stroganoff

Beef Stroganoff is a Russian dish consisting of tender strips of beef, often tenderloin, sautéed with onions and mushrooms in a creamy sauce, usually enriched with sour cream. It is commonly served over egg noodles, rice, or potatoes, and has many regional variations.

The dish is named after the Stroganov family, a prominent Russian noble house. Its exact origins are uncertain, but it emerged in 19th-century Russian cuisine and gained international popularity in the 20th century, as cooks around the world adapted it to local ingredients.

Traditional preparation involves searing thin beef strips, removing them, and then sautéing onions and mushrooms in butter. A deglazing liquid such as beef stock and white wine is added, along with mustard or paprika. The beef is returned to the pan with sour cream and warmed gently to prevent curdling.

Variations abound, including chicken Stroganoff, pork Stroganoff, or vegetarian versions using mushrooms or tofu. Some recipes incorporate tomato, brandy, or dill. In many countries the dish remains a staple of Western-style Russian cuisine and is a common feature on international menus.