ReceptnaptárBeef Stroganoff
Beef Stroganoff is one of the best-known dishes of 19th-century Russian cooking, linked to the Stroganov family. Tender meat, mushrooms and a sour cream sauce make up its core. It is quick to make yet feels like a celebration.
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Method
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- Cut the meat into finger-thick strips about 5 cm long, then salt and pepper them.
- Heat the oil and half the butter in a large frying pan and sear the meat in two batches over high heat for 2-3 minutes. Set aside.
- In the remaining butter fry the sliced onion, then the sliced mushrooms for 6-8 minutes until their liquid has cooked off.
- Sprinkle in the flour, stir for 1 minute, add the beef stock and simmer until thick.
- Stir in the mustard and sour cream and warm over low heat for 2 minutes without boiling.
- Return the meat, warm for 1-2 minutes, sprinkle with parsley and serve with potatoes or rice.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Sear the meat in two batches: in a crowded pan it stews instead of browning.
- Stir in the sour cream off the heat or over very low heat, otherwise it curdles.
- Do not cook the meat in the sauce for long or it toughens.
- Serve it the traditional Russian way with thin fried potato sticks if you like.
Frequently asked questions
Which cut is best?
Tenderloin and sirloin are the softest, but rump works too if sliced thinly.
Can it be made with chicken?
Yes, chicken breast works with similar cooking time.
Similar recipes
- Top Round Braised with Mushrooms · Hungarian
- Sirloin steaks in sour cream and onion sauce · Hungarian
- 20-minute beef stroganoff · American
- Chanterelle paprikash with sour cream · Hungarian
- Boiled Beef, Pan-Fried in Fat · Hungarian
- Liver with onions in sour cream (pechen s lukom) · Russian
More russian ideas
- Russian goulash (gulyash po-russki)
- Pelmeni (Russian meat dumplings)
- Golubtsy (Russian stuffed cabbage)
- Koulibiac (Russian baked salmon and rice pastry)
- Zharkoye (clay pot roast with potatoes)
- Pozharsky cutlets
- Kurnik (Russian layered chicken pie)
- Siberian pelmeni (hand-folded, with three kinds of meat)
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