Beef Stroganoff
I have seen Stroganoff prepared at eating venues in all variations, even by Star chefs. I’ve really never eaten this dish at a restaurant, so today I’ve planned to prepare this meal at my house to satisfy my husbands cravings.
Traditionally, beef stroganoff is made with tender cuts of beef such as filet mignon, sirloin, top round or ribeye steaks. These cuts are flavorful and tender when cooked, making them well-suited for the dish. However, you can also use other cuts of beef like flank steak, or sometimes if nothing else is at hand, ground beef if you prefer. The key is to choose a cut that will become tender and delicious as it simmers in the creamy sauce.
I’ve read a lot about this dish and this recipe is from a Russian cookbook I found on Amazon “My Russian Grandmother’s Kitchen”
Sometimes restaurants throw tons of pickles on it (and they don’t have to be, I sometimes do it) and then call everything stroganoff. Often there is not even mustard in the sauce. You can do as you prefer and adjust the taste as you like. I always like to add white wine at the end, if not a little Worcestershire sauce
You can use tender cuts of beef such as filet mignon, sirloin, top round or ribeye steaks. 
Slice beef in 1″ x 1/2″ strips 
Place cubed beef in a bowl 
Cube onions and slice mushrooms 
Fry onions in large frying pan until glazed 
Add the mushrooms to the glazed onions. Cook for 10 min. and remove 
Fry cubed beef strips in hot oil 
Fry the beef strips for several minutes until browned 
Add the sour cream and whole cream (or Creme Fraiche) 
Prepare the mustard mixture and add to creamy sauce 
Simmer the Stroganoff sauce for 5 min. (while cooking the noodles). Season with salt, pepper and white wine 
Beef Stroganoff is ready to be served. Garnish with parsley of you like
Some Tips:
Canned mushrooms is a no go. They become rubbery and have no taste. Important is spicy Mustard (or soaked mustard seeds), sugar, salt pepper, sour cream and whole cream. Since Russian sour cream is fatter than our 10%, I added whole cream (I couldn’t find Creme Fraiche in our store). The recipe asks for Pickles, it is not a must, I prefer to do without.
The Stroganoff recipe below is for a large party of six, you can adjust it to 3 -/+ portions if you like and it automatically changes the measurements
Beef Stroganoff
Ingredients
- 2 lb of beef for example: sirloin, ribeye, filet mignon or flank steak (without any fat and tendons).
- Freeze for 1 to 2 hrs for easier slicing.
- 1.5 lb onions, cut in cubes.
- 1 lb mushrooms, thinly sliced (fresh, not canned)
- 1 tbsp flour or cornstarch, for dusting and thickening
- 2 tbsp spicy mustard (or soaked mustard seeds)
- 1 tbsp sugar
- 2 tsp salt
- 2 tbsp vegetable oil for frying
- Freshly ground black pepper
- 250 ml sour cream (full fat)
- 250 ml whole cream (instead Creme Fraiche)
- 1/3 cup dry white wine and/or Worcestershire sauce
Like Eastern European cooking, my recommendation on Amazon below:
“My Russian Grandmother’s Kitchen”
Instructions
- Mix mustard, sugar and 1 tsp. salt into a paste.
- Cut the meat across the grain into 1″x 1/2″ thick cubes.
- Heat 2 tablespoons of oil in the pan just before the smoke point.
- Add the onions and fry for 5 minutes.
- Then add the mushrooms, reduce the heat a little.
- With the lid on simmer both for 10 minutes until soft, stirring from time to time.
- Transfer everything to a bowl and set aside.
- Fry the meat in hot oil in the pan for about 2 minutes until the meat is lightly browned.
- Finally, dust 1 tbsp. flour briefly over the beef.
- Add fresh pepper from the mill.
- Add the fried mushroom onion mixture to the beef into the saucepan.
- Stir in the mustard paste.
- Add the sour cream and whole cream (or Ceme Fraiche), stir.
- After everything is combined, cook the meat and vegetables mixture on medium-low for another 4-5 minutes.
- Season with white wine (and/or Worcestershire sauce), salt, pepper and a little sugar.
Notes
Garnish with parsley. You can serve Stroganoff with Spätzle, Schupfnudeln, wide Noodles, Fettucini or Rice.
