Beef Stroganoff as in Russia

Marsha Gardner


One of the foreign students that we had with us for a 6-week stay while she studied at the Enlish Language Institute at the University of Alabama made this dish for us and shared the recipe.

Stroganoff is a traditional dish of classic Russian cookery that has been in various forms in Europe since the 18th century.

The name Stroganoff refers to a family of wealthy merchants from Novgorod who set up trading with Europe, one of the families had a French cook who might have given his master’s name to one of his creations. The dish is prepared with tender meat, mushrooms, and sour cream.

pinch tips: How to Tie a Roast


1 1/4 lb
beef tenderloin, cut into strips
1 1/2 Tbsp
all purpose flour
3 Tbsp
olive oil, extra virgin
3 Tbsp
butter, unsalted
2 Tbsp
3/4 lb
mushrooms, sliced
1/2 c
onion, finely chopped
1/4 c
dry white wine
1/3 c
concentrated beef stock
1 Tbsp
dijon mustard
3/4 c
sour cream
1 tsp
worcestershire sauce
2 tsp
paprika, sweet
cayenne pepper
kosher salt and freshly ground black pepper to taste
1 Tbsp
fresh parsley, chopped for garnish
2 Tbsp
sour cream, for garnish
tagliatelle or other hot buttered noodles for serving

Directions Step-By-Step

Season meat with half the paprika, salt, and white pepper and leave to marinate for 10 minutes. Sprinkle meat with the flour.

Place a pan over medium heat and add half the butter and half the oil, when hot, raise heat to high and sauté beef in two batches until brown on the outside but still pink inside.
Pour the brandy and ignite, when the flame subsides, remove meat to a plate and keep warm, deglaze pan with 2 tablespoons water scraping the bottom and pour the sauce over the meat.

Meanwhile, in a clean pan, stir-fry mushrooms over high heat in one tablespoon oil, in two batches, season and set aside.
In a clean pan, heat the rest of the oil and butter and fry onions over medium heat till tender, add garlic and fry a little more.

Add white wine and let simmer till wine evaporates, add the beef stock, mustard, sour cream, Worcestershire sauce, the rest of the paprika, and cayenne and bring to boiling point.
Add meat and mushrooms, season and simmer for few seconds.

Place Stroganoff in a serving plate, sprinkle with chopped parsley, drizzle with sour cream, and serve hot with Tagliatelle.

About this Recipe

Course/Dish: Beef