A dish loved by many, stroganoff is traditionally prepared with meat, sour cream, onion and salt. Theories of its emergence are divided into three strands, where one confers its authorship to Russian soldiers, around the 16th century, who consumed meat rations cut in barrels with coarse salt and brandy, seeking the preservation of this food.
A second option points to his authorship as the Stroganov family clan, around 1500, where one of its members or possibly the French cook, who served the family, had invented the recipe.
Already the third theory is the only one mentioned by the encyclopedia Larousse, where the name strogonoff would be a reference to the verb "strogat", which in Russian means cut into pieces. Finally, the use of champignons, paprika and mustard is credited to the French cook Thierry Costet, who lived in Russia in the late 19th century.
Popular choice, after the Russian revolution of 1917, the stroganoff reached France and from there spread around the world. A curiosity is that ketchup was only included in the preparation of stroganoff when the dish arrived in the United States and today is a standard ingredient in the recipe.
Regardless of where it came from, the fact is that stroganoff is one of the most beloved dishes for a family lunch or special dinner, always well accompanied by white rice and potato chips. In addition, its versatility appeals to the most creative, who add or eliminate ingredients in their preparation according to personal taste.
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Here's a delicious selection of beef stroganoff recipes for you to salivate and try, of course!
Fast and traditional versions
1. Fast Beef Stroganoff: Looking for an easy and quick recipe? Then this is just right for you. To make the dish more tasty, sauté the onion in butter and oil, as the latter will ensure that the butter does not burn, just taste the ingredients. For a more pronounced flavor, use broth in the mixture.
2. Traditional Beef Stroganoff: For a special taste, this recipe uses a little brandy. But do not worry, alcohol evaporates during its preparation and can be consumed by anyone. English sauce is another ingredient that makes all the difference in flavor, bet!
3. Stroganoff of Russian origin: To bring the Russian version, the author teaches how to prepare a sour cream: simply add the juice of a lemon in two cups of cream or fresh cream. Another tip to make the dish more refined is to clean the ribs well, avoiding leaving pieces with fat, making it more pleasant to the taste.
4. Pressure Cooker Stroganoff: Ideal option for a quick meal, here meat goes in pressure cooker for about 10 minutes, to be tender and cooked. To make the sauce tastier, add ½ tablespoons of soy sauce, the traditional oriental soy sauce.
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Incremented Versions
5. Beef stroganoff with red onion: with different ingredients, this version uses fillet steak, paris mushrooms, shiitake, peeled tomatoes and fresh cream. Another prominent ingredient is red onion, rich in vitamin C and flavonoids, powerful antioxidants.
6. Beef stroganoff with soy sauce: In this unusual version, ketchup and mustard are replaced by the use of soy sauce, which, together with the cream, will ensure creaminess to the dish. Here the meat of choice is the rump, which is cooked in the pressure cooker.
7. Heart of palm beef stroganoff: The unexpected ingredient in this recipe is palm heart, a food that is obtained from the inside of the palm stem, which is low in calories and which is helpful in strengthening the immune system, as well as helping to fight cardiovascular disease.
8. Spicy paprika beef stroganoff: seeking to accentuate the flavor of the meat, for the preparation of this recipe spicy paprika was used in its seasoning. This spice is extracted from a kind of pepper, after dried and ground. Great for circulation, this spice has vitamins A and C, as well as promoting pain reduction.
9. Beef stroganoff with mushroom paris: here the traditional champignon is the type of mushroom chosen. For meat, filet mignon. Tomato sauce replaces the use of ketchup, and mustard is dijon, with a marked flavor and a great accompaniment to red meat.
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10. Beef Stroganoff with Dijon Mustard: Once again, Dijon mustard makes the stroganoff more palatable. The use of nutmeg is another factor to be highlighted, as it guarantees special aroma and flavor to the dish.
