The origin of Beef Stroganoff is widely believed to date back to 1891. At that time, a French chef, working for a wealthy aristocratic family in St. Petersburg, is said to have created the dish. According to historical accounts, the chef reportedly developed the recipe as an entry for a cooking competition. In doing so, the chef blended French culinary techniques with Russian traditions, which were popular among the Russian elite during that period.
The Name Behind the Dish
The dish was named after the chef’s employer, Count Pavel Alexandrovich Stroganov, in line with the Russian custom of naming creations after influential patrons. Interestingly, one theory suggests that the hallmark feature of the dish—thinly sliced beef—was specifically designed to accommodate the aging Count’s difficulty chewing. This thoughtful detail made the meat easier for him to enjoy.
A Story of Culinary Legacy
Whether or not this particular detail is factual, the story highlights the personalized creation of the dish and its strong connection to the Stroganov family, whose name it still carries. Thanks to its unique combination of tender beef, a creamy sauce, and straightforward preparation, it became an enduring favorite. Over time, Beef Stroganoff transcended its aristocratic origins and eventually evolved into a beloved classic in kitchens around the world.
Ingredients
350g Fillet Steak cut into strips
2 tbsp. white flour
1 tbsp. olive oil
1 large onion, sliced
8 button mushrooms sliced
2 tbsp. Worcestershire sauce
1 tsp. lemon juice
1 cup low fat plain yoghurt
1 tsp. black pepper
¼ tsp. salt
2 tbsp. fresh parsley
1 tsp. Dijon mustard
½ to ¾ tsp. paprika
2 tbsp. tomato puree
2 tbsp. brandy or cognac
2 cups steamed rice
Method
Place the flour and beef in a large container with lid or plastic bag and shake until all the beef is coated.
In a large nonstick frying pan, use ½ of the oil and cook on low heat the onions with paprika until the onions are soft, about 5 minutes. Add the mushrooms and cook gently for another 3 minutes. Remove from frying pan onto plate.
On high heat, use the rest of the oil in the frying pan and cook the beef strips in batches and seasoning with salt and pepper as you go. Cook the beef for only 1 minute, (you just want to brown the meat). You will need to remove each batch onto a plate until all cooked.
Once all the meat is cooked place all the meat and juices back into the pan, return the onions and mushrooms, add Worcestershire Sauce, brandy/cognac stirring.
Turn down the heat to low simmer, add the yoghurt and tomato puree and Dijon Mustard gently stirring in the lemon juice and parsley.
