Beef Stroganoff

Name: Beef Stroganoff
Yield: Serves 4
Ingredients: about 75 g/3 oz butter; 1 teaspoon hot paprika; sea salt and freshly ground black pepper; 600 g/1 lb 5 oz fillet steak, cut into 5-cm/2-inch-long strips; 1 tablespoon plain flour; 100 ml/3½ fl oz chicken stock; 1 teaspoon French mustard; 1 tablespoon tomato purée; 75 ml/2½ fl oz dry white wine; 115 g/4 oz small mushrooms, sliced; 1 onion, finely chopped; 2 tablespoons finely chopped flat-leaf parsley; 200 ml/7 fl oz soured cream; boiled long-grain rice and green salad, to serve

Preparation info

Serves
4

Difficulty
Easy

Appears in

Let's Eat

By Tom Parker Bowles

Published 2013

About

There are endless arguments as to the origins of beef Stroganoff – whether it was a Hungarian dish, a classic Russian one, or a French one, inspired by Russia. The Stroganovs were a rich and wealthy family of merchants, traders with a long geographical reach. And one of the clan was said to have employed a French chef who is reputed to have created the dish. Other experts disagree, citing the etymology as derived from strogat, meaning in Russian to ‘cut into pieces.’ The truth is long lost.