1 TBSP BUTTER
400 GRAMS of BEEF
150 GRAMS FRESH MUSHROOMS
1 SMALL ONION
1TSP SWEET PAPRIKA
200ML SOUR CREAM
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A simple classic beef Stroganoff, what could be better. This recipe uses beef, sour cream, onions, mushrooms, and garlic. There are many many of making this dish as it has changed some what over the years and depending on the country. Check out a little info below on this wonderful recipe.
Beef Stroganoff or Beef Stroganov (in Russian: Бефстроганов Befstróganov) is a Russian dish of sautéed pieces of beef served in a sauce with smetana (sour cream). From its origins in mid-19th-century Russia, it has become popular around the world, with considerable variation from the original recipe. Various explanations are given for the name, presumably derived from some member of the large and important Stroganov family, perhaps Alexander Grigorievich Stroganoff of Odessa or a diplomat, Count Pavel Stroganov. Elena Molokhovets’ classic Russian cookbook A Gift to Young Housewives (1861) gives the first known recipe for Govjadina po-strogonovski, s gorchitseju “Beef à la Stroganov, with mustard” which involves lightly floured beef cubes (not strips) sautéed, sauced with prepared mustard and bouillon, and finished with a small amount of sour cream: no onions, no mushrooms. A competition purported to have taken place in 1890 is sometimes mentioned in the dish’s history, but both the recipe and the name existed before then. Another recipe, this one from 1912, adds onions and tomato paste, and serves it with crisp potato straws, which are considered the traditional side dish in Russia. Stroganoff is also popular in Nordic countries. In Sweden, a common variant is korv-stroganoff (sausage Stroganoff), which uses the local falukorv sausage as a substitute for the beef. In Finland, the dish is called makkarastroganoff, makkara meaning any kind of sausage. Beef Stroganoff is, however, also a common dish. Diced brined pickles are also a normal ingredient in Finnish Stroganoff. As part of the HOW TO COOK GREAT NETWORK –
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