Recipe by littleturtle
Originally created in the late 19th Century for a Russian count. There are a lot of European and American versions that come nowhere close to reproducing this dish as it was originally made. What follows is the classic Russian version.
Top Review by MrsHudson
Oh. My. GOSH!! This recipe is awesome!! I have never liked beef stroganoff- ever. I have always avoided it because the sauce always tastes "off" no matter the recipe. But it's one of my MIL's favorite dishes so I went searching for a good recipe. This one caught my eye because it is spelled the way stroganov should be spelled so I checked it out and decided to give it a try. I've never had anything like it! I used flank steak instead of filet and low fat sour cream but everything else was the same. I LOVED it! I will be making this part of my regular menu rotation!
- 1 tablespoon mustard powder
- 1 tablespoon sugar
- 2 teaspoons salt
- 4 -5 tablespoons vegetable oil
- 4 cups onions, thinly sliced and separated into rings
- 1 lb fresh mushrooms, thinly sliced lengthwise
- 2 lbs filet of beef, trimmed of all fat
- 1 teaspoon fresh ground black pepper
- 1 pint sour cream
Directions See How It's Made
- In a small bowl combine the mustard, 1 1/2 tsp of the sugar, a pinch of the salt and enough hot water (about a tablespoon) to form a thick paste.
- Let the mustard rest at room temperature for about 15 minutes.
- Heat 2 tbsp of the oil in a heavy 10" to 12" skillet over high heat until a light haze forms above it.
- Drop in the mushrooms and onions, cover the pan, and reduce to low heat.
- Stirring from time to time, simmer 20-30 minutes, or until vegetables are soft.
- Drain them in a sieve, discard the liquid and return the mixture to the skillet.
- With a large, sharp knife cut the fillet across the grain into 1/4" wide rounds.
- Lay each round on a board and slice them into 1/4" wide strips.
- Heat 2 tbsp of oil in another heavy 10" to 12" skillet over high heat until very hot, but not smoking.
- Drop in half of the meat and, tossing the meat constantly with a large spoon, fry for 2 minutes or so until the meat is lightly browned.
- With a slotted spoon transfer the meat to the vegetables in the other skillet, and fry the remaining meat the same way, adding more oil if needed.
- When all the meat has been combined with the vegetables, stir in the remaining salt, pepper and mustard paste.
- Stir in the sour cream, a tablespoon at a time, then add the remaining 1/2 tsp of sugar and reduce to low heat.
- Cover the pan and simmer 2-3 minutes, or until the sauce is heat through.
- Taste for seasoning.
- To serve, transfer to a heated serving platter, and if you like, scatter straw potatoes over the top.