He also said “Businessmen from the South of China are the most sexful.” 
How different could it be? There’s not much to it.
A local (Toronto) TV chef makes it with paprika, which is more Hungarian than Russian, I think. Paprika is certainly not in the recipe I’ve always used. It can also be served over egg noodles or (traditionally, I’ve been told) rice.
Just from Googling and Wiki’ing …
Stroganoff recipes commonly use a sour cream base, while a minority of more traditional recipes just use a healthy dollop dabbed on top of the finished sauce. Some recipes use tomato paste; most do not. Older versions of the recipe use prepared mustard. Older versions also lack onions and mushrooms; modern renditions typically have them.
Regarding rice: The Wikipedia article on Beef Stroganoff shows a photo of the dish served over rice:
Interesting. The recipe I use has both onions and mushrooms, but no tomato paste. The version my TV chef makes does have tomato paste.
So there are indeed numerous variations.
That picture looks like neither beef nor Stroganoff.
This picture farther down in the same article looks more like the Stroganoff I know (neither picture is exactly Instagram-ready, though):
Given Russian passion for mushrooms, I’d expect a lot of Stroganoff recipes from there to contain them. I put a lot of mushrooms into my recipe, along with onions, butter, sour cream, and dill. Maybe I’ll experiment a bit with some mustard too.
Never used dill or mustard, but I’m intrigued to try them in Stroganoff.
The sour cream can give a little bit of tang to the finished sauce … but I like the idea of “kicking up” the tang with dill or mustard.
Hmm, dill is an interesting and unusual-seeming addiiton. I’m trying to imagine what Stroganoff would taste like with the usual ingredients plus dill, and not quite getting there in my mind. Mustard I can kind of imagine what it would taste like in the mix, but not dill.
A little googling shows me a LOT of recipes for Stroganoff calling for dill, so it doesn’t seem real uncommon.
Ok, I believe you, stop making such a big dill out of it 
IIRC,my TV chef also puts Worcestershire sauce into his Stroganov, which I’m pretty sure Russians wouldn’t do.
I put garlic into mine, and top it with fresh chopped parsley. No other seasoning except salt and freshly ground pepper.
Yeah, it’s less creamy than what you expect when someone says “Beef Stroganoff”.
Was curious about that, and went thumbing through some online recipes for the over-rice and over-noodles versions. Taste.com has got a good representative of over-rice, while the venerable Betty Crocker cookbook has one for the common over-noodles style.
Concentrating just on the sour cream used in both and doing the math: Each serving of the over-rice version gets 1/12 of a cup of sour cream – about a level tablespoon & change. Betty Crocker’s noodle version adds a quarter cup of sour cream per serving, yielding a much wetter – indeed, pourable --final product.
I made mine for years without worcestershire, then gave it a try. It did enhance the flavor. And it just takes a tiny dash of it. I’m sold on using it now
Might have to try adding paprika too.
I mean, I don’t see any visible mushrooms or onions in that pic, and the meat doesn’t look like beef at all-- it looks more like browned chunks of chicken. I’m wondering if that’s an editing error-- it is Wikipedia, after all.
More like it?
Chicken Stroganov sounds good—just like Chicken à la King, I’d imagine.
Well according to the same Wikipedia article:
Perhaps mushrooms and onions aren’t necessarily required.
The meat still doesn’t look like beef in the pic, it looks more like chicken. It’s not the best picture though. Or maybe it’s veal, who knows?
That recipe, with a dry rub of salt and allspice, then a roux made with mustard and broth and finished with a little sour cream, actually sounds pretty good. I might try that sometime.
I ate Ethiopian food once and really liked it. It was part of an opening display at a small local museum. If I get the chance I’ll eat it again.
I never met a cuisine I didn’t like at leat part of!