Stroganoff: Does It Include Mushrooms?

Stroganoff is a traditional Russian dish that combines tender beef with a creamy sauce. While there are many variations of the recipe, the classic version includes mushrooms, which add an earthy flavour and texture to the dish. However, some people choose to omit the mushrooms, substituting other vegetables or simply leaving them out altogether. The dish is typically served over egg noodles or mashed potatoes, providing a hearty and comforting meal that has become a favourite for many families.

Stroganoff recipes with mushrooms

Stroganoff is a traditional Russian dish that typically includes beef and mushrooms. However, there are vegetarian and vegan variations that replace the beef with mushrooms.

Ingredients

• Mushrooms (baby bellas, white button mushrooms, shiitake, chanterelle, oyster, maitake, beech, etc.)
• Butter
• Onions
• Garlic
• White wine
• Vegetable stock/broth
• Worcestershire sauce
• Soy sauce/tamari
• Flour (all-purpose or gluten-free)
• Dijon mustard
• Egg noodles, traditional pasta, quinoa, rice, millet, mashed potatoes, or other sides of your choice
• Fresh herbs (dill or parsley)

Optional Ingredients

• Nutritional yeast
• Paprika (preferably Hungarian)
• Olive oil
• Thyme
• Leeks
• Coconut milk or vegan sour cream
• Beef (if not vegetarian/vegan)

Recipe

First, bring a pot of water to a boil for your noodles or other side. While that's heating up, start chopping your ingredients. You'll need about a pound of mushrooms for this recipe, but you can use any type or a mix of different types.

Once your ingredients are prepped, melt a tablespoon of butter in a large sauté pan or stockpot over medium-high heat. Add onions and sauté for about 4 minutes, stirring occasionally, until they start to soften and turn translucent. Then, add the mushrooms and a pinch of kosher salt. Cook for 10 to 15 minutes, stirring frequently, until the mushrooms and onions are deeply browned.

Next, add the garlic, 2 tablespoons of butter, and a tablespoon of flour (or gluten-free alternative). Stir until the butter is melted and the mixture is fragrant, about 30 seconds. Then, add 1/4 cup of white wine and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Cook until the wine is reduced by about half.

Add 1 can of low-sodium vegetable broth and bring to a simmer. Cook until the broth is reduced by half, about 5 minutes. Then, add 2/3 cup of sour cream, 1 tablespoon of Dijon mustard, and 1 1/2 teaspoons of Worcestershire sauce. Stir until the sauce is creamy and smooth.

Finally, return the pan to medium heat and add your cooked noodles or other side. Toss to coat, and garnish with fresh herbs before serving.

Variations

For a vegan stroganoff, replace the butter with olive oil and use vegan sour cream or coconut milk instead of regular sour cream. You can also add nutritional yeast to accentuate the umami flavor of the mushrooms. If you're not a fan of mushrooms, you can leave them out or substitute another vegetable like zucchini or eggplant.

Stroganoff recipes without mushrooms

Stroganoff is a traditional Russian dish that typically includes mushrooms. However, there are several variations of the recipe that exclude mushrooms, usually to accommodate allergies or personal taste preferences. Here are some ideas and recipes for creating delicious stroganoff without mushrooms:

The Happy Housewife's Beef Stroganoff:

This recipe is perfect for those who dislike the taste and texture of mushrooms. It involves creating a beef stroganoff from scratch without using cream of mushroom soup, which is commonly called for in traditional recipes. The recipe includes slicing steak into thin strips and cooking it with onions, salt, pepper, and garlic. Sour cream is added at the end to create a creamy sauce. This recipe is a hit with families and can be paired with noodles.

The Storied Recipe's 5-Ingredient Beef Stroganoff:

This simple and quick recipe uses only five key ingredients: hamburger meat, Montreal steak seasoning, egg noodles, onions, and sour cream. It is a comforting, creamy, and meaty dish perfect for busy evenings. The recipe suggests using cheaper, less lean meat and adding onions for extra flavor. It can be paired with a salad or spiral pesto rolls.

Cooking in the Midwest's Beef Stroganoff:

This 30-minute recipe stands out by avoiding "cream of" soups, which are commonly used in stroganoff. It starts by cooking egg noodles according to the package instructions. Next, ground beef, chopped onions, and seasonings like salt, pepper, Italian seasoning, and onion powder are cooked in a skillet. After draining the grease, the heat is reduced, and minced garlic, Worcestershire sauce, butter, and flour are added to create a flavorful sauce.

The Cozy Cook's Ground Beef Stroganoff:

This recipe offers a make-ahead option by baking the stroganoff as a casserole. It uses ground beef and simple ingredients, avoiding canned soup. The recipe suggests adding cheese for a comforting, casserole vibe and includes frozen vegetables instead of mushrooms. It also provides the option to add Dijon or yellow mustard and Worcestershire sauce for enhanced flavor.

Tips and Variations:

• Some people suggest substituting mushrooms with other vegetables like zucchini or eggplant.
• To reduce sodium, use low-sodium beef broth or low-sodium soy sauce as a substitute for Worcestershire sauce.
• For extra flavor, sear the meat in batches to create flavorful bits stuck to the pan.
• To make it less expensive, use ground beef instead of steak.
• Horseradish is a unique ingredient that can be added to stroganoff for a delicious twist.

