Strogonoff is a very famous dish that although everyone knows that it comes from Russia, but according to the story that most people take for granted, the cook who invented this recipe was a French chef who worked for a Russian count.

The chef is said to have invented this delicious meat recipe while preparing to participate in a cooking contest in the Russian city of Saint Petersburg.

The dish bears the surname of the count and Russian general for whom French chef André Dupont worked, Count Pavel Aleksandrevich Stroganov.

This famous Russian recipe became very popular in China and was also brought to the United States thanks to the movement of immigrants from both countries.

The reality is that Strogonoff has reached our days as an easy to make and very delicious recipe, with a very tasty main ingredient such as meat.
How to make Stroganoff and make it delicious

This traditional Russian dish can be made using different types of meat. Worse if there is a delicious meat and that will make the dish look great, it is the deer sirloin.

The traditional Strogonoff recipe uses ingredients that are very easy to find in stores, and I am sure that many of them can even be found in our home cupboards.
Stroganoff sauce ingredients

The main ingredients to make this incredible and delicious recipe are:

Deer tenderloin.
Some flour.
Shallots.
Cut mushrooms.
Sour cream.
Brandy or cognac.
Bay leaf.
Olive oil.
Salt.
Sweet paprika.
Dijon mustard.

How to make Stroganoff sauce

The preparation of the Stroganoff-style deer tenderloin is very simple. You just have to follow the next steps.

You must cut the deer meat into fillets, and these into strips of about one finger.
The strips are passed through a little flour. With this we will make them stay juicy when they have to be sautéed.
Mushrooms can be bought already cut, but if they are whole, they must be cleaned very well with a damp cloth and then cut.
The venison tenderloin strips are put on the fire in a pan with the oil, and are cooked on both sides for a few minutes. Just enough to seal the meat.
Shallots are cut and sautéed.
Then add the cut mushrooms to which a little sweet paprika is added.
After the mushrooms we add the brandy or cognac and stir until the alcohol is reduced.
Add the sour cream and stir again until a light sauce is achieved.
At the end, add Dijon mustard to taste and the bay leaf. Rectify salt if necessary.
When the sauce is finished, it is time to take the strips of deer tenderloin and add it to the resulting sauce. For a few minutes they will cook together over low heat until the meat reaches the desired point.
When the tenderloin reaches the perfect doneness, it’s time to plate the venison stroganoff tenderloin and serve.

Stroganoff style venison tenderloin accompaniment

Strogonoff deer tenderloin is a delicious dish that will acquire a much more special flavor when using wild meat as healthy and natural as deer meat.

To give it a tastier touch, it can be accompanied by other ingredients, such as white rice.

This traditional Russian recipe can be put on the table for both lunch and dinner. In the case of eating at night, and if you want to leave carbohydrates aside, the best accompaniment for the dish can be some vegetables made in the oven.

For those who want to give an incredible final touch and achieve an exceptional recipe, this meat recipe can be accompanied with a good full-bodied red wine.

When you have guests at home or for a special dinner with your partner, this recipe that comes to us from Russia is a simple dish with great flavor that will surprise all diners.