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Beef Stroganoff

Beef Stroganoff: coarse strips of tender beef are browned in butter and mixed with a sauce of onion, lemon juice, tomato purée and cream, then left to simmer gently under a lid until the sauce thickens. From Erken's Stor kokebok (1949), p. 204.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 204 (falt i det fri)

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About the dish

The dish takes its name from Russian cooking and was a well-known dinner-party dish. The book stresses that the meat should only steep in the sauce, not boil hard.

How to make it

  1. 1

    Cut the meat

    Dry the meat with a cloth wrung out in hot water. Cut it into coarse, long strips.

  2. 2

    Brown the meat

    Brown the meat in the butter and cook gently. Transfer to a deep dish.

  3. 3

    Make the sauce

    Brown the onion in a little of the butter and sprinkle with lemon juice. Pour in the cream and tomato purée and season with salt and pepper.

  4. 4

    Combine and steep

    Mix meat and sauce. Let it all simmer gently for a while under a lid, but do not boil hard. It should only steep until the sauce thickens.

  5. 5

    Serve

    Serve very hot with potatoes and vegetables.

Changes from the original

The recipe is rewritten in modern language, and 1½ del. is converted to 1.5 dl. Amounts and method are unchanged.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1949Modernised
To1949Modernised
1949 (proofread, p. 204) → Modernised~71% of the text changedremovedadded
600 gr. renskåret g mørt biffkjøtt (renskåret). 1 spiseskje hakket ss løk (hakket). 50 gr. smør g smør. 3 spiseskjeer tomatpuré 1½ del. fløte ss tomatpuré. 1,5 dl fløte. 1 spiseskje sitronsaft salt, pepper. Kjøttet tørkes i kjøttklædet, opvridd ss sitronsaft. salt (etter smak). pepper (etter smak). Tørk kjøttet med en kjøttklut vridd opp i varmt vann, skjæres vann. Skjær det i grove, lange strimler. Kjøttet brunes strimler.. Brun kjøttet i smøret, stekes sagte, legges smøret og stek det sakte. Legg det over i et dypt fat. Løken brunes fat.. Brun løken i litt av smøret, sitronsaften dryppes over, påhelles smøret og drypp sitronsaft over. Hell på fløten og tomatpuréen, tomatpuréen og smak til med salt og pepper has i efter smak. Kjøtt pepper.. Bland kjøtt og saus blandes, la saus. La det hele småtrekke en stund under lokk, men ikke koke sterkt. Skal kun Det skal bare trekke til sausen jevner sig. Serveres seg.. Server meget varmt med poteter og grønnsaker.

Note on Modernised

Oppskriften er omskrevet til moderne bokmål, og 1½ del. er omregnet til 1,5 dl. Mengder og metode er uendret.

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Frequently asked questions

Why must the meat not boil hard?
The book says it should only steep until the sauce thickens.
What is served with it?
Potatoes and vegetables, and it should be served very hot.
How much meat is needed?
600 g of trimmed tender beef cut into coarse, long strips.

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