11Beef stroganoff with pickles, mushrooms and plain yogurt: The difference in this sauce is that it is prepared with a mixture of milk and plain yogurt, instead of the traditional cream, adding lightness to the dish.
Flamboyant or wine versions
12. Beef stroganoff with brandy: prepared with very few ingredients, here the filet mignon should be flanked with the aid of brandy, finishing the cooking of the meat. For the sauce, just ketchup and sour cream, without any additional seasoning. Finally, just add the chopped champignon and you're done. Simple, easy and very tasty.
13. Beef stroganoff with whiskey: here the drink chosen to buckle the meat is whiskey, ensuring a different flavor to the dish. The tip for a tastier dish is to use fresh mushrooms instead of pickled ones bought on the market. This option is worth a try!
14. Beef stroganoff with cream cheese: brandy is present again when flaming the filet mignon. For a more creamy and uniquely flavored sauce, use sour cream, ketchup, mustard, English sauce, broth and 2 tbsp of cream cheese or cream cheese.
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15. Beef Stroganoff with White Wine: An economical recipe, the meat chosen for this recipe was the soft cushion, at a more affordable price. To make it more tasty, the author uses dry white wine. Another difference is the use of parsley and thyme for a herb sauce.
16. Beef Stroganoff with English Sauce and White Wine: Here again white wine is the drink of choice. It comes with fresh cream, as well as tomato extract, ketchup and English sauce. Once again the filet mignon turns out to be the favorite meat for this dish.
17. Beef stroganoff with cream and port wine: here, instead of sour cream, the author of the recipe opted for the use of cream, which is accompanied by mustard and a glass of port wine. This drink adds sweet taste to the dish, as well as being a great fighter for cardiovascular disease.
18. Beef Stroganoff with Red Wine and Sour Cream: Using this rump as the meat of choice, this recipe uses sour cream to ensure the creaminess of the dish, along with the use of tomato extract, skinless tomatoes and dijon mustard. The selected drink was red wine, perfectly combined with sour cream.
Different versions and for allergic / intolerant
19. Ground beef stroganoff: Unusual version, uses ground duckling instead of strips of meat. The tip for a tastier meat is to sauté it with the onion and garlic in butter. For the sauce, a mixture of English sauce, sour cream, ketchup and dry white wine.
20. Meatball Stroganoff: This is a practical recipe as it comes with ready-made stroganoff sauce. For meatballs, just shape the ground beef along with the spices and cook them in a pan. Ideal to go with a white rice, salad or even a pasta.
21. Beef Stroganoff: Another version that runs away from traditional shredded beef, here the desalted beef is the star of the dish. For the sauce, the author chose to use sour cream, mustard, tomato sauce and flour for a fuller sauce.
22. Light beef stroganoff: For a low-calorie meal, the cream has been replaced by a cream made with skim milk and wheat flour. The consistency is amazing! To complete the flavor, the recipe includes whiskey, English sauce and lots of natural spices.
23. Soy Beef Stroganoff: This is an ideal version for vegetarians who use textured soy protein in place of meat. Just hydrate it, wash it and bring to the fire to sauté. The author also offers the option of replacing sour cream with soy cream, cashew nut cream or oatmeal, making the recipe vegan.
24. Curried Soy Beef Stroganoff: Another option that uses soy protein instead of traditional beef. For a tastier sauce, ingredients such as ketchup, brandy, soy sauce, and light cream are used. Curry is the condiment chosen to add an Indian touch to the dish.
25. Beef Stroganoff with Green Banana Biomass: Ideal for those with restrictions on milk consumption, this recipe uses green banana biomass in place of sour cream, leaving the most nutritious dish, maintaining the necessary creaminess.
Democratic dish, can be prepared with a range of varied ingredients, just keep the most traditional, such as a meat, a mushroom and the sauce, made with a mixture of sour cream and tomato extract. And then, just unleash the imagination and dare in the variations. Enjoy your food!
Wise Food Review (April 2024)
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