It was originally the specialty of Count Pavel Stroganov, a dignitary in Imperial Russia who was famous for his love of entertaining. That places the origin story of beef stroganoff in Russia, during the 19th century–although it would not become popular worldwide until the 1940s, when Russian immigrants and U.S. soldiers brought the recipe overseas during WWII. This is also how many new variations on beef stroganoff were developed; for example, in the United States, beef stroganoff is usually spooned over rice. In Sweden, it is called krov-stroganoff and made with sausages instead of beef.
The most authentic recipe for beef stroganoff is very basic:
cubes of beef, bouillon, mustard, and sour cream. However, over the years, tomato paste and onions were added to the mix and are now considered a classic part of the traditional recipe. Beef stroganoff is hot, rich and hearty, perfect for cold Russian winters –– and Canadian ones, too!
- 1 lb beef, cubed
- 2 tsp vegetable oil
- 2 tsp butter
- 1/4 of a large onion, diced
- 1 clove garlic, minced
- 3 tsp flour
- 1 cup beef broth
- 1/2 cup sour cream
- 1 tsp dill
- 2 tbsp tomato paste
- 1/4 cup dry white wine
- Heat oil on high in a large skillet. Add beef, stirring constantly, until liquid has evaporated and meat has browned. Set beef aside.
- Melt butter into the skillet, and sautee onions until translucent. Add garlic, flour, and tomato paste, and stir continuously, 30 seconds – 1 minute.
- Add 1/2 cup of beef broth and all of the wine. Bring to a simmer, making sure to scrape any browned bits from the bottom of the pan. Cook until sauce begins to thicken.
- Return beef to skillet.
- Stir in remaining broth. Add lid to pan, and simmer on low heat for 1-2 hours, stirring every 20 minutes.
- Stir in sour cream and dill. Salt and pepper to taste, and serve!