by Jan Charles

Created on: October 23, 2010   Last Updated: October 25, 2010

Beef Stroganoff first appeared in mid 19th century Russia, and was a relatively simple dish. The first versions published in Russia around 1860 featured beef cubes browned off, simmered in broth and finished with a bit of sour cream before being served over rice pilaf.

Over the years and with Russian political change the dish moved around the globe, acquiring quite a few variations as it immigrated. The additions of onions and mushrooms became standard and beloved changes in America, and it’s this way that most Americans remember this classic comfort food of the American 1950’s.

Stroganoff is also a dish that can be dressed up for rather formal occasions, as well as relaxed enough for everyday family meals. The basic recipe is the same no matter how you care to dress it though – and it’s easy, fast and delicious regardless. Note as well that if you need a low fat or reduced sodium version, this recipe can be gently nudged in either direction (or both), to maintain that familiar, luscious creamy, tangy flavor with no loss of substance. This recipe will start with the very basic dish that I often whip out quickly to feed lots of kids a healthy, filling meal on a budget. I’ll then give you some great options for taking it all the way up the scale! When you see all the options and variations available to you, you’ll see how wonderful this dish is – grab what is already in your own pantry to throw it together as you wish!

The Recipe:

1 ½ pounds ground beef – you can also use cubed chuck roast, stew beef cubes, even filet mignon that’s been cubed

1 large onion, diced – yellow or white, but not the sweet varieties, or 3-4 large shallots, diced

8 oz. button mushrooms, sliced (try brown crimini mushrooms for a great alternative, or use a mix of the two)

1 1/2 cups beef broth (you can use water and a couple of bouillon cubes, but the sodium content is high; also look for low sodium beef broth, or better yet, make your own and control the salt content completely)

1 cup of sour cream (look for low fat sour cream, although the no-fat version isn’t great; you can also use yogurt, although the taste is a bit different)

Note: You can also skip the broth/water/sour cream amounts listed above, and instead use a can of Cream of Mushroom Soup, and a cup of sour cream, with a splash of cream or whole milk to get the right consistency in the sauce. This is the way many of our mamas and grannies made it, and while not

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