Beef stroganoff, a Russian dish that originally consisted of just beef in a boullion and sour cream sauce, has its roots in the 19th century. Although beef stroganoff was present in the United States in the early 1940’s, it didn’t become widespread until after World War II, when the rationing of meat was lifted. At that time, it became the go-to recipe for gourmet chefs across the ‘States (according to beefstroganoff.net–someone really loves this stuff). More recent permutations of the recipe include onions, mushrooms, and sometimes even tomato paste, but in my opinion the sauce is the only thing that really matters!  Continue reading →