Everyday Russian Food Rotating Header Image

Beef Stroganoff

This has been one of my favorite dishes since childhood and fortunately it is also extremely easy to make.

Ingredients:

  • 1.5 lb thinly sliced beef, cut into strips. Go for a cut that’s not too tough,  otherwise you have to tenderize the meat.
  • 0.5 lb sour cream
  • 1 medium onion (chopped)
  • 2 tbs all purpose flour
  • 1 small carton of white mushrooms (thinly sliced)
  • 3 tbs butter
  • Salt and seasoning to taste

beef_stroganoff (1)

Melt a table spoon of butter in the skillet and throw the beef in. You want to brown it, but don’t cook the meat for too long. You’ll probably have to cook the meat in batches, adding another stick of butter between batches.

beef_stroganoff (2)

beef_stroganoff (3)

Once the beef is done, throw the onions into the pan and let them start to caramelize. Add the mushrooms and season the sauce at this point. You’ll probably have to reduce the sauce with some water periodically to keep a fluid consistency.

beef_stroganoff (4)

Add the sour cream and mix it thuroughly. Reduce the heat and do not allow it to come to a boil. Add more water if needed. Add flour to thicken the sauce. Allow the sauce to simmer for 5-10 minutes.

beef_stroganoff (5)

Add the meat and allow to cook for a few more minutes.

beef_stroganoff (6)

Serve over pasta, mashed potatoes, or rice. Enjoy!

beef_stroganoff (7)

6 Comments

  1. Irene says:

    I love finding your website! This beef stroganoff is just like my mom makes it. Thank you for the recipes, love this!

  2. […] What do you get when you take the beef out of beef stroganoff? […]

  3. Gina says:

    Found this on reddit! Yum! Trying for dinner tomorrow night!

  4. sputniktomorrow says:

    Good luck! Just be careful and don’t cook the meat for too long or it’ll be stringy. Alternatively simmer it for an hour in the end until it gets tender.

  5. Jiggy says:

    Hi! How many servings is the recipe good for?

  6. sputniktomorrow says:

    This makes 4 servings with quantity of meat.

Leave a Reply