A timeless delight: Mastering the art of classic stroganoff

Stroganoff is a dish with a unique history dating back to the early 19th century. The dish's name originates from Count Alexander Grigorievich Stroganov, who is associated with the Russian court. According to legend, it was created for him by the French chef, Antonin Carême.

The stories about the creation of Stroganoff are diverse, but the most commonly cited version is that Count Stroganov, being of advanced age and having dental issues, needed a tender yet hearty dish. Carême combined beef tenderloin with a velvety cream sauce, which over time became synonymous with elegance.

The key ingredient of traditional Stroganoff is high-quality beef, most commonly tenderloin, although some versions use sirloin or rump. Besides the meat, onions and broth are added, forming the flavour base.

An important element is also the sauce, prepared with the addition of cream, mustard, and a bit of tomato paste, which gives it a unique character. Although not all traditional recipes include mushrooms and gherkins, in some versions, they are often found. Spices such as paprika, salt, and pepper complete the dish.

Ingredients for traditional Stroganoff:

• 600 grams of beef (tenderloin, rump, or sirloin)
• 1 onion
• salt and pepper
• 1 tablespoon of flour
• 4 tablespoons of butter
• 500 millilitres of broth
• 2 tablespoons of cream
• 1 tablespoon of tomato paste
• 1 tablespoon of Dijon mustard
• 280 grams of mushrooms (optional)
• 4 gherkins (optional)

To prepare Stroganoff, start by slicing the beef into thin strips and season it with salt and pepper. Melt the butter in a pan and sauté the onion cut into half rings, then add the meat to brown everything.

Start the sauce by melting a tablespoon of butter and mixing it with flour to create a roux. Then, gradually and continuously stirring, pour in 500 millilitres of broth to prevent lumps. Bring the mixture to a boil, then add tomato paste and mustard, mixing thoroughly until smooth. After boiling, strain the sauce through a sieve to ensure it's smooth and lump-free, and finally season it to taste with salt and pepper. When the sauce is ready, combine it with the previously fried meat and simmer everything on low heat for about 30 minutes. If you used a type of beef other than tenderloin for Stroganoff, the simmering time might be longer.

For the Stroganoff to have the perfect texture, the cream should be added only at the end of cooking. If you want to enhance the flavour, you can add some sliced mushrooms, sautéed in a separate pan, or diced gherkins.

With its creamy and intensely aromatic sauce, Stroganoff pairs excellently with various side dishes.

Alternatively, Stroganoff can be served with rice, which beautifully absorbs the sauce, creating a harmonious combination with the meaty essence. If you crave more distinct flavours, opt for fresh bread.