FOOD NEWS
How Is Russian Beef Stroganoff Different Than The American Version?
BY NIKITA EPHANOV
Beef stroganoff, with roots in pre-Soviet, Tsar-era cooking, spread to the U.S. in the 20th century. The two versions differ in ingredients and accompanying sides.
Russian stroganoff is made from thin slices of beef tenderloin, sirloin, or rump. It may also contain mushrooms and seasonings like mustard, Worcestershire sauce, or tomato paste.
The sauce is composed of sour cream and onions, and is typically thickened with flour. The dish is often served with potatoes — a distinguishing factor of the Russian version.
In contrast, the American version uses affordable cuts of beef like chuck roast or ground beef, always includes mushrooms, and is sometimes seasoned with garlic and white wine.
Instead of potatoes, noodles are the go-to American pairing. This lends the dish a different texture and gives it a casserole-like character.