As kid growing up in Brazil, whenever my grandma said we were having estrogonofe, my eyes lit up, my mouth salivated and the thought of that sweet, tangy, and creamy flavor in mouth: paradise!
How I love stroganoff! I mean I really love it. I could eat this every single day and not get tired. So, this week, we had a meatless day and I decided to finally try jackfruit as a meat substitute. I figure, how bad could it be it if you add cream to it. Ha! Well, it turned out to be delish. Even my boo thang ate it and loved so much! So, as always, sharing the history of the dish and the full recipe below. Enjoy!
History of Stroganoff (from Wikipedia)
Elena Molokhovets’s classic Russian cookbook A Gift to Young Housewives gives the first known recipe for Govjadina po-strogonovski, s gorchitseju, “Beef à la Stroganov, with mustard”, in its 1871 edition. The recipe involves lightly floured beef cubes (not strips) sautéed, sauced with prepared mustard and bouillon, and finished with a small amount of sour cream: no onions, no mushrooms. A competition purported to have taken place in 1890 is sometimes mentioned in the dish’s history, but both the recipe and the name existed before then. Another recipe, this one from 1909, adds onions and tomato sauce, and serves it with crisp potato straws, which are considered the traditional side dish for Beef Stroganoff in Russia. The version given in the 1938 Larousse Gastronomique includes beef strips, and onions, with either mustard or tomato paste optional.
After the fall of Tsarist Russia, the recipe was popularly served in the hotels and restaurants of China before the start of World War II. Russian and Chinese immigrants, as well as US servicemen stationed in pre-Communist China, brought several variants of the dish to the United States, which may account for its popularity during the 1950s. It came to Hong Kong in the late fifties, with Russian restaurants and hotels serving the dish with rice, but not sour cream.
United States -it consists of strips of beef filet with a mushroom, onion, and sour cream sauce, and is served over rice or noodles.
UK and Australia – a recipe very similar to that commonly found in the United States has become popular, generally served with rice and sometimes with pasta as well as in commercially prepared frozen dishes.
Brazil – The Brazilian variant includes diced beef or strips of beef with tomato sauce, onions, mushrooms and heavy cream. Brazilians also prepare Stroganoff with chicken or even shrimp instead of beef. It is commonly served with potato sticks, as in Russia, but with the addition of white rice. Sometimes with canned sweet corn, with ketchup instead of tomato sauce (which you will see below)
5 minPrep Time
10 minCook Time
15 minTotal Time
- 1 cup shredded green jackfruit
- 1 1/2 cup sliced cremini mushroom
- 1 cup sweet canned corn
- 1/3 cup ketchup
- 1 tbsp steak sauce
- 1 packet of Lipton Beefy Onion Soup
- 2 cups heavy whipping cream
- 2 tbsp of olive oil
- Potato sticks
Heat a large non stick pan with olive oil and saute jackfruit in in a medium high heat for 5 minutes stirring occasionally (every 30 seconds). Add mushrooms and cook until it softens (2 minutes). Add onion soup, ketchup, cream and steak sauce, stir. Turn the heat to medium and add corn. Stir for 1 minute and let it simmer for 2 minutes. Serve with cooked rice and potato sticks.