Beef Stroganoff

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Beef Stroganoff is an internationally famous, classic Russian dish of which there are many variations; this version is made from sautéed beef, flavoured with mustard and paprika and served in a rich sauce with sour cream and beef stock. Quick to make, this luxury dish uses good quality, melt in the mouth beef and is as perfect for a quick, special meal after work, as it is if you are entertaining.

What are the origins of this recipe?

The original recipe is often attributed to a French chef called Charles Brière who was working in St Petersburg. In 1891, he submitted his version of the recipe to a competition run by a French culinary magazine. The recipe subsequently included in Larousse Gastronomique, was based on Brière’s Stroganoff. However, the first known documented recipe can be found in Elena Molokhovets’s cookbook, A Gift to Young Housewives, which was published in 1871.

There are many versions of the recipe throughout the world,  from China and Japan to Brazil, but it is most commonly served in Northern Europe. Different meats are used – such as chicken, sausage, pork, even prawns, and how they are prepared varies – some cut into chunks and others in slices, some are cooked quickly and others slowly. Some are a creamy based sauce and others are tomato based.

This version, is typical of the one most commonly found in restaurants in the UK and I have had very similar versions in the US and Australia as well.

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How to make this Beef Stroganoff

Collect all your ingredients together:

• beef fillet (I use supermarket steak for this.)
• fine salt
• freshly ground black pepper
• unsalted butter
• olive oil
• onion, peeled and sliced (I like red, but you can also use brown or white.)
• mushrooms, cleaned and sliced
• paprika powder
• caster sugar
• beef stock (See Recipe Notes)
• sour cream
• Dijon mustard
• lemon juice
• Sprinkle with dill or parsley

How to make this delcious supper:

1. Season the beef on both sides with half the salt and pepper
2. Heat ½ the oil and ½ the butter in a large pan over a high heat. Seal beef for 1-2 minutes on each side. The meat should still be quite pink in the middle. Take out of the pan and set aside to rest.
3. Reduce the heat a little and add the chopped onion to the pan. Cook, stirring from time to time for 4 – 5 minutes, until softened and lightly caramelised. Remove from the pan and set aside
4. Add the remaining butter and oil and the mushrooms and cook for around 5 minutes until the water has come out of the mushrooms and they are lightly caramelised.
5. Add paprika, sugar and remaining salt and pepper. Stir well, cook 1 minute, stirring, and set aside with the onions.
6. Now add the beef stock to the pan. Bring to the boil and and reduce by half.
7. Add the onion, mushrooms, sour cream and mustard. Mix well and heat through.
8. Taste and adjust seasoning, if necessary.
9. Slice the beef into strips and add to the sauce with any beef juices. Cook over a low heat and, when the beef is hot and cooked to your liking, take off the heat.
10. Stir in the lemon juice.
11. Serve with noodles, pasta or rice and sprinkle with dill or parsley.

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What can I serve with Beef Stroganoff?

The most traditional accompaniment is probably noodles or a thick pasta like pappardelle. I like mine tossed with a little butter and some chopped parsley or fresh dill. It is also very commonly served with rice. Apparently Stroganoff became very popular in China in the 1930s and in Hong Kong in the 1950s. This is quite possibly when rice was introduced as an accompaniment. Not a noodle or rice fan? It is also really delicious served with mashed or baked potato or even buttered new potatoes.

I like mine served with rice and sprinkled with a generous handful of chopped fresh dill. Andrew prefers noodles and a little chopped parsley!

It is delicious served with some green vegetables on the side or a fresh green salad drizzled with olive oil.

Can I make it in advance?

This stroganoff is best served fresh, as soon as it has been made. However, you can prepare it, until the end of point 7 an hour or two ahead of time. If you are storing the beef in the fridge before finishing the dish, let it come to room temperature before adding to the sauce.

Can I store and re-heat leftovers?

Yes, although it is best served fresh as soon as it has been made! Store covered in the fridge for up to 3 days and re-heat gently in a pan. Take off the heat as soon as it is hot and serve. If you cook it for too long, the beef will overcook, although it will still be delicious!

Can I freeze leftovers?

Although it is best served fresh as soon as it has been made, it can be frozen. You can keep it covered in the freezer for up to 3 months. Defrost it in the freezer over night and then re-heat gently in a pan. Take off the heat as soon as it is hot and serve. If you cook it for too long, the beef will overcook, although it will still be delicious!

Made this recipe?

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