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Beef Stroganoff is a popular Russian dish that has gained international recognition. Its history dates back to the mid-19th century when it was first created by a French chef named Charles Brière, who worked for the influential Stroganov family in Russia.
The dish was named after Count Pavel Stroganov, a member of the noble Stroganov family. The original recipe consisted of thin strips of beef sautéed with onions and mushrooms, finished with a sour cream sauce. Over time, the recipe evolved, and additional ingredients such as mustard, tomato paste, and spices were incorporated.
Beef Stroganoff gained popularity in Russia and eventually spread to other parts of Europe and the United States. It became particularly popular in the 20th century and gained recognition as a classic comfort food dish.
Today, there are various versions of Beef Stroganoff, with regional and personal variations. Some recipes call for the use of different cuts of beef, such as sirloin or tenderloin, and variations in spices and seasonings.
Beef Stroganoff has become a beloved dish worldwide, known for its tender beef, rich sauce, and creamy texture. It is commonly served over noodles or rice, and it continues to be a staple in many households and restaurants around the world.
Classic Beef Stroganoff
Ingredients
- 1 pound beef sirloin sliced into thin strips
- 1/2 cup all-purpose flour
- Salt and pepper
- 4 tablespoons unsalted butter
- 1 onion chopped
- 8 ounces mushrooms sliced
- 2 cloves garlic minced
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1/2 cup sour cream
Instructions
- Season the beef strips with salt and pepper. Dredge the beef in the flour, shaking off any excess.
- Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add the beef strips and cook until browned on both sides, about 5-7 minutes. Remove the beef from the skillet and set it aside on a plate.
- In the same skillet, add the remaining 2 tablespoons of butter. Add the onions and mushrooms and sauté until softened and the mushrooms have released their juices, about 5-7 minutes. Add the garlic and sauté for an additional minute.
- Add the beef broth and Worcestershire sauce to the skillet, stirring to combine. Bring the mixture to a simmer and let it cook for 5-7 minutes, or until the liquid has reduced by half.
- Reduce the heat to low and stir in the sour cream. Add the beef back to the skillet and let it simmer for an additional 5-10 minutes, or until the sauce has thickened and the beef is cooked through.
- Serve the beef stroganoff over rice or even cooked egg noodles, garnished with additional sour cream and chopped parsley, if desired.
