Stroganoff is a classic Russian dish that has gained popularity around the world. Traditionally made with beef, onions or shallots, garlic, mushrooms, wine and sour cream, this dish is rich, creamy and full of flavour. I made this vegetarian version.
They named the dish after one member of the influential Stroganoff family. Beginning in the second half of the 15th century, the Stroganoff family has been part of the country’s business, administrative and military elite. A legend attributes its invention to French chefs working for the family, but several refined versions of older Russian dishes.
Elena Molokhovets’s (1831 – 1918)classic Russian cookbook A Gift to Young Housewives gives the first known recipe for Govjadina po-strogonovski, s gorchitseju, “Beef à la Stroganoff, with mustard”, in its 1871 edition.
In 1891, French chef Charles Brière submitted a beef Stroganoff recipe to a cooking competition in Saint Petersburg. After the fall of Tsarist Russia, someone popularly served the recipe in the hotels and restaurants of China before the start of World War II. It came to Hong Kong in the late fifties, with Russian restaurants and hotels serving the dish with rice but not sour cream. Some variations include mushrooms and onions or other vegetables and varied seasonings.
2 – 3 garlic
600g champignons mushrooms, thickly sliced
200 ml vegetable broth
200 ml white wine
200ml sour cream
Dijon mustard (or French mustard)
Heat the olive oil in a pan. Fry some shallots and garlic. Add both types of paprika. Cook for about 5 minutes. Transfer to a small bowl and set aside. Mushrooms until golden brown. Return the shallots and garlic to the pan. Then deglaze the pan with a generous splash of white wine to bring the flavors together. Add mustard and broth. Finally, add the sour cream to create the creamy sauce Stroganoff is known for. Garnish with a little lemon juice.
Serve this masterpiece over buttery egg noodles or fluffy white rice and garnish with fresh parsley.
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