Beef Stroganoff is a basic Russian comfort food. The first written recipes for this tasty dish appeared in Russian cookbooks in the mid eighteen-hundreds. Stroganoff is believed to have named after the Stroganov family, who were wealthy merchants of that time. In the USA we tend to serve stroganoff over buttered noodles, but if you want to be traditional, serve it over mashed potatoes or pan-fried potato wedges. Try this Russian Beef Stroganoff recipe. We like it because it has less dairy in it than many Americanized versions.
Russian Beef Stroganoff Recipe Ingredients
- 1 1/2 pounds beef tenderloin or sirloin
- 2 medium onions, sliced
- 4 tablespoons butter
- 4 ounces fresh mushrooms, sliced
- 2 tablespoons flour
- 1 cup beef broth/stock
- 1/2 teaspoon mustard powder
- 1 1/2 tablespoons tomato paste
- 1/2 teaspoon paprika
- 1 bay leaf
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup sour cream
Equipment
- sharp knive
- heavy bottom pan or Dutch oven
Directions for Russian Beef Stroganoff Recipe – Serves 6
Place meat in the freezer for 20 minutes to make cutting easier.
Slice beef into thin strips. Cut away any large pieces of fat.
Remove peel from onion, cut in half, then slice into strips.
Wash mushrooms. Slice.
In a heavy bottom pot or Dutch oven, sautee mushrooms on medium in 1 tablespoon of butter over medium heat. Remove from pot and set aside.
Add another 1 tablespoon of butter to pot and sautee onion slices until they are translucent. Remove from pot and add to your mushrooms.
Toss meat with the 2 tablespoons of flour making sure to coat all sides.
Add the remaining 2 tablespoons of butter to the pot. Add meat in batches browning all sides. Do not overcrowd the pan.
Add the onions and mushrooms back into the pot along with the 1 cup of beef broth.
Add the mustard powder, tomato paste, paprika, bay leaf, salt and pepper. Cook over medium heat for 20 – 30 minutes or until the meat is tender.
Mix the cup of sour cream and add to the stroganoff. Heat until hot.
Remove the bay leaf and serve over mashed potatoes, pan-fried potatoes wedges or hot buttered noodles.
