Beef Stroganoff is a popular Russian dish of small pieces of beef fillet sautéed in sour cream sauce together with onions and mushrooms.
The dish was named after Count Alexander Grigorievich Stroganoff, who lived in the late 19th century in Odessa. There're two versions of the dish's origin. According to one of them, Beef Stroganoff was invented by the French chef Andre Dupont for the elderly Count, whose teeth were no longer strong enough for chewing large pieces of meat. According to another, more popular version, this dish was prepared specially for the guests of Count Stroganoff. Being a wealthy and childless person, Stroganoff often invited people for so-called "open tables". Everyone could join these dinners, the only condition was to be properly dressed and fairly educated. Beef Stroganoff was a tasty meal that could be easily divided into portions. Therefore it was ideal for such "open tables" provided by Stroganoff.
Today Beef Stroganoff is very popular both in and outside Russia. You can try it in numerous Russian-cuisine restaurants during your Moscow tours
. How to cook Beef stroganoff?
600 g beef fillet
1kg of sliced mushrooms
1 tablespoon of mustard
300 g of sour cream
2 tablespoons of oil, butter
Salt, ground black pepper to taste, oilDirections:
1. Cut the beef into 1 cm thick slices, beet them, and slice into 6 cm long strips.
2. Cook sliced onions in oil for 3-5 min on medium heat, add sliced mushrooms. Sauté for a few minutes until the mushrooms get brown.
3. Add sour cream, cook on a low heat. When the sour cream is close to boiling add mustard. The sauce is ready.
4. On a different pan melt the butter and brown the beef strips quickly. Cook for 5 min, Season with salt and pepper.
5. Mix the mushroom sauce wit the beef. Cook over low heat for about 30 minutes, covered.