The name of this dish comes from Russian Count Grigory Stroganove (1770-1857) who was one of the richest noblemen and held the highest diplomatic posts.
Great gourmet, he loved delicious dishes and always had the best cooks. One of them invented an original dish from scraped meat and it was on the Count’s taste. The dish took the name Stroganoff, but, as to the cook, his name was unfairly forgotten ;-(
But some people told (“bitter tongues”) that the dish was made especially for the Count when he, being old, lost all his teeth and couldn’t chew a simple beef stake.
Slice beef across grains into very thin strips and toss the strips a little. Combine flour and salt and pepper to taste. Add beef strips and combine to coat evenly. Stew chopped onion in the pan until tender, and then add the beef to it. Fry on high heat until the meat is lightly browned.
Sauce: Fry 1 tb flour in butter for few minutes; add sour cream, tomato paste, and salt. The dissolve it in broth and cook for a while. Pour the sauce over the beef and stew on low heat for 15-20 minutes. Don’t bring the sauce to a boil; otherwise the meat will be resistant to bite.
Beef Stroganoff is served with fried potatoes.
1 kg beef (boneless).
4 tb flour.
4 tb tomato paste.
150 g sour cream.
2 c broth.
1 tb flour pounded with butter.
1 ea onion.
Salt to taste.