From classic comfort foods to regional standouts and desserts, we'll be sharing a new recipe with you each week. See the complete list of recipes at the end of this post.
Photo by Kim Mc. The dish is often served over wide egg noodles, but any variety of pasta or rice will do.
As we bid the Sochi Olympics a hearty "do svidaniya" just yesterday, we're sharing one final memento from our time in Mother Russia. This week's recipe is the classic dish Beef Stroganoff.
Its name likely derived from the highly successful Stroganov family, the dish has its origins in mid-19th-century Russia. The first known written recipe -- for Govjadina po-strogonovski, s gorchitseju (Beef à la Stroganov, with mustard) -- was printed in the classic Russian cookbook A Gift to Young Housewives in 1861.
Made with sautéed beef and a smetana (sour cream) sauce, the original recipe used beef cubes as opposed to beef strips and was prepared without mushrooms and onions, all of which are common in beef stroganoff today.
The dish's popularity extends all over the world, from Sweden's korv-stroganoff (sausage stroganoff) to Brazil's version, often made using strips of chicken, tomatoes and heavy cream. Commonly served over rice or egg noodles, the dish became popular in the United States after it was brought over by Russian and Chinese immigrants, as well as American servicemen stationed in pre-Communist China, before the start of World War II.More »