1967 Beef Stroganoff Vs. McCallum Vintage Recipe Divas 2013 Beef Stroganoff

Beef Stroganoff 1967

Beef Stroganoff 1967

Beef Stroganoff or Beef Stroganov in Russian- Бефстроганов Befstróganov is a Russian dish of sautéed pieces of beef served in a sauce with smetana (sour cream). From its origins in 19th-century Russia, it has become popular around the world, with considerable variation from the original recipe.”

Cooking Time: 25 mins.
Preparation time: 15 mins.
Main cooking utensil: large covered sauce pan

For 4-5 people you need:

  • 1 1/4 – 1 1/2 lb beef tenderloin
  • seasoning
  • 2 small onions
  • 6 tablespoons butter
  • 1 cup mushrooms
  • 2/3 cup sour cream*
  • 1 tablespoon all-purpose flour
  • pinch mustard
  • little extra sour cream

* Or use fresh cream with 1 tablespoon lemon juice.

1. Cut the meat into thin strips 2 inches long and season.

2. Fry the chopped onions in hot butter until golden colored.

3. Add the sliced mushrooms to the onions, add the meat, and fry for 5 minutes.

4. Blend the sour cream with the flour and mustard and pour into the pan.

5. Stir well, cover the pan, simmer gently for 10 minutes until the meat is tender.

6. Add more sour cream before serving.

TO SERVE: With rice or creamed potatoes.

TO VARY: 3 tablespoons brandy can be added to the sauce at stage 6 and/or 1 tablespoon tomato paste at stage 4.

Economical beef Stroganoff:
Use beef stew meat. Fry in hot butter with mushrooms, then add packaged onion soup blended with 2 1/2 cups water. Simmer for 1 1/4- 1 1/2 hours then proceed as stage 4, using sour cream or yogurt.

” Flash forward to 2013 as we show you some of our family history of Beef Stroganoff. When I was a child my father used to make this, the first time I tasted it I was in love to say the very least. (Yes you read that right, my father made it) Since then I have of course added it to our list of McCallum Family Approved Recipes. My husband Ben loves it! It’s one of my favorite go-to foods! I hope you will enjoy!”

Beef Stroganoff 2013 by McCallum Vintage Recipe Divas

Beef Stroganoff 2013 by McCallum Vintage Recipe Divas

Although considered a dish of the 50′s era, Beef Stroganoff began appearing in American cookbooks at least two decades earlier. The first recipe can be found in John MacPherson’s Mystery Chef’s Own Cook Book(1934). Two Stroganoffs’ appear in Dina Ashley’s Where to dine in ’39, a guide to New York City restaurants published in 1939, one from the defunct Russian Kretchma and the second from the Russian Tea Room. Both recipes were rather Americanized in their preparation as both contain Worcestershire sauce, both are made with sweet cream rather than sour and finally both contain mushrooms, which according to Russians is not authentic.

As a matter of fact, they do not appear in Alexander Kropotkin’s recipe in The Best of Russian Cooking(1964).Beef Stroganoff – with mushrooms and sour cream also shows up in 1943 edition of The Joy of Cooking. Unfortunately, for America, it was then immersed in World War II and red meat was strictly rationed at that time. So very few cooks could afford the luxury of Beef Stroganoff. After the war was over, Beef Stroganoff became the signature dish of ‘gourmet’ cooks across the country.

Beef Stroganoff by the McCallum’s 2013

Main cooking utensil: large covered sauce pan

Ingredients

  • 1 1/4 – 1 1/2 lb beef strip steak
  • 2 small onions
  • 4 unsalted tablespoons butter
  • 2 cups fresh portable mushrooms sliced
  • 1 cup sour cream
  • 2 tbs all-purpose flour
  • 1 1/2 tbs of tomato paste
  • 1 tbsp Worcestershire sauce
  • 3 tbsp wine
  • *Fresh ground black pepper
  • *Kosher salt
  • * These should be added to your taste when cooking.

Needed for seasoning of meat :

  • Freshly ground black pepper
  • Kosher Salt
  • Montreal Steak seasoning

1. Cut the meat into thin strips 2 inches long and season. (Season with spice list from above)

2. Saute the chopped onions in melted butter until softened.

3. to the onions, add the meat, and cook on medium heat for 8 minutes.

4. Blend the sour cream, Worcestershire sauce, wine and tomato paste with the flour, pour into the pan

5. Stir well, cover the pan, simmer gently for 10 minutes until the meat is tender.

6. Add fresh sliced mushrooms, turn pan to warm while egg noodles are cooking ( I hate overcooked mushrooms)

7. Add more sour cream before serving

TO SERVE: With rice or wide egg noodles (as shown above)

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3 thoughts on “1967 Beef Stroganoff Vs. McCallum Vintage Recipe Divas 2013 Beef Stroganoff

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