Authentic Beef Stroganoff Recipe Russia, Europe
JUMP TO RECIPEWe strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
This classic dish pairs tender beef, such as tenderloin or top loin, with a thick sauce and is served traditionally with potato fries. The sauce, which is made with butter, onion, mustard, and flour, is seasoned with salt and pepper, then diluted with some stock or, in some cases, white wine, to help it reach the right consistency, with a dollop of sour cream stirred in right before serving. Although served originally with potato fries, today, rice, noodles, and mashed potatoes often accompany the dish.
Cooking tips
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meat
The beef is cut into strips or small cubes — an influence of the French style of cooking — making the dish cook faster due to the size and the tenderness of the meat. The beef can be, and is, substituted in some versions with other types of meat, such as chicken breasts, shrimp, and even sausage in Scandinavia. -
sour cream
Since there are different versions of sour cream, to be closer to the original, look for one that has a looser consistency but is not runny. You should be able to pour the cream in without it breaking up into pieces. -
stock
Most times when making the sauce you will need beef stock, but nevertheless to get a different flavor you can opt for a poultry or a veal one. Today, stock is mostly bought premade, and sometimes even wine is added instead of stock to give the sauce more depth of flavor.
Recipe variations
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Classic Beef Stroganoff
Ready in 1h 20minThis traditional Beef Stroganoff recipe is adapted from A Taste of Russia: A Cookbook of Russian Hospitality by Darra Goldstein, a James Beard award-winning editor, food writer, and expert on Russian cuisine. If desired, you can add the mushrooms. The recipe makes for four generous servings, six if you're going light. Regarding the preparation method, we suggest you fry the potatoes for the first time before you make the meat and the sauce, and then fry them a second time once you're ready to serve the dish, so both are warm at that point.
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Korv Stroganoff
Ready in 25minThis recipe is typical for Sweden. It differs from the original in that it has falukorv sausage instead of beef. The finished dish can be served with boiled rice, bulgur, boiled broccoli, or green peas. If desired, for a little heat, add a pinch or two of chili pepper or chili flakes as well.
Elena Molokhovets' Beef Strogonoff
PREP 20min
COOK 30min
READY IN 50min
This is the first known recipe for the dish, published in A Gift to Young Housewives by Elena Molokhovets. Traditionally, beef Stroganoff is served with fried potato straws but goes equally well with egg noodles, rice, or mashed potatoes.
Ingredients
Elena Molokhovets' Beef Strogonoff
900g (2 lbs) beef, sliced into cubes
110g (3 oz) butter
10-15 allspice
2 tbsp of flour
2 tbsp sour cream
1 tsp mustard
480 ml (2 cups) stock
pepper
salt
Preparation
Elena Molokhovets' Beef Strogonoff
At least two hours before making the dish, take the beef and cut it into cubes, sprinkle with salt and spice then leave to rest.
Fry one spoon of flour with 30g (1 oz) of butter then dilute it afterward with stock. Season with pepper and mustard.
Mix the ingredients and bring to a boil. Before serving, add in the sour cream.
Fry beef cubes in the remaining butter, add to the finished sauce and bring to a boil once more.
Serve with fried potato straws.
Other Variations
-
Classic Beef Stroganoff
Ready in 1h 20minThis traditional Beef Stroganoff recipe is adapted from A Taste of Russia: A Cookbook of Russian Hospitality by Darra Goldstein, a James Beard award-winning editor, food writer, and expert on Russian cuisine. If desired, you can add the mushrooms. The recipe makes for four generous servings, six if you're going light. Regarding the preparation method, we suggest you fry the potatoes for the first time before you make the meat and the sauce, and then fry them a second time once you're ready to serve the dish, so both are warm at that point.
-
Korv Stroganoff
Ready in 25minThis recipe is typical for Sweden. It differs from the original in that it has falukorv sausage instead of beef. The finished dish can be served with boiled rice, bulgur, boiled broccoli, or green peas. If desired, for a little heat, add a pinch or two of chili pepper or chili flakes as well.
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