Emily Johnson
Beef Stroganoff, also spelled Beef Stroganov, is a Russian dish of sautéed pieces of beef in a sauce of mustard and smetana (heavy) sour cream. The dish is named after one of the members of the Stroganov family. Since its appearance in the 19th century, it has become popular worldwide, with considerable variation from the original recipe. While mushrooms are common in many variants, they were not included in the original recipe.
| Characteristics | Values |
|---|---|
| Original recipe | Did not include mushrooms |
| Common ingredients today | Mushrooms, onions, tomato paste, alcohol |
| Variants | Brazilian, Japanese, Russian |
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What You'll Learn
The original beef stroganoff recipe
The first known recipe for beef stroganoff was published in the 1871 edition of Elena Molokhovets's classic Russian cookbook, "A Gift to Young Housewives". The recipe involves beef cubes marinated in salt and allspice, then sautéed in butter. The sauce is made by mixing a simple roux with prepared mustard and broth, and finished with a small amount of sour cream. Notably, this original recipe does not include onions, mushrooms, or alcohol.
Over time, the dish has evolved and spread worldwide, with considerable variation from the original recipe. For example, mushrooms are common in many variants, as are onions, tomato sauce, and other vegetables. Different cuts of meat and seasonings may also be used, such as beef strips or diced beef. Some recipes also incorporate alcohol, such as white wine or brandy, for added flavour.
While the original recipe did not include mushrooms, they have become a popular ingredient in modern interpretations of the dish. Russian beef stroganoff, as a retro classic, often includes mushrooms and is known for its rich, creamy sauce.
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Common modern additions
While the original recipe for Beef Stroganoff did not include mushrooms, they are now considered a common addition to the dish. In fact, mushrooms are included in 80-90% of Beef Stroganoff recipes and are considered by some to be an essential ingredient.
Some modern recipes include fresh mushrooms instead of canned, and some recipes specify the type of mushroom, such as shiitake and chanterelle. Other recipes include leaks, garlic, and Parmigiana Reggiano.
Beef Stroganoff recipes also vary based on geography. For example, the Brazilian variant includes diced beef or strips of beef with tomato sauce, ketchup, onions, mushrooms, and heavy cream. It can also be made with chicken or shrimp instead of beef. It is often served with shoestring potatoes and white rice. Japanese home recipes for Stroganoff also tend to include ingredients outside of Russian tradition, such as soy sauce.
In addition to mushrooms, other common modern additions to Beef Stroganoff include onions, tomato paste, and alcohol.
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Variations without mushrooms
While mushrooms are a common ingredient in many Beef Stroganoff recipes, it is possible to make variations of the dish without them. The original recipe for Beef Stroganoff, which appeared in Elena Molokhovets's 1871 Russian cookbook, "A Gift to Young Housewives", did not include mushrooms. Instead, it called for beef cubes marinated in salt and allspice, sautéed in butter, and served with a sauce made from a roux, mustard, and broth, with a small amount of sour cream.
Some people may prefer to leave out the mushrooms from their Beef Stroganoff due to taste preferences or dietary restrictions. In such cases, other ingredients can be added to compensate for the loss of flavour and texture. For example, some people suggest adding other vegetables like zucchini or eggplant, or using different seasonings such as mustard, Worcestershire sauce, soy sauce, or paprika.
Another variation of Beef Stroganoff that does not include mushrooms is the Brazilian variant, which typically includes diced beef or beef strips with tomato sauce, ketchup, onions, and heavy cream. This version is often served with shoestring potatoes and white rice. In Brazil, Stroganoff is also prepared with chicken or shrimp instead of beef.
Additionally, some people choose to omit the mushrooms from their Beef Stroganoff due to the high salt content in canned mushrooms or mushroom soup. In these cases, fresh mushrooms can be substituted, or the mushrooms can be left out entirely without affecting the overall taste or quality of the dish.
Overall, while mushrooms are a popular ingredient in Beef Stroganoff, there are many variations of the dish that do not include them. By experimenting with different ingredients and seasonings, it is possible to create a delicious and flavourful Beef Stroganoff that suits individual tastes and preferences.
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Russian vs. American serving styles
Beef Stroganoff, or Stroganov, is a Russian dish of sautéed pieces of beef in a sauce of mustard and smetana (heavy) sour cream. It is named after a member of the Stroganov family. The original recipe, from 1871, does not include mushrooms, onions, or alcohol. However, since its appearance in the 19th century, the dish has become popular worldwide, with considerable variation from the original recipe. Mushrooms are common in many variants, including the American version.
Russian Serving Style
In Russia, beef Stroganoff is often served with fried or mashed potatoes, known as "potato straws", which are considered the traditional side dish. Russians also eat beef Stroganoff with other side dishes, such as onions and tomato sauce. The dish is not heavily spiced, but some may add a dash of mustard, Worcestershire sauce, or tomato paste.
American Serving Style
The American version of beef Stroganoff, which emerged in the early 20th century, includes mushrooms and is often served over egg noodles or rice. This version of the dish is meaty and creamy and became especially popular in the 1950s and '60s.
Other Variations
Beef Stroganoff is popular worldwide, and other variations of the dish exist. For example, the Brazilian variant includes diced beef or beef strips with tomato sauce, ketchup, onions, mushrooms, and heavy cream. It is commonly served with shoestring potatoes and white rice. Japanese home recipes for Stroganoff often include ingredients outside of Russian tradition, such as small amounts of soy sauce.
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Brazilian beef stroganoff
The Brazilian version typically includes diced beef or strips of beef cooked in a creamy tomato sauce. It is seasoned with ketchup, onions, mushrooms, and heavy cream or table cream. The sauce is often thickened with flour and seasoned with salt, paprika, and pepper. It is commonly served with shoestring potatoes and white rice, though some also serve it with French fries.
The main difference between the classic Russian and Brazilian stroganoff is the sauce. The classic Russian version typically uses mustard, vegetable or beef stock, and is finished with sour cream. It may also occasionally include tomato sauce. In contrast, the Brazilian version favours a tomato-based sauce mixed with heavy cream and often includes Worcestershire sauce and Dijon mustard.
While the Russian version is typically served with crispy potato straws or sticks, the Brazilian version often includes these as a topping rather than a side dish. The Brazilian variant also tends to use rice as an accompaniment, whereas the Russian version may be served with crepes, pancakes, or noodles.
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Frequently asked questions
The earliest known recipe for Beef Stroganov, published in 1871, did not include mushrooms. However, mushrooms are now considered a near-essential ingredient, appearing in 80-90% of recipes.
The three essential ingredients are beef, mustard, and sour cream.
Onions, tomato paste, and alcohol are common inclusions in modern recipes. Some recipes also include garlic, sugar, salt, black pepper, and Worcestershire sauce.
Yes, you can make Beef Stroganov without mushrooms. While mushrooms are common in many variants, they are not essential.
