I had two kilograms of beef sirloin trimmings.
What to make from that?
After long consideration I decided to prepare a beef stroganoff.
I made a search on the web for beef stroganoff recipes.
I found that every celeb chef has their own beef Stroganoff.
What’s the difference between them? Should there be difference at all? What makes a dish to be a Beef Stroganoff?
What makes a sparkling wine Champagne, a brandy Cognac, a wine Tokaji aszú, a Picasso painting a Picasso?
The place where it was produced, the person who made it?
These are brands so is Beef Stroganoff.
I did a little search, wikipedia, Russian sites.
The oldest source is a book of Elena Molokhovetz from 1871, that’s the oldest known published recipe.
According to wikipedia, the recipe has spread all over the world thanked to Chinese and Russian immigrants to the USA.
They added different ingredients, like cucumber, mushrooms etc.
Are those variations still Stroganoffs?
What makes a Stroganoff Stroganoff?
If the original recipe is available, it has to be the etalon.
I think every dish which differs from the etalon is something different not the etalon.
Which recipe is the real Stroganoff, which one is the etalon?
What’s the meaning of etalon at all?
According to Wiktionary etalon equals with prototype, standard.
So if a recipe differs from the etalon, the standard, it is not Stroganoff any more.
I’m not a moralist probably others will not share my opinion.
Nevertheless I decided to reproduce that recipe from Elena Molokhovetz’s book from 1871.
I had these ingredients
2 kg beef trimmings cut to 1 cmx0,5 cm pieces
3 large onions
400 g fat free yoghurt instead of sour cream or creme fraiche
4 tbsp flour
4 tbsp tomato paste
4 tbsp mustard
Salt and 4 tbsp black pepper
Water or beef stock
Cut the beef to 1 cm pieces, season with salt and black pepper. Let it rest for a while.
Fry the chopped onion in oil until translucent.
Add the beef pieces and fry until gets brown.
Mix the flour, tomato paste, little water and a little double cream or yoghurt and add to the pan.
Stir and on medium heat simmer.
Add the yoghurt, salt, black pepper. Cover and simmer on low heat.
Add the mustard, add little water or beef stock if you like.
Simmer until the meet is tender.
According to history books originally it was served with fried potato chips.
I don’t eat potato, so I served it on 50 g white rice.
With onion salad!
Long live Count Stroganoff!