Stroganoff is of Russian origin, and there are many variations. This wonderful stroganoff recipe comes from a book by chefs from Le Cordon Bleu cooking schools. It's made with filet of beef or sirloin strips instead of the usual ground beef, and takes less than 30 minutes start to finish. Perfect for company -or- a busy weeknight meal! Tip: For variation, I sometimes like to add a handful of sliced fresh mushrooms along with the shallots or onions, and a half teaspoon of Dijon plus a tablespoon of brandy added to the sauce is quite tasty. I usually serve our stroganoff over egg noodles, but rice or potatoes would be equally good. A salad of mixed greens is nice, to round out the meal. Hope you enjoy as much as we do!