Beef Stroganoff
Beef Stroganoff preparation varies significantly not only based on geography but based on other factors as well, such as the cut of meat and seasonings selected. Meat for the dish can be cut in different ways and is sometimes diced, cubed, or cut into strips. Some variations include mushrooms and onions or other vegetables and varied seasonings such as sugar, salt, black pepper, and bottled marinades (especially Worcestershire sauce) and rubs.
In the version often prepared in the United States today in restaurants and hotels, it consists of strips of beef filet with a mushroom, onion, and sour cream sauce, and is served over rice or noodles. Today, the dish is generally served over wide or twisted egg noodles in the United States. British pubs usually serve a version of the dish with a creamy white wine sauce, whereas more “authentic” versions are often red stews with a scoop of sour cream separately served on top. Beef Stroganoff cooked with paprika and served with rice
Larousse Gastronomique lists Stroganoff as a cream, paprika, veal stock and white wine recipe. The Brazilian variant includes diced beef or strips of beef (usually filet mignon) with tomato sauce, onions, mushrooms and heavy cream. Brazilians also prepare Stroganoff with chicken or even shrimp instead of beef. It is commonly served with a side of shoe-string potatoes and white rice. In Brazilian Portuguese, it is called Strogonoff or Estrogonofe.
Stroganoff is also popular in Nordic countries. In Sweden, a common variant is korv Stroganoff (sausage Stroganoff; sv), which uses the local falukorv sausage as a substitute for the beef. In Finland, the dish is called makkara-stroganoff, makkara meaning any kind of sausage. Beef Stroganoff is, however, also a common dish. Diced brined pickles are also a normal ingredient in Finnish Stroganoff.
Stroganoff’s popularity extends to Japan, where it is most commonly served with white rice, or white rice seasoned with parsley and butter. Its popularity increased dramatically with the introduction of “instant sauce cubes” from S&B Foods. These are cubes with dried seasoning and thickening agents that can be added to water, onion, beef, and mushrooms to make a Stroganoff-style sauce. Additionally, Japanese home recipes for Stroganoff frequently call for ingredients that are outside of Russian tradition, such as small amounts of soy sauce.
Instant Pot: http://amzn.to/2F3Lznx The affiliate link is not mine.
