Beef Stroganoff is a Russian healthy dinner dish of sauteed pieces of beef served in a sauce with sour cream. From its origins in 19th-century Russia, it has become popular in much of Iran, Europe, North America, Australia, South Africa, Lebanon, and Brazil. Stroganoff is also popular in the Nordic countries. In Sweden, a common variant is sausage stroganoff, which uses the local falukorv sausage as a substitute for the beef. Beef stroganoff is however also a common dish. It is very popular as basic food-service healthy recipes dish, because it is very easy to produce in large quantities.
Ingredients: 1 lb. beef fillet, ½ lb. button mushrooms, 2 onions, 2/3 cup double cream, 1 spoon tomato concentrate, 1 spoon mustard, 1.8 oz. butter, 2/3 cups oil, 1/4 cup white wine, salt, pepper
Peel and mince the mushrooms and onions. Cut the beef fillet into fine strips. Marinate for 1 hour in oil and white wine. Season. Melt the butter in a pan. Add one spoon of oil. Heat. Add the mushrooms, then the onions. Allow to cook for 10 to 15 minutes. Add the double cream, mustard and tomato concentrate. Bring to boil and store aside.
Beef stroganoff is a dish consisting of strips of lean beef sauteed and served in a sour-cream sauce with onions and mushrooms. The recipe, which is of Russian origin, has been known since the eighteenth century, but its name appears to come from County Paul Stroganoff, a nineteenth-century Russian diplomat. Legend has it that when he was stationed in deepest Siberia, his chef discovered that the beef was frozen so solid that it could only be coped with by cutting it into very thin strips. The origin and history of Beef Stroganoff is an excellent lesson in food lore. While food historians generally agree the dish takes its name from Count Stroganoff, a 19th century Russian noble, there are conflicting theories regarding the genesis of this “classic” dish. Certainly, there is evidence confirming the recipe predate the good Count and his esteemed chef.