While beef stroganoff has evolved beyond its original nineteenth century Russian origins (cubes of fried beef cooked in mustard and sour cream), it remains a popular dish around the world (and with it, plenty of variations!). Many recipes call for fillet steak but we like using bavette, which is much cheaper cut, has a strong, beefy flavour and a nice bit of texture. We've also added in mushrooms, which is what most people expect from a stroganoff even though this it's a more modern...
