Beef Stroganoff

About This Recipe

Beef Stroganoff (бефстроганов) is one of Russia's greatest contributions to global cuisine, named after the Stroganov family of Russian aristocrats and first recorded in the nineteenth century in Saint Petersburg. The dish is a study in elegant simplicity: thin strips of the finest beef tenderloin are quickly seared to remain just pink, then combined with a velvety sauce of sautéed mushrooms, shallots, beef stock, Dijon mustard and thick smetana sour cream. The key is speed — the beef should never be overcooked, and the sauce should be added to the meat at the very last moment. In Russia, the dish is typically served with potato straws or boiled potatoes; the egg noodle pairing is a Western adaptation. The best stroganoff is made with the best beef and the best sour cream — quality ingredients are everything.

Ingredients

Serves 4

• 600 gbeef tenderloin or sirloin(cut into thin strips 1cm x 5cm)
• 300 gbutton or cremini mushrooms(sliced)
• 2 mediumshallots(finely sliced)
• 2 clovesgarlic(minced)
• 200 mlbeef stock
• 200 mlsmetana or full-fat sour cream
• 1 tablespoonDijon mustard
• 1 tablespoontomato paste
• 2 tablespoonsbutter
• 2 tablespoonsvegetable oil
• 1 tablespoonWorcestershire sauce
• 1 teaspoonpaprika
• 2 tablespoonsfresh flat-leaf parsley(chopped)

Instructions

1. 1

   Prepare and season the beef

   Pat the beef strips completely dry with paper towels — moisture is the enemy of a good sear. Season generously with salt, black pepper and paprika and toss to coat.

   Drying the beef thoroughly is essential for achieving a proper sear rather than steaming the meat.

2. 2

   Sear the beef

   Heat the oil in a large frying pan over very high heat until smoking. Add the beef strips in a single layer (work in batches to avoid crowding) and sear for 1–1.5 minutes without moving, then toss and sear for another 30 seconds. The beef should be browned outside but still pink inside. Remove to a plate and set aside.

3. 3

   Sauté mushrooms and shallots

   Reduce heat to medium-high. Add the butter to the same pan. Add the shallots and cook for 3 minutes until softened. Add the mushrooms and cook, stirring occasionally, for 5–6 minutes until golden and any liquid has evaporated.

4. 4

   Build the sauce

   Add the garlic and cook for 30 seconds. Stir in the tomato paste and cook for 1 minute. Add the Worcestershire sauce and beef stock, scraping up any browned bits from the base of the pan. Simmer for 3–4 minutes until reduced by a third.

5. 5

   Add sour cream and finish

   Reduce heat to very low. Stir the Dijon mustard into the sour cream, then add to the pan. Stir gently to combine — do not allow the sauce to boil or the sour cream will curdle. Taste and adjust seasoning.

6. 6

   Return beef and serve

   Return the seared beef and any resting juices to the pan. Fold gently into the sauce and warm through for 1–2 minutes over low heat. Scatter with chopped parsley and serve immediately over potato straws, boiled potatoes or egg noodles.

Variations

• •

  Mushroom Stroganoff omits the beef entirely for a rich vegetarian version — use large portobello mushrooms.

• •

  Some Soviet-era versions used a small amount of brandy to deglaze before adding the stock.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Best served immediately. Leftovers keep for 2 days in the fridge; reheat very gently over low heat to prevent the sauce from splitting.

Frequently Asked Questions