Stroganoff Beef

Stroganoff Beef


  • 900g lean boneless sirloin (trimmed of fat and gristle) or 900g bottom round steaks, in one piece (trimmed of fat and gristle)
  • 2 teaspoons salt
  • 1⁄2 teaspoon fresh ground pepper
  • 4 tablespoons butter
  • 1 medium onion (thinly sliced)
  • 1 tablespoon flour
  • 1 teaspoon mustard powder (or 1 Tablespoon prepared Dijon style mustard)
  • 1⁄2 cup dry white wine
  • 2 teaspoons tomato paste (optional)
  • 1 tablespoon minced onion
  • 230g mushroom (thinly sliced)
  • 2 tablespoons dry white wine
  • 1 cup sour cream (warmed)



  1. Cut meat into 1,25 cm thick slices. Place between sheets of waxed paper and pound until its 0,85 cm thick (be careful not to tear meat).
  2. Cut pounded meat into 2×1,25 cm slices. Sprinkle meat with salt and pepper, let it stand for 15 minutes.
  3. Heat 2 tablespoons of butter in a frying pan large enough to hold everything.
  4. Add the sliced onion, cook over medium heat for 5 minutes.
  5. Add the meat to the pan and cook for 3 minutes, turning the meat to brown evenly.
  6. Stir in flour and mustard, and cook 1 minute more. Add 1/2 cup wine and optional tomato paste.
  7. Reduce heat to low, cover pan and simmer for 5-10 minutes, stirring frequently.
  8. In another frying pan, heat 2 tablespoons of butter. Add minced onion and mushrooms.
  9. Cook over medium heat 2 minutes.
  10. Add 2 tablespoons of wine and cook 2 minutes more.
  11. Add mushroom mixture to meat mixture. Check seasonings and add warmed sour cream.
  12. Over lowest possible heat, simmer for 5 minutes to heat through. Do NOT let it boil.
  13. Serve over hot rice with a green vegetable on the side.

Other recipes / drinks

Discover some other traditional recipes from Russia.

Moskovskaya Vodka

Moskovskaya Vodka

or simply Moskovskaya vodka is an early Russian brand of vodka introduced in 1894 by the Russian state vodka monopoly. Its production was stopped (along with other strong spirits) with the introduction of the World War I prohibition in Russia. The brand was restored in 1925 in the Soviet Union. Moskovskaya has been recognized by […]

Russian Salad

Russian Salad

Ingredients: 1 cup shelled peas 125 g carrots (peeled and diced) 125 g french beans (stringed and cut) 1 large potato (boiled, peeled and cubed) 3 cups mayonnaise sauce 1 Tablespoon Salt 1 Tablespoon black Pepper (freshly powdered) 1 Tablespoon mustard powder   Steps: Boil or steam the chopped vegetables, to bite like consistency, drain […]


Pozharskie – Salmon Burgers

Ingredients: 700g salmon fillet 1 onion 1 egg 2 tablespoons vegetable oil 70g butter 2 tablespoons breadcrumbs Half teaspoon salt   Steps: Prepare the onion and salmon. Place the butter into the freezer. Chop the onion into pieces and transfer into a blender or a food processor. Chop finely. Transfer the onion into a medium […]

Blini with Smoked Salmon

Ingredients: 1 stick of butter (1/2 cup) ⅓ cup buckwheat or whole wheat flour ⅔ cup all purpose flour ½ teaspoon baking powder ½ teaspoon salt 1 egg ¾ cup plus 2 Tablespoons milk 250g smoked salmon, thinly sliced ¼ cup sour cream or creme fraiche Dill, chives (for garnishing)   Steps: In a small […]

Kamchatka King Crab

Ingredients: 1,5 – 2 kg king crab legs and claws 1 stick of butter Lemon wedges (for garnish)   Steps: Melt the butter in a small pan and keep warm on its lowest setting. Set a steamer tray inside a large pot and pour enough water inside to steam the crab. Remember, you are only […]



Ingredients: 450g stewing beef (sliced thin) 2 small sausages 225g ham (sliced thin) 2 carrots (cubed small) 1 onion (sliced small) 1 parsley root (cubed small) 1 pickled cucumber 1 tablespoon tomato paste 1 can stewed tomatoes 1 cup water 5 mushrooms (sliced) 1 tablespoon flour 11itre pitted black olives (chopped) 1 tablespoon capers Salt […]

By continuing to use the site, you agree to the use of cookies. more information

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.