Beef stroganoff is a beloved Russian dish with a rich history intertwined with the culture of Russia. Though the exact origins are debated, it emerged in the 1800s as a hearty, refined meal that encapsulated Russian cuisine.

Stroganoff features thin slices of beef sautéed and braised in a sauce with smetana, the Russian version of sour cream. Onions and mushrooms are two other staple ingredients. Traditional variations also call for mustard, paprika, garlic, beef broth and wine. The meat becomes fork-tender during long braising, while the creamy sauce provides tang and richness.

While lavish versions made with filet of beef originated with the aristocracy, thrifty cuts like chuck or round allowed stroganoff to become a widely enjoyed national dish. More affordable ingredients like potatoes, carrots and peas were also added over time. This evolution reflects both refinement and peasant influences on Russian food culture.

The long winters in Russia necessitated food preservation methods like pickling, smoking and braising in rich sauces. French cooking techniques brought additional layers of complexity and decadence. Stroganoff exemplifies this blend of French flair meeting Russian heartiness.

During the 20th century, stroganoff rose to greater fame as it spread from banquet halls to popular restaurants in pre-revolutionary Russia. Following the Bolshevik revolution in 1917, the Communist government further promoted the dish through state-issued cookbooks as a new national cuisine staple.

Global migration spread beef stroganoff worldwide as an iconic Russian dish. However, variations emerged abroad catering to local tastes, including using more tomato sauce or serving over pasta. Traditional Russian stroganoff is still cherished for its original simplicity – just tender beef enveloped in a savory, mildly tangy sour cream sauce.

Beyond its flavor, beef stroganoff evokes nostalgia and cultural history for many Russians. The indulgent, comforting dish connects people to their roots through generations-old food traditions. Whether enjoyed in aristocratic Russia or Soviet kitchens, beef stroganoff remains a culinary emblem of national identity.

Ingredients:

½ pound flank or other flat steak, tenderized with fork tines and sliced into 2” strips

1 medium onion, peeled, halved and very thinly sliced

4 ounces button mushrooms, thickly sliced

8 ounces sour cream (go ahead – use fat free!)

2 cloves garlic, minced

2 teaspoons parsley, finely chopped – divided

1 teaspoon fresh dill weed, chopped (dried will do if you don’t have fresh)

½ teaspoon Worcestershire sauce

¼ teaspoon salt

¼ teaspoon ground, black pepper

¼ teaspoon butter

4 ounces of cooked, flat eastern European-style egg noodles

Instructions:

Season the beef slices with the salt and pepper. Heat the butter in a medium-sized skillet over medium-high heat until it turns brown and starts to smoke a bit. Brown the seasoned beef in it, then remove the beef to the side and turn the heat down to medium.

Sauté the onions, garlic, dill and mushrooms in the remaining fat in the skillet until the onions and mushrooms are wilted and slightly caramelized. Season with a little sprinkling more of salt and pepper, then add back in the beef with the sour cream, and Worcestershire sauce. Cook until it’s heated through.

Plate 2 ounces of noodles on each of two serving platters. Serve Stroganoff over the cooked noodles and garish with the chopped parsley. This goes wonderfully with the recipe for Russian Cucumber Salad.