The Classics Series: Stroganoff

Beef stroganoff

I can still remember the first time I ate stroganoff, I had seen a Mary Berry recipe of pork stroganoff and just knew I needed to make it. I really like paprika and so was excited to try it and it has since proved to be a firm favourite, especially since it is such a quick recipe to make.

I had no idea at that point that stroganoff is usually made with beef rather than pork and so searching for other recipes I was confused by the beef initially. Fast forward a few years and I would find myself scouring cookery books and the internet for the best stroganoff recipe I could find and cooking more versions than I thought possible.

Welcome to our new series; the classics. Last year I was thinking how good it would be to spend some time learning some classics and finding the perfect recipe. I scribbled some ideas of things I wanted to learn and dishes I wanted to perfect and watching a master chef Australia rerun made me think how good Stroganoff would be as a starting point as the younger contestants had never even heard of Stroganoff (much like I hadn't all those years ago).

Over the course of a few months I tried lots of different combinations, beef, chicken, pork and mushroom, sour cream, crème fraiche and cream, paprika and smoked paprika, with tomato purée and without, all in the search for perfection.

I learnt so much and one of the things that was reiterated making this again and again is how in under half an hour you can have a really tasty, really delicious meal on the table. It’s full of flavour and everybody seems to love it.

For me the perfect combination is beef (and this works perfectly with leftover beef from your Sunday roast), onions, mushrooms, mustard, tomato puree, paprika, sour cream and a touch of porcini powder if you have it (it just adds an umami flavour that perfects it). We also love a vegetarian version which is just mushroom. You can turn this into a vegan version by replacing the sour cream with whatever non-dairy cream you prefer and a touch more lemon.

The classic Russian dish Stroganov has been round in various guises since the 19th century and was originally beef cooked in a fresh mustard sauce with stock and sour cream. Over the years this has somewhat changed and now routinely includes mushrooms, onions and paprika.  In the early 20th century a new version was introduced incorporating tomato puree which I think really perfects this dish.  Stroganoff is usually served with mashed potatoes, rice or pappardelle pasta although I confess, I never have tried it with pasta.

My historical research tells me that the most likely origins came from a French cook employed by one of the Stroganovs in Russia.  The Stroganovs were a very wealthy family from Novgorod who were close to the Russian Tsars and it is likely the chef named his dish after his Master.  This dish has all of the hallmarks of a fusion dish with the French roux and mustard and Russian sour cream.

Whatever the origins, it is a delicious quick meal perfect for midweek when lets be honest, spending hours in the kitchen is not a thrilling prospect.  If you try it do let me know what you think and enjoy our perfected recipe.

Kelly