Beef Stroganoff

Beef stroganoff ( French spelling Stroganov ) or Govia Dina Stroganov, sometimes called filet mignon Stroganoff is a dish of Russian cuisine and haute cuisine from sauteed cubes or strips the top of the beef in an onion ( or scallion ), sour cream and mustard containing distinctly sour flavored sauce.

Origin

The first known written mention of Beef Stroganoff (as Govjadina po - strogonovski ) was carried out by Elana Molochowetz published in their 1861 Russian cookbook. There, the court described as a kind of stew with a sour cream also containing mustard sauce. Since no previous national- Russian cookbooks are known, can probably no longer determine who has the recipe when conceived.

The active in St. Petersburg chef Charles Briere put the beef stroganoff before 1891 in a cooking competition in Paris. As a result, it became a classic of the international haute cuisine. To prominence in the wider German public also off the upscale Gourmandise Clemens Johannes Mario Simmel Wilmenrod and contributed ( by the description in the novel, it may not always be caviar) at.

It is named after the Russian nobility Stroganov family, attributed anecdotally it is both Count Grigory Alexandrovich Stroganoff (1774-1857) and Count Sergei Grigoryevich Stroganov, who died in 1923 in exile in Paris. About the anecdotal origin of Beef Stroganoff wrote an eponymous humorous couplet Friedrich Holländer.

Preparation

To prepare the tenderloin tips are diced or cut into thin strips and briefly sauteed in clarified butter at high heat - the meat must be inside still be bloody - and after a rest period with the settling meat juice in a separately prepared sauce of golden fried onions (or shallots given ), sour cream and veal stock or demi-glace and swung briefly. Is seasoned with mustard, vinegar and / or lemon juice. After adding the meat to the sauce must not boil them because the meat would be tough. The beef stroganoff is therefore serve immediately.

There are several variations of this recipe was published, may be added in the gherkins and / or sauteed mushrooms to the sauce.