Beef Stroganoff in sour cream sauce
Origin of the recipe
Beef Stroganoff is one of the most famous dishes of Russian cuisine, named after Count Alexander Stroganov, in whose house it is said to have been first prepared in the 19th century. Originally, it was a dish of thinly sliced beef, fried in butter and braised in sour cream with onions and mustard. It quickly gained popularity due to its heartiness, simplicity, and exquisite flavor. In pre-revolutionary restaurants, beef Stroganoff was served as a standalone dish or with a side dish of rice, potatoes, or small noodles. During the Soviet era, the recipe was simplified, but the key ingredients remained: tender meat and a thick sour cream sauce. Today, beef Stroganoff is a symbol of home comfort and gastronomic elegance, beloved not only in Russia but also abroad.
What do you need for cooking?
Ingredients
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Beef (tenderloin or fillet)
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Champignons
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Onions
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Sour cream (or heavy cream 20–30%)
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Flour
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Butter
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Vegetable oil
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Salt
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Ground black pepper
Kitchen utensils
- Knife
- Board
- Bowl
- shoulder blade
- Frying pan with non-stick coating
Step-by-step recipe:
Step 1:
Prepare the meat: cut the beef into thin strips across the grain. Place in a bowl.
Step 2:
Chop the vegetables: peel and slice the onion into half rings. Slice the mushrooms. Divide into separate bowls.
Step 3:
Heat the pans: Heat 1.5 tablespoons of oil in each pan over two burners.
Step 4:
Brown the meat: Place half the meat in one pan and the other half in a separate pan. Spread evenly. Cook for 2–3 minutes, without touching, until browned. Turn over, season with salt and pepper. Cook for another 1–2 minutes. Transfer to a bowl.
Step 5:
Fry the onions: In a clean frying pan (or the same one you used to fry the meat), fry the onions until golden brown. Add the butter and flour to the pan with the onions, stirring constantly.
Step 6:
Fry the mushrooms: In the same pan (without adding oil), fry the champignons until the moisture evaporates and they are golden brown – 6–8 minutes. Season with salt.
Step 7:
Combine the ingredients: return the fried meat and onions to the pan with the mushrooms. Stir.
Step 8:
Add sour cream: Pour in the sour cream and a little water, stir, and bring to a gentle simmer. Reduce heat, cover, and simmer for 5 minutes.
Step 9:
Serve hot on individual plates with mashed potatoes and pickles.
Cooking tips:
Cut the meat thinly and across the grain - this way it will be softer and cook faster.
Don't overcrowd the pan—if the meat is in a tight layer, it will stew rather than fry.
Fry the mushrooms without a lid so that they don’t become watery, but rather brown.
Fry the onion slowly - it should become soft and sweet, not burnt.
Use full-fat sour cream (at least 15%)—it won't curdle and will create a thick, smooth sauce. If you don't have sour cream, substitute with 20% cream or sour cream with a little milk.
To enhance the flavor, you can add 1 teaspoon of soy sauce or ½ teaspoon of nutmeg to the sauce.
Serve immediately after cooking—the dish loses texture if it cools. It's best to make the mashed potatoes ahead of time.
