Best Ever Russian Beef Stroganoff

Although russian in origin, the dish is strongly influenced by the french style of cooking—this is most obviously seen in the way the beef is cut, in the first known recipe appeared in elena molokhovets's a gift to young housewives, published in 1871.

Recipe Summary Best Ever Russian Beef Stroganoff

Being of Norwegian descent, I really don't know how this Russian beef stroganoff came into the family. My grandma has made this recipe for 50 years that I know of and it is truly my favorite. Serve over noodles. For a wintertime comfort food this is the best. I actually like it so much that my wife and I will have this for dinner and the next morning we will eat the leftovers with a couple of eggs on the side for brunch. You can't beat it!

Ingredients | Russian Beef Stroganoff Recipe

1 ½ tablespoons all-purpose flour

¾ teaspoon salt

⅛ teaspoon ground black pepper

1 pound beef sirloin, cut into 1/4-inch wide strips

3 tablespoons butter

1 cup thinly sliced mushrooms

½ cup chopped onion

1 clove garlic, minced, or more to taste

3 tablespoons butter

3 tablespoons all-purpose flour

1 tablespoon tomato paste

1 ¼ cups cold beef stock

1 cup sour cream

3 tablespoons cooking sherry

Directions

Combine 1 1/2 tablespoons flour with salt and pepper in a bowl. Dredge beef strips in the mixture.

Melt 3 tablespoons butter in a skillet over medium heat. Add the dredged beef strips; cook and stir until browned, about 5 minutes. Add mushrooms, onion, and garlic; cook until onion is barely tender, 3 to 4 minutes. Transfer the beef and mushroom mixture to a plate.

Melt remaining butter in the same skillet; reduce heat to low. Stir in 3 tablespoons flour and tomato paste; cook until slightly browned, 1 to 2 minutes. Increase heat to medium. Add beef stock slowly, stirring constantly, until gravy is thickened and no lumps remain, 5 to 10 minutes.

Return the beef and mushroom mixture to the skillet with the gravy. Stir in sour cream and sherry; heat until bubbling, about 5 minutes.

Creme fraiche can be substituted for the sour cream.

Info | Russian Beef Stroganoff Recipe

prep: 20 mins cook: 20 mins total: 40 mins Servings: 4 Yield: 4 servings

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