Beef Stroganov (Sauteed Beef in Sour-Cream Sauce)

"Originally created in the late 19th Century for a Russian count. There are a lot of European and American versions that come nowhere close to reproducing this dish as it was originally made. What follows is the classic Russian version."
 
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Ready In:
1hr
Ingredients:
9
Serves:
6
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ingredients

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directions

  • In a small bowl combine the mustard, 1 1/2 tsp of the sugar, a pinch of the salt and enough hot water (about a tablespoon) to form a thick paste.
  • Let the mustard rest at room temperature for about 15 minutes.
  • Heat 2 tbsp of the oil in a heavy 10" to 12" skillet over high heat until a light haze forms above it.
  • Drop in the mushrooms and onions, cover the pan, and reduce to low heat.
  • Stirring from time to time, simmer 20-30 minutes, or until vegetables are soft.
  • Drain them in a sieve, discard the liquid and return the mixture to the skillet.
  • With a large, sharp knife cut the fillet across the grain into 1/4" wide rounds.
  • Lay each round on a board and slice them into 1/4" wide strips.
  • Heat 2 tbsp of oil in another heavy 10" to 12" skillet over high heat until very hot, but not smoking.
  • Drop in half of the meat and, tossing the meat constantly with a large spoon, fry for 2 minutes or so until the meat is lightly browned.
  • With a slotted spoon transfer the meat to the vegetables in the other skillet, and fry the remaining meat the same way, adding more oil if needed.
  • When all the meat has been combined with the vegetables, stir in the remaining salt, pepper and mustard paste.
  • Stir in the sour cream, a tablespoon at a time, then add the remaining 1/2 tsp of sugar and reduce to low heat.
  • Cover the pan and simmer 2-3 minutes, or until the sauce is heat through.
  • Taste for seasoning.
  • To serve, transfer to a heated serving platter, and if you like, scatter straw potatoes over the top.

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Reviews

  1. Oh. My. GOSH!! This recipe is awesome!! I have never liked beef stroganoff- ever. I have always avoided it because the sauce always tastes "off" no matter the recipe. But it's one of my MIL's favorite dishes so I went searching for a good recipe. This one caught my eye because it is spelled the way stroganov should be spelled so I checked it out and decided to give it a try. I've never had anything like it! I used flank steak instead of filet and low fat sour cream but everything else was the same. I LOVED it! I will be making this part of my regular menu rotation!
     
  2. I made this with 2 lbs. of ground beef instead of the filet. It was so yummy and fantastic!!! This will definitely become a staple in our household.
     
  3. Excellent, I made it with a good fat free sour cream and ground beef because that is what I had on hand. In fact, that's one of the best things about this recipe... I had ALL the ingredients on hand and it was a huge hit with my husband! Thanks for posting :)
     
  4. awesome!!!! made it several times now. one of the favourites.
     
  5. It was excellent! I used caraway seeds in it because my bf loves them. And very easy to to make. Thank you littleturtle!
     
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Tweaks

  1. Oh. My. GOSH!! This recipe is awesome!! I have never liked beef stroganoff- ever. I have always avoided it because the sauce always tastes "off" no matter the recipe. But it's one of my MIL's favorite dishes so I went searching for a good recipe. This one caught my eye because it is spelled the way stroganov should be spelled so I checked it out and decided to give it a try. I've never had anything like it! I used flank steak instead of filet and low fat sour cream but everything else was the same. I LOVED it! I will be making this part of my regular menu rotation!
     
  2. excellant I used creamy mushroom and pepper soup mix instead of sour cream as well as the fresh mushrooms and I finished it in a caserole in the oven for an hour and a half on low heat
     

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