Created in Saint Petersburg in the mid-19th century, attributed to a French chef in the service of the Stroganov noble family, it became an international classic of Russian cuisine.
international
Beef Stroganoff
Classic Russian Beef Stroganoff with sour cream and mushrooms, traditional step by step recipe.
- Russia
- MAIN COURSES
- High protein
- easy
15 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 440 kcal
- Protein 34 g
- Carbohydrates 9 g
- Fat 29 g
Story behind the dish
Preparation
Beef Stroganoff is a Russian preparation with easy difficulty. Set aside about 40 minutes in total (15 for mise en place and preparation, 25 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 600 g of beef tenderloin in strips.
- Have ready: 300 g of sliced mushrooms.
- Have ready: 1 onion.
- Have ready: 200 ml sour cream (smetana).
- Have ready: 1 tablespoon Dijon mustard.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Season the meat and seal it in very hot butter in batches.
Season the meat with salt and pepper and seal it in very hot butter in batches, without crowding, remove and set aside. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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In the same pan
In the same pan, sauté the onion until translucent. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat. Watch the exact point indicated; An extra minute can alter the result. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat. Watch the exact point indicated; An extra minute can alter the result.
Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
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Add the mushrooms and sauté until they release their water and turn golden.
Add the mushrooms and sauté until they release their water and brown. Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing. Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing.
Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing.
-
Add the mustard and a little broth
Add the mustard and a little broth, let it reduce slightly. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add the sour cream off the high heat and stir until combined...
Add the sour cream off the high heat and stir until combined without boiling. Respect the instructions to stir or not: in rice and stews it marks the final texture. Watch the exact point indicated; An extra minute can alter the result. Respect the instructions to stir or not: in rice and stews it marks the final texture. Watch the exact point indicated; An extra minute can alter the result.
Respect the instructions to stir or not: in rice and stews it marks the final texture.
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Return the meat to the pan
Return the meat to the pan, heat for 2 minutes and serve with chopped parsley. Serve on a preheated plate or platter if the dish must maintain temperature. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Sear the meat in small batches so that it browns instead of cooking in its juices.
- Add the sour cream with low heat so it doesn't cut.
Variations
- Stroganoff with chicken
- Version with liquid cream instead of sour
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