Beef stroganoff is a popular Russian dish that has gained worldwide fame. It is a sautéed beef dish served in a rich and creamy sauce, traditionally made with mustard and sour cream. While the original recipe dates back to mid-19th century Russia, there are various versions of beef stroganoff that have evolved over time. One such variation is the beef stroganoff with smoked paprika, which adds an extra depth of flavor to the dish.
The History of Beef Stroganoff
The dish is named after the Stroganov family, who were influential members of Russian society. While there is a legend that credits French chefs working for the family as the inventors of beef stroganoff, researchers believe that it is a refined version of older Russian dishes. In fact, the name beef stroganoff itself is derived from the French term bœuf stroganoff. The first known recipe for beef stroganoff, called govjadina po-strogonovski, s gorchitseju or beef à la stroganov with mustard, can be found in Elena Molokhovets' classic Russian cookbook a gift to young housewives from 187This recipe uses beef cubes marinated in salt and allspice, sautéed in butter, and served with a simple roux mixed with mustard and broth, finished with a touch of sour cream.
Over time, variations of beef stroganoff emerged, incorporating different ingredients and flavors. The version submitted by French chef Charles Brière in 1891 included onions and tomato sauce, served with crisp potato straws. The Larousse Gastronomique from 1938 featured beef strips and onions, with the option of adding mustard or tomato paste. The dish gained popularity outside of Russia, particularly in China, where Russian and Chinese immigrants, as well as US servicemen stationed in pre-Communist China, brought different versions of the dish. This may explain its popularity in the United States during the 1950s. Today, beef stroganoff is enjoyed in various forms and with different accompaniments around the world.
Preparing Beef Stroganoff with Smoked Paprika
To add a smoky and slightly spicy twist to the classic beef stroganoff, smoked paprika is incorporated into the recipe. Here's how you can prepare beef stroganoff with smoked paprika:
Ingredients:
- 500g beef fillet, thinly sliced
- 2 tablespoons light olive oil
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 beef stock cube
- 2 teaspoons smoked paprika
- 2 tablespoons tomato purée
- 200ml beef consommé
- 200g mushrooms, sliced
- 1 tablespoon Dijon mustard
- 2 tablespoons cornichons, chopped
- 4 tablespoons crème fraîche
- Fresh herbs, for garnishing
- Salt and pepper, to taste
Instructions:
- Heat the light olive oil in a large frying pan over a low-medium heat. Add the onion and cook gently for 10 minutes, or until softened and starting to caramelise.
- Stir in the garlic and cook gently for 2 minutes. Crumble in the stock cube and stir in the smoked paprika and tomato purée. Cook, stirring, for 2 minutes.
- Add the beef consommé, mushrooms, and Dijon mustard. Bring to a boil, then lower the heat and simmer for 10-15 minutes, or until the volume of liquid has reduced by half.
- Bash the beef fillet between two sheets of cling film until about 5mm/¼in thick. Spray each side with oil and season with salt and pepper.
- Meanwhile, place a griddle pan over a high heat. When the griddle is smoking hot, add the beef fillet and cook for 1 minute on each side. Remove and set aside to rest.
- Once the sauce has reduced, remove from the heat and stir through the cornichons, crème fraîche, and most of the fresh herbs (reserving some for garnishing). Stir in the juices from the resting meat and check the seasoning.
- Cut the beef fillet into thick slices and stir into the sauce.
- Serve the beef stroganoff with smoked paprika over rice or noodles, garnished with fresh herbs.
This recipe yields a delicious and flavorful beef stroganoff with a hint of smokiness from the paprika. The combination of tender beef, creamy sauce, and aromatic smoked paprika creates a dish that is sure to impress.
Beef stroganoff with smoked paprika is a delightful twist on the classic Russian dish. The addition of smoked paprika brings a unique and smoky flavor to the creamy sauce, complementing the tender beef. Whether served over rice or noodles, this dish is a crowd-pleaser that will satisfy your cravings for comfort food. Try this recipe and indulge in the rich and flavorful world of beef stroganoff with smoked paprika.
Does beef stroganoff contain paprika?
Yes, beef stroganoff traditionally includes paprika as one of its key ingredients. The smoked paprika used in this recipe adds a smoky and slightly spicy flavor to the dish.
Is beef stroganoff Russian or German?
Beef stroganoff is a Russian dish that originated in the mid-19th century. It is named after the Stroganov family, who were influential members of Russian society. While there are various regional variations of beef stroganoff, its roots can be traced back to Russia.
What is the difference between beef stroganoff and beef goulash?
The main difference between beef stroganoff and beef goulash lies in their preparation and ingredients. Beef goulash is a stew/soup made with cheaper cuts of meat suited for slow cooking. It typically includes potatoes, vegetables, and noodles. On the other hand, beef stroganoff consists of paprika-dusted fillet steak quickly pan-fried with mushrooms and onions in a sour cream and brandy sauce. It is usually served with rice.
What's the difference between stroganoff and bourguignon?
Stroganoff and bourguignon are two different dishes with distinct origins and flavors. Stroganoff is a Russian dish made with sautéed beef in a creamy sauce, whereas bourguignon is a French dish made with beef braised in red wine, typically Burgundy wine, along with onions, mushrooms, and bacon. The two dishes have different cooking techniques and flavor profiles, but both are delicious in their own right.
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