Beef Stroganoff is a Russian dish presumably named after the prominent Stroganovs, a family of successful industrialists, merchants, landowners, and statesmen.
Today, the dish is popular around the globe, but it comes in variants with considerable differences compared to the original recipe.
History of Beef Stroganoff
Speaking of the original, the first-ever Beef Stroganoff recipe was from the 1871 edition of Elena Molokhovets’s Russian cookbook ‘A Gift to Young Housewives’. It used beef cubes sautéed, sauced with mustard and bouillon, and finished with some sour cream.
After the fall of the Russian Empire, Beef Stroganoff found its way to hotel and restaurant menus in China before World War II.
American servicemen stationed in China at that time brought variants of the dish to the U.S. It came to Hong Kong in the late 1950s, with Russian restaurants and hotels serving Beef Stroganoff with rice but not sour cream.
In the variant usually prepared in the U.S. today, Beef Stroganoff uses strips of beef fillet with a mushroom, onion, and sour cream sauce, and is served with rice or noodles.
Our recipe today will use ground beef and noodles. Here’s what you’ll need:
- 2 tablespoons of olive oil
- 2 cups of mushrooms
- 1/2 cup of onions
- 2 cloves of garlic, minced
- 1 pound of ground beef
- 2 teaspoons of paprika
- 4 cups of beef stock
- 8 oz. of egg noodles
- 1/2 cup of sour cream
- 1 tablespoon of cornstarch slurry
- parsley for garnishing
In a large pot, heat olive oil. Add the mushrooms and season the mix with salt and pepper into the pot. Add the onions and garlic. Cook until the onions are translucent.
Add the ground beef into the mix until it turns brown.
Put in the paprika.
Add beef stock and egg noodles, give the dish a stir, and then cover the pot. Let the dish simmer for about 15-20 minutes.
Lower the stove’s heat, add the sour cream and cornstarch slurry. Stir the dish until it thickens.
Garnish the dish with parsley. Enjoy!