Discover the secret to perfect beef stroganoff at home

Stroganoff has a unique history dating back to the early 19th century. The dish is named after Count Alexander Grigorievich Stroganov, who was associated with the Russian court. According to legend, the French chef Antonin Carême created this dish for him.

Stories about the creation of Stroganoff are varied. Still, the most commonly cited version is that Count Stroganov, being of advanced age and having dental issues, needed a tender yet filling dish. Carême combined beef tenderloin with a velvety cream sauce, which, over time, became synonymous with elegance.

The key ingredient of traditional Stroganoff is high-quality beef, most commonly tenderloin. In addition to the meat, onions and broth form the flavor base.

An important element is the sauce, prepared with cream, mustard, and a bit of tomato paste, which gives it a unique character. Although not all traditional recipes include mushrooms and pickles. Spices such as paprika, salt, and pepper complete the dish.

Ingredients for traditional Stroganoff:

• 1.3 lbs of beef (tenderloin, rump roast, or sirloin)
• 1 onion
• salt and pepper
• 1 tablespoon of flour
• 4 tablespoons of butter
• 2 cups of broth
• 2 tablespoons of cream
• 1 tablespoon of tomato paste
• 1 tablespoon of Dijon mustard
• 10 oz of mushrooms (optional)
• 4 pickles (optional)

To prepare Stroganoff, start by slicing the beef into thin strips and seasoning it with salt and pepper. Melt the butter in a pan and sauté the onion, cut into half rings, then add the meat to brown.

Start the sauce by melting a tablespoon of butter and mixing it with flour to create a roux. Then, gradually and continuously stirring, pour in the 2 cups broth to prevent lumps. Bring the mixture to a boil, then add the tomato paste and mustard, mixing thoroughly until smooth. After boiling, strain the sauce through a sieve to ensure it's smooth and lump-free, and finally, season it to taste with salt and pepper. When the sauce is ready, combine it with the previously cooked meat and simmer everything on low heat for about 30 minutes. If you used a type of beef other than tenderloin, the simmering time might be longer.

For the Stroganoff to have the perfect texture, the cream should be added only at the end of cooking. Add some sliced mushrooms, sautéed in a separate pan, or diced pickles to enrich the flavor.

With its creamy and intensely aromatic sauce, Stroganoff pairs excellently with various side dishes. Traditionally, it is served with mashed potatoes.

Alternatively, Stroganoff can be served with rice, which beautifully absorbs the sauce, creating a harmonious whole with the meaty essence. If you crave more distinct flavors, opt for fresh bread.