Types of mushrooms used in stroganoff

Stroganoff is a traditional Russian dish that typically includes mushrooms. However, there are many variations of the dish, and some people choose to omit the mushrooms altogether.

When it comes to the types of mushrooms used in stroganoff, the most common varieties include white button mushrooms, cremini mushrooms, shiitake mushrooms, and portobello mushrooms. Cremini mushrooms, also known as mature Bella mushrooms, offer a hearty and substantial texture, making them a popular choice for stroganoff. Shiitake mushrooms, on the other hand, are thinner and smaller, but they pack a bold and slightly spicy flavour. Their distinct taste adds a unique character to the dish.

Some cooks prefer to use a combination of mushrooms to enhance the flavour and texture of the stroganoff. For instance, cremini and shiitake mushrooms complement each other well, creating a balanced dish. Additionally, white button mushrooms or larger portobello mushrooms, chopped into smaller pieces, can add a meaty element to the stroganoff. Dried mushrooms, such as porcini, can also be used, adding their unique flavour and texture to the mix.

For those who want to experiment with different varieties, oyster mushrooms, maitake (hen of the woods), and beech mushrooms are all worth considering. Each type of mushroom brings something different to the dish, whether it's a unique texture, a bold flavour, or a combination of both. Ultimately, the choice of mushroom depends on personal preference, and cooks are encouraged to use their favourite varieties or whatever they have available.

History of stroganoff

Stroganoff, or Beef Stroganoff, is a dish with a long and dynamic history. The dish is believed to have originated in Russia in the late 1800s, created by a chef who cooked for Count Pavel Alexandrovich Stroganov. The Count was considered a celebrity and a food connoisseur, and it is said that the dish was created specifically to accommodate his lack of teeth, ensuring he could eat it with ease. The original recipe from this time included beef, mushrooms, and sour cream, similar to how it is prepared today.

The name "Stroganoff" is attributed to the French chef Charles Briere, who was working in St. Petersburg in 1891. Briere submitted a recipe for Beef Stroganoff to a competition held by the French magazine 'L'Art Culinaire'. This led the French culinary encyclopedia 'Larousse Gastronomique' to assume he was the inventor, although the recipe and name existed before this. In fact, the first known recipe for Govjadina po-strogonovski, or "Beef à la Stroganov, with mustard", was published in 1871 in Elena Molokhovets's classic Russian cookbook, 'A Gift to Young Housewives'. This early recipe did not include mushrooms, and instead involved beef cubes prepared in a dry marinade of salt and allspice, sautéed in butter, and served in a sauce made from a roux, mustard, and broth, finished with a small amount of sour cream.

Beef Stroganoff gained popularity outside of Russia in the early 20th century, appearing on the menu of the famous Russian Tea Room in New York City in the 1930s. It was also served in hotels and restaurants in China following the fall of the Russian monarchy in 1917. The dish was included in Ambrose Heath's 'Good Food' in 1932, the first English cookbook to feature the recipe. In the 1950s and 60s, Beef Stroganoff became an extremely popular dish, particularly in the United States, where several manufacturers introduced dehydrated mixes that could be combined with cooked beef and sour cream. It was also available freeze-dried for campers, and the convenience of these options may have contributed to its widespread appeal.

Over time, the dish has evolved and spread to other countries, taking on different variations. In Brazil, for example, Stroganoff may be prepared with diced beef or strips of beef, tomato sauce, ketchup, onions, mushrooms, and heavy cream. It is often served with shoestring potatoes and white rice. In Finland, a version called makkarastroganoff, or "sausage stroganoff", is enjoyed, and British pubs typically serve a variation with a creamy white wine sauce. Despite these adaptations, the core elements of beef and mushrooms remain central to most interpretations of the dish.

Other ingredients in stroganoff

Stroganoff is a Russian dish that was invented in the early 19th century, likely by a French chef for Count Pavel Stroganoff. The dish typically consists of juicy beef cooked in a creamy mushroom sauce. While the mushrooms and beef are the stars of the dish, there are several other ingredients that are commonly used to make stroganoff.

One important ingredient in stroganoff is onion. Onions are cooked until softened and add depth of flavor to the dish. Garlic is also commonly used in stroganoff and is typically crushed or minced and cooked along with the onions. Some recipes also call for aromatics such as green onion, chives, or leeks to be added to the dish.

Another key ingredient in stroganoff is sour cream. It is used to make a creamy, tangy sauce that coats the beef and mushrooms. Some recipes use whipping cream or cream cheese in addition to, or in place of, sour cream. Mustard is also often added to the sauce, providing a subtle kick that complements the other flavors in the dish.

In addition to these ingredients, stroganoff is often made with beef broth, which forms the base of the sauce. White wine is sometimes added to the broth for a slightly acidic flavor that pairs well with the other ingredients. To thicken the sauce, flour is typically used. This gives the stroganoff a smooth, creamy consistency.

Stroganoff is typically served over noodles, rice, or mashed potatoes. It can be garnished with fresh herbs such as parsley and served with a side of sharp pickles or a crunchy cabbage slaw to balance the richness of the dish.

Frequently asked questions