“A classic, quick cooking dish. It is said to be named after Count Paul Stroganoff, a member of the court of Czar Alexander II, and thus a natural for this site. Get it - Czar - RecipeZaar, ha ha ha. Anywho, there are many variations to this dish, the only constants probably being beef and sour cream. This version calls for cornichons, which I have seen with the pickles But if you can't find them, use any small sour pickles. My husband says this dish is authentic and he was educated in St Petersburg, Russia.”
READY IN:
20mins
SERVES:
4
YIELD:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Season the meat with paprika, salt, and pepper. Heat butter in a very hot skillet, then add the meat, stirring to separate the strips, so they cook evenly, about 2 or 3 minutes; remove and set aside.
  2. Add the onion to the skillet and cook, stirring, about 1 minute. Add wine and cook until reduce by 1/2. Lower heat then add the sour cream. Do not let sauce boil as the sour cream will curdle.
  3. Return the meat and stir. Add cornichons or sour pickles and stir. Serve over egg noodles, rice, or sautéed potatoes.

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