Beef Stroganoff
Template:Short description Template:Redirect Template:Infobox food Beef Stroganoff, also spelled beef Stroganov,Template:Efn is a Russian dish of sautéed pieces of beef in a sauce of mustard and smetana.<ref name="Ayto">Template:Cite book</ref><ref name="Davidson">Template:Cite book</ref> It is named after one of the members of the Stroganov family.<ref name="Ayto"/> Since its appearance in the 19th century, it has become popular around the world, with considerable variation from the original recipe. Mushrooms are common in many variants.
HistoryEdit
The dish is named after one of the members of the Stroganov family, a Russian noble family.<ref name="pohlyobkin">Template:Cite book [[[:Template:Cite book]]]</ref><ref name= "Volokh">Anne Volokh, Mavis Manus,The Art of Russian Cuisine. New York: Macmillan, 1983, p. 266, Template:ISBN</ref><ref name="Syutkin">Template:Cite book</ref><ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> It has been debated whether it is named after the diplomat Pavel Stroganov or the politician Alexander Stroganov.<ref name="Ayto"/><ref name="Davidson"/> According to legend, while stationed in Siberia, Pavel Stroganov's chef found the beef to be frozen so solid that it could only be cut into small strips.<ref name="Ayto"/>
Another legend attributes its invention to French cooks working for the family,<ref>Template:Cite news</ref> but several researchers point out that the recipe is a refined version of older Russian dishes.<ref name="Volokh" /><ref name= "Syutkin" /> In Russian, the dish is called {{#invoke:Lang|lang}}, from the French {{#invoke:Lang|lang}}.<ref>Template:Cite book</ref>
Template:Ill's classic Russian cookbook A Gift to Young Housewives gives the first known recipe for Govjadina po-strogonovski, s gorchitseju, "Beef à la Stroganov, with mustard", in its 1871 edition.<ref name="Molokhovets">Template:Cite book, English translation: Template:Cite book The first edition (1861) did not include Beef Stroganoff, which first appeared in the 1871 edition (Volokh, 1983; Syutkin, 2015). The 1912 recipe mentioned by Toomre is in Alekandrova-Ignatieva, 1912, p. 611, but was also published in earlier editions.</ref><ref name="Volokh" /><ref name="Syutkin" /> The recipe involves beef cubes (not strips) prepared in a dry marinade of salt and allspice, and then sautéed in butter. The sauce is a simple roux mixed with prepared mustard and broth, and finished with a small amount of sour cream: no onions, no mushrooms and no alcohol.
In 1891, the French chef Charles Brière, who was working in Saint Petersburg, submitted a recipe for beef Stroganoff to a competition sponsored by the French magazine L'Art culinaire.<ref name="Syutkin" /> This led Larousse Gastronomique to assume that he was the inventor of this dish, but both the recipe and the name existed before then.
Another recipe, this one from 1909, adds onions and tomato sauce, and serves it with crisp potato straws, which are considered the traditional side dish for beef Stroganoff in Russia.<ref name="Molokhovets"/><ref name="Alexandrova">Template:Cite book</ref> The version given in the 1938 Larousse Gastronomique includes beef strips, and onions, with either mustard or tomato paste optional.
After the fall of the Russian monarchy in 1917, the recipe was popularly served in the hotels and restaurants of China before the start of World War II.<ref name="Dorn">Frank Dorn, The Dorn Cookbook. Chicago: Henry Regnery Co., 1953, pp. 126–27</ref> The first English cookbook to include a recipe for beef Stroganoff is Ambrose Heath's Good Food (1932).<ref name="Ayto"/> The dish came to Hong Kong in the late 1950s.<ref>Template:Cite journal</ref>
In 1960s United States, several manufacturers introduced dehydrated beef stroganoff mixes, which were mixed with cooked beef and sour cream.<ref>Ruth Lundgren Williamson, "The Companionway" (column), Motor Boating, June 1968, p. 151</ref><ref>Broadcasting 70, unknown issue, p. 68</ref> It was also available freeze-dried for campers.<ref>Richard D. Taber, Coniferous Forests of the Northern Rocky Mountains, p. 384</ref>
Around the worldEdit
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Beef Stroganoff preparation varies significantly not only based on geography, but based on other factors as well, such as the cut of meat and seasonings selected. Meat for the dish can be cut in different ways and is sometimes diced, cubed, or cut into strips. Some variations include mushrooms and onions or other vegetables and varied seasonings such as sugar, salt, black pepper, and bottled marinades (especially Worcestershire sauce) and rubs.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>
BrazilEdit
The Brazilian variant includes diced beef or strips of beef with tomato sauce, ketchup, onions, mushrooms and heavy cream. Brazilians also prepare Stroganoff with chicken or even shrimp instead of beef. It is commonly served with a side of shoe-string potatoes and white rice. In Portuguese it is called Strogonoff or Estrogonofe.
FranceEdit
The French encyclopedia of gastronomy Larousse Gastronomique lists Stroganoff as a cream, paprika, veal stock and white wine recipe.
JapanEdit
Stroganoff's popularity extends to Japan, where it is most commonly served with white rice, or white rice seasoned with parsley and butter. Its popularity increased dramatically with the introduction of "instant sauce cubes" from S&B Foods. These are cubes with dried seasoning and thickening agents that can be added to water, onion, beef, and mushrooms to make a Stroganoff-style sauce. Additionally, Japanese home recipes for Stroganoff frequently call for ingredients that are outside of Russian tradition, such as small amounts of soy sauce.Template:Citation needed
Nordic countriesEdit
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Stroganoff is also popular in Nordic countries. In Sweden, a common variant is Korv stroganoff (Template:Lit), which traditionally uses the local falukorv sausage as a substitute for the beef
In Finland, the dish is called makkarastroganoff (Template:Lit).<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> Beef Stroganoff is, however, also a common dish in Finland. Diced brined pickles are also a normal ingredient in Finnish Stroganoff.
United KingdomEdit
Beef Stroganoff began appearing in British cookery books in the early 1930s and became widely popular by the 1970s, particularly in restaurants and at dinner parties.<ref name=":0">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> The dish later declined in popularity and became associated with mass-produced ready meals and buffet-style catering.<ref name=":1">Template:Cite news</ref>
Modern British adaptations often include a creamy sauce made with white wine or brandy, sour cream or crème fraîche, and additions such as smoked paprika<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> and english mustard. While beef fillet was traditionally used, contemporary recipes frequently use alternative proteins such as pork, chicken or sausages.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref><ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>
The dish is commonly served with rice, tagliatelle, or potatoes.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> In recent years, it has experienced limited revival in British food media, pub cuisine, and home cooking.<ref name=":0" /><ref name=":1" />
United StatesEdit
In the version often prepared in the United States today in restaurants and hotels, it consists of strips of beef filet with a mushroom, onion, and sour cream sauce, and is served over rice or noodles.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> Today, the dish is generally served over wide or twisted egg noodles in the United States.
See alsoEdit
- List of beef dishes
- List of foods named after people
- List of Russian dishes
- Count Alexander Stroganov
NotesEdit
ReferencesEdit
External linksEdit
- Template:Commonscat-inline
- The Food Timeline has some quotes about the dish.