- Bring the mixture to a simmer and cook, covered, over low heat for about 30–35 minutes, until the beef is tender.
- Add the noodles to the pan and cook, covered, stirring occasionally, for 10–12 minutes, until the noodles are tender.
- Remove from heat, stir in the sour cream and lemon juice, and adjust seasonings to taste.
- Serve hot.
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