SueK’s comment on the 50+ stroganoff recipes post?
Named after 19th-century Russian diplomat Count Paul Stroganoff, this dish consists of thin slices of tender beef (usually tenderloin or top loin), onions and mushrooms all sautéed in butter and combined with a sour-cream sauce. Stroganoff is usually accompanied by rice pilaf.
The New Food Lover’s Companion Fourth Edition (2007)
I looked at a few of those odd balls and have concluded that in this great land of ours, “stroganoff” has come to mean a casserole with noodles or rice, and sauce, often with sour cream.
In this way it is like Goulash. I’ll never forget the first Hungarian Goulash I had in Budapest. Nothing at all like Mom used to make!
And now– from me to you!
And my favorite beyond recognition…