Title: Bev Stroganov
Categories: Entree Beef Dairy Russian French
Yield: 6 Servings

1 1/2	lb	Fillet Steak; well trimmed
		Salt
		Freshly ground black pepper
4	oz	Butter
2	tb	Oil
1	lb	Onions; sliced
1	lb	Mushrooms, sliced
2 1/2	ts	Mustard powder
2	ts	Sugar
20	fl	Soured cream
		Parsley; chopped

Originally the Stroganovs were a family of tough and enterprising Russian merchants. After the conquest of Kazan in 1552, the Tsar gave them huge grants of land in the Urals, which they colonized and exploited ruthlessly. Salt mines, iron and copper works, as well as the profits from trading and land, brought them riches and power until they became one of the great families of Imperial Russia. This recipe, from the end of the nineteenth century, was invented by the family's French chef and named in their homour.

It's a fine combination of French method and Russian ingredients. It also has the advantage of being quick and simple to prepare. Some version of this dish, which has become so popular in Europe and America in the last few years, include tomato, and flour to thicken the sauce. I have even seen a suggestion that minced meat should be used. Such things are an insult.

Cut the meat into 1/4 inch thick slices, then cut each slice into strips about 2 1/2 inches long and 1/4 inch wide. Season and set aside while the vegetables are cooked. Melt half the butter with the oil in a large frying pan, and cook the onions gently until they begin to soften without browning. Now raise the heat and add the mushrooms. By the time they are cooked without being too soft, the juices should have evaporated almost entirely, leaving the mixture moistened but not wet to the point of swilling. Keep mixture warm over low heat. Mix the mustard and half the sugar to a paste with a very little hot water, and keep it by the stove. Now quickly fry the beef strips in another pan in the remaining butter (in two batches if necessary). They should brown in a few seconds and not be allowed to overcook. Add them to the mushroom mixture, and stir in the mustard paste then the sour cream. Correct the seasoning, and bring to just below boiling point. Turn into a dish and sprinkle with parsley.

The Russians serve kartoplia solinkoi with bef Stroganov, in other words matchstick potatoes made in exactly the same way as usual - the only difference is that the potatoes are cut into thin pieces about 2 inches long and 1/8 of an inch wide and thick. Their crispness enhances the piquant creaminess of the beef in its mushroom and sour cream sauce.

(This recipe can be adapted to pork.) Recipe Jane Grigson "The Mushroom Feast" MMed IMH c/o Georges' Home BBS 2:323/4.4

From: Ian Hoare Date: 11 Dec 96 National Cooking Echo Ä

previous

next