The dish is named after one of the members of the Stroganov family, a Russian noble family. It has been debated whether it is named after the diplomat Pavel Stroganov or the politician Alexander Stroganov. According to legend, while stationed in Siberia, Pavel Stroganov’s chef found the beef to be frozen so solid that it could only be cut into small strips
There are many versions of this recipe. In the version often prepared in the United States today in restaurants and hotels, it consists of strips of beef filet with a mushroom, onion, and sour cream (not for the kosher consumer) sauce, and is served over rice or noodles. Today, the dish is generally served over wide or twisted egg noodles in the United States.
Ingredients:
- 2 lb. Thinly sliced steak
- 6 oz. Seasoned flour
- 6 oz Margarine
- 4 Onions skinned and thinly sliced
- 1lb. Sliced mushrooms
- Salt and pepper
- 1-pint (or so) Pareve cream. Try it without a vanilla flavor.
Method:
- Cut steak into thin strips and dredge in seasoned flour.
- Fry the meat till brown.
- Sauté the onions and mushrooms.
- Season to taste and add to the beef.
- Warm the pareve cream and fold it into the mixture.
Malcolm Green comes from three generations of caterers and has spent his life running kosher hotels, catering companies, destination weddings, and more than 70 glatt-kosher cruises around the world. Having absorbed global cuisines throughout his travels, he brings that experience into every menu he creates. Today, he oversees our kosher menu planning and food logistics, with all meals freshly prepared in our onboard kosher kitchens.
