When we were invited to my uncle’s Mehmooni (a visit or celebration), I knew what was on the menu the moment I walked in. The kitchen smelled of onions, butter and mushrooms, and someone always called out: “We’re having Beef Estroganof, Persian Beef Stroganoff!” Yes, Estroganof (استروگانف). We Persians love to add an “e” to the front of many words. It simply belongs to the pronunciation. So Stroganoff became Estroganof in our family, and a Russian dish became a piece of Persian food culture.
Mehmooni means so much more than “a celebration”. It is hospitality at its warmest. We plan for days, chop and simmer, so that no guest ever leaves the table hungry. This dish suits any occasion when you want to make people happy. It feels festive, it’s simple and quick to make, and you can prepare it ahead.
PERSIAN BEEF STROGANOFF (ESTROGANOF) – MY FAMILY RECIPE
We have my uncle’s wife to thank for it. She came from Russia and brought this dish with her: tender strips of beef tenderloin, mushrooms and onions in a creamy sauce of mustard and cream, finished with crunchy cornichons. I tried it at her table for the first time and fell in love instantly. So did the whole family. From then on, it appeared at almost every Mehmooni, and to this day, children and grown-ups alike adore it in Iran.
Classic sour cream (smetana) wasn’t common in traditional Persian homes in the past, so in Iran the dish is often made with regular cream. I used Schmand, a thick German sour cream, instead. In Russia, beef stroganoff is often served with rice, buckwheat or noodles. The Persian version, however, is almost always topped with crispy, wafer-thin shoestring fries, often piled right on top of the dish. We usually served rice with it, but this time I’m sharing my recipe with spaetzle. The soft, irregular noodles soak up the creamy sauce beautifully.
WHERE DOES THE NAME STROGANOFF COME FROM?
The name is a little mystery in itself. It most likely goes back to the Russian Stroganov family, but nobody really knows where the dish came from. My uncle’s wife believed the name comes from the Russian verb strogat’ (строгать), meaning “to cut into thin strips”. That would fit the fine strips of beef perfectly.
HOW DID BEEF STROGANOFF REACH IRAN?
This question wouldn’t let me go, so I did some research. To be upfront with you: I couldn’t find a source that traces the dish’s exact route to Iran step by step. But there is a fascinating story to tell.
Iran and Russia have shared a lively exchange for centuries. After Russia conquered Kazan and Astrakhan in the mid-16th century, the Volga route to the Caspian Sea opened up. Furs, fabrics and metals travelled south to Iran, while silk, rice, fruit and spices went north. Where goods travel, recipes, people and tastes travel with them.
RUSSIAN DISHES IN PERSIAN CUISINE
And the traces in Persian cooking? You can still find them today. The Persian word for sausage is kalbas, derived from the Russian kolbasa. Olivieh, the potato salad that goes back to the Russian Olivier salad, is a national dish in Iran. You’ll find several Persian-Russian recipes here on my blog:
- Salad-e Olivieh – Russian Potato Salad with a Persian Twist
- Persian-Style Borscht Soup
- Pirashki Ghoosht- Easy Airfryer Persian Piroshki
WINTER DISHES WITHOUT THE STRESS: OUR BLOGGER ROUND
Like every first Sunday of the month, today brings another warm-hearted blogger round, this time on the theme “Winter Dishes Without the Stress”. For me, beef stroganoff belongs here without a doubt: simple, quick to make, a true comfort dish and perfect for cold days when you want to get cosy without standing in the kitchen for hours.
The rest of our group has worked their magic again, and together we’ve put together a wonderful collection of recipes. Do stop by and see them all. I promise there’s something for every taste! All recipes are in german!
Caroline von Linal’s Backhimmel mit 20-Minuten Schoko-Cookies
Daniela von Kartoffelwerkstatt mit Gefüllte süße Kartoffelklöße im Dubai Style mit Pistaziencreme und knusprigem Engelshaar
Gabi von slowcooker.de mit Spitzkohl-Stampf aus dem Slowcooker
Tina von Küchenmomente mit Clafoutis mit Birnen
Simone von zimtkringel mit Bohnenpfanne mit Kartoffeln, Birne und Speck
Britta von Brittas Kochbuch mit Rehragout mit Champignonrahmsauce
Kathrina von Küchentraum & Purzelbaum mit Schnelle Flammkuchen Brötchen
Britta von Backmaedchen 1967 mit Ofenpfannkuchen mit Pilzen
Sylvia von Brotwein mit Geschmorte Beinscheiben
Bianca von ELBCUISINE mit One-Pot-Rezept nach Jamie Oliver – Honighähnchen mit Feta und Pistazien
INGREDIENTS FOR BEEF STROGANOFF WITH SPAETZLE
800 g (1¾ lb) beef tenderloin (fillet)
2 onions
250 g (9 oz) brown mushrooms (cremini or chestnut)
100 g (3½ oz) king oyster mushrooms
200 g (7 oz) cornichons (small gherkins)
2 tbsp clarified butter or ghee*
250 ml (1 cup) veal stock*
200 g (7 oz) Schmand* or sour cream
2 tbsp mustard*
2 tbsp cornstarch (cornflour)
1 tsp thyme*
A pinch of sugar
1 pinch of salt and 1 pinch of pepper
½ bunch of parsley
350 g (12 oz) spaetzle*
HOW TO MAKE BEEF STROGANOFF
PREP
Cut the beef tenderloin into thin strips, about as long as your finger, and season lightly with salt and pepper.
