JSTOR ( May 2020) ( Learn how and when to remove this template message)īeef 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.Unsourced material may be challenged and removed. Please help improve this article by adding citations to reliable sources in this section. This section needs additional citations for verification. It was also available freeze-dried for campers. In 1960s United States, several manufacturers introduced dehydrated beef stroganoff mixes, which were mixed with cooked beef and sour cream. It came to Hong Kong in the late fifties, with Russian restaurants and hotels serving the dish with rice but not sour cream. Russian and Chinese immigrants, as well as US 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. The version given in the 1938 Larousse Gastronomique includes beef strips, and onions, with either mustard or tomato paste optional.Īfter the fall of Tsarist Russia, the recipe was popularly served in the hotels and restaurants of China before the start of World War II. This led Larousse Gastronomique to assume that he was the inventor of this dish, but both the recipe and the name existed before then.Īnother 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. 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. 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. The recipe involves beef cubes (not strips) prepared in a dry marinade of salt and allspice, and then sautéed in butter. Recipe from A Gift to Young Housewives (1887 edition)Įlena Molokhovets '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. In Russian the dish is called Бефстро́ганов from the French Bœuf Stroganoff. A legend attributes its invention to French chefs working for the family, but several researchers point out that the recipe is a refined version of older Russian dishes. The dish is named after one of the members of the influential Stroganov family. From its origins in mid-19th-century Russia, it has become popular around the world, with considerable variation from the original recipe. Beef stroganoff or beef stroganov ( UK: / ˈ s t r ɒ ɡ ə n ɒ f/, US: / ˈ s t r ɔː ɡ ə n ɔː f, ˈ s t r oʊ ɡ-/ Russian: бефстро́ганов, romanized: befstróganov, IPA: ) is a Russian dish of sautéed pieces of beef in a sauce of mustard and smetana ( sour cream).
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