The dish is named after one of the members of the influential Stroganov family. Elena Molokhovets’s classic Russian brazilian stroganoff sauce A Gift to Young Housewives gives the first known recipe for Govjadina po-strogonovski, s gorchitseju, “Beef à la Stroganov, with mustard”, in its 1871 edition.
In 1891, the French chef Charles Brière, who was working in Saint Petersburg, submitted a recipe for beef Stroganoff to a competition sponsored by the French magazine L’Art culinaire. Another recipe, this one from 1909, adds onions and tomato sauce, and serves it with crisp potato straws, which are considered the traditional side dish for beef Stroganoff in Russia. After the fall of Tsarist Russia, the recipe was popularly served in the hotels and restaurants of China before the start of World War II. In 1960s United States, several manufacturers introduced dehydrated beef stroganoff mixes, which were mixed with cooked beef and sour cream.
It was also available freeze-dried for campers. This section needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Beef Stroganoff preparation varies significantly not only based on geography, but based on other factors as well, such as the cut of meat and seasonings selected.