Finely dice the onions or cut them into thin wedges.
Clean the mushrooms and slice them thinly or cut them into strips.
Slice the cornichons thinly and chop the parsley.
SEAR THE BEEF
Heat 1 tablespoon of clarified butter in a large pan over high heat.
Sear the beef in batches, quickly and over high heat, so it stays tender and develops a rich, roasted flavour.
Remove it from the pan and set aside.
COOK THE ONIONS AND MUSHROOMS
Add the remaining clarified butter to the pan. Cook the onions until translucent, then add the mushrooms and fry until golden brown and the liquid has evaporated. Season with thyme, salt and pepper.
MAKE THE SAUCE
Deglaze the pan with the veal stock and let it simmer briefly. Stir in the mustard. Mix the Schmand (or sour cream) with the cornstarch until smooth, using a splash of cold water or stock to prevent lumps, then stir it into the sauce. Bring to a boil, stirring, until the sauce turns thick and creamy. Finish with a pinch of sugar.
BRING IT ALL TOGETHER
Return the cornichons and the beef, along with any juices, to the pan. Warm everything through gently, but don’t boil it, or the tenderloin will turn tough. Cook the spaetzle according to the package instructions and toss them in butter just before serving.
SERVE
Spoon the beef stroganoff over the spaetzle and sprinkle with fresh parsley.
Nooshe Jan, نوش جان! Enjoy your meal!
Susan
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Persian Beef Stroganoff (Estroganof)
It’s simple and quick to make, and you can prepare it ahead.
Ingredients
INGREDIENTS FOR BEEF STROGANOFF WITH SPAETZLE
- 1¾ lb beef tenderloin (fillet) 800 g
- 2 onions
- 9 oz brown mushrooms (cremini or chestnut) 250 g
- 3½ oz king oyster mushrooms 100 g
- 7 oz cornichons (small gherkins) 200 g
- 2 tbsp clarified butter or ghee
- 1 cup veal stock 250 ml
- 7 oz Schmand or sour cream 200 g
- 2 tbsp mustard
- 2 tbsp cornstarch cornflour
- 1 tsp thyme
- 1 pinch of sugar
- 1 pinch of salt and 1 pinch of pepper
- ½ bunch of parsley
- 12 oz spaetzle 350 g
Instructions
HOW TO MAKE BEEF STROGANOFF
PREP
-
Cut the beef tenderloin into thin strips, about as long as your finger, and season lightly with salt and pepper.
-
Finely dice the onions or cut them into thin wedges.
-
Clean the mushrooms and slice them thinly or cut them into strips.
-
Slice the cornichons thinly and chop the parsley.
SEAR THE BEEF
-
Heat 1 tablespoon of clarified butter in a large pan over high heat.
-
Sear the beef in batches, quickly and over high heat, so it stays tender and develops a rich, roasted flavour.
-
Remove it from the pan and set aside.
COOK THE ONIONS AND MUSHROOMS
-
Add the remaining clarified butter to the pan.
-
Cook the onions until translucent, then add the mushrooms and fry until golden brown and the liquid has evaporated.
-
Season with thyme, salt and pepper.
MAKE THE SAUCE
-
Deglaze the pan with the veal stock and let it simmer briefly.
-
Stir in the mustard.
-
Mix the Schmand (or sour cream) with the cornstarch until smooth, using a splash of cold water or stock to prevent lumps, then stir it into the sauce.
-
Bring to a boil, stirring, until the sauce turns thick and creamy.
-
Finish with a pinch of sugar.
BRING IT ALL TOGETHER
-
Return the cornichons and the beef, along with any juices, to the pan.
-
Warm everything through gently, but don’t boil it, or the tenderloin will turn tough.
-
Cook the spaetzle according to the package instructions and toss them in butter just before serving.
SERVE
-
Spoon the beef stroganoff over the spaetzle and sprinkle with fresh parsley.
Have you cooked this or maybe another delicious recipe of mine? Feel free to leave me a comment below. If you tag your picture on Instagram with @labsalliebe and use the hashtag#labsalliebe, I won’t miss a post and will be happy to leave you a comment as well. Can’t wait to see your creations.
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