This 70s favourite is overdue a revival. But do you stay authentically Russian with a flour-and-butter roux or add the sharper notes of sour cream and mustard? Named after, if perhaps not created for the 19th-century Russian celebrity count, stroganoff rolls off the tongue as richly as the dish itself. First mentioned in print in 1871, the notion of sautéed beef in a piquant, creamy sauce is much older - but the aristocratic Stroganov seems an appropriate patron saint for what is, after all, a ...
This 70s favourite is overdue a revival. But do you stay authentically Russian with a flour-and-butter roux or add the sharper notes of sour cream and mustard? Named after, if perhaps not created for the 19th-century Russian celebrity count, stroganoff rolls off the tongue as richly as the dish itself. First mentioned in print in 1871, the notion of sautéed beef in a piquant, creamy sauce is much older - but the aristocratic Stroganov seems an appropriate patron saint for what is, after all, a ...
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