Aunque el beef Stroganoff se considera un plato ruso en todo el mundo, en realidad no tiene nada que ver con la cocina tradicional rusa.
200 g de crema de leche agria
1 cucharadita de mostaza
2 cucharadas de perejil bien picado
Pase por harina las tiras de carne y dórelas en aceite caliente. Sáquelas de la sartén y póngale sal y pimienta. Dore la cebolla en el mismo aceite, añada los champiñones y saltéelos hasta que estén tiernos, incorpore la crema de leche agria y la mostaza. Ponga la carne en la salsa, dele un hervor y espolvoréelo con perejil.
The origin and history of Beef Stroganoff dates backs to 19th century. Although not a new recipe, at that time but a refined version of an even older Russian recipe, it had probably been in the family of Count Pavel Stroganoff’s for some years and had become well known through his love of entertaining. Count Pavel Stroganoff was a celebrity, a dignitary at the court of Alexander III, a member of the Imperial Academy of Arts, and a known gourmet. Given Beef Starngoff’s history, it is doubtful that Beef Stroganoff was his or his chef’s invention since the recipe was included in the 1871 edition of the Molokhovets cookbook, which clearly pre-dates his fame as a gourmet.
Going through the history we find that Beef Stroganoff had won the first prize award in a competition, ‘L’Art Culinaire’ in 1891 where it was presented by Charles Briére, an employee of the rich and powerful Stroganoff family. This original recipe had beef, mushrooms and sour cream, just like today’s version. Legend has it that his patron Count Pavel Alexandrovich Stroganoff had lost all his teeth and his chef had especially prepared this recipe to overcome the Count’s handicap.
Although considered a dish of the 50s era, Beef Stroganoff began appearing in American cookbooks at least two decades earlier. The first recipe can be found in John MacPherson’s Mystery Chef’s Own Cook Book(1934). Two Stroganoffs’ appear in Dinaa Ashley’s Where to dine in ’39, a guide to New York City restaurants published in 1939, one from the defunct Russian Kretchma and the second from the Russian Tea Room. Both recipes were rather Americanized in their preparation as both contain Worcestershire sauce, both are made with sweet cream rather than sour and finally both contain mushrooms, which according to Russians is not authentic. As a matter of fact, they do not appear in Alexander Kropotkin’s recipe in The Best of Russian Cooking(1964). Beef Stroganoff – with mushrooms and sour cream also shows up in 1943 edition of The Joy of Cooking. Unfortunately, for America, it was then immersed in World War II and red meat was strictly rationed at that time. So very few cooks could afford the luxury of Beef Stroganoff. After the war was over, Beef Stroganoff became the signature dish of ‘gourmet’ cooks across the country.