Beef Strognanoff is one of the first recipe that is taught in modern French culinary school and for good reasons, it is simple it have use some useful coking techniques and it taste great.
More about boeuf stroganoff (accurately called Stroganov) recipe: as you may imagine this is not a French recipe but a bit of a mystery recipe coming for Russia, however no one know for sure where it originated. History has it that French chef André Dupont, who worked for the Comte adjudant-général de l’Empire russe, Pavel Alexandrovitch Stroganov (hence the name) invented the recipe but who knows…
Via comments, Mark Thomsen contributed the following information regarding the origin of that recipe:
“originally, no mushrooms, no oil, no cream. If you want, however, shalottes are as good as normal onions. The dish was named after Grigorij Stroganoff who was born in the late 1700’s, and his family.
Vodka, tomato puré, bacon, cream, lemon, pickles, capers and parsley are all things added to the dish later on, and the most popular variant of the dish uses mushrooms. It has done that since 1891, when a french chef called Charles Brière presented his version of the dish at a competetion in Paris – which is the “new” base of the recipe that most people use today.
One thing to keep in mind though if you are in culinary school is that the Beef Stroganov recipe dates back from the 18 th century and there are various version of it, the more Russian approach of that recipe can be made with white wine, some roux, mustard and a dash of lemon juice. so if you feel adventurous give it a try.
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🧅🥕INGREDIENTS🥕🧅
500 grams / around 1 pound of rump steak or eye filet steaks (cut in stripes)
250 grams half a pound of button mushrooms (finely sliced)
2 medium size brown onions (finely sliced)
3 tablespoon cognac or white wine
1 tablespoon of paprika powder ( make sure you get quality one)
salt and pepper
150 ml cream (whole or heavy whipping cream)
Fat for cooking:
2 tablespoon of butter
2 tablespoon of oil (I used sunflower oil)
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