The name of the dish presumably derived from some member of the large and important Stroganov family, perhaps Alexander Grigorievich Stroganoff from Odessa. Count Stroganoff, like many nobles of the time, being a man of considerable wealth, held “open tables”, which any educated and well-dressed fellow could attend.
A proprietary dish was concocted specially for these open tables: first, for the sake of convenience and consistency, and second, it was readily divisible into portions, not to mention delicious. One of Stroganoff’s chefs successfully combined a motif of French cuisine (grilled meat with sauce on the side) with a Russian tradition (the sauce is served not separately, but on top of the meat, like gravy).
The dish became known worldwide: beef Stroganoff is served everywhere from restaurants to cafeterias. After World War II, it entered the nomenclature of international restaurant cuisine as the “Russian dish” despite the fact that it is partly true.
And here's how we cook it:
| For 2-3 servings: |
beef - 300 g onions - 2 pcs cream - 200 g potatoes - 3 pcs pickled cucumbers - 2 pcs half a cup of flour tablespoon of sour cream
dill |
Learn more about Russian culinary tradition!
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