Beef Stroganoff or Beef-Stroganov (in Russian: Беф-Строганов Bef-Stróganov) is a Russian dish of sautéed pieces of beef served in a sauce with sour cream. From its origins in 19th-century Russia, it has become popular in much of Iran, Europe, North America, Australia, South Africa, Lebanon and Brazil, with considerable variation in the actual recipe. The dish is most likely to have been named after the word строгать strogats (to shave), after the shaved meat used in the dish, although there are also suggestions that it was named after Stroganov family. Recipes of braised meats finished with sour cream are fairly typical of medieval Russian cookery.

Here's one of them:

Beef Stroganov recipe
Ingredients : 2 lbs Tenderloin of beef - cut into very thin strips, 10 Allspice berries- freshly ground (2 tsp. dried ground), 1/4 lb. Butter (2 Tbs. reserved), 3 Tbs. Flour, 2 cups Estouffade (brown veal stock may also be used), 1 tsp. dijon mustard , 2-4 Tbs. Sour cream (more as desired), Salt and pepper to taste
To make one gallon Estouffade (can be stord for up to three days in the refrigerator or up to three months frozen): 2 lbs. Veal bones , 2 lbs. Beef Bones, 1 Unsmoked ham knuckle, 1 lb. Mirepoix - coarsely cut, 1/2 lb. onion, 1/4 lb. carrot , 1/4 lb. celery , 10 oz.
Tomato paste, Sachet d'epices , Salt to taste ( optional) 6 qts. Cold water
Method:
Season tenderloin with salt and allspice. Saute' the beef in butter to desired doneness. Remove from pan and keep warm.
Lower heat and add 2 Tbs. butter and 2 tbs. of the flour. Add more flour if needed. Fry lightly over moderately low heat until the roux slowly turns a golden straw colour.
Gradually add the Estouffade, whisking constantly to avoid lumping. When well blended add mustard and a little pepper. Simmer over medium heat about ten mins. Add sour cream to pan, stirring constantly until desired consistency is reached ( to cover back of a spoon).
Reheat meat in the sauce taking care that the sauce does not boil.
To make Estouffade:
Preheat the oven to 450F. Rinse all of the bones and dry them thoroughly. Arrange the bones in a roasting pan and roast in the oven 30 to 40 mins. until a rich brown colour is achieved. Transfer bones to a stockpot and add ham knuckle. Add water and bring the mixture slowly to a boil. Simmer, skimming the surface as necessary. After about 41/2 hours: Brown the mirepoix and tomato paste in the same roasting pan. when vegetables are soft and very slightly carmelized add to the stockpot. Deglaze the roasting pan with water and add to the stock. Add the sachet d'epices.
Simmer an additional hour (approx. six hours in all). Strain Russian


Partially used http://en.wikipedia.org/w/index.php?title=Beef+Stroganoff