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Way back when I prepared my first “Beef Stroganoff“, in the early 60’s at Hotel Wiedenfelsen” in the Black Forrest of Germany, “Beef Stroganoff” (Filet Goulasch Stroganoff) was a very popular dish, always made with tenderloin and served with Pommes Frites, Pommes Alumettes or Spätzle.
At the time and in the area, stroganoff always contained the following:
Beef tenderloin-lardons, juliennes of bell peppers, julienne of pickles, julienne of tomatoes, julienne of onions, mustard, glace de viande, heavy cream and sour cream.
After preparing and serving this version of “Beef Stroganoff” for many years around the globe, I found out that the “original ?” Beef Stroganoff only contained salt and pepper seasoned beef cubes, sour cream and mustard. I then started to serve stroganoff in this way a few times in different restaurants,but the reaction was never as favorable as the version I learned and served as an apprentice so many years earlier. Having learned my lesson (Original is always original, but original is not always Best ), I have again served my own version ever since, always to favorable comments and reviews. Therefore, in my opinion, if it looks better and tastes better, go ahead and serve it better.
However, if the total character of the dish changes, (not the case here), you might want to change the name of the dish as well 🙂
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P.S.
So, defenders of the originals – we know by now that this is NOT the original version of “Beef Stroganoff” ( who knows the original version anyway ?), but it is a great, and in my opinion improved, version of “Beef Stroganoff“, as served with numerous variations in many fine restaurants around the world and in many food-lovers homes.
Just eat up – those little tomatoes and peppers will not hurt you, I promise ! 🙂
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Bon Appetit ! Life is Good !
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Beef Stroganoff
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Beef Stroganoff
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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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- season cubed strip loin with kosher salt, paprika and cayenne pepper
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- saute beef in very hot oil until browned but still rare, remove meat from pan, set meat aside, discard oil
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- add butter, sliced julienned peppers, onions, pickles and whole botton mushrooms, saute one minute, add heavy cream, reduce until nape, remove from heat, add dijon mustard and sour cream
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- return meat to pan, add grape tomatoes and chopped parsley
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- check / adjust seasoning
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- to serve, top with more sour cream and parsley
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- Beef Stroganoff
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- Beef Stroganoff
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- Beef Stroganoff
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- Beef Stroganoff
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ChefsOpinion 
Never seen it served this way, but it looks good. At the Savoy hotel in London we added paprika, not sure where that idea came from
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I have always done it with egg noodles and julienne of pickle and mushrooms with mustard, glace de viande and sour cream. I generally use strip-loin instead of tenderloin as I like the taste and texture more.
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That`s right we use Paprika too…
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For me its a very old thing, from the east block, paprika and maybe Hungary kitchen?
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I did use striploin as well for the same reasons, “Skylight”. Cheers !
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