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Eponymous Foods: Oops All Noodles
Stuff You Missed in History Class
The Origins of Beef Stroganoff
Pavel and Olga Sootkin hunted through old cookbooks looking for some kind of precursor that might put the origin of beef stroganoff even earlier than any of these accounts. They found a publication called Chef's Calendar from 1808 that had a recipe called Mintz which instructed the cook to finely chop some beef, fried in butter,. Another called clops is made with tenderized cuts of beef that are sauteed with onions and served with sour cream or the fond from the skillet. It's really highly probable that some version of the dish was around for a long time and was taught through oral tradition from generation to generation.
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