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Classic Beef Stroganov

 Beef Stroganov is a well-known Russian dish, which become extremely popular in many countries. It consists of fried beef cubes mixed with sour cream sauce. Various explanations are given for the name, one says that such dish was firstly appeared at the count Alexander Stroganov’s dinners, who was the Russian minister of the interior from 1839, the member of the state Council from 1849 and the governor general of Novorossiia from 1855. The sauteed beef was among other different dishes, which were served at ‘open tables’ when all decorous and presentable people could came in straight from the street and tried any meal.
 The first known Beef Stroganov recipe doesn’t contain onions or mushrooms, only floured beef cubes, which fried and sauced with mustard, bouillon (stock) and some sour cream. Thus, you may guess that it’s not the best recipe. The dish becomes much tastier and aromatic if you add onions and mushrooms (it tastes fantastic with cep mushrooms, even if you add only one), such recipe is considered now as classic Beef Stroganov.
Beef Stroganov

Classic Beef Stroganov

  • Servings: 4
  • Difficulty: moderate
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You can also serve the beef with buckwheat instead of mashed potatoes.
IngredientsRussian Beef Stroganov
500g beef fillet, cut into medium cubes
2 medium brown onions, thinly sliced
200-300g mushrooms, sliced (cep mushrooms or brown champignons)
2-3 Tbsp plain flour
150-200ml sour cream
2 tsp dijon mustard
2-3 Tbsp beef stock
butter or sunflower oil
sea salt, black pepper to taste
mashed potatoes, chopped dill or parsley, rye bread, for serving
 
Method
  1. To make the sour cream sauce, in a small bowl, combine the sour cream with mustard, add stock to make it more thin (it should be liquid like kefir).
  2. Mix the flour with a good pinch of salt. Lightly flour beef cubes from all sides, shake off any flour excess. Heat the heavy frying pan, when it’s hot, add butter or sunflower oil. Then sear beef cubes in 2 or 3 batches, so you don’t overcrowd the pan and steam the meat. Cook for 2-3 muntes or just until browned. Transfer to the plate.
  3. In the same frying pan (reduce the heat to medium), add a knob of butter, mushrooms and onions. Fry onion until it’s soft. Then add fried meat, season with salt and pepper. Reduce the heat to medium-low, you need to warm the meat mixture for 2-3 minutes. Now add the sauce, stirring continuously for 1-2 minutes. Remove the pan from the heat, cover with lid and let it rest for few minutes.
  4. Serve with mashed potatoes, sprinkle with dill or parsley. Enjoy!
You can keep the dish in the fridge up to 1-2 days. Keep the fried meat and sour cream sauce separate in the different containers. Just mix it together and rewarm before serving (but don’t let the sauce bubble).