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Originally posted 4/19/2020
Yummy comfort food on a gray day. The cream cheese adds a bit of nuance to the sauce that I personally like but may not be everyone’s cup of tea. The cut of meat is always a make-or-break on this one so don’t skimp, and take the time to trim out the connective tissue and fat.
I included a picture of the dual cutting boards and knives. Whenever I have meat and non-meat prep I use separate boards and knives. The red knife is for meat only and the green is for veggies. In this one, all the veggies but the chives get cooked but I still keep them separated.
I had to do a little research because I didn’t know the origin of this dish. The name sounds German so I had just assumed that was where it came from. Turns out it is actually from Russia attributed to French Chefs working for the Stroganov family in the mid-1800s. So we can debate whether this is a French dish or a Russian one. I think it’s both depending on the recipe – with alcohol it’s French, without it’s Russian.
