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A recipe very similar to the one we know today – based on pieces of meat, cream, onion and salt – was already prepared in tsarist Russia in the 19th century. According to several gastronomy historians, the name comes from the Russian Stroganov family, whose origin dates back to the year 1500. It is difficult to know which Stroganov was, in fact, the creator of the recipe. Some researchers attribute it to count and diplomat Pavel Stroganov – who had an important political role in the reign of Alexander I (1777-1825) – or to one of his French cooks. Others claim that he would have been another member of the same family, frequenting the court of Peter the Great (1672-1725). Even so, the respected culinary encyclopedia Larousse Gastronomique (no Brazilian edition) considers that the name may be derived from the verb strogat, which, in Russian, means something like “to cut into pieces”. The addition of mushrooms, paprika and mustard is credited to the French cook Thierry Costet, who lived in Russia at the end of the 19th century.
With the flight of the Russian nobility after the 1917 revolution, the dish reached France and, from there, spread to the world. The use of ketchup in the recipe was popularized by the United States.