Prepare International Variations of Beef Stroganoff

Although Stroganoff was originally a Russian dish, its found its way to almost every corner of the world, from Japan to Brazil to Australia. Each location has its own unique twist and the dish is served with a different starch. In Japan for example, soy sauce is added to the sauce along with whipping cream and its served with rice. My version lies somewhere between the Russian original and how its prepared in the US. The key points are to use a tender cut of beef (being careful not to over cook it), and to work up a good layer of fond on the bottom of the pan before you start adding liquids. To thicken the sauce, I skipped the roux in favor of simply mixing the flour with the sour cream. It cuts out a step and Ive also noticed it helps keep the sour cream from separating. Serve it with rice, pasta or boiled potatoes. I also like topping it with a nest of crisp potato straws.

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Marc Matsumoto is a culinary consultant and recipe repairman who shares his passion for good food through his website norecipes.com. For Marc, food is a life long journey of exploration, discovery and experimentation and he shares his escapades through his blog in the hopes that he inspires others to find their own culinary adventures. Marcs been featured in the New York Times, Wall Street Journal, and USA Today, and has made multiple appearances on NPR and the Food Network.