Prep 20 mins
Cook 40 mins
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 There are a lot of European and American versions that come nowhere close to reproducing this dish as it was originally made.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.
- 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
- 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.
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!
I made this with 2 lbs. of ground beef instead of the filet. It was so yummy and fantastic!!! This will definitely become a staple in our household.
Excellent, I made it with a good fat free sour cream and ground beef because that is what I had on hand. In fact, that's one of the best things about this recipe... I had ALL the ingredients on hand and it was a huge hit with my husband! Thanks for posting :)