History of Estrogonofe

Estrogonofe (from russian строганов, stroganov) is a dish from Russian cuisine consisting of beef cubes served in a sour cream sauce. Since its origins in the nineteenth century, the dish has become popular in many European countries, North American and in Brazil, always with considerable variations of the original recipe.

Elena Molokhovets, a well-known Russian chef, showed in her book A Gift for Young Housewives (in Russian Подарок молодым хозяйкам), the first known recipe for Govjadina po-strogonovski, s gorchitseju ("Beef stroganoff with mustard" ) consisting of beef cubes in a mustard sauce and a bouillon finished with a small portion of sour cream, without onions or mushrooms added to the recipe.

A recipe from 1912 added onions, and tomato extract being served also with potato chips, which are considered a traditional "decoration" for food in Russia. [1] The version given in 1938 in the Larousse gastronomique included steak in strips and onions, with optional mustard or tomato extract. After the fall of the Russian Empire, revenue became popular in hotels and restaurants in China before the start of World War II. Russian and Chinese immigrants, as well as US servicemen working in pre-communist China, were responsible for bringing in many variations to traditional recipe, as well as for tallying popular recipe from the 1950s.

In France he received the Champignons and was the sophisticated dish of the Maxim's restaurant, although today it has become popular, no longer having its old great prestige with the gastronomy. With its popularization, in some countries it is possible to observe the preparation of pancakes or roasted potatoes (English type) with Estrogonofe. The many variations of the food include: wine, corn, heart of palm, ketchup instead of tomato extract and so on.