Tender and juicy beef steak strips with mushrooms and onions, smothered in a savoury sour cream sauce. Making best Beef Stroganoff is easy! All you have to do is to follow my detailed instructions!
For Creamy Chicken Stroganoff recipe click here!
The two times in my life when I remember my Russian food cravings becoming especially strong were the times I was pregnant with my babies.
It seems I am at it again. No, not the pregnant bit but the longing for food I grew up with. When life gets especially hectic cozy Slavic food laced with butter and sour cream comes to the rescue once again.
I’ve been thinking lately that I don’t share nearly enough Russian recipes here. This needs to change. Pronto. I guess Beef Stroganoff to a Russian is like a Carbonara to an Italian. Something we just whip up without a recipe in little time using very few ingredients.
The outcome is always the same. Immediate bliss followed by a food coma. It’s good and it’s very easy. If you follow a few simple rules you will make the best stroganoff.
Why is it called Stroganoff?
Invented and named after a member of a Russian noble family Count Stroganoff by his personal chef, this delicious beef recipe has travelled far and wide across the globe since the 19th century. It’s time I share my version!
How to make Best Beef Stroganoff
What cut of beef is best?
First off, the beef quality is paramount; avoid stewing beef and buy sirloin or rump steak. You only need a pound so buy the best you can afford.
Secondly, if steak is too expensive go ahead and buy a more affordable pork tenderloin. Really, it’s allowed. Many Russian cooks make Stroganoff with pork.
Lastly, use a heavy bottomed skillet and avoid a non-stick. You want your meat to stick to the pan so it gets coated with brown bits because once you hit it with a shot of brandy they get released into the sauce and that’s where wonderfully complex flavour comes from.
What can I serve with it?
I know it sounded like I just mentioned the last thing but I have more.
Dill pickles and mounds of mashed potatoes make beef stroganoff the best dinner EVA!
You might be surprised but potatoes is the most traditional pairing for Beef Stroganoff in Russia. Mashed potatoes at home and often fried shoestring potatoes in restaurants. Try them, you won’t be able to go back to egg noodles.
You can also serve beef stroganoff over rice or egg noodles.
More Russian Beef Recipes:
- Porcupine Meatballs in Creamy Tomato Sauce “Tefteli”
- Cabbage Rolls “Golubtsi”
- Russian Meat Patties with Wild Mushroom Sauce “Kotleti”
- Russian Sweet and Sour Beef Stew Solyanka
- 1 tbsp oil
- 1 tbsp butter
- 1 onion thinly sliced
- 1/2 lbs crimini mushrooms sliced
- 1 lbs beef steak cut in strips
- 60ml/1/4cup brandy
- pepper freshly ground
- 125ml/1/2 cup beef stock
- 1- bay leaf
- 1 tsp whole grain mustard
- 250ml/1 cup full fat creme fraiche or sour cream
- 3-4 sprigs-flat-leaf parsley chopped
- Heat oil and butter in a heavy skillet and cook onions and mushrooms over medium-low heat for 7-10 minutes. Remove and set aside.
- Add cut steak to the same skillet and quickly fry over high heat for 3-5 minutes.
- Add brandy and continue cooking until alcohol burns off, add stock, mustard, bay leaf, salt and pepper. Scrape the bottom of the pan with a spatula to release all the brown bits, they will add much flavour to the sauce.
- Bring mushrooms and onions back to the pan and cook for 3 minutes until everything is heated through and bubbling.
- Stir in sour cream and parsley and take off the heat.
- Serve with mounds of mashed potatoes or rice.