The original recipe of beef stroganoff did not include paprika or mushrooms, but both are a popular variation on the theme, as is the practice of serving beef stroganoff over egg noodles.
In the 50s and 60s, the famous stroganoff saw quite a bit of popularity in North America, but with the passage of time the image was marred by the availability of canned cream of mushroom soup and poor cuts or pieces of meat that were ‘slopped’ over cooked noodles or rice and is served in school cafeterias.
This dish saw so much popularity, it actually became an iconic food and cuisine. But unfortunately, it was this cafeteria version of this delicious dish that everyone in North America came to associate with the name.
As with so many dishes as time passes, every variation adds a different twist on the classic. In Australia and the UK, the recipe of beef stroganoff is quite similar to that of North America and is simply eaten with rice.
In the British restaurants, beef stroganoff is cooked to a creamy consistency and then served with a white wine while the authentic or original stroganoffs, which are similar to red stews, are generally served with scoops of sour cream.
In Portugal & Brazil, beef stroganoff is better known as ‘estrogonofe,’ and is cooked with tomato paste, beef strips or dices, with mushrooms, onions and with heavy whipped cream.
Chicken Stroganoff, made with the strips of chicken breast is also famous in Brazil, which is known as ‘fricassee,’ and it is served with crispy straws of potatoes & white rice. In Sweden, sausage stroganoff is more common.
Some other variations of beef stroganoff are also made with canned sweet corn, with ketchup and wine. This dish is also served creatively in crepe fillings or as toppings for all kinds of pizzas and with baked potatoes.
I’m making our beef stroganoff with ground beef as well as some of the classic ingredients. Instead of serving it with French bread, we are having it inside the French bread.
Beef Stroganoff French Bread
In a saucepan, heat olive oil over medium heat. Sauté mushrooms with 1 tsp salt & pepper; add thyme. Cook until mushrooms are golden, approximately 4 minutes. Remove from pan & set aside.
To the saucepan, add butter, onions & garlic & sauté 2 minutes. Add ground beef & cook until browned, approximately 4 minutes. Add flour, paprika & remaining 1 tsp salt. Add beef broth, sour cream & mustard; mix thoroughly & add reserved mushrooms.
Fill hollowed French loaf with stroganoff & top with shredded cheese. Place on a foil lined baking sheet & bake for 20 minutes until cheese is golden & melted.
Sprinkle with sliced green onions & serve immediately.