Beef Strognaoff has been around since the mid-19th-century, originating in Russia. It consists of sautéed beef served in a creamy sauce with sour cream.
Since its’ debut, this dish has become popular in many places around the world and there are multiple variations that have come from it.
The dish is actually named after a Russian family, the Stroganovs, but the creation of the dish is credited to their French chefs. However, it is said that the dish is just a refined version of older Russian recipes.
The original recipe did not include mushrooms or onions and only consisted of a small amount of sour cream. The beef was also prepared differently, cut into cubes instead of strips, and sautéed in butter.
The modern version of the recipe is still simple, but the few added ingredients creates a completed dish that is irresistible. The dish includes fatty beef, cut into thin strips, butter, mushrooms, onions, broth and sour cream to create a delicious creamy sauce.
However, depending on the region, the recipe may be tweaked and can include a variation of vegetables, spices or cuts of beef.
If you want to recreate this dish for yourself, follow the steps below!
- Use your fist (or rolling pin or mallet) to flatten the steaks to about 1/3″ thick. Slice into 1/5″ strips, discarding excess fat.
- Sprinkle with salt and pepper.
- Heat 1 tbsp oil in a large skillet over high heat. Scatter half the beef in the skillet, QUICKLY spread it with tongs. Leave untouched for 30 seconds until browned. Turn beef quickly. Leave untouched for 30 seconds to brown. Immediately remove onto a plate.
- Add remaining 1 tbsp oil and repeat with remaining beef.
- Turn heat down to medium high. Add butter, melt. Then add onions, cook for 1 minute, then add mushrooms.
- Cook mushrooms until golden.
- Add flour, cook, stirring, for 1 minute.
- Add half the broth while stirring. Once incorporated, add remaining broth.
- Stir, then add sour cream and mustard.
- Bring to simmer, then reduce heat to medium low. Once it thickens to the consistency of pouring cream (3 – 5 minutes), adjust salt and pepper to taste.
- Add beef back in. Simmer for 1 minute, then remove from stove immediately.
- Serve over pasta or egg noodles, sprinkled with chives if desired.
- 1.2 lb boneless rib eye
- 2 tbsp vegetable oil , divided
- 1 large onion, sliced
- 10 oz mushrooms, sliced
- 3 tbsp butter
- 2 tbsp flour
- 2 cups beef broth
- 1 tbsp Dijon mustard
- 2/3 cup sour cream
- Salt and pepper, to taste