Beef Stroganov With Mustard

READY IN: 40mins
Recipe by Lostfairy

This is among the best-known Russian recipes, created during the last century by the chef to Count Stroganov, who gave the dish its name. A favorite from childhood served over steaming hot rice!

Top Review by Chef1MOM-Connie

For my PAC Baby.Fall 2011 5 stars and then some! I did post a review albeit late and yet again it disappears so here goes again. Lostfairy this was a divine dinner. I loved the flavors together and I had never used mustard in a dish like this so that was new for me. I also did add the mushrooms for flavor (Can%u2019t eat them) but love the flavor of mellow woodsy taste they impart in cooking. Mike loved this!!! I mean loved this sour cream and all. Surprise for me so I will make this quite a bit through the fall and winter months. I made the whole recipe even though there are 2 of us and am so glad I did. Night 1 I served over wild brown rice. Mike ate that too! LOL The 2nd night I served over mashed garlic potatoes with a side of corn on the cob. YUMMY! There was a bit left over so for lunch on day 3 I heated it up and put it onto a hard crusty roll and let me tell you it was fantastic with some melted mozzarella cheese. YUM. Thank you baby.

Ingredients Nutrition


  1. Cut the meat into slices and then into strips. If the meat is cut too thin it hardens in cooking. Sprinkle with salt and pepper, and allow to stand.
  2. Brown the flour and half the butter over heat and work to a paste gradually by adding the beef stock, tomato puree and mustard. Bring to a boil and allow to stand.
  3. Twenty minutes before serving, fry the onion rapidly in the remaining butter with the meat, turning with a spatula, for 5 minutes and cooking only enough at a time to cover the bottom of the pan. Add the thinly sliced mushrooms.
  4. When the meat is ready, add sour cream to the sauce. Place together with the meat, mushrooms and onion in a firmly lidded pan. Bring to near boiling point before serving.

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