Page-level ads

Recommended for you

Saturday, November 3, 2012

Bœuf (Beef) Stroganoff on your French Menu?

from
Behind the French Menu
by
Bryan G. Newman
Updated March 2018
          

Boeuf Stroganoff
                       
French menus may offer Bœuf Stroganoff, Bœuf Stroganov, Emincé de Bœuf Stroganoff, or Filet de Bœuf Façon Stroganov. English language menus may offer Beef Stroganoff or Beef Stroganov.
  
Despite this dish’s Russian name, its creation would seem to be distinctly French. Thin slices of beef are cut from the fillet and accompanied by fried onions and mushrooms prepared in butter and covered with a white wine, paprika and lightly flavored mustard, crème fraiche sauce.  The dish will be served with rice or thin dumplings on the side.
                           
One look at the ingredients in the dish noted above, and you see France written all over the recipe; however, the chef who created this dish did not leave his signature. The arguments over the origins of this dish point to Russian cooking methods that are very different.
   

Boeuf Stroganoff

                   
An otherwise very knowledgeable French Maitre D’ advised me that this dish was named for a famous Russian diplomat, Count Pavel Stroganoff, in 1890. However, when I checked up on Count Pavel Stroganoff, I discovered that this renowned member of the Stroganoff family died in 1817; that would have been long before the dish was created.
 
French chefs only became important for the Russian aristocracy after Csar Alexander I hired that most famous of French chefs Antonin Carême in 1817. After that date the most probable Stroganov to hire a French chef and have a dish name after himself was Sergei Grigoriyevich Stroganov (1794–1882).  Sergei Stroganov founded the Moscow Arts and Industrial Institute in 1825 and was the governor general of Moscow from 1859–1860. He seems the most suitable candidate. Unfortunately, I cannot find out who his chef was.
  
Sergei Grigoriyevich Stroganov (1794–1882)
                       
By the 1870’s, there were no male Stroganoffs, outside of the royal family, to carry on the name, so Sergei Grigoriyevich Stroganov probably does hold the honor for Beef Stroganoff.
                              
Today’s French chefs use crème fraiche while modern Russian recipes indicate the use of sour cream. Sour cream is not available in every French supermarket; just as crème fraiche is rarely seen in Russia and would have been completely unavailable in the 1800s.  French chef’s working in Russia one hundred and fifty years ago would have used sour cream. When they returned home in the absence of sour cream, the traditional crème fraiche would have been used.
  
Inside the Stroganoff Palace.
St Petersburg, Russia.
www.flickr.com/photos/43547009@N00/26656647604/

Connected Posts:
 
 
 
 
 
 
Searching for the meaning of words, names or phrases
on
French menus?

Just add the word, words, or phrase that you are searching for to the words "Behind the French Menu" and search with Google. Behind the French Menu’s links include hundreds of words, names, and phrases that are seen on French menus. There are over 400 articles that include over 3,000 French dishes with English translations and explanations.
 
Bryan G. Newman

Behind the French Menu
Copyright 2010, 2012, 2013, 2014, 2018.

For information on the unpublished book behind this menu contact Bryan Newman
at
behindthefrenchmenu@gmail.com