| Beef Stroganoff |
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| russian cuisine | |
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The current accepted history of this dish dates back to the 1890s when a chef working for Count Pavel Alexandrovich Stroganov , the famous Russia n general, invented the recipe for a cooking competition in St. Petersburg , although it should be noted that recipes of meats braised in a sour cream base are fairly typical of medieval Russian cookery. After the fall of Imperial Russia , the recipe was popularly served in the hotels and restaurants of China before the start of the Second World War . Russian and Chinese immigrants, as well as U.S. servicemen stationed in pre-communist China, brought several variants of the dish to the United States , which may account for its popularity during the 1950s. It is commonly served with Noodles or Rice . It is also very popular in Brazil (where it is better known as "strogonoff" or "estrogonofe"), but the recipe is slightly different there. Russian style Beef Stroganoff is usually served over french fries, or thinly cut potato. The sour cream sauce also contain more sour cream, giving the dish a more white to gray color, instead of the common American or Chinese brown. INGREDIENTS
DIRECTIONS Remove any fat and gristle from the roast and cut into strips 1/2 inch thick by 2 inches long. Season with 1/2 teaspoon of both salt and pepper. In a large skillet over medium heat, melt the butter and brown the beef strips quickly, then push the beef strips off to one side. Add the onions and cook slowly for 3 to 5 minutes, then push to the side with the beef strips. Stir the flour into the juices on the empty side of the pan. Pour in beef broth and bring to a boil, stirring constantly. Lower the heat and stir in mustard. Cover and simmer for 1 hour or until the meat is tender. Five minutes before serving, stir in the mushrooms, sour cream, and white wine. Heat briefly then salt and pepper to taste. Also very popular as a basic food service dish as it is very easy to produce it in large quantities. External links
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