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.
- 1 kg filet of beef
- salt & pepper
- 30 g flour
- 60 g butter
- 1 pint beef stock
- 1 tablespoon pureed tomatoes
- 1⁄2 teaspoon prepared mustard
- 1 large onion, finely chopped
- 20 small white mushrooms
- 4 tablespoons sour cream
Directions See How It's Made
- 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.
- 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.
- 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.
- 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.