This dish dates back to the end of the 19th century in Russia. During this time the Russian general Pavel Aleksandrovich Stroganov had a haute cuisine chef. Which was presented at a gastronomy competition in Saint Petersburg-Russia, where he invented the recipe. As the winner of the contest, he attributed the surname of his master, Stroganov, to his plate. As the recipe became famous worldwide, little by little it changed its name from stroganov to stroganoff or stroganoff. This is due to the adaptation that was made to different languages.

This tenderloin catapulted into Russian high society and the food they offered. It was so well known that it reached Chinese restaurants. This country, like Russia, was responsible for spreading it to the United States. There, it became an exquisite gourmet dish known worldwide.

Ingredients:
(4 servings)

1 kg of beef tenderloin
1 cup of flour
50 grams of butter
2 tablespoons olive oil
1 large white onion
2 tablespoons of mustard
1/4 kg of mushrooms
1/2 cup sour cream or plain yogurt
1 cup of water
2 tablespoons of rum
5 tablespoons of white wine
1/2 cup of heavy cream
Salt and pepper to taste

Preparation:
The first thing to do is cut the meat into thick strips, sheets or julienne strips, approximately 1 cm wide and 4 cm long. Many people cut it into squares, but the original recipe for tenderloin stroganoff is cut into julienne strips.

Then the meat is seasoned with salt and pepper to taste, then the flour is sprinkled, covering it well.

Separately, chop the onion in a round shape or in half moons and fry it in the butter and oil at medium temperature. When you get a transparent color, you should add the mustard and let it cook for 3 more minutes.

Then the temperature is increased to the maximum and the meat is added little by little. Let it cook stirring constantly so that it does not go over the cooking point.

On the other hand, the mushrooms should be chopped into thick slices and when the meat obtains a golden tone, add them. Also, add the rum and white wine and let them evaporate for 1 minute. Then add the water and sour cream (if you can't get it you can add natural yogurt).

Let cook 5 minutes. Remember that it is important that the meat is not overcooked.

Before serving add the milk cream, stir and serve.

Beef stroganoff can be served with white rice, mashed potatoes, and spaghetti or pasta. They can be served as desired either by placing the meat on top of them or on the side.