> wrote in message
...
> Hi,
>
> What does it take to make stroganoff sauce? I looked it up at
> a couple of websites, and got the impression that it's pretty
> much just flour and sour cream. Is that all it takes for it to be
> considered stroganoff sauce?
>
> Thanks!
> David

Not really, first there is no such thing as "Stroganoff Sauce". Beef
stroganoff is a recipe which first appeared in 1871 and is attributed to the
Baron Stroganoff and his French chef.

The recipe is simply fillet mignon, onions and mushrooms sautéed in butter
then deglazed with beef stock and sour cream added at the end. Some recipes
call for a little Dijon mustard as well as a small amount of tomato paste,
then thickened with a roux. Salt and pepper of course were also used.

So now you have the essential flavors of what you refer to a "Stroganoff
sauce" - Remember it is a recipe not a sauce that is places over something
else.

Dimitri