Grand Duke Rogerov

Ancient Recipe

History and legend of Stroganoff

There are many many stories concerning the development and invention of ‘Stroganoff.’ I am particularly fond of the one that credits Elena Molokhovet and her classic Russian Cookbook from 1861.  Wikipedia tells the following enchanting story:

“After the fall of Imperial Russia, the recipe was popularly served in the hotels and restaurants of China before the start of the Second World War. Russian and Chinese immigrants, as well as U.S. 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. In its modern American form, it consists of strips of beef filet with a mushroom, onion, and sour cream sauce and served over rice or noodles.”

However, recent urban legend tells us that Grand Duke Rogeroff of Potsdorf whipped up the dish while in California. He planned a great dessert, unfortunately he seems to have run out of pies.

She commands... she controls!

  Ingredients (are 'guidelines"):

(2 pounds) --900g--  beef 
 (3/4 lb) --225g -- thick sliced bacon
 1 tablespoon--(15 ml)-- Susie Q Brand Seasoning
 ¼ teaspoon--(2.5 ml)-- thyme
 1 teaspoon--(5 ml) -- dill
2 tablespoons (or more!!)--(30 ml)--  garlic
2 bay leaves
Butter as needed
Olive oil as needed
Sea Salt as needed
1 onion
1/2 cup Flour (or more) or cornstarch (to thicken)
1--(10.5 ounce) -- 287g-- can beef broth
1 teaspoon--  mustard (try Colman's)
1 --(1 lb) --453g--  fresh or can button mushrooms
(½- 1 cup as needed) --118ml--  sour cream
 1/2 cup  armagnac (brandy ... try Marie Duffau or
Marquis de Montdidier -- if you can find it)
(½ cup) --118ml--  white wine
(1cup) --236ml--  red wine

Parsley, poppy seeds for garnish

John Montdidier first introduced me to Armagnac roughly 30 years ago... a memorable experience for which I am eternally grateful.
 

Step 1. After trimming the meat, cut into small strips. (2" x 3/4" x 1/4 thick")Season with 1 tablespoon of Susie Q Brand seasoning (or equal parts of salt, pepper and garlic powder).

This wonderful beef sat in my meat locker for several years surrounded by wonderful spices... a delightful & tender taste sensation!
 

Step 2. In a large skillet with olive oil and garlic,

Separately, cook the onions slowly until clear.

Slice, then sauté your mushrooms in salted garlic butter, and set aside to be added in the last steps.

Cut bacon into   (1/2" x 1/4") sections, cook, and add to your beef mixture.

Smoking Bacon keeps it from sticking to

each other while cooking... at least that has been my experience.... plus the wood imparts the wonderful smells and taste of hickory.

brown your meat adding brandy and cook until brandy (Armagnac) has evaporated.

Step 3. Add sautéed onions  to beef mixture with remaining juices, add bacon, stir in the flour. Pour in beef broth and red wine and bring to a boil, stirring constantly. Lower the heat and stir in thyme.

aaaah... bacon and beef... is there anything better?

The flour will fix itself to the meat and allow the sauce to cover evenly

Step 4. Cover and simmer for 1 hour or more until the meat is tender.

Add Beef Stock & Red Wine
OoOOoo.... looks yummy!
 

Place 1 lb of a fettuccini style noodles into salted boiling water. Remove & drain noodles from the pot and add a couple of tablespoons of butter to the mixture. This will keep it from sticking (plus it just tastes good this way!).

Step 6. Back to the beef! A few minutes before serving, add in the mushrooms, sour cream, mustard, and white wine.

 Simmer    

Add the dill. Reduce heat to low and add salt/pepper to taste.

Mix in melted butter to keep the noodles from sticking... now, throw on some poppy seeds and mix in!

This recipe was originally an inexpensive meal that could serve a large crowd… which is why it was very popular in the America of the 1950’s and 1960’s... our meal is expensive in ingredients but also in preparation.

aaah...

the dining experience!

If everyone is happy... we've done our job!

Beef Stroganoff
Peas with Pearl onions in butter sauce
Potatoes au gratin
Balsamic-Vinaigrette Salad

Dessert
(simple is best)

wine: Valpolicella or
a nice South African Pinotage!

Here is how the staff is set up!