The name of this classic dish comes from Russian Count Grigory Stroganov who was one of the richest noblemen and held the highest diplomatic posts at the end of 18th/beginning of 19th century. As a great gourmet, he loved delicious dishes and always had the best cooks. One of them invented an original dish from scraped meat that the Count really loved. The dish took the name Stroganoff after the count as the cook's name was unfairly forgotten. Some said though that the dish was made especially for the Count when he was old, lost all his teeth, and couldn't chew a simple steak.
My recipe is an authentic version from the Soviet era, made with a special homemade spiced tomato sauce called Sauce "Yuzhnyi" or "Southern". This sauce is very flavorful and can be used for many other dishes, such as pastas, either by itself or combined with sour cream. I serve my Beef Stroganoff with fried potatoes which is actually a more authentic accompaniment than noodles that you will find in most recipes for this dish.
Ingredients:
spiced tomato sauce
1-2 tablespoons olive oil
1 small onion, chopped
1 garlic clove, minced
4-5 chicken livers (optional)
5 ounces tomato paste
1/3 cup apple puree or apple sauce
1 1/2 cup chicken stock
1 cup red wine
1/4 cup soy sauce
1 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon cloves
salt, pepper to taste
beef
1-2 tablespoons olive oil
1 onion chopped
1 pound beef tenderloin steak
Salt, pepper to taste
1-2 tablespoons flour
1 cup sour cream
1/2 cup spiced tomato sauce
parsley
fried potatoes
2 tablespoons olive oil
2 tablespoons bacon fat, chopped
1/2 onion, chopped
2 large potatoes
Directions:
spiced tomato sauce
Heat oil in a saucepan, add onions and sauté for a few minutes until translucent. If using chicken livers, clean them, chop in small pieces, and put them through a mesh sieve (optional). Add chicken livers and garlic to the pan and sauté for another minute. Add tomato paste and apple puree and cook for another few minutes, stirring. Pour chicken stock, wine, and soy sauce. Season with nutmeg, ginger, cloves, salt and pepper. Bring to boil, then cover and simmer until reduced by half. Strain.
beef
Tenderize the beef tenderloin steak, then slice into very thin long slices and season lightly with salt and pepper. Heat the oil in a saucepan, add onions and sauté for a few minutes. Add the beef slices and cook for 2-3 minutes, stirring. Sprinkle with flour, and cook for another few minutes. Add sour cream. Bring to boil gently. Add the spiced tomato sauce and simmer, covered for 10-15 minutes, until the meat is very tender. Serve with fried potatoes and sprinkle with parsley.
fried potatoes
Peel potatoes, and slice in thin rounds. Heat oil in a large skillet. Add bacon fat and cook for 1 minute. Add onions and saute for another minute, then add the potatoes. Fry the potatoes on medium heat until golden, about 10-15 minutes, stirring occasionally making sure potatoes do not stick to the bottom of the pan or to each other.
