Stroganoff originated in Russia in the 19th century, named after Count Pavel Stroganov (Павел Строганов). The dish has sautéed beef, onions, mushrooms, and Russian sour cream.
Different countries have adapted their versions:
- US: sour cream or cream of mushroom soup with egg noodles or white rice
- Brazil: chicken or beef, with ketchup or tomato paste, served with white rice and shoestring potatoes
- France: flambé beef, cognate, or white wine with French heavy cream
- UK and Australia: like America but with creamy white wine sauce with rice or pasta
- Japan: beef strips in a savory sauce and served over white rice
Here is a vegan stroganoff.
Грибной строганов (Russian)
/gribnoy stroganov/
Serves 4
~Use organic as much a possible.~
1 pound (130 g) sliced mushrooms, different types have unique flavors, eg. cremini, shiitake, or oyster mushrooms
1 onion, diced
4 cloves garlic, minced
2 Tbs. (30 ml) olive oil
2 Tbs. (30 g) (GF) flour
2 cups (480 ml) vegetable broth
1 onion, diced
4 cloves garlic, minced
2 Tbs. (30 ml) olive oil
2 Tbs. (30 g) (GF) flour
2 cups (480 ml) vegetable broth
1/2 cup (120 ml) white wine
1 Tbs. (15 ml) soy sauce or GF liquid alminos
1 Tbs. (15 g) Dijon mustard
1 Tbs. (15 ml) soy sauce or GF liquid alminos
1 Tbs. (15 g) Dijon mustard
1 tsp. (2g) each: paprika and dried thyme
1/2 cup (65 g) vegan sour cream or non-vegan with Greek yogurt or DF yogurt
1/2 cup (65 g) vegan sour cream or non-vegan with Greek yogurt or DF yogurt
cooked and drain (GF) egg noodles
garnish: parsley or chives
один /a-deen/ 1. Sauté the mushrooms in oil over a medium-high skillet for 5-8 minutes.
два /dva/ 2. Add the onions and garlic. Cook 2-3 minutes.
три /tree/ 3. Stir in the flour.
четыре /chye-tir-ye/ 4. Pour in the broth and wine. Mix.
пять /pyat/ 5. Add the soy sauce/liquid aminos, mustard, spices. Stir well.
шесть /shest/ 6. Simmer for 10-15 minutes.
семь /syem/ 7. Stir in the sour cream.
восемь /vo-syem/ 8. Serve the mushroom sauce over the cooked pasta. Garnish.
