Beef Stroganoff or Beef Stroganov is a classic Russian dish named after the Stroganov family. Its exact origin is unclear, but it is widely believed to have been created in the mid-19th century – by a French chef working for Count Alexander Grigorievich Stroganoff in which the dish was named after. The original recipe consisted of thin strips of thinly cut beef fillets and sour cream. Over time, the recipe evolved to include onions, mushrooms, and other ingredients. Beef Stroganoff gained popularity in Russia in the late 19th and early 20th centuries. Today, Beef Stroganoff is still enjoyed around the world, with many variations and adaptations of the original recipe.
STEPS ON MAKING BEEF STROGANOFF
Beef Stroganoff is a classic Russian dish made with sautéed beef, mushrooms, and onions in a creamy crème fraîche sauce. It’s the perfect hassle-free dinner that’s packed with delicious, rustic flavour and quick to make for a cosy night in with your loved ones.
Let’s get buzzin’:
BEEF STROGANOFF:
- Butter
- Garlic
- Brown Onions
- Chuck steak
- White Button Mushrooms
- Beef stock cube
- Crème fraîche
- Dijon mustard
- All purpose flour
- Black Pepper
- Salt (optional)
Slice the mushrooms into even-sized slices and set them aside in a bowl.
Thinly slice the beef into fillet strips. Add them in a bowl and coat them evenly in a mixture of salt, black pepper, and flour. Make sure to mix everything well to ensure that the beef is evenly coated. Set aside.
On a chopping bord, slice the onion thinly and minced the garlic.
Heat up a large pan over medium heat and add the vegetable oil. Sunflower oil is a good choice for this recipe as it has a neutral flavour. Once the oil is hot, add the sliced onions and sauté them until they are slightly browned. Add in the minced garlic and continue to sauté for another 2 minutes. 
Add the butter to the pan and let it melt thoroughly. Once the butter has melted, add the sliced mushrooms to the pan.
As the mushrooms cook, they will release some liquid. Allow the mushrooms to saute around 5 minutes or until they have turned brown and tender. Then, remove the sauteed onion, garlic and mushrooms from heat and transfer them to a bowl. Set aside. In the same pan, add the coated beef fillet. Cook the beef until it has browned all over. Make sure to stir the beef occasionally to prevent it from sticking to the pan. Then, add the sauteed onion, garlic and mushrooms and mix everything well.
Add a beef stock cube to the pan and mix it thoroughly. If it’s dry, add 100 ml of water to thin it out.
Pour in the crème fraîche and mix everything together until well combined.
Add Dijon mustard to taste, and let the stroganoff cook for an additional 5 minutes, or until the sauce has thickened and the meat is cooked through.
Once cooked, serve the beef stroganoff hot over a bed of warm tagliatelle or your favourite pasta.
As the Russians say ‘Priyatnogo appetita!’ (Enjoy your meal).
Beef Stroganoff (Russia)
- PREP TIME: 5 min.
- COOK TIME: 30 min.
- TOTAL TIME: 35 min.
- YIELD: 4 servings
DIFFICULTY:
INGREDIENTS
1 large brown Onion (sliced thinly)
4 cloves of Garlic (minced)
1 tablespoon of Butter
10 small button Mushrooms (sliced even-sized)
500 grams of Beef fillet (Chuck steak)
1 tablespoon of All purpose flour
1 teaspoon of Salt
1 teaspoon of Black pepper
1 Beef stock cube
150 ml of Crème fraîche
100 ml of Water (optional)
1 teaspoon of Dijon mustard
INSTRUCTIONS
- Slice the mushrooms into even-sized slices and set them aside in a bowl.
- Thinly slice the beef into fillet strips. Place the sliced beef in a bowl and coat them evenly in a mixture of salt, black pepper, and flour. Make sure to mix everything well to ensure that the beef is evenly coated.
- Heat up a large pan over medium heat and add the vegetable oil. Once the oil is hot, sauté the sliced onions until they are slightly browned. Add in the minced garlic and continue to sauté for another 2 minutes.
- Add the butter to the pan and let it melt thoroughly. Once the butter has melted, add the sliced mushrooms to the pan and cook until brown and tender. Remove sauteed onion, garlic and mushrooms from heat and set aside in a bowl.
- Add the coated beef fillet to the pan and cook until it has browned all over. Stir occasionally to prevent sticking to the pan. Add sauteed onion, garlic and mushrooms and mix well.
- Add a beef stock cube to the pan and mix it thoroughly. If it’s dry, add 100 ml of water to thin it out.
- Pour in the crème fraîche and mix everything together until well combined. Add Dijon mustard to taste, and let the stroganoff cook for an additional 5 minutes, or until the sauce has thickened and the meat is cooked through.
- Once cooked, serve the beef stroganoff hot over a bed of warm tagliatelle or your favourite pasta.
- Priyatnogo appetita!
NUTRITION FACTS
Total Fat: 39.83 mg
Sodium: 1092.36 mg
Dietary Fiber: 1.17 mg
Protein: 25.79 g
Vitamin C: 19.22 mg
Cholesterol: 164.95 mg
Carbohydrates: 7.85 g
Sugars: 1.79 g
Vitamin A: 308.26 mcg
Iron: 2.27 mg
Daily values based on a 2,000 calorie diet.